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FRUITS 


^^UC  Aiz/'ryf— 


FRUIT  TREES 


AMERICA 


rHE    CULTURE,    PROPAGATION,    AND   MANAGEMENT,    IN    THE    GARDEN 
AND    ORCHARD,    OF    FRUIT    TREES    GENERALLT  : 


DESCRIPTIONS  OF  ALL  THE  FINEST  VARIETIES  OF  FRUIT, 

NATIVE  AND  FOREIGN,  CULTIVATED  IN  THIS 

COUNTRY. 


By  a.  J.  DOWNING 


OORRKSPONDINQ  MBMBKR   OF   THE   «,OYAL  BOTANIC   SOCIETY  OF  LONDON  ;   AND  OF  THB 

HORTICULTURAL,    SOCIETIBS    OF    BERLIN  ;    THE    LOW    COUNTRIES  ;     MASSACHU- 

gSTTS  ;   PENNSYLVANIA;   INDIANA  I    CINCINNATI,    ETC. 


What  wondroas  life  is  this  I  lead 
Ripe  apples  drop  about  my  head  ; 
The  luscious  clusters  of  the  vine 
Upou  my  mouth  do  crush  their  wine; 
The  nectarine  and  curious  peach 
Into  my  hands  tbemselres  do  reach. 


Haktbll. 


NEW-YORK  &  LONDON. 


IIGDIMAHY 


thltered  according  to  Act  of  Congress,  in  the  year  1845,  bj 
A.    J.    DOWNING, 

In  the  Clerk's  Offise  of  the  District  Court  of  the  United  States,  for  the  Southern  District  of 

New-York. 


TO 

MARSHALL  P.  WILDER,  Eaa., 

PRESIDENT   OF   THE 

MASSACHUSETTS    HORTICULTURAL    SOCIETY, 
THIS  YOLTJME   IS  DEDICATED, 

BY   HIS   FRIEND, 

THE  AUTHOR 


^77/ 


PREFACE 


A  MAN  born  in  one  of  the  largest  gardens,  and  upon  the  banks 
of  one  of  the  noblest  rivers  in  America,  ought  to  have  a  natural 
right  to  talk  about  fruit  trees. 

Indeed  the  subject  deserves  not  a  few,  but  many  words.  "  Fine 
fruit  is  the  flower  of  commodities."  It  is  the  most  perfect  union 
of  the  useful  and  the  beautiful  that  the  earth  knows.  Trees 
full  of  soft  foliage ;  blossoms  fresh  with  spring  beauty ;  and, 
finally,-fruit,  rich,  bloom-dusted,  melting,  and  luscious — such 
are  the  treasures  of  the  orchard  and  the  garden,  temptingly  oflTer- 
ed  to  every  landholder  in  this  bright  and  sunny,  though  tempe- 
rate climate. 

"  If  a  man,"  says  an  acute  essayist,  "  should  send  for  me  to 
come  a  hundred  miles  to  visit  him,  and  should  set  before  me  a 
basket  of  fine  summer  fruit,  1  should  think  there  was  some  pro- 
portion between  the  labour  and  the  reward." 

I  must  add  a  counterpart  to  this.  He  who  owns  a  rood  of 
proper  land  in  this  country,  and,  in  the  face  of  all  the  pomonal 
riches  of  the  day,  only  raises  crabs  and  choke-pears,  deserves 
to  lose  the  respect  of  all  sensible  men.  The  classical  antiqua- 
rian must  pardon  one  for  doubting  if,  amid  all  the  wonderful 
beauty  of  the  golden  age,  there  was  anything  to  equal  our  deli- 
cious modern  fruits — our  honied  Seckels,  and  Beurres,  our  melt- 
ing Rareripes.  At  any  rate,  the  science  of  modern  horticulture 
has  restored  almost  everything  that  can  be  desired  to  give  a  para- 
disiacal richness  to  our  fruit-gardens.  Yet  there  are  many  in 
utter  ignorance  of  most  of  these  fruits,  who  seem  to  live  under 
some  ban  of  expulsion  from  all  the  fair  and  goodly  productions 
of  the  garden. 

Happily,  the  number  is  every  day  lessening.     America  is  a 


yi  PREFACE. 

young  orchard,  but  when  the  planting  of  fruit-trees  in  one  of  the 
newest  States  numbers  nearly  a  quarter  of  a  million  in  a  single 
year  ;  when  there  are  more  peaches  exposed  in  the  markets  of 
New  York,  annually,  than  are  raised  in  all  France ;  when  Ame- 
rican apples,  in  large  quantities,  command  double  prices  in  Eu- 
ropean markets ;  there  is  little  need  for  entering  into  any  praises 
of  this  soil  and  climate  generally,  regarding  the  culture  of  fruit. 
In  one  part  or  another  of  the  Union  every  man  may,  literally,  sit 
under  his  own  vine  and  fig  tree. 

It  is  fortunate  for  an  author,  in  this  practical  age,  when  his 
subject  requires  no  explanation  to  show  its  downright  and  direct 
usefulness.  When  I  say  I  heartily  desire  that  every  man  should 
cultivate  an  orchard,  or  at  least  a  tree,  of  good  fruit,  it  is  not 
necessary  that  I  should  point  out  how  much  both  himself  and 
the  public  will  be,  in  every  sense,  the  gainers.  Otherwise 
I  might  be  obliged  to  repeat  the  advice  of  Dr.  Johnson  to  one  ot 
his  friends.  "  If  possible,''  said  he,  "  have  a  good  orchard. 
I  know  a  clergyman  of  small  income  who  brought  up  a 
family  very  reputably,  which  he  chiefly  fed  on  apple  dump- 
lings."  (!) 

The  first  object,  then,  of  this  work  is  to  increase  the  taste  for 
the  planting  and  cultivation  of  fruit-trees.  The  second  one  is  to 
furnish  a  manual  for  those  who,  already  more  or  less  informed 
upon  the  subject,  desire  some  work  of  reference  to  guide 
them  in  the  operations  of  culture,  and  in  the  selection  of  varieties. 

If  it  were  only  necessary  for  me  to  present  for  the  acceptance 
of  my  readers  a  choice  garland  of  fruit,  comprising  the  few  sorts 
that  I  esteem  of  the  most  priceless  value,  the  space  and  time  to 
be  occupied  would  be  very  brief. 

But  this  would  only  imperfectly  answer  the  demand  that  is 
at  present  made  by  our  cultivators.  The  country  abounds  with 
collections  of  all  the  finest  foreign  varieties ;  our  own  soil  has 
produced  many  native  sorts  of  the  highest  merit ;  and  from  all 
these,  kinds  may  be  selected  which  are  highly  valuable  for  every 
part  of  the  country.  But  opinions  differ  much  as  to  the  mer- 
its of  some  sorts.  Those  which  succeed  perfectly  in  one  sec- 
tion, are  sometimes  ill-adapted  to  another.     And,  finally,  one 


PREFACE.  Vil 

needs  some  accurate  description  to  know  when  a  variety  comes  in- 
to bearing,  if  its  fruit  is  genuine,  or  even  to  identify  an  indifferent 
kind,  in  order  to  avoid  procuring  it  again.  Hence  the  number 
of  varieties  of  fruit  that  are  admitted  here.  Little  by  little  I 
have  summoned  them  into  my  pleasant  and  quiet  court,  tested 
them  as  far  as  possible,  and  endeavoured  to  pass  the  most  im- 
partial judgment  upon  them.  The  verdicts  will  be  found  in  the 
following  pages. 

From  this  great  accumulation  of  names.  Pomology  has  be- 
come an  embarrassing  study,  and  those  of  our  readers  who 
are  large  collectors  will  best  understand  the  difficulty — nay,  the 
impossibility  of  making  a  work  like  this  perfect. 

Towards  settling  this  chaos  in  nomenclature,  the  exertions  of 
the  Horticultural  Society  of  London  have  been  steadily  directed 
for  the  last  twenty  years.  That  greatest  of  experimental  gardens 
contains,  or  has  contained,  nearly  all  the  varieties  of  fruit,  from 
all  parts  of  the  world,  possessing  the  least  celebrity.  The  vast 
confusion  of  names,  dozens  sometimes  meaning  the  same  varie- 
ty, has  been  by  careful  comparison  reduced  to  something  like 
real  order.  The  relative  merit  of  the  kinds  has  been  proved 
and  published.  In  short,  the  horticultural  world  owes  this  Soci- 
ety a  heavy  debt  of  gratitude  for  these  labours,  and  to  the  science 
and  accuracy  of  Mr.  Robert  Thompson,  the  head  of  its  fruit- 
department,  horticulturists  here  will  gladly  join  me  in  bearing 
the  fullest  testimony. 

To  give  additional  value  to  these  results,  I  have  adopted  in 
nearly  all  cases,  for  fruits  known  abroad,  the  nomenclature  of 
the  London  Horticultural  Society.  By  this  means  I  hope  to 
render  universal  on  this  side  of  the  Atlantic  the  same  standard 
names,  so  that  the  difficulty  and  confusion  which  have  always 
more  or  less  surrounded  this  part  of  the  subject  may  be  hereaf- 
ter avoided. 

These  foreign  fruits  have  now  been  nearly  all  proved  in 
this  country,  and  remarks  on  their  value  in  this  climate,  deduc- 
ed from  actual  experience,  are  here  given  to  the  public.  To 
our  native  and  local  fruits  especial  care  has  also  been  devoted. 
Not  only  have  most  of  the  noted  sorts  been  proved  in  the  gar- 


Vlll  PREFACE. 

dens  here,  but  I  have  had  specimens  before  me  for  comparison,  the 
growth  of  no  less  than  fourteen  of  the  different  States.  There 
are  still  many  sorts,  nominally  fine,  which  remain  to  be  collect 
ed,  compared,  and  proved  ;  some  of  which  will  undoubtedly  de- 
serve a  place  in  future  editions.  To  the  kindness  of  pomolo- 
gists  in  various  sections  of  the  country  I  must  trust  for  the 
detection  of  errors  in  the  present  volume,  and  for  information  of 
really  valuable  new  varieties.* 

Of  the  descriptions  of  fruit,  some  explanation  may  be  neces- 
sary. First,  is  given  the  standard  name  in  capitals,  fol- 
lowed by  the  authorities — that  is,  the  names  of  authors  who 
have  previously  given  an  account  of  it  by  this  title.  Below 
this  are  placed,  in  smaller  type,  the  various  synonymes,  or  lo- 
cal names,  by  which  the  same  fruit  is  known  in  various  coun- 
tries or  parts  of  the  country.  Thus,  on  page  386,  is  the  follow- 
ing: 

117.  Flemish  Beauty.  §  Lind.  Thomp. 


Belle  de  Flandres 
Bouche  Nouvelle, 
Bosch. 


Imperatrice  de  France. 
Boschpeer. 


Josephine.  >  incorrectly 

Bosc  Sire.  |      Fondante  Du  Bois.    )     of  some. 

By  this  is  signified,  first,  that  Flemish  Beauty  is  the 
standard  name  of  the  pear ;  secondly,  that  it  has  been  previ- 
ously described  by  Lindley  and  Thompson ;  thirdly,  that  the 
others — synonymes — are  various  local  names  by  which  the 
Flemish  Beauty  is  also  known  in  various  places  ;  and,  lastly, 
that  by  the  two  latter  names — Josephine,  and  Fondante  DuBois — 
it  is  incorrectly  known  in  some  collections ;  these  two  names 
really  belonging  to  other  distinct  pears. 

It  is  at  once  apparent  that  one  of  the  chief  points  of  value  of  a 
book  like  this,  lies  in  the  accuracy  with  which  these  synonymous 
names  are  given — since  a  person  might,  in  looking  over  different 

*  It  is  well  to  remark  that  many  of  the  so-called  new  varieties,  especially 
from  the  West,  prove  to  be  old  and  well  known  kinds,  slightly  altered  in 
appearance  by  new  soil  and  different  climate.  A  new  variety  must  possess 
very  superiour  qualities  to  entitle  it  to  regard,  now  that  we  have  so  many 
fine  fruits  in  our  collections. 


PREFACE.  IX 

catalogues  issued  here  and  abroad,  suppose  that  all  nine  o^the 
above  are  different  varieties — when  they  are  really  all  different 
names  for  a  single  pear.  In  this  record  of  synonymes,  I  have 
therefore  availed  myself  of  the  valuable  experience  of  the  Lon- 
don Horticultural  Society,  and  added  all  the  additional  in- 
formation in  my  own  possession. 

Many  of  the  more  important  varieties  of  fruit  are  shown  in 
outline.  I  have  chosen  this  method  as  likely  to  give  the  most 
correct  idea  of  the  form  of  a  fruit,  and  because  I  believe  that 
the  mere  outline  of  a  fruit,  like  a  profile  of  the  human  face,  will 
often  be  found  more  characteristic  than  a  highly  finished  portrait 
in  colour.  The  outlines  have  been  nearly  all  traced  directly 
from  fruits  grown  here.  They  are  from  specimens  mostly 
helow  the  average  size.  It  has  been  the  custom  to  choose  the 
largest  and  finest  fruits  for  illustration — a  practice  very  likely 
to  mislead.  I  believe  the  general  character  is  better  ex- 
pressed by  specimens  of  medium  size,  or  rather  below  it. 

It  only  remains  for  me  to  present  my  acknowledgments  to  the 
numerous  gentlemen,  in  various  parts  of  the  country,  who  have 
kindly  furnished  information  necessary  to  the  completion  of  the 
work.  The  names  of  many  are  given  in  the  body  of  the  vol- 
ume. But  to  the  following  I  must  especially  tender  my  thanks, 
for  notes  of  their  experience,  or  for  specimens  of  fruits  to  solve 
existing  doubts. 

In  Massachusetts,  to  Messrs.  M.  P.  Wilder,  S.  G.  Per- 
kins, J.  P.  Gushing,  B.  V.  French,  S.  Downer,  and  C.  M.  Ho- 
vey,  of  Boston ;  John  C.  Lee,  J.  M.  Ives,  the  late  Robert  Man- 
ning and  his  son  R.  Manning,  of  Salem ;  and  Otis  Johnson,  of 
Lynn. 

In  Connecticut,  to  Dr.  E.  W.  Bull,  of  Hartford ;  Mr.  S.  Ly- 
man, of  Manchester  ;  and  the  Rev.  H.  S.  Ramsdell,  of  Thomp- 
son. 

In  New  York,  to  Messrs.  David  Thomas,  of  Aurora ;  J.  J. 
Thomas,  of  Macedon  ;  Luther  Tucker,  and  Isaac  Denniston,  of 
Albany ;  Alexander  Walsh,  of  Lansingburgh ;  T.  H.  Hyatt, 
of  Rochester ;  R.  L.  Pell,  of  Pelham ;  C.  Downing,  of  New 
burgh ;  and  Wm.  H.  Aspinwall,  of  Staten  Island. 


X  PREFACE. 

In  Ohio,  to  Professor  Kirtland,  of  Cleveland ;  Dr.  Hildreth,  of 
Marietta ;  and  Messrs.  N.  Longworth,  C.  W.  Elliott,  and  A.  H. 
Ernst,  of  Cincinnati. 

In  Indiana,  to  the  Rev.  H.  W.  Beecher,  of  Indianapolis.  In 
New  Jersey,  to  Messrs.  Thomas  Hancock,  of  Burlington,  and  J. 
W.  Hayes,  of  Newark.  In  Pennsylvania,  to  Mr.  Frederick 
Brown,  and  Col.  Carr,  of  Philadelphia.  In  Maryland,  to  Lloyd 
N.  Rogers,  Esq.,  of  Baltimore.  In  Georgia,  to  James  Camak, 
Esq.,  of  Athens. 

A.  J.  D. 

Highland  Gardens, 

Jfewburgh,  JV.   T.,  May,  1845w 


zi 


ABBREVIATIONS  AND  BOOKS   QUOTED. 


Arboretum  Britannicum,  or  the  Trees  and  Shrubs  of  Britain,  pictorially 

and  botanically  delineated,  and  scientifically  and  popularly  described 

by  J.  C.  Loudon      London,  1845,  8  vols.  8vo. 
Annales   de  la   Societe  d' Horticulture  de  Paris. — Paris.     In  monthly 

Nos.  8vo.  from  1827  to  1845. 
Annales  de  PInstitut    de  Fromont.     Par  le  Chevalier  Soulange  Bodin. 

Paris,  8vo.    1829  to  1834,  6  vols. 
Adlum.     A  Memoir  on  the  cultivation  of  the  Vine  in  America,  and  the 

best  mode  of  making  Wine.     By  John  Adlum.     12mo.  Washing- 
ton, 1828. 
Bon  Jard.     Le  Bon  Jardinier,  pour  PAnnee  1844.     Contenant  des  prin- 

cipes  generaux  de  culture,  etc.     Par  A.  Poiteau  and  M.  Vilmorin, 

Paris.     12mo. — yearly  volume. 
Busby.     A  Visit  to  the  principal  Vineyards  of  France  and  Spain.    By 

Jas.  Busby.     New  York,  12mo.  1835. 
Bridgeman.     The  Young  Gardener's  Assistant.    By  Thomas  Bridgeman. 

Tenth  ed.     New  York,  1844,  8vo. 
Baumann's  Cat.  Catalogue  des  Vegetaux  en  tout  genre  dispanible  dans 

I'Etablissement  des  Freres  Baumann,  4  Bolwiller,  1842. 
Coxe.    A  View  of  the  Cultivation  of  Fruit  Trees  in  the  United  States,  and 

of  the  Management  of  Orchards  and  Cider.     By  William  Coxe. — 

Philadelphia,  8vo.,  1817. 
Chaptal.     Chemistry  applied  to  Agriculture.     By  John  Anthony  Chap- 

tal.     American  ed.,  12mo.  Boston,  1835. 
Cobbett.    The  American  Gardener.     By  Wm.  Cobbett.     London,  1821. 

12mo. 
Coleman.     Reports  on  the  Agriculture  of  Massachusetts.     By  Henry  Cole- 
man.    Boston,  8vo.  1840-41. 
Bom.  Gard.    The  Domestic  Gardener's  Manual.   By  John  Towers.  Lon- 
don, 1839,  8vo. 
Duhamel.  Traite  des  Arbres  Fruitiers,  par  M.  Duhamel  Dumonceau.  Paris, 

1768,  2  vols.  4to. 
Cultivator.  The  Cultivator,  a  monthly  journal  of  Agriculture,  &c..  Edited 

by  Luther  Tucker.     Albany,  continued  to  the  present  time,  8vo. 
.IHel.  Versuch  ein  Systematischen  Beschreibung  in  Deutschland  vorhan- 

dener   Kernobstsorten.     Von  Dr.  Aug.  Freidr.  Ad.  Diel.  12mo.  24 

vols.  1799—1825. 
De  Candolle.    Physiologie  Vegetale,  ou  Exposition  des  Forces  et  des  Fonc- 

tions  vitales  des  Vegetaux.     Par  A.  P.  De  Candolle.    Paris,  1838, 

3  vols.  Svo. 


Xll  ABBREVIATIONS   ANE    BOOKS    QUOTED. 


— — .     Prodromus  Systematis  Naturalis  Vegetabilis.      Paris,  1818 — 

1830,  4  vols,  8vo. 
JSI'Albret.     Cours  Theorique  et  Pratique  de  la  Taille  des  Arbres  Fruitiers. 

Par  D'Albret.     Paris,  1840,  8vo. 
Forsyth.     A  Treatise  on  the  Culture  and  Management  of  Pruit-trees.     By 

William  Forsyth,  7th  ed.     London,  1824,  8vo. 
Floy.     Lindley's  Guide  to  the  Orchard.    American  ed.  with  additions  by 

Michael  Floy.     New  York,   1833,  12mo. 
Fessenden.     New  American  Gardener,  containing  practical  directions  for 

the  culture  of  Fruits  and  Vegetables.    By  Thos.  E.  Fessenden.  Bos- 
ton, 1828,  12mo. 
Gard.  Mag.     The  Gardener's  Magazine,  conducted  by  J.  C.  Loudon,  in 

monthly  nos.  8vo.,  19  vols,  to  1844.,  London. 
Gard.  Chron.     The  Gardener's  Chronicle,  and  Agricultural  Gazette,  ed- 
ited by  Professor  Lindley,  a  weekly  journal  4to.  5  vols.  1844  to  the 

present  time. 
Hoare.     A  Practical  Treatise  on  the   cultivation  of  the  Grape  Vine  on 

open  walls.     By  Clement  Hoare.     London,  1840, 1 2mo. 
Hort.  Soc.  Cat.     See  Thompson. 

Hart.  Trans.     Transactionsof  the  Horticultural  Society  of  London.    Lon- 
don, 4to.  1815,  and  at  intervals  to  the  present  time. 
Hooker.     Pomona  Londonensis.     By   William   Hooker.     London,  1813, 

4to. 
Hayward.     The  Science  of  Horticulture.     By  Joseph  Hayward.     London, 

1824,  8vo. 
Harris.     A  Report  on  the  insects  of  Massachusetts  injurious  to  Vegetation. 

By  Dr.  T.  W.  Harris.     Cambridge,  1841,  8vo. 
Hov.  Mag.  or  H.  M.      The  Magazine   of    Horticulture,  Botany  and  Ru* 

ral  Affairs.  Conducted  by  C.  M.  Hovey.     Boston,  8vo.  monthly  noa. 

1834  to  the  present  time. 
Johnston.     Lectures  on  Agricultural  Chemistry  and  Geology.     By  Jas.  W 

F.  Johnston.     American  ed.  New  York,  12mo.  2  vols.  1842. 
Jard  Fruit.     Le  Jardin  Fruitier,  par  Louis  Noisette,  2  ed      Paris,    1839, 

2  vols.  8vo. 
Knight.     Various  articles  in  the  London  Horticultural   Transactions.     By 

Thomas  Andrew  Knight,  its  late  President. 
Knoop.     Pomologie  ou  description  des  Arbres  Fruitiers.     Par  Joh.  Harm 

Knoop.     Amsterdam,  1771,  Fol. 
Ken.     The  New  American  Orchardist.     By   William  Kenrick,   Boston, 

1844. 
Kollar.      A  Treatise   on  Insects  injurious  to  Gardeners,   Foresters  and 

Farmers.     By  Vincent  Kollar,  Notes  by  Westwood.    London,  1840, 

12mo. 
Langley.     Pomona,  or  the  Fruit  Garden  Illustrated.     By  Batty  Langley, 

London,  1729,  Folio. 
Loudon.    An  Encyclopedia  of  Gardening.    By  J.  C.  Loudon.     London, 

1835,  1  thick  vol.  8vo. 
.   An  Encyclopedia  of  Plants.   By  the  same.  London,  1836,  1  thick 

vol.  8vo. 
..  An  Encyclopedia  of  Agriculture.   By  the  same.  London,  1S31, 1 

thick  voL  8vo. 


ABBREVIATIONS    AND    BOOKS    QUOTED.  .     Xlll 

Loudon  Hortus  Britannicus.  A  Catalogue  of  all  the  plants  in  Britain,  by 
the  same.     London,  8vo, 

.  The  Suburban  Horticulturist.  By  the  same.     London,  1842,  Svo. 

.  The  Suburban  Gardener  and  Villa  Companion.   By  the  same.  Lon- 
don, 1838,  1842,  Svo. 

.  Arboretum   et  Fruticetum   Britannicum.    By  the  same,  8  vols. 

London,  1838,  8vo. 

Liehig.  Organic  Chemistry  in  its  applications  to  Agriculture  and  Physi- 
ology.    By  Justus  Liebig.  American  ed.,  Cambridge,  1844,  12mo. 

Lind.  A  Guide  to  the  Orchard  and  Kitchen  Garden,  or  an  account  of  the 
Fruits  and  Vegetables  cultivated  in  Great  Britain.  By  George  Lind- 
ley.     London,  1831,  8vo. 

Lindley.  An  Int'oduction  to  Botany.  By  John  Lindley.  London,  1832, 
Svo. 

.    An  Introduction  to  the  Natural  System  of  Botany.     By  John 

Lindley.     London,  1835,  2d  ed.  Svo. 

.     British  Fruits.    See  Pomological  Magazine — it  is  the  same  work. 

. .  The  Theory  of  Horticulture,  or  an  attempt  to  explain  the  Opera- 
tion of  Gardening  upon  Physiological  Principles,  By  John  Lindley. 
London,  Svo.  1840. 

The  same  work  with   Notes  by  A.  Gray  and  A.   J.   Downing. 


New  York,  1841,  12  mo. 

L.  or  LinncBus.     Species  Plantarum,  5th.  ed.     Berlin,  1810,  5  vols.  Svo. 

Lelieur.  La  Pomone  Fran9aise,  ou  Traite  de  la  Culture  Fran9aise,  et  de 
la  Taille  des  Arbres  Fruitiers.  Parle  Compte  Lelieur.  Paris,  1811, 
Svo. 

Man.  The  New  England  Fruit  Book.  By  R.  Manning,  2d  ed.  enlarg- 
ed by  John  M.  Ives,  Salem,  1844,  12mo. 

Man.  in  H.  M.     Manning's  articles  in  Hovey's  Magazine. 

Mill.  The  Gardener's  and  Botanist's  Dictionary.  By  Philip  Miller. — 
revised  by  Professor  Martyn.     London,  3  819,  2  vols.  Svo. 

Michaux.  The  North  American  Sylva,  or  Descriptions  of  the  Forest 
Trees  of  the  United  States,  Canada,  &c.  By  A.  F.  Michaux.  Paris, 
1S19,  3  vols.  Svo 

MIntosh.  The  Orchard  and  Fruit  Garden.  By  Charles  Mcintosh.  Lon- 
don, 1819,  12mo. 

JV.  Duh.  (The  New  Duhamel)  Traite  des  Arbres  Fruitiers  de  Duhamel. 
Nouvelle  edition  augmentee,  etc.  Par  MM.  Poiteau  et  Turpin, 
Paris,  5  vols.  Folio,  1808  et  seq. 

JVois.     See  Jardin  Fruitier. 

JVew  England  Farmer.  A  weekly  periodical,  devoted  to  Agriculture, 
Horticulture,  &c.     Boston,  4to.  continued  to  the  present  time, 

O.  Duh.     See  Duhamel, 

Pom.  Mag.  or  P.  M.  The  Pomological  Magazine,  or  Figures  and  Des- 
criptions of  the  most  important  varieties  of  Fruit  cultivated  in  Great 
Britain.     London,  1828,  3  vols.  Svo. 

Pom.  Man.  The  Pomological  Manual.  By  William  R.  Prince.  New- 
York,  1831,  2  vols.  Svo. 

Prince.  A  Treatise  on  the  Vine.  By  William  R.  Prince,  New  York,  1&30. 
8to. 


XIV    "  ABBREVIATIONS  AND  BOOKS  QUOTED. 

Prince.     A  short  Treatise  on  Horticulture.     By  William  Prince>  New 

York,  1828,  12mo. 
Phillips.     Pomarium  Britannicum  ;— an  Historical  and  Botanical  Account 

of  the  Fruits  known  in  Great  Britain.    By  Henry  Phillips,  London, 

1820,  8vo. 
Poit.  or  Poiteau.  Pomologie  Fran^aise.  Recueil  des  plus  beaux  Fruits,  cul- 

tives  en  France.  Par  Poiteau.  Paris,  1838,  and  continued  in  4to.  nos, 
Rivers.     A  Descriptive  Catalogue  of  Pears,  cultivated  by  T.  Rivers.  Saw- 

bridgeworth,  1843-44,  pamphlet,  8vo. 
Ron.  or  Ronalds.    Pyrus  Malus  Brentfordienses,  or  a  concise  description 

of  Selected  Apples,  with  a  figure  of  each  sort.  By  Hugh  Ronalds, 

London,  1831,  4to. 
Ray.    Historia  Plantarum,  a  John  Ray,  M.  D.,  London,  3  vols.   Folio, 

1636—1704. 
Revue  Horticole.    Journal  des  Jardiniers  et  Amateurs.   Audot,  Editeur. 

Paris,  1844,  et  chaque  mois,  12mo. 
Switzer.     The  Practical  Fruit  Gardener.   By  Stephen  Switzer,  1724,  8vo 
Torrey  Sf  Gray.  A  Flora  of  North  America,  containing  abridged  descrip- 
tions of  all  the  known  plants  growing  North  of  the  Gulf  of  Mexico. 

By  John  Torrey,  M.D.,  and  Asa  Gray,  M.D.,  New  York,  vol.  1st,  8vo 

New  York,  1840,  and  still  in  progress. 
Thomp.    A  Catalogue  of  the  Fruits  Cultivated  in  the  Garden  of  the  Hor- 
ticultural Society  of  London,  3d  ed.,  London,  1842.   [Prepared  with 

great  care  by  Robert  Thompson,  the  head  of  the  Fruit  Department] 
Thacher.     The  American  Orchardist.    By  James  Thacher,  M.D.,  Boston, 

1822,  8vo. 
Van  Mons.  Arbres  Fruitiers,  ou  Pomologie  Beige  Experimentale  et  Rai- 

sonnee.  Par  J.  R.  Van  Mons.  Louvain,  1835 — 1836,  2  vols.  12mo. 
.— — — .  Catalogue  des  Arbres  Fruitiers,  Descriptif,  Abrege.  Par  J.  B.  Vai; 

Mons,  Louvain,  1823. 
Wilder t  MSS.  Manuscript  notes  on  Fruits,  by  M.  P.  Wilder,  Esq.,  Presi. 

dent  of  the  Massachusetts  Horticultural  Society. 


FRUITS  AND  FRUIT  TREES. 


CHAPTER   I. 

THE    PRODUCTION    OF     NEW   VARIETIES    OF    FRUIT. 

Ijn  our  survey  of  the  culture  of  fruits  let  us  begin  at  the  be- 
ginning. Gradual  amelioration,  and  the  skilful  practice  of  the 
cultivator,  have  so  filled  our  orchards  and  gardens  with  good 
fruits,  that  it  is  necessary  now  to  cast  a  look  back  at  the  types 
from  which  these  delicious  products  have  sprung. 

In  the  tropical  zone,  amid  the  surprising  luxuriance  of  vege- 
tation of  that  great  natural  hothouse,  nature  offers  to  man,  almost 
without  care,  the  most  refreshing,  the  most  delicious,  and  the 
most  nutritive  fruits.  The  Plantain  and  Bananna,  excellent 
either  raw  or  cooked,  bearing  all  the  year,  and  producing  upon 
a  rood  of  ground  the  sustenance  of  a  family ;  the  refreshing 
Guava  and  Sapodilla ;  the  nutritious  Bread-fruit ;  such  are  the 
natural  fruit  trees  of  those  glowing  climates.  Indolently 
seated  under  their  shade,  and  finding  a  refreshing  coolness  both 
from  their  ever- verdant  canopy  of  leaves,  and  their  juicy  fruits, 
it  is  not  here  that  we  must  look  for  the  patient  and  skilful  cul- 
tivator. 

But,  in  the  temperate  climates,  nature  wears  a  harsher  and 
sterner  aspect.  Plains  bounded  by  rocky  hills,  visited  not  only 
by  genial  warmth  and  sunshine,  but  by  cold  winds  and  seasons 
of  ice  and  snow  ;  these  are  accompanied  by  sturdy  forests, 
whose  outskirts  are  sprinkled  with  crabs  and  wild  cherries,  and 
festooned  with  the  clambering  branches  of  the  wild  grape. 
These  native  fruits,  which  at  first  offer  so  little  to  the  eye,  or 
the  palate,  are  nevertheless  the  types  of  our  garden  varieties. 
Destined  in  these  climates  to  a  perpetual  struggle  with  nature, 
it  is  here  that  we  find  man  ameliorating  and  transforming  her. 

Transplanted  into  a  warmer  aspect,  stimulated  by  a  richer 
soil,  reared  from  selected  seeds,  carefully  pruned,  sheltered  and 
watched,  by  slow  degrees  the  sour  and  bitter  crab  expands  into 
a  Golden  Pippin,  the  wild  pear  loses  its  thorns  and  becomes  a 
Bergamotte  or  a  Beurre,  the  Almond  is  deprived  of  its  bitterness, 
and  the  dry  and  flavourless  Peach  is  at  length  a  tempting  and 
delicious  fruit.  It  is  thus  only  in  the  face  of  obstacles,  in  a 
climate  where  nature  is  not  prodigal  of  perfections,  and  in  the 
midst  of  thorns  and  sloes,  that  man  the  gardener  arises  and 
forces  nature  to  yield  to  his  art. 

1 


2  PRODUCTION    OF    NEW    VARIETIES. 

These  improved  sorts  of  fruit  Avhich  man  every  where  causes 
to  share  his  civilization,  bear,  almost  equally  with  himself,  the 
impress  of  an  existence  removed  from  the  natural  state.  When 
reared  from  seeds  they  always  show  a  tendency  to  return  to  a 
wilder  form,  and  it  seems  only  chance  when  a  new  seedling  is 
equal  to,  or  surpasses  its  parent.  Removed  from  their  natural 
form,  these  artificially  created  sorts  are  also  much  more  liable  to 
diseases  and  to  decay.  From  these  facts  arises  the  fruit-garden, 
with  its  various  processes  of  grafting,  budding  and  other  means 
of  continuing  the  sort  ;  with  also  its  sheltered  aspects,  warm 
borders,  deeper  soils,  and  all  its  various  refinements  of  art  and 
culture. 

In  the  whole  range  of  cares  and  pleasures  belonging  to  the 
garden,  there  is  nothing  more  truly  interesting  than  the  produc- 
tion of  new  varieties  of  fruit.  It  is  not,  indeed,  by  sowing  the 
seeds  that  the  lover  of  fine  fruit  usually  undertakes  to  stock  his 
garden  and  orchard  with  fine  fruit  trees.  Raising  new  varieties 
is  always  a  slow,  and,  as  generally  understood,  a  most  uncertain 
mode  of  bringing  about  this  result.  The  novice,  plants  and  care- 
fully watches  his  hundred  seedling  pippins,  to  find  at  last,  per- 
haps, ninety-nine  worthless  or  indifferent  apples.  It  appears  to 
him  a  lottery,  in  which  there  are  too  many  blanks  to  the  prizes. 
He,  therefore,  wisely  resorts  to  the  more  certain  mode  of 
grafting  from  well  known  and  esteemed  sorts. 

Notwithstanding  this,  every  year,  under  the  influences  of  gar- 
den culture,  and  often  without  our  design,  we  find  our  fruit 
trees  reproducing  themselves ;  and  occasionally,  there  springs 
up  a  new  and  delicious  sort,  whose  merits  tempt  us  to  fresh  trials 
after  perfection. 

To  a  man  who  is  curious  in  fruit,  the  pomologist  who  views 
with  a  more  than  common  eye,  the  crimson  cheek  of  a  peach,  the 
delicate  bloom  of  a  plum,  or  understands  the  epithets,  rich,  melt- 
ing, buttery,  as  applied  to  a  pear,  nothing  in  the  circle  of  culture, 
can  give  more  lively  and  unmixed  pleasure,  than  thus  to  pro- 
duce and  to  create — for  it  is  a  sort  of  creation — an  entirely  new 
sort,  which  he  believes  will  prove  handsomer  and  better  than  any 
thing  that  has  gone  before.  And  still  more,  as  varieties  which  ori- 
ginate in  a  certain  soil  and  climate,  are  found  best  adapted  to 
that  locality,  the  production  of  new  sorts  of  fruit,  of  high  merit, 
may  be  looked  on  as  a  most  valuable,  as  Avell  as  interesting 
result. 

Beside  this,  all  the  fine  new  fruits,  which,  of  late,  figure  so 
conspicuously  in  the  catalogues  of  the  nurseries  and  fruit  gar- 
dens, have  not  been  originated  at  random  and  by  chance  efforts. 
Some  of  the  most  distinguished  pomologists  have  devoted  years 
to  the  subject  of  the  improvement  of  fruit  trees  by  seeds,  and 
have  attained   if  not   certain    results,  at  least  some    general 


BY    SEED.  3 

laws,  which  greatly  assist  us  in  this  process  of  amelioration. 
Let  us  therefore  examine  the  subject  a  little  more  in  detail. 

In  the  wild  state,  every  genus  of  trees  consist  of  one  or  more 
species,  or  strongly  marked  individual  sorts  ;  as,  for  example,  the 
white  birch  and  the  black  birch;  or,  to  confine  ourselves  more 
strictly  to  the  matter  in  hand,  the  different  species  of  cherry, 
the  wild  or  bird  cherry,  the  sour  cherry,  the  mazzard  cherry, 
die.  These  species,  in  their  natural  state,  exactly  reproduce 
themselves  ;  to  use  a  common  phrase,  they  "  come  the  same" 
from  seed.  This  they  have  done  for  centuries,  and  doubtless 
will  do  forever,  so  long  as  they  exist  under  natural  circumstan- 
ces only. 

On  the  other  hand,  suppose  we  select  one  of  these  species  of 
fruit-trees,  and  adopt  it  into  our  gardens.  So  long  as  we  culti- 
vate that  individual  tree,  or  any  part  of  it,  in  the  shape  of  suck- 
er, graft,  or  bud,  its  nature  will  not  be  materially  altered.  It 
may,  indeed,  through  cultivation,  be  stimulated  into  a  more  luxu- 
riant growth  ;  it  will  probably  produce  larger  leaves  and  fruit ; 
but  we  shall  neither  alter  its  fruit  in  texture,  color  or  taste. 
Tt  will  always  be  identically  the  same. 

The  process  of  amelioration  begins  with  a  new  generation,  and 
hy  solving  the  seeds.  Some  species  of  tree,  indeed,  seem  to  re- 
fuse to  yield  their  wild  nature,  never  producing  any  variation 
by  seed  ;  but  all  fruit-trees  and  many  others,  are  easily  domesti- 
cated, and  more  readily  take  the  impress  of  culture. 

If  we  sow  a  quantity  of  seed  in  garden  soil  of  the  common 
black  mazzard  cherry,  {Cerasus  avium,)  we  shall  find  that,  in  the 
leaves  and  habit  of  growth,  many  of  the  seedlings  do  not  entire- 
ly resemble  the  original  species.  When  they  come  into  bearing, 
it  is  probable  we  shall  also  find  as  great  a  diversity  in  the  size, 
color  and  flavor  of  the  fruit.  Each  of  these  individual  plants, 
differing  from  the  original  type,  (the  mazzard,)  constitutes  a 
new  variety ;  though  only  a  few,  perhaps  only  one,  may  be  su- 
periour  to  the  original  species. 

It  is  worthy  of  remark,  that  exactly  in  proportion  as  this  re- 
production is  frequently  repeated,  is  the  change  to  a  great  va- 
riety of  forms,  or  new  sorts  increased.  It  is  likely  indeed,  that 
to  gather  the  seeds  from  a  wild  mazzard  in  the  woods,  the  in- 
stances of  departure  from  the  form  of  the  original  species  would 
be  very  few ;  while  if  gathered  from  a  garden  tree,  itself  some 
time  cultivated,  or  several  removes  from  a  wild  state,  though 
still  a  mazzard,  the  seedlings  will  show  great  variety  of  cha- 
racter. 

Once  in  the  possession  of  a  variety,  which  has  moved  out  of 
the  natural  into  a  more  domesticated  form,  we  have  in  our 
hands  the  best  material  for  the  improving  process.  The  fixed 
original  habit  of  the  species  is  broken  in  upon,  and  this  variety 
which  we  have  created,  has  always  afterwards  some  tendency  to 


4  PRODUCTION    OF    NEW    VARIETIES. 

make  further  departures  from  the  original  form.  It  is  true  that 
all  or  most  of  its  seedlings  will  still  retain  a  likeness  to  the  pa- 
rent, but  a  few  will  differ  in  some  respects,  and  it  is  by  seizing 
upon  those  which  show  symptoms  of  variation,  that  the  improver 
of  vegetable  races  founds  his  hopes. 

We  have  said  that  it  is  a  part  of  the  character  of  a  species 
to  produce  the  same  from  seed.  This  characteristic  is  retained 
even  where  the  sport,  (as  gardeners  term  it)  into  numberless 
varieties  is  greatest.  Thus,  to  return  to  cherries,  the  Kentish  or 
common  pie-cherry  is  one  species,  and  the  small  black  mazzard 
another,  and  although  a  great  number  of  varieties  of  each  of 
these  species  have  been  produced,  yet  there  is  always  the  like- 
ness of  the  species  retained.  From  the  first  we  may  have  the 
large  and  rich  Mayduke,  and  from  the  last  the  sweet  and  lus- 
cious Black-Hearts ;  but  a  glance  will  show  us  that  the  duke 
cherries  retain  the  distinct  dark  foliage,  and,  in  the  fruit,  some- 
thing of  the  same  flavor,  shape  and  color  of  the  original  spe- 
cies ;  and  the  heart  cherries  the  broad  leaves  and  lofty  growth 
of  the  mazzard.  So  too,  the  currant  and  gooseberry  are  differ- 
ent species  of  the  same  genus ;  but  though  the  English  goose- 
berry growers  have  raised  thousands  of  new  varieties  of  this 
fruit,  and  shown  them  as  large  as  hen's  eggs,  and  of  every  va- 
riety of  form  and  color,  yet  their  efforts  with  the  gooseberry  have 
not  produced  any  thing  resembling  the  common  currant. 

Why  do  not  varieties  produce  the  same  from  seed  ?  Why 
if  we  plant  the  stone  of  a  Green  Gage  plum,  will  it  not  always 
produce  a  Green  Gage  ?  This  is  oflen  a  puzzling  question  to 
the  practical  gardener,  while  his  every  day  experience  forces 
him  to  assent  to  the  fact. 

We  are  not  sure  that  the  vegetable  physiologists  will  under- 
take to  answer  this  query  fully.  But  in  the  mean  time  we  can 
throw  some  light  on  the  subject. 

It  will  be  remembered  that  our  garden  varieties  of  fruits  are 
not  natural  forms.  They  are  the  artificial  productions  of  our 
culture.  They  have  always  a  tendency  to  improve,  but  they 
have  also  another  and  a  stronger  tendency  to  return  to  a  natural, 
or  wild  state.  "  There  can  be  no  doubt,"  says  Dr.  Lindley, 
"  that  if  the  arts  of  cultivation  were  abandoned  for  only  a  few 
years,  all  the  annual  varieties  of  plants  in  our  gardens  would 
disappear  and  be  replaced  by  a  few  original  wild  forms."  Be- 
tween these  two  tendencies,  therefore,  the  one  derived  from  na- 
ture, and  the  other  impressed  by  culture,  it  is  easily  seen  how 
little  likely  is  the  progeny  of  varieties  always  to  reappear  in 
the  same  form. 

Again,  our  American  farmers,  who  raise  a  number  of  kinds 
of  Indian  corn,  very  well  know  that,  if  they  wish  to  keep  the 
sorts  distinct,  they  must  grow  them  in  different  fields.  Without 
this  precaution  they  find  on  planting  the  seeds  produced  on  the 


THE    VAN    MONS   METHOD.  5 

yellow  corn  plants,  that  they  have  the  next  season  a  progeny, 
not  of  yellow  corn  alone,  but  composed  of  every  color  and  size, 
yellow,  white  and  black,  large  and  small,  upon  the  farm.  Now 
many  of  the  varieties  of  fruit  trees  have  a  similar  power  of 
intermixing  with  each  other  while  in  blossom,  by  the  dust  or 
pollen  of  their  flowers,  carried  through  the  air,  by  the  action 
of  bees  and  other  causes.  It  will  readily  occur  to  the  reader, 
in  considering  this  fact,  what  an  influence  our  custom  of  plant- 
ing the  different  varieties  of  plum  or  of  cherry  together  in  a 
garden  or  orchard,  must  have  upon  the  constancy  of  habit  in 
the  seedlings  of  such  fruits. 

But  there  is  still  another  reason  for  this  habit,  so  perplexing 
to  the  novice,  who,  having  tasted  a  luscious  fruit,  plants,  watches 
and  rears  its  seedling,  to  find  it  perhaps,  wholly  different  in  most 
respects.  This  is  the  influence  of  grafting.  Among  the  great 
number  of  seedling  fruits  produced  in  the  tjnited  States,  there  is 
found  occasionally  a  variety,  perhaps  a  plum  or  a  peach,  which 
will  nearly  always  reproduce  itself  from  seed.  From  some  for- 
tunate circumstances  in  its  origin,  unknown  to  us,  this  sort,  in 
becoming  improved,  still  retains  strongly  this  habit  of  the  natu- 
ral or  wild  form,  and  its  seeds  produce  the  same.  We  can  call 
to  mind  several  examples  of  this  ;  fine' fruit  trees  whose  seeds 
have  established  the  reputation  in  their  neighborhood  of  fidelity 
to  the  sort.  But  when  ^  graft  is  taken  from  one  of  these  trees, 
and  placed  upon  another  stock,  this  grafted  tree  is  found  to  lose 
its  singular  power  of  producing  the  same  by  seed,  and  becomes 
like  all  other  worked  trees.  The  stock  exercises  some,  as  yet, 
unexplained  power,  in  dissolving  the  strong  natural  habit  of  the 
variety,  and  it  becomes  like  its  fellov/s,  subject  to  the  laws  of  its 
artificial  life. 

When  we  desire  to  raise  new  varieties  of  fruit,  the  common 
practice  is  to  collect  the  seeds  of  the  finest  table  fruits — those 
sorts  whose  merits  are  every  where  acknowledged  to  be  the 
highest.  In  proceeding  thus  we  are  all  pretty  well  aware,  that 
the  chances  are  generally  a  hundred  to  one  against  our  obtain- 
ing any  new  variety  of  great  excellence.  Before  we  offer  any 
advice  on  rearing  seedlings  let  us  examine  briefly  the  practice 
and  views  of  two  distinguished  horticulturists  abroad,  who  have 
paid  more  attention  to  this  subject  than  any  other  persons  what- 
ever ;  Dr.  Van  Mons  of  Belgium,  and  Thos.  Andrew  Knight, 
Esq.,  the  late  President  of  the  Horticultural  Society  of  London. 

The  Van  Mons  Theory. 

Dr.  Van  Mons,  Professor  at  Louvain,  devoted  the  greater  part 
of  his  life  to  the  amelioration  of  fruits.  His  nurseries  containec 
in  1823,  no  less  than  two  thousand  seedlings  of  merit.  His 
Derseverance  was  indefatigable,  and  experimenting  mainly  on 

1* 


O  PRODUCTION    OF   NEW  VARIETIES. 

Pears,  he  succeeded  in  raising  an  immense  number  of  new 
varieties  of  high  excellence.  The  Beurr^  Diel,  1  *o  Louvain, 
Frederic  of  Wurtemberg,  &c.,  are  a  few  of  the  many  well 
jinown  sorts  which  are  the  result  of  his  unwearied  labours. 

The  Van  Mons  theory  may  be  briefly  stated  as  follows  : 

All  fine  fruits  are  artificial  products  ;  the  aim  of  nature,  in  a 
wild  state,  being  only  a  healthy,  vigorous  state  of  the  tree,  and 
'perfect  seeds  for  continuing  the  species.  It  is  the  object  of  cul- 
ture, therefore,  to  subdue,  or  enfeeble  this  excess  of  vegetation ; 
to  lessen  the  coarseness  of  the  tree  ;  to  diminish  the  size  of  the 
seeds  ;  and  to  refine  the  quality  and  increase  the  size  of  the 
flesh  or  pulp. 

There  is  always  a  tendency  in  our  varieties  of  fruit  trees  to 
return  by  their  seeds  towards  a  wild  state. 

This  tendency  is  most  strongly  shown  in  the  seeds  borne  by 
old  fruit-trees.  And  "  the  older  the  tree  is  of  any  cultivated 
variety  of  Pear,"  says  Dr.  Van  Mons,  "  the  nearer  will  the 
seedlings,  raised  from  it,  approach  a  wild  state,  without  however 
ever  being  able  to  return  to  that  state." 

On  the  other  hand,  the  seeds  of  a  young  fruit  tree  of  a  good 
sort,  being  itself  in  the  state  of  amelioration,  have  the  least  ten- 
dency to  retrograde,  and  are  the  most  likely  to  produce  improved 
sorts. 

Again,  there  is  a  certain  limit  to  perfection  in  fruits.  When 
this  point  is  reached,  as  in  the  finest  varieties,  the  next  genera- 
tion will  more  probably  produce  bad  fruit,  than  if  reared  from 
seeds  of  an  indifferent  sort,  in  the  course  of  amelioration. 
While,  in  other  words,  the  seeds  of  the  oldest  varieties  of  good 
fruit  mostly  yield  inferiour  sorts,  seeds  taken  from  recent  varie- 
ties of  bad  fruit,  and  reproduced  uninterruptedly  for  several  gene- 
rations, will  certainly  produce  good  fruit. 

With  these  premises.  Dr.  Van  Mons  begins  by  gathering  his 
seeds  from  a  young  seedling  tree,  without  paying  much  regard 
to  its  quality,  except  that  it  must  be  in  a  state  of  variation  ;  that 
is  to  say,  a  garden  variety,  and  not  a  wild  sort.  These  he 
sows  in  a  seedbed  or  nursery,  where  he  leaves  the  seedlings 
until  they  attain  sufficient  size  to  enable  him  to  judge  of  their 
character.  He  then  selects  those  which  appear  the  most  pro- 
mising, plants  them  a  few  feet  distant  in  the  nursery,  and  awaits 
their  fruit.  Not  discouraged  at  finding  most  of  them  of  mediocre 
quality,  though  differing  from  the  parent,  he  gathers  the  first 
seeds  of  the  most  promising  and  sows  them  again.  The  next 
generation  comes  more  rapidly  into  bearing  than  the  first,  and 
shows  a  greater  number  of  promising  traits.  Gathering  imme- 
diately, and  sowing  the  seeds  of  this  generation,  he  produces  a 
third,  then  a  fourth,  and  even  a  fifth  generation,  uninterruptedly, 
from  the  original  sort.  Each  generation  he  finds  to  come  more 
quickly  into  bearing  than  the  previous  one,  (the  5th  sowing  of 


rilE    VAN    MONS    METHOD.  7 

pears  fruiting  at  3  years,)  and  to  produce  a  greater  number  of 
valuable  varieties  ;  until  in  the  fifth  generation  the  seedlings 
are  nearly  all  of  great  excellence. 

Dr.  Van  Mons  found  the  pear  to  require  the  longest  time  to 
attain  perfection,  and  he  carried  his  process  with  this  fruit 
through  five  generations.  Apples  he  found  needed  but  four 
races,  and  peaches,  cherries,  plums,  and  other  stone  fruits, 
were  brought  to  perfection  in  three  successive  reproductions 
from  the  seed. 

It  will  be  remembered  that  it  is  a  leading  feature  in  this  theory 
that,  in  order  to  improve  the  fruit,  we  must  subdue  or  enfeeble 
the  original  coarse  luxuriance  of  the  tree.  Keeping  this  in 
mind.  Dr.  Van  Mons  always  gathers  his  fruit  before  fully  ripe, 
and  allows  them  to  rot  before  planting  the  seeds,  in  order  to 
refine  or  render  less  wild  and  harsh  the  next  generation.  In 
transplanting  the  young  seedlings  into  quarters  to  bear,  he  cuts 
off  the  tap  root,  and  he  annually  shortens  the  leading  and  side 
branches,  besides  planting  them  only  a  few  feet  apart.  All 
this  lessens  the  vigour  of  the  trees,  and  produces  an  impression 
upon  the  nature  of  the  seeds  which  will  be  produced  by  their 
first  fruit ;  and,  in  order  to  continue  in  full  force  the  progressive 
variation,  he  allows  his  seedlings  to  bear  on  their  own  roots.* 

Such  is  Dr.  Van  Mons'  theory  and  method  for  obtaining  new 
varieties  of  fruit.  It  has  never  obtained  much  favour  in  Eng- 
land, and  from  the  length  of  time  necessary  to  bring  about  its 
results,  it  is  scarcely  likely  to  come  into  very  general  use  here. 
At  the  same  time  it  is  not  to  be  denied  that  in  his  hands  it  has 
proved  a  very  successful  mode  of  obtaining  new  varieties. 

It  is  also  undoubtedly  true  that  it  is  a  mode  closely  founded 
on  natural  laws,  and  that  the  great  bulk  of  our  fine  varieties 
have  originated,  nominally  by  chance,  but  really,  by  successive 
reproductions  from  the  seed  in  our  gardens. 

It  is  not  a  little  remarkable  that  the  constant  springing  up  of 
fine  new  sorts  of  fruit  in  the  United  States,  which  is  every  day 
grov/ing  more  frequent,  is  given  with  much  apparent  force  as  a 
proof  of  the  accuracy  of  the  Van  Mons  theory.  The  first  colo- 
nists here,  who  brought  with  them  many  seeds  gathered  from 
the  best  old  varieties  of  fruits,  were  surprised  to  find  their  seed- 
lings producing  only  very  inferiour  fruits.  These  seedlings  had 
returned  by  their  inherent  tendency  almost  to  a  wild  state.  By 
rearing  from  them,  however,  seedlings  of  many  repeated  gene- 
rations, M'e  have  arrived  at  a  great  number  of  the  finest  apples, 

*  "  1  have  found  this  art  to  consist  in  regenerating  in  a  direct  line  of  descent, 
and  as  rapidly  as  possible  an  improving  variety,  talTing  care  that  there  be  no  in- 
terval between  the  generations.  To  sow,  to  re-sow,  to  sow  again,  to  sow  perpetu- 
ally, in  short  to  do  nothing  but  sow,  is  the  practice  to  be  pursued,  and  which  can- 
not be  departed  from ;  and  in  short  this  is  the  whole  secret  of  the  art  I  have  em- 
ployed."— VaJi  Mons'  Arbres  Fiuiliers,  1.  p.  223. 

2 


10  PRODUCTION    OF    NEW   VARIETIES. 

pears,  peaches  and  plums.  According  to  Dr.  Van  Mons,  had 
this  process  been  continued  uninterruptedly,  from  one  generation 
to  the  next,  a  much  shorter  time  would  have  been  necessary  for 
the  production  of  first  rate  varieties. 

To  show  how  the  practice  of  chance  sowing  works  in  the 
other  hemisphere,  it  is  stated  by  one  of  the  most  celebrated  of 
the  old  writers  on  fruits,  Duhamel  of  France,  that  he  had  been 
in  the  habit  of  planting  seeds  of  the  finest  table  pears  for  fifly 
years  without  ever  having  produced  a  good  variety.  Theso 
seeds  were  from  trees  of  old  varieties  of  fruit. 

The  American  gardener  will  easily  perceive,  from  what  we 
have  stated,  a  great  advantage  placed  in  his  hands  at  the  present 
time  for  the  amelioration  of  fruits  by  this  system.  He  will 
see  that,  as  most  of  our  American  varieties  of  fruit  are  the  re- 
sult of  repeated  sowings,  more  or  less  constantly  repeated,  he 
has  before  him  almost  every  day  a  part  of  the  ameliorating  pro- 
cess in  progress  ;  to  which  Dr.  Van  Mons,  beginning  de  novo, 
was  obliged  to  devote  his  whole  life.  Nearly  all  that  it  is  ne- 
cessary for  him  to  do  in  attempting  to  raise  a  new  variety  of  ex- 
cellence by  this  simple  mode,  is  to  gather  his  seeds  (before  they 
are  fully  ripe,)  from  a  seedling  sort  of  promising  quality,  though 
not  yet  arrived  at  perfection.  The  seedling  must  be  quite 
young — must  be  on  its  own  root  (not  grafted  ;)  and  it  must  be  a 
healthy  tree,  in  order  to  secure  a  healthy  generation  of  seed- 
lings. Our  own  experience  leads  us  to  believe  that  he  will 
scarcely  have  to  go  beyond  one  or  two  generations  to  obtain  fine 
fruit.  These  remarks  apply  to  most  of  our  table  fruits  common- 
ly cultivated.  On  the  other  hand,  our  native  grapes,  the  Isabella, 
Catawba,  &;c.,  which  are  scarcely  removed  from  the  wild  state, 
must  by  this  ameliorating  process  be  carried  through  several 
successive  generations  before  we  arrive  at  varieties  equalling 
the  finest  foreign  grapes ;  a  result,  which,  judging  from  what 
we  see  in  progress,  we  have  every  reason  speedily  to  hope  for. 

In  order  to  be  most  successful  in  raising  new  varieties  by  suc- 
cessive reproduction,  let  us  bear  in  mind  that  we  must  avoid — 
1st,  the  seeds  of  old  fruit  trees  ;  2d,  those  of  grafted  fruit  trees; 
and  3d,  that  we  have  the  best  grounds  for  good  results  when  we 
gather  our  seeds  from  a  young  seedling  tree,  which  is  itself  ra- 
ther ^perfecting  than  o.  perfect  fruit. 

It  is  not  to  be  denied  that,  in  the  face  of  Dr.  Van  Men's  theory, 
in  this  country,  new  varieties  of  rare  excellence  are  sometimes 
obtained  at  once  by  planting  the  seeds  of  old  grafted  varieties ; 
thus  the  Lawrence's  Favourite,  and  the  Columbia  plums,  were 
raised  from  seeds  of  the  Green  Gage,  one  of  the  oldest  European 
varieties. 

Such  are  the  means  of  originating  new  fruits  by  the  Belgian 
mode.  Let  us  now  examine  another  more  direct,  more  interest- 
ing, and  more  scientific  process — cross-breeding ;  a  mode  almost 


CROSS-BREEDING.  • 

universally  pursued  now  by  skilful  cultivators,  in  producing 
new  and  finer  varieties  of  plants  ;  and  which  Mr.  Knight,  the 
most  distinguished  horticulturist  of  the  age,  so  successfully  prac- 
tised on  fruit  trees- 

Cross-hr  ceding. 

In  the  blossoms  of  fruit-trees,  and  of  most  other  plants,  the 
seed  is  the  offspring  of  the  stamens  and  pistil,  which  may  be 
considered  the  male  and  female  parents,  growing  in  the  same 
flower.  Cross-breeding  is,  then,  nothing  more  than  removing 
out  of  the  blossom  of  a  fruit  tree  the  stamens,  or  male  parents, 
and  bringing  those  of  another,  and  different  variety  of  fruit,  and 
dusting  the  pistil  or  female  parent  with  them, — a  process  suffi- 
ciently simple,  but  which  has  the  most  marked  effect  on  the  seeds 
produced.  It  is  only  within  about  fifty  years  that  cross-breeding 
has  been  practised ;  but  Lord  Bacon,  whose  great  mind  seems 
to  have  had  glimpses  into  every  dark  corner  of  human  know- 
ledge, finely  foreshadowed  it.  "  The  compounding  or  mixture 
of  plants  is  not  found  out,  which,  if  it  were,  is  more  at  command 
than  that  of  living  creatures  ;  wherefore,  it  were  one  of  the 
most  notable  discoveries  touching  plants  to  find  it  out,  for  so  you 
may  have  great  varieties  of  fruits  and  flowers  yet  unknown." 
In  figure  1,  is  shown  the  blossom  of  the 
Cherry.  The  central  portion,  a,  connected 
directly  with  the  young  fruit,  is  the  pistil. 
The  numerous  surrounding  threads  h,  are  the 
stamens.  The  summit  of  the  stamen  is  called 
the  anther,  and  secretes  the  powdery  substance 
called  pollen.  The  pistil,  has  at  its  base,  the 
embryo  fruit,  and  at  its  summit,  the  stigma. 
The  use  of  the  stamens  is  to  fertilize  the  young  seed  contained 
at  the  base  of  the  pistil ;  and  if  we  fertilize  the  pistil  of  one  variety 
of  fruit  by  the  pollen  of  another,  we  shall  obtain  a  new  variety 
partaking  intermediately  of  the  qualities  of  both  parents.  Thus, 
among  fruits  owing  their  origin  directly  to  cross-breeding,  Coe's 
Golden  Drop  Plum,  was  raised  from  the  Green  Gage,  impreg- 
nated by  the  Magnum  Bonum,  or  Egg  plum  ;  and  the  Elton 
cherry,  from  the  Bigarrieu,  impregnated  by  the  White  Heart.* 
Mr.  Knight  was  of  opinion  that  the  habits  of  the  new  variety 
would  always  be  found  to  partake  most  strongly  of  the  constitu- 
tion, and  habits  of  the  female  parent.  Subsequent  experience 
does  not  fully  confirm  this,  and  it  would  appear  that  the  parent 

*  The  seedlings  sometimes  most  resemble  one  parent  sometimes  the  other  ;  but 
more  frequently  share  the  qualities  of  both.  Mr.  Coxe  describes  an  Apple,  & 
cross  between  a  Newtown  Pippin  and  a  Russet,  the  fruit  of  which  resembled  ex- 
ternally at  one  end  the  Russet  and  at  the  other  the  Pippin,  and  the  flavour  at  either 
end  corresponded  exactly  with  the  character  of  the  exteriour. 


10  PRODUCTION    OF    Nl£W    VARIETIES. 

whose  character  is  most  'permanent,  impresses  its  form  most  for 
cibly  on  the  offspring. 

The  process  of  obtaining  cross-bred  seeds  of  fruit  trees  is  very 
easily  performed.  It  is  only  necessary  when  the  tree  blooms 
which  we  intend  to  be  the  mother  of  the  improved  race,  to  select 
a  blossom  or  blossoms  growing  upon  it  not  yet  fully  expanded. 
With  a  pair  of  scissors,  we  cut  out  and  remove  all  the  anthers.  The 
next  day,  or  as  soon  as  the  blossom  is  quite  expanded,  we  collect, 
with  a  camel's  hair  brush,  the  pollen  from  a  fully  blown  flower 
of  the  variety  we  intend  for  the  male  parent,  applying  the  pollen 
and  leaving  it  upon  the  stigma  or  point  of  the  pistil.  If  your 
trees  are  much  exposed  to  those  busy  little  meddlers,  the  bees, 
it  is  well  to  cover  the  blossoms  with  a  loose  bag  of  thin  gauze,  or 
they  will  perhaps  get  beforehand  with  you  in  your  experiments 
in  cross-breeding.  Watch  the  blossoms  closely  as  they  open, 
and  bear  in  mind  that  the  two  essential  points  in  the  operation  are ; 
1st,  to  extract  the  anthers  carefully,  before  they  have  matured 
sulficiently  to  fertilize  the  pistil ;  and,  2d,  to  apply  the  pollen 
when  it  is  in  perfection,  (dry  and  powdery,)  and  while  the  stigma 
is  moist.  A  very  little  practice  will  enable  the  amateur  to  judge 
of  these  points. 

There  are  certain  limits  to  the  power  of  crossing  plants. 
What  is  strictly  called  a  cross-bred  plant  or  fruit  is  a  sub-variety 
raised  between  two  varieties  of  the  same  species.  There  are, 
however,  certain  species,  nearly  allied,  which  are  capable  of  fer- 
tilizing each  other.  The  offspring  in  this  case  is  called  a  hybrid, 
or  mule,  and  does  not  always  produce  perfect  seeds.  "  This 
power  of  hybridising,"  says  Dr.  Lindley,  "  appears  to  be  much 
more  common  in  plants  than  in  animals.  It  is,  however,  in  ge- 
neral only  between  nearly  allied  species  that  this  intercourse 
can  take  place ;  those  which  are  widely  different  in  structure 
and  constitution  not  being  capable  of  any  artificial  union.  Thus 
the  different  species  of  Strawberry,  of  the  gourd  or  melon  family, 
intermix  with  the  greatest  facility,  there  being  a  great  accord- 
ance between  them  in  general  structure,  and  constitution.  But 
no  one  has  ever  succeeded  in  compelling  the  pear  to  fertilize  the 
apple,  nor  the  gooseberry  the  currant.  And  as  species  that  are 
very  dissimilar  appear  to  have  some  natural  impediment  which 
prevents  their  reciprocal  fertilization,  so  does  this  obstacle,  of 
whatever  nature  it  may  be,  present  an  insuperable  bar  to  the  in- 
tercourse of  the  different  genera.  All  the  stories  that  are  cur- 
rent as  to  the  intermixture  of  oranges  and  pomegranates,  of 
roses  and  black  currants,  and  the  like,  may  therefore  be  set 
down  to  pure  invention." 

In  practice,  this  power  of  improving  varieties  by  crossing  is 
very  largely  resorted  to  by  gardeners  at  the  present  day.  Not 
only  in  fruit  trees,  but  in  ornamental  trees,  shrubs,  and  plants, 
and  especially  in  florists'  liowers,  it  has  been  carried  to  a  great 


CROSS-BREEDING.  H 

extent.  The  great  number  of  new  and  beautiful  Roses,  Azaleas 
Camellias,  Fuchsias,  Dahlias,  and  other  flowering  plants  so 
splendid  in  colour,  and  perfect  in  form,  owe  their  origin  to  care- 
ful cross-breeding. 

In  the  amelioration  of  fruits  it  is  by  far  the  most  certain,  and 
satisfactory  process  yet  discovered.  Its  results  are  more  speedily 
obtained,  and  correspond  much  more  closely  to  our  aim,  than 
those  procured  by  successive  reproduction. 

In  order  to  obtain  a  new  variety  of  a  certain  character,  it  is 
only  necessary  to  select  two  parents  of  well  known  habits,  and 
which  are  both  varieties  of  the  same,  or  nearly  allied  species,  and 
cross  them  for  a  new  and  intermediate  variety.  Thus,  if  we 
have  a  very  early,  but  insipid,  and  worthless  sort  of  pear,  and 
desire  to  raise  from  it  a  variety  both  early  and  of  fine  flavour, 
we  should  fertilize  some  of  its  pistils,  with  the  pollen  of  the  best 
flavoured  variety  of  a  little  later  maturity.  Among  the  seed- 
lings produced,  we  should  look  for  early  pears  of  good  quality, 
and  at  least  for  one  or  two  varieties  nearly,  or  quite  as  early  as 
the  female  parent,  and  as  delicious  as  the  male.  If  we  have  a 
very  small,  but  highly  flavoured  pear,  and  wish  for  a  larger  pear 
with  a  somewhat  similar  flavour,  we  must  fertilize  the  first 
with  the  pollen  of  a  large  and  handsome  sort.  If  we  desire  to 
impart  the  quality  of  lateness  to  a  very  choice  plum,  we  must 
look  out  for  a  late  variety,  whether  of  good  or  bad  quality,  as  the 
mother,  and  cross  it  with  our  best  flavoured  sort.  If  we  desire 
to  impart  hardiness  to  a  tender  fruit,  we  must  undertake  a  cross 
between  it  and  a  much  hardier  sort ;  if  we  seek  greater  beauty 
of  colour,  or  vigour  of  growth,  we  must  insure  these  qualities  by 
selecting  one  parent  having  such  quality  strongly  marked. 

As  the  seeds  produced  by  cross  fertilization  are  not  found  to 
produce  precisely  the  same  varieties,  though  they  will  nearly  all 
partake  of  the  mixed  character  of  the  parents,  it  follows  that  we 
shall  be  most  successful  in  obtaining  precisely  all  we  hope  for 
in  the  new  race,  in  proportion  to  the  number  of  our  cross-bred 
seedlings  ;  some  of  which  may  be  inferiour,  as  well  as  some 
superiour  to  the  parents.  It  is  always  well,  therefore,  to  cross 
several  flowers  at  once  on  the  same  plant,  when  a  single  blossom 
does  not  produce  a  number  of  seeds. 

We  should  observe  here,  that  those  who  devote  their  time  to 
raising  new  varieties,  must  bear  in  mind  that  it  is  not  always 
by  the  first  fruits  of  a  seedling  that  it  should  be  judged.  Some 
of  the  finest  varieties  require  a  considerable  age  before  their 
best  qualities  develop  themselves,  as  it  is  only  when  the  tree 
has  arrived  at  some  degree  of  maturity  that  its  secretions,  either 
for  flower,  or  fruit,  are  perfectly  elaborated.  The  first  fruit  of 
the  Black  Eagle  cherry,  a  fine  cross-bred  raised  by  Mr.  Knight, 
was  pronounced  worthless  when  first  exhibited  to  the  London 
Horticultural  Society  ;  its  quality  now  proves  that  the  tree  wa.9 
not  then  of  sufficient  age  to  produce  its  fruit  in  perfection. 


PROPAQATIOX. 


CHAPTER  II. 

PROPAGATION    OF    VARIETIES.       GRAFTING.        BUDDING.       CUTTINGS, 
LAYERS   AND    SUCKERS. 

After  having  obtained  a  new  and  choice  kind  of  fruit,  which 
in  our  hands  is  perhaps  only  a  single  tree,  and  which,  as  we 
have  already  shown,  seldom  produces  the  same  from  seed,  the 
next  inquiry  is  how  to  continue  this  variety  in  existence,  and 
how  to  increase  and  extend  it,  so  that  other  gardens  and  coun- 
tries may  possess  it  as  well  as  ourselves.  This  leads  us  to  the 
subject  of  the  propagation  of  fruit  trees,  or  the  continuation  of 
varieties  by  grafting  and  budding. 

Grafting  and  budding  are  the  means  in  most  common  use  for 
propagating  fruit  trees.  They  are,  in  fact,  nothing  more  than 
inserting  upon  one  tree,  the  shoot  or  bud  of  another,  in  such  a 
manner  that  the  two  may  unite  and  form  a  new  compound.  No 
person  having  any  interest  in  a  garden  should  be  unable  to  per- 
form these  operations,  as  they  are  capable  of  effecting  transfor. 
mations  and  improvements  in  all  trees  and  shrubs,  no  less  valu- 
able, than  they  are  beautiful  and  interesting. 

Grafting  is  a  very  ancient  invention,  having  been  well  known 
and  practised  by  the  Greeks  and  Romans.  The  latter,  indeed, 
describe  a  great  variety  of  modes,  quite  as  ingenious  as  any  of 
the  fanciful  variations  now  used  by  gardeners.  The  French 
who  are  most  expert  in  grafting,  practice  occasionally  more 
than  fifty  modes,  and  within  a  few  years  have  succeeded  per- 
fectly in  grafting  annual  plants,  such  as  the  tomato,  the  dahli? , 
and  the  like. 

The  uses  of  graftings  and  budding,  as  applied  to  fruit  trees^, 
may  be  briefly  stated  as  follows : 

1.  The  rapid  increase  or  propagation  of  valuable  sorts  of  frui*: 
not  easily  raised  by  seeds,  or  cuttings,  as  is  the  case  with  nearly 
all  varieties. 

2.  To  renew  or  alter  the  heads  of  trees,  partially  or  fully 
grown,  producing  in  two  or  three  years,  by  heading-in  and 
grafting,  a  new  head,  bearing  the  finest  fruit,  on  a  form.erly 
worthless  tree. 

3.  To  render  certain  foreign  and  delicate  sorts  of  fruit  more 
hardy  by  grafting  them  on  robust  stocks  of  the  same  species  na- 
tive to  the  country,  as  the  foreign  grape  on  the  native.  And  to 
produce  fine  fruit  in  climates  or  situations  not  naturally  favour- 
able by  grafting  on  another  species  more  hardy ;   as  in  a  cool 


GRAFTING.  13 

climate  and  damp  strong  soil,  by  working  the  Peach  on  the 
Plum. 

4.  To  render  dwarf  certain  kinds  of  fruit,  by  grafting  them  on 
suitable  stocks  of  slower  growth,  as  in  the  case  of  the  Pear  on 
the  Quince,  the  Apple  on  the  paradise  stock,  &c. 

5.  By  grafting  several  kinds  on  the  same  tree,  to  be  able  to 
have  a  succession  of  fruit,  from  early  to  late,  in  a  small  garden. 

6.  To  hasten  the  bearing  of  seedling  varieties  of  fruit,  or  of 
such  as  are  a  long  time  in  producing  fruit,  by  grafting  them  on 
the  branches  of  full  grown,  or  mature  bearing  trees.  Thus  a 
seedling  pear,  which  would  not  produce  fruit  on  its  own  root  in 
a  dozen  years,  will  generally  begin  to  bear  the  third  or  fourth 
year,  if  grafted  on  the  extremity  of  the  bearing  branches  of  a 
mature  tree. 

The  proper  time  for  grafting  fruit  trees  is  in  the  spring,  as 
soon  as  the  sap  is  in  motion,  which  commences  earliest  with  the 
Cherry  and  Plum,  and  ends  with  the  Pear  and  Apple.  The  pre- 
cise time  of  course  varies  with  the  season  and  the  climate,  but 
is  generally  comprised  from  February  to  the  middle  of  April. 
The  grape  vine,  however,  which  suffers  by  bleeding,  is  not  usu- 
ally grafted  until  it  is  in  leaf.  The  most  favourable  weather  for 
grafting  is  a  mild  atmosphere  with  occasional  showers. 

The  scions  are  generally  selected  previously ;  as  it  is  found 
in  nearly  all  kinds  of  grafting  by  scions,  that  success  is  more 
complete  when  the  stock  upon  which  they  are  placed  is  a  little 
more  advanced — the  sap  in  a  more  active  state  than  in  the 
scion.  To  secure  this,  we  usually  cut  the  scions  very  early 
in  the  spring,  during  winter,  or  even  in  the  autumn,  burying 
their  lower  ends  in  the  ground  in  a  shaded  place,  or  keeping 
them  in  fine  soil  in  the  cellar  till  wanted  for  use.  In  cutting 
scions,  we  choose  straight  thrifty  shoots  of  the  last  year's  growth, 
which  may  remain  entire  until  we  commence  grafting,  when 
they  may  be  cut  into  scions  of  three  or  four  buds  each.  In  se- 
lecting scions  from  old  trees  it  is  always  advisable  to  choose  the 
most  vigorous  of  the  last  year's  shoots  growing  near  the  centre  or 
top  of  the  tree.  Scions  from  sickly  and  unhealthy  branches 
should  be  rejected,  as  they  are  apt  to  carry  with  them  this  feeble 
and  sickly  state.  Scions  taken  from  the  lower  bearing  branches 
will  produce  fruit  soonest,  but  they  will  not  afford  trees  of  so 
handsome  a  shape,  or  so  vigorous  a  growth,  as  those  taken  from 
the  thrifty  upright  shoots  near  the  centre  or  top  of  the  tree. 
Nurserymen  generally  take  their  scions  from  young  grafted 
*  trees  in  the  nursery-rows,  these  being  usually  in  better  condition 
than  those  taken  from  old  trees  not  always  in  a  healthy  state. 

The  stock  for  grafting  upon,  is  generally  a  tree  which  has 
been  standing,  at  least  for  a  year  previously,  on  the  spot  where  it 
is  grafled,  as  success  is  much  less  certain  on  newly  moved  trees. 

2 


t4  PROPAGATION. 

In  the  case,  however,  of  very  small  trees  or  stocks,  which  are 
grafted  below  the  surface  of  the  ground,  as  is  frequently  th6 
practice  with  the  Apple  in  American  nurseries,  the  stocks  are 
grafted  in  the  house  in  winter,  or  early  spring,  put  away  care- 
fully in  a  damp  cellar,  and  planted  out  in  the  spring  ;  but  this 
method  is  only  successful  when  the  root  is  small,  and  when  the 
top  of  the  stock  is  taken  off,  and  the  whole  root  is  devoted  to 
supplying  the  graft  with  nourishment. 

The  theory  rf grafting  is  based  on  the  power  of  union  between 
the  young  tissues,  or  organizable  matter  of  growing  wood.  When 
the  parts  are  placed  nicely  in  contact,  the  ascending  sap  of  the 
stock  passes  into  and  sustains  life  in  the  scion  ;  the  buds  of  the 
latter,  excited  by  this  supply  of  sap  and  the  warmth  of  the  sea- 
son, begin  to  elaborate  and  send  down  woody  matter,  which, 
passing  through  the  newly  granulated  substance  of  the  parts  in 
contact,  unites  the  graft  firmly  with  the  stock.  "  If,"  says  De 
Candolle,  "  the  descending  sap  has  only  an  incomplete  analogy 
with  the  wants  of  the  stock,  the  latter  does  not  thrive,  though 
the  organic  union  may  have  taken  place  ;  and  if  the  analogy  be- 
tween the  alburnum  of  stock  and  scion  is  wanting,  the  organic 
union  does  not  operate ;  the  scion  cannot  absorb  the  sap  of  the 
stock  and  the  graft  fails." 

Grafting  therefore  is  confined  within  certain  limits.  A  scion 
from  one  tree  will  not,  from  the  want  of  affinity,  succeed  on  every 
other  tree,  but  only  upon  those  to  which  it  is  allied.  We  are,  in 
short,  only  successful  in  budding  or  grafting  where  there  is  a 
close  relationship  and  similarity  of  structure  between  the  stock 
and  the  scion.  This  is  the  case  with  varieties  of  the  same  species, 
which  take  most  freely,  as  the  different  sorts  of  Apple  ;  next  with 
the  different  species  of  a  genus  as  the  Apple  and  the  Pear,  which 
grow,  but  in  which  the  union  is  less  complete  and  permanent ; 
and  lastly  with  the  genera  of  the  same  natural  family,  as  the 
Cherry  on  the  Plum — which  die  after  a  season  or  two.  The 
ancients  boasted  of  Vines  and  Apples  grafted  on  Poplars  and 
Elms  ;  but  repeated  experiments,  by  the  most  skilful  cultivators 
of  modern  times,  have  clearly  proved  that  although  we  may, 
once  in  a  thousand  trials,^  succeed  in  effecting  these  ill  assorted 
unions,  yet  the  graft  invariably  dies  after  a  few  months  growth.* 

The  range  in  grafting  or  budding,  for  fruit  trees  in  ordinary 

*  The  classical  horticulturist  will  not  fail  to  recall  to  mind  Pliny's  account  of 
the  tree  in  the  garden  of  LucuUus,  grafted  in  such  a  manner  as  to  bear  Olives, 
Almonds,  Apples,  Pears,  Plums,  Figs,  and  Grapes.  There  is  little  doubt,  however,  • 
that  this  was  some  ingenious  deception — as  to  this  day  the  Italian  gardeners  pre- 
tend to  sell  Jasmines,  Honeysuckles,  &c.,  growing  together  and  grafted  on  Oranges 
and  Pomegranates.  This  is  ingeniously  managed,  for  a  short  lived  effect,  by  intro- 
ducing the  stems  of  these  smaller  plants  through  a  hole  bored  up  the  centre  of  the 
stock  of  the  trees — their  roots  being  in  the  same  soil,  and  their  stems,  which  after  a 
little  gDwth  fill  up  these  holes,  appearing  as  if  really  grafted. 


GRAFTING. 


culture  is  as  the  following  ;  Apples,  on  apple  or  crab  seedlings 
for  orchards  (standards,)  or  on  Paradise  apple  stocks,  for  dwarfs  ; 
Pears,  on  pear  seedlings  for  common  culture,  or  Quince  stocks 
for  dwarfs,  and  sometimes  on  the  thorn  for  clayey  soils  ;  Peaches, 
on  their  own  seedlings  for  standards  or  for  orchards ;  on  Almonds, 
for  hot  and  dry  climates ;  on  Plums  in  cold  or  moist  soils,  or  to 
secure  them  against  the  worm  ;  Apricots,  on  Plum  stocks,  to 
render  them  hardy  and  productive,  or  on  their  own  seedlings  to 
render  them  long-lived.  Nectarines  are  usually  worked  on  the 
Peach  or  Plum  ;  and  Cherries  on  mazzard  seedlings  ;  or  some- 
times on  the  Perfumed  Cherry  for  dwarfs. 

The  manual  operation  of  graftirig  is  performed  in 
a  very  easy  and  complete  manner  when  the  size  of 
the  stock,  or  branch  to  be  grafted,  corresponds  pre- 
cisely with  that  of  the  scion.  In  this  case,  which  is 
called  sjjlice  grafting,  it  is  only  necessary  with  a 
smooth  sloping  cut,  upwards  on  the  stock  a,  and 
downwards  on  the  scion  &,  Fig.  2,  to  make  the  two 
fit  precisely,  so  that  the  inner  bark  of  one  corres- 
ponds exactly  with  that  of  theother,  to  bind  them  firmly 
together  with  a  strand  of  matting,  and  to  cover  the 
wound  entirely  with  grafting  clay  or  wax,  and  the 
whole  is  finished.  In  this,  which  is  one  of  the 
neatest  modes,  the  whole  forms  a  complete  union 
nearly  at  once  ;  leaving  scarcely  any  wounded 
part  to  heal  over.  But,  as  it  is  only  rarely  that  the 
stock  is  of  so  small  a  size  as  to  fit  thus  perfectly  to 
the  scion,  the  operation  must  be  varied  somewhat, 
and  requires  more  skill.  The  method  in  most  com- 
mon use  to  cover  all  difficulties,  is  called  tongue 

Splice  graftirtg.  grafting. 

We  may  remark  here  that  grafting  the  shoots 
of  Peaches,  Nectarines  and  Apricots,  owing  to 
their  large  pith  is  more  difficult  than  that  of 
other  fruit  trees.  A  variation  of  splice-grafting. 
Fig.  3,  has  been  invented  to  obviate  this.  This 
consists  in  selecting  the  scion  a,  so  as  to  leave  at 
its  lower  end  about  a  fourth  of  an  inch  of  two 
years  old  wood  which  is  much  firmer.  The 
bottom  of  the  slope  on  the  stock  is  cut  with  a 
dove-tail  notch  b,  into  which  the  scion  is  fitted. 

Tongue  grafting,  (or  whip-grafting,)  Fig.  4, 
resembles  very  nearly  splice-grafting,  except, 
instead  of  the  simple  splice,  a  tongue  is  made 
to  hold  the  two  together  more  firmly.  In  order 
to  understand  this  method  let  us  explain  it  a  lit- 
tle in  detail. 


Fig.  3,   Splice 
grafting  the  peach. 


16 


PROPAGATION. 


Fig.  3.  Tongue-grafting,  progresssive  stages. 

Having  chosen  your  stock  of  the  proper  size,  cut  it  off  at  the 
point  where,  a,  it  appears  hest  to  fix  the  graft.  If  the  stock  is 
quite  small,  it  may  be  within  three  or  four  inches  of  the  ground. 
Then,  with  a  very  sharp  knife,  make  a  smooth  cut  upwards  b,  about 
two  inches  in  length.  Next  make  a  slit,  from  the  top  of  this 
cut  about  one  fourth  of  the  way  downwards,  c,  taking  out  a  thin 
tongue  of  wood.  Cut  the  scion  four  or  five  inches  long,  or  so  as  to 
have  three  buds  ;  then  shape  the  lower  end  with  a  single  smooth 
sloping  cut,  e,  about  the  same  length  as  that  on  the  stock,  and  make 
the  tongue  upward  f,  to  fit  in  the  downward  slit  of  the  stock. 
Now  apply  the  scion  accurately  to  the  stock  making  the  inner 
hark  of  the  scion  Jit  exactly  the  inner  hark  of  the  stock,  at  least  on 
one  side,  g.  Without  changing  their  position,  tie  them  together 
carefully  with  a  piece  of  bass-matting,  or  tape  h.  And  finally 
cover  the  wound  with  well  prepared  grafting-clay  or  wax,  i. 
This  ball  of  clay  should  more  than  cover  the  union,  by  an  inch 
above  and  below,  and  should  be  about  an  inch  thick.  If  graft- 
ing-wax is  used,  the  covering  need  not  be  above  half  an  inch 
thick. 

In  a  month's  time,  if  the  graft  has  taken,  it  will  be  expanding 
its  leaves  and  sending  out  shoots.  It  will  then  be  necessary  to 
rub  or  cut  off  all  shoots  between  the  ball  and  the  ground,  if  it  is 
a  small  stock,  or  all  those  which  would  rob  it  of  a  principal  share 
of  nourishment,  if  upon  a  large  tree.  If  the  scion  or  stock  is 
very  weak,  it  is  usual  to  leave  one  or  two  other  buds  for  a  time,  to 
assist  in  drawing  up  the  sap.  About  the  middle  of  July,  after  a 
rainy  day,  you  may  remove  the  ball  of  clay,  and,  if  the  grafl  is 


GftAPTlNG.  17^ 

securely  united,  also  the  bandage  ;  and  the  angle  left  at  the  top 
of  the  stock,  a,  should  now  be  cut  off  smoothly,  in  order  to  allow 
the  bark  of  the  stock  and  the  scion  to  heal  neatly  over  the  whole 
wound. 

Though  it  is  little  attended  to  in  common  practice,  the  ama- 
teur will  be  glad  to  know  that  the  success  of  a  graft  is  always 
greatly  insured  by  choosing  the  parts  so  that  a  bud  is  left  near 
the  top  of  the  stock,  k,  and  another  near  the  bottom  of  the  scion,  I. 
These  buds  attract  the  rising  sap  to  the  portions  where  they  are 
placed,  form  woody  matter,  and  greatly  facilitate  the  union  of  the 
parts  near  them  ;  the  upper  part  of  the  stock,  and  the  lower  part 
of  the  scion,  being  the  portions  soonest  liable  to  perish  from  a 
want  of  nourishment.* 

Cleft  grafting  is  a  very  easy  though  rather  clumsy  mode,  and 
is  in  more  common  use  than  any  other  in  the  United  States.     It  is 
chiefly  practised  on  large  stocks,  or  trees  the  branches  of  which 
have  been  headed  back,  and  are  too  large  for  tongue-grafting. 
The  head  of  the  stock  is  first  cut  over  horizontally 
with  the  saw,  and  smoothed  with  a  knife.     A  cleft 
about  two  inches  deep  is  then  made  in  the  stock  with 
a  hammer  and  splitting-knife.     The  scion  is  now 
prepared,  by  sloping  its  lower  end  in  the  form  of  a 
wedge  about  an  inch  and  half  long,  leaving  it  a 
little  thicker  on  the  outer  edge.     Opening  the  cleft 
with  the  splitting  knife,  or  a  small  chisel  for  that 
purpose,  push  the  scion  carefully  down  to  its  place, 
fitting  its  inner  bark  on  one  side  to  that  of  one 
side  of  the  stock.     When  the  stock  is  large,  it  is 
Fig.  4.  usual  to  insert  two  scions.  Fig.  4.     On  withdraw- 

ing the  chisel,  the  cleft  closes  firmly  on  the  scions,  when  the 
graft  is  tied  and  clayed  in  the  usual  manner. 

Apple  stocks  in  many  American  nurseries,  are  grafted  in 
great  quantities  in  this  mode — the  stocks  being  previously  taken 
out  of  the  ground,  headed  down  very  near  the  root,  cleft  grafted 
with  a  single  scion,  sloping  off  with  an  oblique  cut  the  side  of  the 
stock  opposite  that  where  the  graft  is  placed,  and  then  planted  at 
once  in  the  rows  so  as  to  allow  only  a  couple  of  buds  of  the  scion 
to  appear  above  ground.  It  is  not  usual  with  many,  either  to  tie, 
or  clay  the  grafts  in  this  case,  as  the  wound  is  placed  below  the 
surlace  ;  but  when  this  plan  is  adopted,  the  grafts  must  be  set 

*  In  grafting  large  quantities  of  young  trees  when  stocks  are  scarce,  it  is  not  an 
Unusual  practice  in  some  nvirseries  to  tongue  or  whip-graft  upon  small  pkces  of 
roots  of  the  proper  sort  of  tree,  planting  the  same  in  the  earth  as  soon  as  grafted. 
Indeed.  Dr.  Van  Mons  considers  this  the  most  complete  of  all  modes,  with  regard 
to  the  perfect  condition  of  the  grafted  sort  ;  1st,  because  the  smallest  quantity  of 
the  stock  is  used  ;  and  2d,  because  tl  e  lower  part  of  the  scion  being  thus  placed 
in  the  ground,  after  a  time  it  throws  out  fibres  from  that  portion,  and  so  at  last  is 
actually  growing  on  its  own  roots. 

2* 


18 


PROPAGATION. 


and  the  trees  planted  at  once,  drawing  the  well  pulverized  soil 
with  great  care  around  the  graft.  Another  way  of  grafting 
apple  stocks,  common  in  some  western  nurseries,  consists  in 
tongue-grafting  on  seedling  stocks  of  very  small  size,  cut  back 
almost  to  the  root.  This  is  performed  in  winter,  by  the  fire- 
side— ^the  grafts  carefully  tied,  and  the  roots  placed  in  the  cel- 
lar, in  sand,  till  spring,  when  they  are  planted,  the  top  of  the 
graft  just  above  ground. 

Grafting  the  Vine  is  attended  with  great  success  in  the  cleft 
manner  if  treated  as  follows.  Cut  your  scions  during  the  winter 
or  early  spring,  keeping  them  partially  buried  in  a  cool  damp 
cellar  till  wanted.  As  soon  as  the  leaves  of  the  old  vine  or  stock 
are  fully  expanded,  and  all  danger  of  bleeding  is  past — say  about 
the  10th  of  June,  cut  it  off  smoothly  below  the  surface  of  the 
ground,  and  split  the  stock  and  insert  one  or  two  scions  in  the 
usual  manner,  binding  the  cleft  well  together  if  it  does  not  close 
firmly.  Draw  the  soil  carefully  over  the  whole,  leaving  two  or 
three  buds  of  the  scion  above  the  surface.  If  the  root  of  the 
stock  is  a  strong  native  grape,  the  graft  will  frequently  grow  ten 
or  fifteen  feet  during  the  first  season,  and  yield  a  fair  crop  the 
second  year. 

The  Vine  may  also  be  grafted  with  good  success 
at  the  usual  season  if  grafted  below  the  ground, 
but  above  ground,  it  should  not  be  attempted,  on 
account  of  bleeding,  until  the  leaves  are  nearly 
expanded. 

Saddle  grafting y  Fig.  .5,  consists  in  cutting  the 
top  of  the  stock  in  the  form  of  a  wedge,  splitting 
the  scion  and  thinning  away  each  half  to  a  tongue 
shape,  placing  it  astride  the  stock,  and  fitting  the 
two,  at  least  on  one  side,  as  in  tongue-grafting. 
This  mode  offers  the  largest  surface  for  the  junc- 
tion of  the  scion  and  stock,  and  the  union  is  very 
perfect.  Mr.  Knight,  who  practised  it  chiefly 
upon  Cherry  trees,  states  that  he  has  rarely  ever 
seen  a  graft  fail,  even  when  the  wood  has  been  so 
succulent  and  immature  as  to  preclude  every  hope 
of  success  by  any  other  mode. 

A  variety  of  this  mode,  for  stocks  larger  than 
SadMe%raftingr.  the  scions,  is  practised  with  much  success  in  Eng- 
land after  the  usual  season  is  past,  and  when  the  bark  of  the 
stock  separates  readily.  "  The  scion,  which  must  be  smaller 
than  the  stock,  is  split  up  between  two  or  three  inches  from  its 
lower  end,  so  as  to  have  one  side  stronger  than  the  other.  This 
strong  side  is  then  properly  prepared  and  introduced  between  the 
bark  and  the  wood  ;  while  the  thinner  division  is  fitted  to  the  op. 
posite  side  of  the  stock."     The  graft,  thus  placed,  receives  a 


Fig.  5. 


BUDDING. 


19 


large  supply  of  the  sustaining  fluid  from  the  stock,  and  the  union 
is  rapid ;  while  the  wound  on  the  stock  is  speedily  covered  by  a 
new  layer  of  bark  from  that  part  of  the  scion  which  sianda 
astride  it. 

Grafting  clay  is  prepared 
by  mixing  one  third  horse- 
dung  free  from  straw,  and 
two  thirds  clay,  or  clayey 
loam,  with  a  little  hair,  like 
that  used  in  plaster,  to  pre- 
vent its  cracking.  Beat  and 
temper  it  for  two  or  three 
days,  until  it  is  thoroughly 
incorporated.  When  used, 
it  should  be  of  such  a  con- 
sistency as  to  be  easily  put 
on  and  shaped  with  the 
hands. 

Grafting  wax  of  excellent 
quality  we  have  made  by 
melting  together  three  parts 
of  bees- wax,  three  parts  of 
rosin  and  two  parts  tallow. 
While  yet  warm  it  may  be 
worked  with  the  aid  of  a  lit- 
tle water,  like  shoemaker's 

wax,    by    the    hand.        The  Fig.  6.      Saddle  grafting  large  stockx. 

common  grafting  wax  of  the  French  gardeners  is  of  two  kinds. 
The  first,  is  melted  and  laid  on  with  a  brush  in  a  fluid  state,  and 
is  made  of  half  a  pound  of  pitch,  half  a  pound  of  bees-wax,  and 
a  pound  of  cow-dung  boiled  together.  The  second,  which  is 
spread  while  warm  on  strips  of  coarse  cotton,  or  strong  paper, 
and  wrapped  directly  about  the  graft,  answering  at  once  to  tie 
and  to  protect  it,  is  composed  of  equal  parts  of  bees-wax,  tur- 
pentine, and  resin.  The  grafting  wax  most  commonly  used 
here  is  made  of  tallow,  bees-wax,  and  resin,  in  equal  parts,  or, 
as  many  prefer,  with  a  little  more  tallow  to  render  it  pliable. 

Grafting  wax  is  a  much  neater  and  more  perfect  protection 
than  grafting  clay,  but  the  trifling  cost  of  the  latter,  where  a 
great  deal  of  work  is  to  be  done,  accounts  for  its  greater  use  by 
nurserymen,  and  gardeners  generally. 

Budding. 

Budding  {inoculating,  of  the  old  authors)  differs  from  common 
grafting  not  the  least  in  its  nature  or  effects.  Every  bud  is  a 
distinct  individual,  capable  of  becoming  a  tree  under  favourable 


20 


PROPAGATION. 


circumstances.  In  grafting,  we  use  a  branch,  composed  of  seve- 
ral buds  with  a  considerable  quantity  of  bark  and  wood  ;  while 
in  budding,  we  employ  but  a  single  bud,  with  a  very  small  quan- 
tity of  the  adjoining  bark  and  wood. 

The  advantages  of  budding  fruit  trees,  compared  with  grafting, 
are  so  considerable,  that  in  this  country  it  is  ten  times  as  much 
practised.  These  are,  first,  the  great  rapidity  with  which  it  is 
performed ;  a  skilful  budder,  with  a  clever  boy  following  him  to 
tie  the  buds,  being  able  to  work  from  a  thousand  to  twelve  hundred 
young  nursery  stocks  in  a  day.  2d.  The  more  convenient  sea- 
son at  which  it  is  performed,  in  all  countries  where  a  short  spring 
crowds  garden  labours  within  a  small  space.  3d.  Being  able  to 
perform  the  operation  without  injuring  the  stock  in  case  of  failure, 
which  is  always  more  or  less  the  case  in  stocks  headed  down  for 
grafting.  4th.  The  opportunity  which  it  affords,  when  performed 
in  good  season^  of  repeating  the  trial  on  the  same  stock.  To 
these  we  may  add  that  budding  is  universally  preferred  here 
for  all  stone  fruits,  such  as  Peaches,  Apricots,  and  the  like,  as 
these  require  extra  skill  in  grafting,  but  are  budded  with  great 


The  proper  season  for  budding  fruit  trees  in  this  country  is 
from  the  first  of  July  to  the  middle  of  September  ;  the  different 
trees  coming  into  season  as  follows  ;  Plums,  Cherries,  Apri- 
cots on  Plums,  Apricots,  Pears,  Apples,  Quinces,  Nectarines 
and  Peaches.  Trees  of  considerable  size  will  require  budding 
earlier  than  young  seedling  stocks.  But  the  opera- 
tion is  always,  and  only,  performed  wheri  the  hark  of 
the  stock  parts  or  separates  freely  from  the  wood, 
and  when  the  buds  of  the  current  year's  growth  are 
somewhat  plump,  and  the  young  wood  is  growing 
firm.  Young  stocks  in  the  nursery,  if  thrifty,  are 
usually  planted  out  in  the  rows  in  the  spring,  and 
budded  the  same  summer  or  autumn. 

Before  commencing  you  should  provide  yourself 
with  a  budding  knife.  Fig.  7,  (about  four  and  a  half 
inches  long,)  having  a  rounded  blade  at  one  end,  and 
an  ivory  handle  terminating  in  a  thin  rounded  edge 
called  the  haft,  a,  at  the  other. 

In  choosing  your  buds,  select  thrifty  shoots  that 
have  nearly  done  growing,  and  prepare  what  is 
called  a  stick  of  buds,  Fig.  8,  by  cutting  off  a  few  of 
the  imperfect  buds  at  the  lower,  and  such  as  may  be 
yet  too  soft  at  the  upper  ends,  leaving  only  smooth 
well  developed  single  buds ;  double  buds  being  fruit- 
buds.  Cut  off  the  leaves,  allowing  about  half  an 
inch  of  the  foot-stalks  to  remain  for  conveniently 
inserting  the  buds.  Some  strands  of  bass-matting 
^W-  ^v  ^^  about   twelve  or    fourteen    inches  long,    previously 


Budding. 


21 


soaked  in  water  to  render  them  soft  and  pliable,  (or 
in  the  absence  of  these  some  soft  woollen  yarn,) 
must  also  be  at  hand  for  tying  the  buds. 

Shield  or  T  budding  is  the  most  approved  mode 
in  all  countries.  A  new  variety  of  this  method  now 
generally  practised  in  this  country  we  shall  describe 
first  as  being  the  simplest  and  best  mode  for  fruit 
trees. 

American  shield  budding.  Having  your  stick  of 
buds  ready,  choose  a  smooth  portion  of  the  stock. 
When  the  latter  is  small,  let  it  be  near  the  ground, 
and,  if  equally  convenient,  select  also  the  north  side 
of  the  stock,  as  less  exposed  to  the  sun.  Make  an 
upright  incision  in  the  bark  from  an  inch  to  an  inch 
and  a  half  long,  and  at  the  top  of  this  make  a  cross 
cut,  so  that  the  whole  shall  form  a  T.  From  the 
stick  of  buds,  your  knife  being  very  sharp,  cut  a 
thin,  smooth  slice  of  wood  and  bark  containing  a 
bud,  Fig.  9,  a.  With  the  ivory  haft  of  your  bud- 
ding knife,  now  raise  the  bark  on  each  side  of  the 
incision  just  wide  enough  to  admit  easily  the  pre- 
pared bud.  Taking  hold'of  the  footstalk  of  the  leaf, 
insert  the  bud  under  the  bark,  pushing  it  gently  pj„  g.  A 
down  to  the  bottom  of  the  incision.  If  the  upper  stick  of  buds. 
portion  of  the  bud  projects  above  the  horizontal 
part  of  the  T,  cut  it  smoothly  off  now,  so  that  it 
may  completely  fit,  b.  A  bandage  of  the  soft 
p  matting  is  now  tied  pretty  firmly  over  the  whole 
Avound,  Fig.  10,  commencing  at  the  bottom,  and 
leaving  the  bud,  and  the  footstalk  of  the  leaf 
only  exposed  to  the  light  and  air. 

Common  shield-buddings  Fig.  11,  practised  in 
all  gardens  in  Europe,  differs  from  the  foregoing 
only  in  one  respect — the  removal  of  the  slice  of 
wood  contained  in  the  bud.  This  is  taken  out 
with  the  point  of  the  knife,  holding  the  bud  or 
American  shield  by  the  leaf  stalk,  with  one  hand,  inserting 
shield  budding.  the  knife  under  the  wood  at  the  lower  extremity, 
and  then  raising  and  drawing  out  the  wood  by 
bending  it  upwards  and  downwards,  with  a  slight 
jerk,  until  it  is  loosened  from  the  bark ;  always 
taking  care  that  a  small  portion  of  the  wood  re- 
mains behind  to  fill  up  the  hollow  at  the  base  or 
heart  of  the  bud.  The  bud  thus  prepared  is  in- 
serted precisely  as  before  described. 

The  American  variety  of  shield  budding  is 
found  greatly  peferable  to  the  European  mode, 
at  least  for  this  climate.  Many  sorts  of  fruit  trees, 
especially  Plums  and  Cherries,   nearly  mature 


Tig.  9. 


Fig.  10. 


22 


PROPAGATION. 


Fig.  11. 


their  growth,  and  require  to  be  budded  in 
the  hottest  part  of  our  summer.  In  the 
old  method,  the  bud  having  only  a  shield 
of  bark  with  but  a  particle  of  wood  in  the 
heart  of  the  bud,  is  much  more  liable  to 
be  destroyed  by  heat,  or  dryness,  than  when 
the  slice  of  wood  is  left  behind  in  the 
American  way.  Taking  out  this  wood  is 
always  an  operation  requiring  some  dex- 
terity and  practice,  as  few  buds  grow  when 
their  eye,  or  heart  wood  is  damaged.  The 
American  method,  therefore,  requires  less 
skill,  can  be  done  earlier  in  the  season  with 
younger  wood,  is  performed  in  much  less 
time,  and  is  uniformly  more  successful.  It 
has  been  very  fairly  tested  upon  hundreds 
of  thousand  fruit  trees,  in  our  gardens,  for 
the  last  twenty  years,  and,  although  practised  English  budders 
coming  here,  at  first  are  greatly  prejudiced  against  it,  as  being 
in  direct  opposition  to  one  of  the  most  essential  features  in  the 
old  mode,  yet  a  fair  trial  has  never  failed  to  convince  them  of 
the  superiority  of  the  new. 

After  treatment.  In  two  weeks  after  the  operation  you  will 
be  able  to  see  whether  the  bud  has  taken,  by  its  plumpness  and 
freshness.  If  it  has  failed,  you  may,  if  the  bark  still  parts 
readily,  make  another  trial  ;  a  clever  budder  will  not  lose 
more  than  6  or  8  per  cent.  If  it  has  succeeded,  after  a  fortnight 
more  has  elapsed,  the  bandage  must  be  loosened,  or  if  the  stock 
has  swelled  much,  it  should  be  removed  altogether.  When  bud- 
ding has  been  performed  very  late,  we  have  occasionally  found 
it  an  advantage  to  leave  the  bandage  on  during  the  winter. 

As  soon  as  the  buds  commence  swelling  in  the 
ensuing  spring,  head  down  the  stock,  with  a  sloping 
back  cut,  within  two  or  three  inches  of  the  bud. 
The  bud  will  then  start  vigor  isly,  and  all  "  rob- 
bers," as  the  shoots  of  the  stock  near  to  and  below 
the  bud  are  termed,  must  be  taken  off  from  time  to 
time.  To  secure  the  upright  growth  of  the  bud, 
and  to  prevent  its  being  broken  by  the  winds,  it  is 
tied  when  a  few  inches  long  to  that  portion  of  the 
stock  left  for  the  purpose,  Fig.  12,  a.  About  mid- 
summer,  if  the  shoot  is  strong,  this  support  may  be 
removed,  and  the  superfluous  portion  of  the  stock 
smoothly  cut  away  in  the  dotted  line,  h,  when  it  will 
be  rapidly  covered  with  young  bark. 

We  have  found  a  great  advantage,  when  budding 
trees  which  do  not  take  readily,  in  adopting  Mr. 
Knight's  excellent  mode  of  tying  with  two  distinct  rr«zTm^?o/rt« 
bandages  ]  one  covering  that  part  below  the  bud,    grmving  hud. 


INFLUENCE  OP    THE    STOCK.  23 

and  the  other  the  portion  above  it.  In  this  case  the  lower  band- 
age is  removed  as  soon  as  the  bud  has  taken,  and  the  upper  left 
for  two  or  three  weeks  longer.  This,  by  arresting  the  upward 
sap,  completes  the  union  of  the  upper  portion  of  bud,  (which  in 
plums  frequently  dies,  while  the  lower  part  is  united,)  and  se- 
cures success. 

Reversed  shield  budding,  which  is  nothing  more  than  making 
the  cross  cut  at  the  bottom,  instead  of  the  top  of  the  upright  in- 
cision in  the  bark,  and  inserting  the  bud  from  below,  is  a  good 
d^al  practised  in  the  south  of  Europe,  but  we  have  not  found 
that  it  possesses  any  superiour  merit  for  fruit  trees. 

An  ingenious  application  of  budding,  worthy  the  attention  of 
amateur  cultivators,  consists  in  using  a  blossom-bud  instead  of 
a  wood-bud  ;  when,  if  the  operation  is  carefully  done,  blossoms 
and  fruit  will  be  produced  at  once.  This  is  most  successful 
with  the  Pear,  though  we  have  often  succeeded  also  with  the 
Peach.  Blossom-buds  are  readily  distinguished,  as  soon  as  well 
formed,  by  their  roundness,  and  in  some  trees  by  their  growing 
in  pairs  ;  while  wood-buds  grow  singly,  and  are  more  or  less 
pointed.  We  have  seen  a  curious  fruit  grower  borrow  in  this 
way,  in  September,  from  a  neighbor  ten  miles  distant,  a  single 
blossom-bud  of  a  rare  new  pear,  and  produce  from  it  a  fair  and 
beautiful  fruit  the  next  summer.  The  bud,  in  such  cases,  should 
be  inserted  on  a  favourable  limb  of  a  bearing  tree. 

Annular  hidding,  Fig.  12,  we  have  found  a 
valuable  mode  for  trees  with  hard  wood,  and 
thick  bark,  or  those  which,  like  the  walnut,  have 
buds  so  large  as  to  render  it  difficult  to  bud  them 
in  the  common  way.  A  ring  of  bark,  when  the 
sep  is  flowing  freely,  is  taken  from  the  stock,  a, 
and  a  ring  of  corresponding  size  containing  a 
bud,  h,  from  the  scion.  If  the  latter  should  be 
p.  '-  '  too  large,  a  piece  must  be  taken  from  it  to  make 
Annular  budding,  it  fit ;  or  should  all  the  scions  be  too  small,  the 
ring  upon  the  stock  may  extend  only  three  fourths  the  way 
round,  to  suit  the  ring  of  the  bud. 

An  application  of  this  mode  of  great  value  occasionally  occurs 
in  this  country.  In  snowy  winters,  fruit  trees  in  orchards  are 
sometimes  girdled  at  the  ground  by  field  mice,  and  a  growth 
of  twenty  years  is  thus  destroyed  in  a  single  day,  should  the 
girdle  extend  quite  round  the  tree.  To  save  such  a  tree,  it  is 
only  necessary,  as  soon  as  the  sap  rises  vigorously  in  the  spring, 
to  apply  a  new  ring  of  bark  in  the  annular  mode  taken  from  a 
branch  of  proper  size  ;  tying  it  firmly,  covering  it  with  grafting 
clay  to  exclude  the  air,  and  finally  drawing  up  the  earth  so  as 
to  cover  the  wourd  completely.  When  the  tree  is  too  large  to 
apply  an  entire  ring,  separate  pieces,  carefully  fitted,  will  an- 
swer ;  and  it  is  well  to  reduce  the  top  somewhat  by  pruning, 


24  PKOPASATION. 

that  it  may  not  make  too  large  a  demand  on  the  root  for  a  sup- 
ply of  food. 

Budding  may  be  done  in  the  spring  as  well  as  at  the  latter 
end  of  summer,  and  is  frequently  so  performed  upon  roses,  and 
other  ornamental  shrubs,  by  French  gardeners,  but  is  only  in 
occasional  use  upon  fruit  trees. 

Influence  of  the  stock  and  graft. 

The  well  known  fact  that  we  may  have  a  hundred  different 
varieties  of  pear  upon  the  same  tree,  each  of  which  produces  its 
fruit  of  the  proper  form,  colour,  and  quality  ;  and  that  we  may 
have,  at  least  for  a  time,  several  distinct,  though  nearly  related 
species  upon  one  stock,  as  the  Peach,  Apricot,  Nectarine,  and 
Plum,  prove  very  conclusively  the  power  of  every  grafted  or 
budded  branch,  however  small,  in  preserving  its  identity.  To 
explain  this,  it  is  only  necessary  to  recall  to  mind  that  the  as- 
cending sap,  which  is  furnished  by  the  root  or  stock,  is  nearly  a 
simple  fluid  ;  that  the  leaves  digest  and  modify  this  sap,  forming 
a  proper  juice,  which  re-descends  in  the  inner  bark,  and  that 
thus  every  bud  and  leaf  upon  a  branch  maintains  its  individu- 
ality by  preparing  its  own  proper  nourishment,  or  organizing 
matter,  out  of  that  general  aliment,  the  sap.  Indeed,  according 
to  De  Candolle,*  each  separate  cellule  of  the  inner  bark  has  this 
power  of  preparing  its  food  according  to  its  nature  ;  in  proof  of 
which,  a  striking  experiment  has  been  tried  by  grafting  rings  of 
bark,  of  different  allied  species,  one  above  another  on  the  same 
tree  without  allowing  any  buds  to  grow  upon  them.  On  cutting 
down  and  examining  this  tree,  it  was  found  that  under  each 
ring  of  bark  was  deposited  the  proper  wood  of  its  species,  thus 
clearly  proving  the  power  of  the  bark  in  preserving  its  identity, 
even  without  leaves. 

On  the  other  hand,  though  the  stock  increases  in  size  by  the 
woody  matter  received  in  the  descending  sap  from  the  graft,  yet 
as  this  descends  through  the  inner  bark  of  the  stock,  it  is  elabo- 
rated by,  and  receives  its  character  from  the  latter  ;  so  that, 
after  a  tree  has  been  grafted  fifty  years,  a  shoot  which  springs 
out  from  its  trunk  below  the  place  of  union,  will  always  be  found 
to  bear  the  original  wild  fruit,  and  not  to  have  beeirin  the  least 
affected  by  the  graft. 

But,  whilst  grafting  never  effects  any  alteration  in  Jie 
identity  of  the  variety  or  species  of  fruit,  still  it  is  not  to  be  de- 
nied that  the  stock  does  exert  certain  influences  over  the  habits 
of  the  graft.  The  most  important  of  these  are  dwarfing,  indu- 
cing fruitfulness,  and  adapting  the  graft  to  the  soil  or  climate. 

Thus  every  one  knows  that  the  slower  habit  of  growth  in  the 

*Phynologie  VigitabU. 


INFLUENCE  OF    THE    STOCK.  26 

Quince  stock,  is  shared  by  the  Pear  grafted  upon  it,  which  be- 
comes a  dwarf;  as  does  also  the  Apple  when  worked  on  the 
Paradise  stock,  and,  in  some  degree,  the  Peach  on  the  Plum. 
The  want  of  entire  similarity  of  structure  between  the  stock  and 
graft,  confines  the  growth  of  the  latter,  and  changes  it,  in  the 
case  of  the  Pear,  from  a  lofty  tree  to  a  shrub  of  eight  or  ten  feet 
in  height.  The  effect  of  this  difference  of  structure  is  very  ap- 
parent, when  the  Peach  is  grafted  on  the  Plum,  in  the  greater 
size  of  the  trunk  above,  as  compared  with  that  below  the  graft  ; 
a  fact  which  seems  to  arise  from  the  obstruction  which  the  de- 
scending sap  of  the  graft  finds  in  its  course  through  the  bark  of 
the  stock. 

To  account  for  the  earlier  and  greater  fruitfulness  caused  by 
grafting  on  a  stock  of  slower  growth,  Mr.  Knight,  in  one  of  his 
able  papers,  offers  the  following  excellent  remarks. 

"  The  disposition  in  young  trees  to  produce  and  nourish  blos- 
som buds  and  fruit,  is  increased  by  this  apparent  obstruction  of 
the  descending  sap ;  and  the  fruit,  I  think,  ripens  somewhat  ear- 
lier than  upon  other  young  trees  of  the  same  age  which  grow 
upon  stocks  of  their  own  species.  But  the  growth  and  vigor  of 
the  tree,  and  its  power  to  nourish  a  succession  of  heavy  crops, 
are  diminished,  apparently,  by  the  stagnation  in  the  branches 
and  stock  of  a  portion  of  that  sap  which,  in  a  tree  growing  on 
its  own  stem,  or  upon  a  stock  of  its  own  species,  would  descend 
to  nourish  and  promote  the  extension  of  its  own  roots.  The 
practice,  therefore,  of  grafting  the  Pear  on  the  Quince,  and  the 
Peach  on  the  Plum,  when  extensive  growth  and  durability  are 
wanted  is  wrong  ;  but  it  is  eligible  wherever  it  is  wished  to 
diminish  the  vigour  and  growth  of  the  tree,  and  its  durability  is 
not  so  important." 

In  adapting  the  graft  to  the  soil  the  stock  has  a  marked  influ- 
ence. Thus  in  dry  chalky  soils  where  the  Peach  on  its  own 
roots  will  scarcely  grow,  it  is  found  to  thrive  admirably  bud- 
ded on  the  Almond.  We  have  already  mentioned  that  in  clay 
soils  too  heavy  and  moist  for  the  Peach,  it  succeeds  very  well 
if  worked  on  the  Plum.  M.  Floss,  a  Prussian  gardener,  suc- 
ceeded in  growing  fine  pears  in  very  sandy  soils,  where  it  was 
nearly  impossible  to  raise  them  before,  by  grafting  them  on  the 
Mountain  Ash,  a  nearly  related  tree,  which  thrives  on  the  dryest 
and  lightest  soil. 

A  variety  of  fruit  which  is  found  rather  tender  for  a  certain 
climate,  or  a  particular  neighborhood,  is  frequently  acclima- 
tised by  graAing  it  on  a  native  stock  of  very  hardy  habits.  Thus 
near  the  sea-coast  where  the  finer  plums  thrive  badly,  we  have 
seen  them  greatly  improved  by  being  worked  on  the  beech- 
plum,  a  native  stock  adapted  to  the  spot ;  and  the  foreign  grape 
is  more  luxuriant  when  grafted  on  our  native  stocks. 

A  slight  effect  is  sometimes  produced  by  the  stock  on  the 

3 


26  PROPAGATION. 

quality  of  the  fruit.  A  few  sorts  of  pear  are  superiour  in  fla- 
vour, but  many  are  also  inferiour,  when  grafted  on  the  Quince, 
while  they  are  more  gritty  on  the  thorn.  The  Green  Gage,  a 
Plum  of  great  delicacy  of  flavour,  varies  considerably  upon  dif- 
ferent stocks  ;  and  Apples  raised  on  the  crab,  and  Pears  on 
the  Mountain  Ash,  are  said  to  keep  longer  than  when  grown  on 
their  own  roots. 

In  addition  to  the  foregoing,  a  diseased  stock  should  always 
be  avoided,  as  it  will  communicate  disease  slowly  to  the  graft, 
unless  the  latter  is  a  variety  of  sufficient  vigour  to  renew  the 
health  of  the  stock,  which  is  but  seldom  the  case. 

The  cultivator  will  gather  from  these  remarks  that,  in  a  fa- 
vourable climate  and  soil,  if  we  desire  the  greatest  growth,  du- 
ration, and  development  in  any  fruit,  (and  this  applies  to  or- 
chards generally,)  we  should  choose  a  stock  of  a  closely  similar 
nature  to  the  graft — an  apple  seedling  for  an  apple  ;  a  pear 
seedling  for  a  pear.  If  we  desire  dwarf  trees,  that  come  into 
bearing  very  young,  and  take  little  space  in  a  garden,  we  em- 
ploy for  a  stock  an  allied  species  of  slower  growth.  If  our  soil 
or  climate  is  unfavourable,  we  use  a  stock,  which  is  adapted 
to  the  soil,  or  which  will,  by  its  hardier  roots,  endure  the  cold. 

The  injluence  of  the  graft  on  the  stock  seems  scarcely  to  ex- 
tend beyond  the  power  of  communicating  disease.  A  graft  taken 
from  a  tree  enfeebled  by  disease,  will  recover  with  difficulty, 
even  if  grafted  on  healthy  stocks  for  a  dozen  times  in  repeated 
succession.  And  when  the  disease  is  an  inherent  or  hereditary 
one,  it  will  certainly  communicate  it  to  the  stock.  We  have 
seen  the  yellows,  from  a  diseased  peach  tree,  propagated  through 
hundreds  of  individuals  by  budding,  and  the  stock  and  graft 
both  perish  together  from  its  effects.  Hence  the  importance,  to 
nurserymen  especially  of  securing  healthy  grafts,  and  working 
only  upon  healthy  stocks. 

Propagation  by  cuttings. 

Propagating  by  cuttings,  as  applied  to  fruit  trees,  consists  in 
causing  a  shoot  of  the  previous  seasons'  wood  to  grow,  by  detach- 
ing it  from  the  parent  tree  at  a  suitable  season,  and  planting  it 
in  the  ground  under  favourable  circumstances. 

In  this  case,  instead  of  uniting  itself  by  woody  matter  to  anotlier 
tree,  as  does  the  scion  in  grafting,  the  descending  woody  matter 
becomes  roots  at  the  lower  end,  and  the  cutting  of  which,  is  then  a 
new  and  entire  plant.  Every  bud  being  a  distinct  individual,  capa- 
ble of  forming  a  new  plant,  has  indeed  theoretically  the  power,  if 
separated  from  the  parent  stem,  of  throwing  out  roots  and  main- 
taining  a  separate  existence  ;  and  some  plants  as  the  grape  vine 
are  frequently  propagated  by  single  buds  planted  in  the  soil. 
But  in  practice,  it  is  found  necessary,  with  almost  all  trees  and 


CUTTINGS.  2t 

plants,  to  retain  a  considerable  portion  of  the  stem  with  the  bud, 
to  supply  it  with  food  until  it  has  formed  roots  to  draw  nourish- 
ment from  the  soil. 

All  fruit  trees  may  be  propagated  by  cuttings  with  proper 
care  and  attention,  but  only  a  few  grow  with  sufficient  facility 
in  this  way  to  render  their  propagation  by  cuttings  a  common 
mode.  These  are  the  Gooseberry,  the  Currant,  the  Vine,  the 
Quince,  the  Fig,  and  the  Mulberry. 

Cuttings  of  the  Currant,  Gooseberry,  and  the  hardy  sorts  of 
Vine,  will  root  readily,  in  a  soil  not  too  dry,  in  the  open  garden. 
Currants  and  Gooseberries  are  generally  taken  off  in  the  fall  or 
winter,  prepared  for  planting,  and  two  thirds  of  their  lower  ends 
buried  in  the  ground  till  the  commencement  of  spring,  when 
they  are  planted  out,  either  where  they  are  to  remain,  or  in  nur- 
sery rows.  If  planted  in  autumn,  they  are  liable  to 
be  thrown  out  by  winter  frosts.  They  will  succeed 
nearly  as  well  if  taken  off  in  the  spring,  but,  owing 
to  the  period  at  which  they  commence  growing,  this 
must  be  attended  to  very  early,  if  deferred  till  that 
season. 

In  order  to  raise  plants  of  the  Gooseberry  and 
Currant,  with  straight,  clean  stems,  which  shall  not 
throw  up  suckers,  it  is  only  necessary,  before  plant- 
,jsu  ing  the  cutting,  to  cut  out  every  eye  or  bud  to  be 
placed  below  the  surface  of  the  ground,  Fig.   14. 
The  cutting  should  be  about  a  foot  long,  eight  inches 
of  which  may  be  inserted  in  the  ground.    To  insure 
W\         greater  success  in  raising  the  fmer  sorts  of  goose- 
berry, or  other  shrubs,  it  is  customary  to  plant  the 
cuttings  on  the  shaded  side  of  a  wall  or  fence,  in 
deep  rich  loam,  rather  damp  than  dry.     Cuttings  of 
the  vine  are  generally  prepared  when  trimming  the 
^'g- 1^-    ^    old  plants  in  autumn,  or  winter  ;  they  may  then  be 
^ing,  pr^red  buried  with  their  lower  ends  in  the  ground,  or  kept 
andpUmted.     in  earth  in  the  cellar  till  spring. 

Scarce  sorts  of  foreign  grapes,  which  it  is  desirable  to  multiply 
extensively,  are  frequently  propagated  by  joints  ;  that  is,  by 
buds  having  about  two  inches  of  wood  attached  to  each — every 
bud  in  this  way  forming  a  plant.  When  this  mode  is  adopted, 
it  is  usual  to  plant  the  joints  about  half  an  inch  deep,  in  light 
soil,  in  a  common  hot  bed  prepared  for  the  purpose,  or  each  joint 
is  planted  in  a  pot  by  itself.  In  the  first  way  a  great  number  of 
"^.  plants  may  be  grown  in  a  small 
space.  Success  is  more  certain 
in   propagating  the  vine  by  joints, 

where  the   joint  is  halved  before 

Fig.  15.  planting.  Fig.  Jf-    .  ^    ^,     ^  , 

Avine  joint,  prepared  and  planted.       The  large  English  black  mul- 
berry  is    propagated   by  cuttings 


28  PROPAGATION. 

as  follows  :  about  the  last  of  October,  take  cuttings  from  the 
thrifty  shoots  of  a  bearing  tree,  cut  out  all  the  buds  except  two 
or  three  at  the  top,  and  pare  off  the  bottom  of  the  cutting  just 
below  a  bud.  Lay-in  the  cuttings  in  a  sheltered  border,  bury- 
ing them  so  that  only  the  two  buds  at  the  top  are  exposed,  and 
covering  them  with  some  loose  straw  or  litter.  In  the  spring, 
make  a  small  hot-bed  with  very  sandy  soil  in  which  to  plant  the 
cuttings  on  taking  them  out  of  the  ground,  or  place  each  one  in 
a  small  pot  in  any  hot-bed  ready  at  hand,  and  in  a  few  weeks 
they  will  be  found  to  have  made  roots  freely. 

As  a  general  rule,  cuttings  succeed  best  when  they  are  taken 
off  just  between  the  young  and  the  previous  year's  wood ;  or, 
in  the  case  of  young  side  shoots,  when  they  are  cut  off  close  to 
the  branch  preserving  the  collar  of  the  shoot.  The  lower  end 
should  be  cut  smoothly  across  just  below  a  bud,  the  soil  should 
in  all  cases  be  pressed  firmly  about  the  lower  end  of  the  cutting, 
and  it  should  always  be  planted  before  the  buds  commence 
swelling,  that  the  wound  may  in  some  measure  heal  before 
growth  and  the  absorption  of  fluid  commences. 

Propagation  by  Layers  and  Suckers. 

A  layer  may  be  considered  as  a  cutting  not  entirely  separated 
from  the  plant. 

Layering  is  a  mode  of  propagation  resorted  to  in  increasing 
some  fruit  tree  stocks,  as  the  Paradise  stock,  the  Muscle  Plum, 
and  some  kinds  which  do  not  grow  so  well  from  the  seed. 
Certain  varieties  of  native  grape,  as  the  Bland's  Virginia,  which 
do  not  root  readily  by  cuttings  are  also  raised  in  this  way,  and 
it  may  be  applied  to  any  sort  of  fruit  tree  which  it  is  desirable 
to  continue  on  its  own  root  without  grafting. 

Fruit  trees  are  generally  layered  in  the  spring,  and  the  layers 
may  be  taken  off  well  rooted  plants  in  the  autumn.  But  they 
may  also  be  layered  with  success  early  in  July. 

In  making  layers  the  ground  around  the  mother  plant  should 
be  made  light  and  mellow  by  digging.  Being  provided  with 
some  hooked  pegs  to  fast- 
en down  the  layers,  bend 
down  a  branch  so  that 
the  end  may  recline  upon 
the  ground.  Open  a  little 
trench  three  or  four  inches 
deep  to  receive  the  young 
wood  to  be  layered  ; 
make  a  cut  or  tongue.  Fig. 
16  a,  halfway  through  the 
under  side  of  the  shoot, 
pegging  down  the  branch 
with  the  hooked  peg  i,  to  '^i^^  16    Lay^„^, 


PRUNING.  29 

keep  it  in  its  place  ;  press  the  earth  slightly  round  the  tongue, 
and,  in  filling  in  the  soil,  raise  nearly  upright  the  end  of  the 
layer  c,  which  remains  above  the  surface  of  the  ground. 

The  descending  sap,  filled  with  organizable  matter,  is  arrested 
by  this  tongue,  accumulates  there,  and  the  emission  of  roots 
speedily  takes  place.  Ringing,  wounding,  or  twisting  the  limb, 
answers  the  same  purpose  less  perfectly,  and  indeed  many  trees 
root  readily  from  the  mere  position  of  the  branches  as  layers, 
and  the  moisture  of  the  soil. 

A  tree  or  plant  which  is  kept  for  raising  layers  is  called  a 
stool,  and  is  headed  down,  both  to  facilitate  the  rooting  of  the 
layers,  and  to  afford  an  abundance  of  shoots  near  the  earth. 
Shoots  of  some  of  the  fruit  tree  stocks  in  the  English  nurseries 
are  pegged  down  to  the  surface  before  growth  commences  in  tlie 
spring,  covered  about  an  inch  deep  with  soil,  and  at  the  end  of 
autumn  afford  hundreds  of  plants ;  almost  every  bud  making 
a  separate  root. 

Suckers  are  shoots  sent  up  from  the  root,  or  from  portions  of 
the  stem  below  the  surface  of  the  soil,  which  are  easily  separated 
from  the  parent  plant. 

Suckers  of  fruit  trees  are  frequently  used  as  stocks  for  bud- 
ding or  grafting  upon,  but  they  are  greatly  inferiour  to  seedlings 
for  this  purpose,  as  they  are  always  more  liable  to  produce 
suckers,  and  they  have  not  the  thrifty  vigorous  habit,  or  the 
same  power  of  forming  as  good  roots  as  seedlings.  Beside  this, 
should  the  tree  from  which  they  are  taken  be  diseased,  they  will 
be  likely  to  carry  the  malady  with  them. 

Propagating  by  suckers,  is  an  easy  and  desirable  way  when 
we  wish  to  continue  a  seedling  fruit  of  value  on  its  own  root,  and 
some  of  our  common  fruits  appear  to  be  more  healthy  and  per- 
manent when  growing  in  that  way.  It  is  also  the  only  mode  in 
use  for  increasing  the  Raspberry ;  as  is  also  that  of  runners, 
which  is  a  kind  of  sucker  above  ground,  for  the  Strawberry. 


CHAPTER  III. 

PRUNING. 

1.  Pruning  to  promote  growth  or  modify  the  form  of  fruit  trees. 

In  this  country  almost  all  fruit  trees  are  grown  as  standards. 
In  this  way  they  develop  their  natural  forms,  attain  the  largest 
size,  and  produce  the  greatest  quantity  of  fruit,  with  the  least 
possible  care.     Our  bright  and  powerful  sun,  reaching  every 

3* 


30  CULTURE. 

part  of  the  tree,  renders  the  minute  systems  of  pruning  and 
training,  which  occupy  so  large  a  portion  of  the  English  works 
on  this  subject,  of  little  or  no  moment  to  the  cultivator  here. 
Pruning  is,  therefore,  commonly  resorted  to  only  for  the  purpose 
of  increasing  the  vigour  of  feeble  trees,  or  to  regulate  and  im- 
prove the  form  of  healthy  and  luxuriant  trees. 

Pruning  has  the  power  of  increasing  the  vigour  of  a  tree  in 
two  ways.  If  we  assume  that  a  certain  amount  of  nourishment 
is  supplied  by  the  roots  to  all  the  branches  and  buds  of  a  tree, 
by  cutting  oft' one  half  of  the  branches,  at  the  proper  season,  we 
direct  the  whole  supply  of  nourishment  to  the  remaining  portion, 
which  will,  consequently,  grow  with  nearly  double  their  former 
luxuriance.  Again,  when  a  tree  becomes  stunted  or  enfeebled  in 
its  growth,  the  thinness  of  its  inner  bark,  with  its  consequent  small 
sap- vessels,  (which  it  must  be  remembered  are  the  principal  chan- 
nel for  the  passage  of  the  ascending  supply  of  food)  renders  the 
upward  and  downward  circulation  tardy,  and  the  growth  is 
small.  By  heading  back  or  pruning  judiciously,  all  the  force 
of  the  nourishing  fluid  is  thrown  into  a  smaller  number  of  buds, 
which  make  new  and  luxuriant  shoots,  larger  sap-vessels,  and 
which  afford  a  ready  passage  to  the  fluids,  and  the  tree  with 
these  renewed  energies  will  continue  in  vigour  for  a  long  time. 

This  treatment  is  especially  valuable  in  the  case  of  small 
trees  of  feeble  or  stunted  growth,  which  are  frequently  cut  back 
to  a  single  bud,  and  a  new  shoot  or  shoots,  full  of  vigour,  gives  a 
healthy  habit  to  the  tree.  In  the  nurseries,  this  practice  of 
headmg  down  unthrifty  trees  is  frequently  pursued,  and  small 
orchard  trees  which  have  become  enfeebled  may  be  treated  in 
the  same  manner  ;  cutting  back  the  head  as  far  as  the  place 
where  it  is  wished  that  new  shoots  should  spring  out.  Older 
trees  should  be  headed  back  more  sparingly,  unless  they  are 
greatly  enfeebled  ;  and  their  roots  should  at  the  same  time  be 
assisted  by  manure. 

A  judicious  pruning  to  modify  the  form  of  our  standard  trees 
is  nearly  all  that  is  required  in  ordinary  practice.  Every  fruit 
Iree^  grown  in  the  open  orchard  or  garden  as  a  common  standard 
should  he  allowed  to  take  its  natural  form,  the  whole  efforts  of 
the  pruner  going  no  further  than  to  take  out  all  weak  and 
crowded  branches ;  those  which  are  filling  uselessly  the  in- 
teriour  of  the  tree,  where  their  leaves  cannot  be  duly  exposed  to 
the  light  and  sun,  or  those  which  interfere  with  the  growth 
of  others.  All  pruning  of  large  branches  in  healthy  trees 
should  be  avoided  by  examining  them  every  season  and  taking 
out  superfluous  shoots  while  small.  Mr.  Coxe,  the  best  American 
author  on  fruit  trees,  remarks  very  truly  "  when  orchard  trees 
are  much  pruned,  they  are  apt  to  throw  out  numerous  (super- 
fluous) suckers  frono  the  boughs  in  the  following  summer ;  these 
should  be  rubbed  off  when  they  .'irst  appear,  or  they  may  easily 


TO    PROMOTE   GROWTH.  31 

be  broken  off  while  young  and  brittle — cutting  is  apt  to  increase 
their  number." 

Where  pruning  is  not  required  to  renovate  the  vigour  of  an 
enfeebled  tree,  or  to  regulate  its  shape — in  other  words,  in  the 
case  of  a  healthy  tree  which  we  wish  to  retain  in  a  state  of  the 
greatest  luxuriance,  health,  and  vigour,  it  may  be  considered 
worse  than  useless.  Bearing  in  mind  that  growth  is  always 
corresponding  to  the  action  of  the  leaves  and  branches,  if  these 
are  in  due  proportion,  and  in  perfect  health,  the  knife  will  always 
be  found  rather  detrimental  to  luxuriance  and  constitutional 
vigour  than  beneficial.* 

The  best  season  for  pruning  to  promote  growth,  theoretically,  is 
in  autumn  soon  after  the  fall  of  the  leaf.  Next  to  this,  winter 
pruning,  performed  in  mild  weather,  is  best,  and  in  orchards  this 
is  the  season  usually  most  convenient.  In  all  parts  of  the  coun- 
try where  the  winters  are  not  very  severe,  (and  always  in  the 
southern  and  Avestern  states,)  the  roots  are  collecting  a  certain 
stock  of  nourishment  during  the  whole  autumn  and  winter. 
When  a  tree  is  pruned  in  autumn  or  winter  this  whole  supply 
goes  to  the  remaining  branches,  while  in  the  case  of  spring  pru- 
ning it  is  partly  lost.  North  of  the  43°  of  latitude,  however,  the 
winters  are  so  severe  that  winter  pruning  should  be  deferred  till 
the  last  of  February. 

We  should  especially  avoid  pruning  at  that  period  in  spring 
when  the  buds  are  swelling,  and  the  sap  is  in  full  flow,  as  the 
loss  of  sap  by  bleeding  is  very  injurious  to  most  trees,  and,  in 
some,  brings  on  a  serious  and  incurable  canker  in  the  limbs. 

There  are  advantages  and  disadvantages  attending  all  sea- 
sons of  pruning,  but  our  own  experience  has  led  us  to  believe 
that,  practically,  a  fortnight  before  midsummer  is  by  far  the  best 
season,  on  the  whole,  for  pruning  in  the  northern  and  middle  states. 
Wounds  made  at  this  season  heal  over  freely  and  rapidly ;  it  is 
the  most  favourable  time  to  judge  of  the  shape  and  balance  of 
the  head,  and  to  see  at  a  glance  which  branches  require  removal ; 
and  all  the  stock  of  organizable  matter  in  the  tree  is  directed  to 
the  branches  that  remain. 

In  pruning  large  limbs,  some  composition  should  always  be  at 
hand  to  cover  the  wound.  This  will  not  only  prevent  its  crack- 
ing by  the  cold  in  winter  pruning,  but  will  keep  out  the  air,  and 
maintain  the  exposed  wood  in  a  sound  state,  until  it  is  covered 

*  Ignorant  cultivators  frequently  weaken  the  energies  of  young  trees,  an«l 
cause  them  to  grow  up  with  lean  and  slender  stems,  by  injudiciously  trimming  off 
the  young  side  shoots  and  leaves,  in  the  growing  season.  By  taking  off  these  shoots, 
the  stem  is  deprived  of  all  the  l«^aves  which  would  attract  and  elaborate  the  sap, 
thus  preparing  nourishment  for  the  growth  of  the  stem  ;  and  the  trunk  of  the  tree 
does  not  increase  in  size  half  so  fast  as  when  the  side  branches  are  allowed  to  re- 
main for  a  time,  pruning  them  away  gradually.  It  is  better,  in  the  case  of  these 
young  trees,  to  stop  the  side  branches  when  of  moderate  length  by  pinching  out  the 
terminal  bud. 


33  PRUNING 

with  u  new  layer  of  bark.  Many  compositions  have  been  ir 
fashion,  abroad,  for  this  purpose,  which,  under  our  summer  sun 
and  wintry  frosts,  are  nearly  worthless,  as  they  generally  crack 
and  fall  off  in  a  single  year.  The  following  is  a  cheap  and  ad- 
mirable application,  which  we  recommend  to  all  cultivators  of 
fruit  trees. 

Composition  for  wounds  made  in  pruning.  Take  a  quart  of 
alcohol  and  dissolve  in  it  as  much  gum  shellac  as  will  make  a 
liquid  of  the  consistence  of  paint.  Apply  this  to  the  wound  willi 
a  common  painter's  brush  ;  always  paring  the  wound  smoothly 
first  with  the  knife.  The  liquid  becomes  perfectly  hard,  adheres 
closely,  excludes  the  air  perfectly,  and  is  affected  by  no  changes 
of  weather ;  while  at  the  same  time  its  thinness  offers  no  resist- 
ance to  the  lip  of  new  bark  that  gradually  closes  over  the  wound. 
If  the  composition  is  kept  in  a  well  corked  bottle,  sufficiently 
wide  mouthed  to  admit  the  brush,  it  will  always  be  ready  for  use 
and  suited  to  the  want  of  the  moment. 

2.  Pruning  to  induce  fruitfuJness. 

When  a  young  fruit  tree  is  too  luxuriant,  employing  all  its 
energies  in  making  vigorous  shoots,  but  forming  few  or  no  blos- 
som buds,  and  producing  no  fruit,  we  have  it  in  our  power  by 
different  modes  of  pruning  to  lessen  this  over-luxuriance,  and 
force  it  to  expend  its  energies  in  fruit-bearing.  The  most  direct 
and  successful  mode  of  doing  this  is  by  pruning  the  roots,  a  pro- 
ceeding recently  brought  into  very  successful  practice  by  Euro- 
pean gardeners. 

Hoot  pruning  has  the  effect  of  at  once  cutting  off  a  consider- 
able supply  of  the  nourishment  formerly  afforded  by  the  roots  of 
a  tree.  The  leaves,  losing  part  of  their  usual  food,  are  neither 
able  to  grow  as  rapidly  as  before,  nor  to  use  all  the  nutritious 
matter  already  in  the  branches  ;  the  branches  therefore  become 
more  stunted  in  their  growth,  the  organizable  matter  accumu- 
lates, and  fruit  buds  are  directly  formed.  The  energies  of  the 
tree  are  no  longer  entirely  carried  off  in  growth,  and  the  return- 
ing sap  is  employed  in  producing  fruit  buds  for  the  next  year. 

Root  pruning  should  be  performed  in  autumn  or  winter,  and 
it  usually  consists  in  laying  bare  the  roots  and  cutting  off 
smoothly  at  a  distance  of  a  few  feet  from  the  trunk,  (in  propor- 
tion to  the  size  of  the  tree)  the  principal  roots.  Mr.  Rivers,  an 
English  nurseryman  of  celebrity,  who  has  practised  this  mode 
with  great  success,  digs  a  trench  early  in  November,  eighteen 
inches  deep,  round  his  trees  to  be  root  pruned,  cutting  off  the 
roots  with  a  sharp  spade.  By  following  this  practice  every 
year,  he  not  only  throws  his  trees  into  early  bearing,  but  forces 
Apples,  Pears,  and  the  like,  grafted  on  their  own  roots,  to  be- 
come prolific  dwarfs,  growing  only  six  feet  apart,  trained  in  a 


TO    INDUCE    FRUIT7TJLNESS.  38 

conical  form,  full  of  fruit  branches,  and  producing  abundantly. 
These  dwarf  trees,  thus  annually  root  pruned,  he  supplies  abun- 
dantly with  manure  at  the  ends  of  the  roots,  thus  keeping  up 
their  health  and  vigour.  The  plan  is  an  admirable  one  for 
small  gardens,  or  for  amateurs  who  wish  to  grow  a  great  many 
sorts  in  a  small  surface.  Mr.  Rivers,  in  a  pamphlet  on  this 
subject  enumerates  the  following  among  the  advantages  of  sys- 
tematic root  pruning. 

"  1.  The  facility  of  thinning,  (owing  to  the  small  size  of  the 
trees,)  and,  in  some  varieties,  of  setting  the  blossoms  of  shy-bear- 
ing sorts,  and  of  thinning  and  gathering  the  fruit. 

"  2.  It  will  make  the  gardener  independent  of  the  natural  soil 
of  his  garden,  as  a  few  barrowsful  of  rich  mould  will  support  a 
tree  for  a  lengthened  period,  thus  placing  bad  soils  nearly  on  a 
level  with  those  the  most  favourable. 

"  3.  The  capability  of  removing  trees  of  fifteen  or  twenty 
years  growth,  with  as  much  facility  as  furniture.  To  tenants 
this  will  indeed  be  a  boon,  for  perhaps  one  of  the  greatest  an- 
noyances a  tenant  is  subject  to,  is  that  of  being  obliged  to  leave 
behind  him  trees  that  he  has  nurtured  with  the  utmost  care." 

In  conclusion,  Mr.  Rivers  recommends  caution  ;  "  enough  of 
vigour  must  be  left  in  the  tree  to  support  its  crop  of  fruit,  and 
one,  two,  or  three  seasons  cessation  from  root  pruning,  will  often 
be  found  necessary." 

Root  pruning  in  this  country  will,  we  think,  be  most  valuable 
m  its  application  to  common  standard  trees,  which  are  thrifty, 
but  bear  little  or  no  fruit.  They  will  generally  be  found  to  re- 
quire but  a  single  pruning  to  bring  them  into  a  permanently 
fruitful  condition  ;  and  some  sorts  of  Pears  and  Plums,  which 
do  not  usually  give  a  fair  crop  till  they  are  twelve  or  fourteen 
years  old,  may  be  brought  into  fruit  by  this  means  as  soon  as 
they  are  of  proper  size.  Several  nearly  full  grown  peach,  pear, 
and  plum  trees,  on  a  very  rich  soil  on  the  Hudson,  which  were 
over-luxuriant  but  bore  no  fruit,  were  root  pruned  by  our  advice 
two  years  ago,  and  yielded  most  excellent  and  abundant  crops 
last  season. 

In  the  case  of  Apple  orchards,  where  the  permanent  value  de- 
pends on  the  size,  longevity,  and  continued  productiveness  of  the 
trees,  it  is  better  to  wait  patiently  and  not  resort  to  pruning  to 
bring  them  into  bearing  ;  as  it  cannot  be  denied  that  all  exces- 
sive pruning  shortens  somewhat  the  life  of  a  tree.  Mr.  Coxe, 
indeed,  recommended  that  the  first  fruit  should  never  be  allowed 
to  ripen  on  a  young  apple  orchard,  as  it  lessens  very  materially 
the  vigour  of  the  trees. 

Shortening-in  the  shoots  of  Peaches,  Nectarines,  and  Apricots^ 
as  we  shall  hereafter  point  out,  has  a  strong  tendency  to  increasf' 
the  fruitfulness  of  these  trees,  since  by  reducing  the  young  wood, 
the  sap  accumulates  in  the  remainder  of  the  branch,  and  n.any 


84  PRUNING. 

bearing  shoots  are  produced  instead  of  one.  And  the  English 
practice  of  spurring-in,  which  consists  in  annually  shortening 
the  lateral  shoots  of  trained  Pears,  Apples,  and  the  like,  in  ordei 
to  make  them  throw  out  short  fruit  branches,  or  spurs,  is  founded 
on  the  same  principle. 

Bending  down  the  linibs  is  an  easy  and  simple  means  of  throw- 
ing such  branches  directly  into  fruit.  By  this  means  the  circu- 
lation is  retarded,  rapid  growth  ceases,  organizable  matter  accu- 
mulates, and  fruit  buds,  as  before  stated,  surely  follow.  The 
limbs  are  bent,  while  flexible,  in  June  or  July,  and  tied  down  be- 
low a  horizontal  line  until  they  retain  of  themselves  their  new 
position.  When  this  can  be  easily  applied,  it  is  a  never  failing 
mode  of  rendering  such  branches  fruitful.  It  is  stated  in  Lou- 
don's Gardener's  Magazine  that  "  a  very  large  crop  of  Pears  was 
obtained  by  the  Rev.  Mr.  Fisher,  in  Buckinghamshire,  from 
trees  which  had  not  borne  at  all,  by  twisting  and  breaking  down 
the  young  shoots,  late  in  the  autumn,  when  the  wood  had  be- 
come tough  ;  and  the  pendent  branches  afterwards  continued 
perfectly  healthy." 

Bisharking  and  Ringing  are  two  modes  that  have  been  recom- 
mended by  some  authors,  but  of  which,  except  as  curious  expe- 
riments, we  entirely  disapprove.  Disbarking,  tliat  is,  removing 
the  outer  bark  of  the  trunk  in  February,  May,  or  March,  is  and 
may  be  practised  with  good  results  on  trees  in  very  sheltered  posi- 
tions, and  under  glass,  but  must  always  be  a  somewhat  danger- 
ous practice  in  open  orchards,  and  in  a  variable  climate  like 
ours  ;  while  its  good  effects  may  in  a  great  measure  be  attained 
by  keeping  the  bark  in  a  healthy  state  by  a  wash  of  soft  soap. 
jRinging,  which  is  nothing  more  than  stopping  the  descending  sap 
in  a  branch  and  forcing  it  to  organize  blossom  buds,  by  taking 
olT  a  ring  of  bark,  say  a  fourth  or  half  an  inch,  near  midsummer, 
is  a  mode  always  more  or  less  injurious  to  the  health  of  the 
branch,  and  if  carried  to  any  extent,  finally  destroys  the  tree. 
It  is  gradually  falling  into  disuse,  since  root  pruning,  and  other 
and  better  modes,  are  becoming  known.  A  ligature  or  bandage 
tightly  applied  to  the  limb,  will  have  temporarily  the  same  effect 
a.s  ringing,  without  so  much  injury  to  the  branch. 

Inducing  fruitfuhiess  hj  other  means. 

The  influence  of  certain  soils  on  the  productiveness  of  fruit 
trees  is  a  subject  of  every  day  observation,  but  the  particular  in- 
gredients of  the  soil,  which  insure  this  abundant  bearing,  is  not 
so  well  known.  Limestone  soils  are  almost  invariably  produc- 
tive of  all  sorts  of  fruit ;  and  certain  strong  loams  in  this  coun- 
try seem  to  be  equally  well  adapted  to  this  end. 

In  a  curious  work  called  the  "Rejuvenescence  of  Plants,"  etc. 
by  Dr.  Schultz,  of  Berlin,  the  author,  who  has  devoted  consider- 


TRAINING.  Sm 

able  time  to  the  subject,  states  that  common  salt  and  chloride  of 
lime  contribute  greatly  to  the  flowering  of  most  plants,  to  which, 
however,  they  can  only  be  applied  with  safety,  in  small  quanti- 
ties. "  Salts  of  lime,"  he  continues,  "  appear  to  produce  so 
nearly  the  same  effect  as  those  of  potash  and  soda,  that  it  is  only 
necessary  to  place  lime  within  their  reach,  if  there  is  no  defici- 
ency of  manure  in  the  shape  of  general  food.  Lime  will  in  the 
main  promote,  in  an  astonishing  degree,  the  fruiting  and  flower- 
ing of  most  plants,  because  calcareous  salts  promote  evaporation 
and  the  concentration  of  the  sap." 

Although  we  cannot  coincide  with  many  of  Dr.  Schultz's 
views  as  expressed  in  this  work,  yet,  the  remarks  just  quoted 
agree  so  entirely  with  facts  that  have  come  under  our  own  ob- 
servation, that  we  gladly  place  them  before  the  cultivator  of  fruit 
trees.  One  of  the  most  productive  fruit  gardens  in  our  know- 
ledge is  on  a  limestone  soil,  and  another  more  than  usually  pro- 
lific, in  a  neighbourhood  not  very  fruitful,  is  every  year  treated 
with  a  top  dressing  of  coarse  salt,  at  the  rate  of  two  bushels  to 
the  acre.  These  facts  are  surely  worth  the  attention  of  growers^ 
and  should  be  the  subject  of  more  extended  and  careful  experi- 
ments. 

Rendering  trees  more  fruitful  by  dwarfing,  and  by  adapting 
them  to  soils  naturally  unfruitful  by  growing  them  upon  other 
and  better  stocks,  we  have  already  placed  before  the  reader 
under  the  head  of  Grafting. 


CHAPTER  IV. 

TRAINING. 


Training  fruit  trees  is,  thanks  to  our  favourable  climate,  a 
proceeding  entirely  unnecessary  in  the  greater  part  of  the  United 
States.  Our  fine  dry  summers,  with  the  great  abundance  of 
strong  light  and  sun,  are  sufficient  to  ripen  fully  the  fruits  of 
temperate  climates,  so  that  the  whole  art  of  training,  at  once  the 
trial  and  triumph  of  skill  with  English  fruit  gardeners,  is  quite 
dispensed  with  :  and  in  the  place  of  long  lines  of  brick  wall 
and  espalier  rails,  surrounding  and  dividing  the  fruit  garden, 
all  covered  with  carefully  trained  trees,  we  are  proud  to  show 
the  open  orchard,  and  the  borders  in  the  fruit  garden  filled 
with  thrifty  and  productive  standards.  Nothing  surprises  a  Bri- 
tish gardener  more,  knowing  the  cold  of  our  winter,  than  the 
first  sight  of  peaches,  and  other  fine  fruits,  arriving  at  full  per- 
fection in  the  middle  states,  with  so  little  care ;  and  he  sees  at 


36  TRAINING. 

once  that  three  fourths  of  tlie  great  expense  of  a  fruit  garden 
here  is  rendered  entirely  needless. 

Training  fruit  trees,  in  this  country,  is  therefore  confined  to 
the  colder  districts  north  of  the  43°  of  latitude,  and  to  the  gar- 
dens of  amateurs.  There  can,  however,  scarcely  be  a  more 
beautiful  display  of  the  art  of  the  horticulturist,  than  a  fine  row 
of  trained  trees,  their  branches  arranged  with  the  utmost  sym- 
metry and  regularity,  and  covered,  in  the  fruit  season,  with  large 
and  richly  coloured  fruit. 

North  of  the  43°  latitude,  (or  south  of  the  Mohawk,)  the  peach 
does  not  ripen  well,  and  this,  as  well  as  some  other  rather  tender 
trees,  will,  in  such  situations,  generally  yield  abundant  crops 
when  trained  on  a  common  upright  trellis,  or  espalier  rail,  seven 
or  eight  feet  high.*  Still  farther  north,  as  in  Maine,  or  Canada, 
a  wall  must  be  resorted  to :  but  our  own  observation  leads  us  to 
believe  that,  generally,  the  espalier  rail  will  be  found  not  only 
cheaper,  and  more  easily  managed  in  training,  but  really  pre- 
ferable to  a  wall,  as  full  exposure  to  light  is  sufficient  without 
much  additional  heat.  With  regard  to  walls  themselves,  in  the 
middle  portions  of  the  Union,  a  southern  aspect  is  almost  always 
the  worst,  being  too  hot  in  midsummer  ;  a  wall  running  north 
and  south,  and  affording  east  and  west  aspects,  is  much  the  best. 
The  western  aspect  is  indeed  preferable  for  all  tender  fruits,  as 
the  blossoms  are  not  there  liable  to  injury  from  early  frosts.  A 
north  wall  is  useful  for  producing  a  later  crop. 

The  objects  of  training  are,  by  a  more  complete  exposure  of 
the  leaves  and  branches  to  the  light  and  sun,  to  ripen  fruits  in 
a  naturally  unfavourable  climate  ;  to  render  them  more  fruit- 
ful,— lessening  vigour  and  excessive  growth  by  the  lateral  or 
horizontal  arrangement  of  the  branches  ;  and  lastly  economy  of 
space,  as  trees  when  trained  on  a  flat  surface  occupy  much  less 
space  in  the  fruit  garden  than  standards,  and  leave  the  borders 
more  open  for  cropping  with  vegetables. 

Training  conical  standards.  A  very  easy  and  simple  mode  of 
training  fruit  trees,  which  has  lately  come  into  great  favour  with 
amateurs,  is  the  conical  standard,  or  Qtiejioid/Ie,  (pronounced  ke- 
nool)  of  the  French.  It  is  applied  chiefly  to  pears,  which,  when 
treated  in  this  way,  may  be  planted  about  eight  feet  apart,  and 
thus  a  great  variety  of  sorts  may  be  grown  in  a  small  garden. 
The  best  example  of  this  kind  of  training  in  this  country,  at 
present,  is  in  the  garden  of  Mr.  Johnson  of  Lynn,  Mass.  A 
great  number  of  the  specimen  trees  in  the  London  Horticultural 
Society's  garden  are  trained  in  this  manner;  and  Loudon  re- 
marks, that  in  1840  the  Royal   Kitchen  garden  of  Versailles 

*  Cetlar  or  locust  |iosts,  set  foiir  or  eight  feet  apart,  witli  liorizontal  bars  let  in, 
anfl  r.rossetl  by  light  perpeiuliciilar  strips  of  pine  from  six  to  twelve  inches  apart, 
will  form  an  excellent  and  durable  trellis  for  espaliers.  See  Fig.  21.  Indeed 
many  gardeners  here  prefer  having  a  light  trellis  a  few  inches  from  the  wall,  upon 
whicli  to  train,  instead  of  nailing  directly  on  the  wall. 


QUENOUILLE    STANDARDS. 


8T 


contained  two  hundred  trees  trained  in  the  conical  manner,  with 
the  current  year's  shoots  tied  down  en  quenouille.  "  They  had 
attained  the  height  of  from  six  to  twelve  feet  before  the  branches 
were  bent  down  ;  but  the  effect  of  this  was  to  cover  the  shoots 
with  blossom  buds,  and  to  produce  the  most  extraordinary  crops," 

To  produce  Quenouille 
standards,  plant  a  young 
tree,  three  or  four  feet 
high,  and,  after  the  first 
summer's  growth,  head 
back  the  top,  and  cut-in 
the  side  branches,  as  re- 
presented by  the  dotted 
lines,  on  a,  Fig.  16.  The 
next  season  the  tree  will 
shoot  out  three  or  four 
tiers  of  side  branches,  ac- 
cording to  its  strength. 
The  lowest  should  be 
left  about  eighteen  inches 
from  the  ground,  and,  by 
pinching  off  superfluous 

Fig.  16.     Quenouille  or  conical  training,  pro.      shoots.    Others      may     be 

gressive  stages.  made  to  grow  pretty  regu- 

larly, SO  as  not  to  crowd  the  head.  At  the  end  of  this  season 
head  back  the  leader  as  in  h,  to 
strengthen  tlie  side  shoots.  Next 
season  a  fresh  series  of  lateral  shoots 
will  be  produced,  four  or  five  of 
which  may  be  kept  every  year  ;  and, 
the  third  or  fourth  year,  the  lower 
branches  may  be  bent  down  in  mid- 
summer, c,  and  kept  in  a  pendulous 
position  for  a  year  or  two,  by  tying 
them  to  stakes  driven  in  the  ground, 
or  to  the  main  stem.  This  success- 
ive growth  at  the  top,  and  arrange- 
ment of  the  limbs  below,  must  be 
continued  till  the  requisite  height — 
say  ten  feet — is  attained,  when  all  the 
branches  assuming  their  final  form, 
the  tree  will  resemble  Fig.  17.  A 
moderate  pruning  to  produce  new 
wood,  and  the  occasional  tying  in  of 
a  rambling  shoot,  will  be  all  that  is 

required.      The    French   quenouille  Yig.n^'^^Conical  or  QuenouUhi 
traming    is    performed   with   dwarf  training,  complete. 

stocks,  but  the  trees  are  more  thrifty  and  durable  when  grafted 

4 


38 


TRAINING. 


on  their  own  stocks,  and  kept  within  proper  bounds  by  root  pru- 
ning, after  Mr.  Rivers'  method,  explained  in  a  previous  page. 

The  two  best  modes  of  training  for  this  country,  on  walls  or 
espaliers,  are  fan-training,  and  horizontal  training.  The  first 
is  the  simplest  and  easiest  mode  of  training  the  Peach,  the  Apri- 
cot, Nectarine,  and  Cherry  ;  and  the  latter  is  best  adapted  to 
the  Pear.  In  training  to  a  wall,  the  branches  are  fastened  in 
their  places  by  shreds  of  leather  and  nails  ;  and,  as  espaliers, 
by  tying  them  with  slips  of  bass-matting  to  the  rails  of  the  trellis. 
The  following  account  of  these  two  modes  of  training  is  so  con- 
cisely abridged  from  the  practice  of  the  best  English  gardens, 
in  the  Suburban  Horticulturist,  that  we  cannot  do  better  than  to 
place  it  before  the  reader. 

Fan-training  in  the  common  English  manner.     A  maiden  plant 
(a  tree  but  one  year  from  the  graft,)  being  planted  "  is  to  be 
headed   down    to   four    buds  or   eyes, 
placed  in  such  a  manner  as  to  throw 
out  two  shoots  on  each  side,  as  shown 
in  Fig.  18.     The  following  season  the 
Fig.  18.    Fan-training,  first    two  Uppermost  shoots  are  to  he  headed 
stage.  down  to  three  eyes,  placed  in  such  a 

manner  as  to  throw  out  one  leading  shoot,  and  one  shoot  on  each 
side  ;  the  two  lowermost  shoots  are  to  be  headed  down  to  two 
eyes,  so  as  to  throw  out  one  lead- 
ing shoot,  and  one  shoot  on  the 
uppermost  side,  as  shown  in  Fig. 
19.  We  have  now  five  leading 
shoots  on  each  side,  well  placed,  ^«  -^-^  a-j^  ^ 

to  form  our  future  tree.     Each      ^^^''^'''''^'^^.J^I^C^*'*''*''**^ 
of  these  shoots  must  be  placed  in  ~*''^"'''^'^*-'*^^^^^^^^^^'*'*"''""'^ 
the  exact  position  in  which  it  is 

to    remain  ;     and    as    it     is    these     Fig.  19.    Fan-training,  second  stage. 

shoots  which  are  to  form  the  future  tree,  none  of  them  are  to  be 
shortened.  The  tree  should  by  no  means  bo  suffered  to  bear 
any  fruit  this  year.  Each  shoot  must  now  be  allowed  to  pro- 
duce, besides  the  leading  shoot  at  its  extremity,  two  other  shoots 
on  the  uppermost  side,  one  near  to  the  bottom  and  one  about 

midway  up  the  stem  ; 
there  must  also  be  one 
shoot  on  the  undermost 
side,  placed  about  mid- 
way between  the  other 
two.  All  the  other 
shoots  must  be  pinch- 
ed off  in  their  infant 
state.     The   tree  will 

Fig.  20.     Fan-training,  third  stage.  then     assume,    at     the 

end  of  the  third  year,  the  appearance  shown  in  Fig.  20.  From 
this  time  it  may  be  allowed  to  bear  what  crop  of  fruit  the  gar- 


FAN-TRAINING. 


dener  thinks  it  able  to  carry ;  in  determining  which,  he  ought 
never  to  overrate  the  vigour  of  the  tree.  All  of  these  shoots, 
except  the  leading  ones,  must  at  the  proper  season  be  shortened, 
but  to  what  length  must  be  left  entirely  to  the  judgment  of  the 
gardener,  it  of  course  depending  upon  the  vigour  of  the  tree. 
In  shortening  the  shoot,  care  should  be  taken  to  cut  back  to  a 
wood  bud  that  will  produce  a  shoot  for  the  following  year.  Cut 
close  to  the  bud,  so  that  the  wound  may  heal  the  following  sea- 
son. The  following  year  each  shoot  at  the  extremities  of  the 
leading  branches  should  produce,  besides  the  leading  shoot,  one 
on  the  upper  and  two  on  the  under  part,  more  or  less,  according 
to  the  vigour  of  the  tree  ;  whilst  each  of  the  secondary  branches 
should  produce  besides  the  leading  shoot,  one  other  placed  near 
to  the  bottom  ;  for  the  grand  art  of  pruning,  in  all  systems  to 
which  this  class  of  trees  is  subjected,  consists  in  preserving  a 
sufficient  quantity  of  young  wood  at  the  bottom  of  the  tree ;  and 
on  no  account  must  the  gardener  cut  away  clean  any  shoots  so 
placed,  without  well  considering  if  they  will  be  wanted,  not  only 
for  the  present  but  for  the  future  good  appearance  of  the  tree. 
The  quantity  of  young  wood  annually  laid  in  must  depend  upon 


Fig.  21.     Fan-training  complete. 

the  vigour  of  the  tree.  It  would  be  ridiculous  to  lay  the  same 
quantity  into  a  weakly  tree  as  into  a  tree  in  full  vigour.  The 
gardener  here  must  use  his  own  judgment.  But  if  any  of  the 
leading  shoots  manifest  a  disposition  to  outstrip  the  others,  a 
portion  of  young  shoots  must  be  laid  in,  and  a  greater  quantity 
of  fruit  suffered  to  ripen  on  the  over-vigorous  branch.  At  the 
same  time  a  smaller  quantity  of  fruit  than  usual  must  be  left 
to  ripen  on  the  weaker  branch.  This  will  tend  to  restore  the 
equilibrium  better  than  any  other  method.  Fig.  21,  presents  us 
with  the  figure  of  a  tree  in  a  more  advanced  state  well  balanced, 
and  well  calculated  for  an  equal  distribution  of  the  sap  all  over 
its  surface.  [We  have  varied  this  figure  by  representing  it  train- 
ed on  a  trellis,  instead  of  a  wall.]  Whenever  any  of  the  lower 
ghoots  have  advanced  so  far  as  to  incommode  the  others,  thev 


40 


TRAINING. 


should  be  cut  back  to  a  yearling  shoot ;  this  will  give  them 
room,  and  keep  the  lower  part  of  the  tree  in  order.  In  nailing 
to  a  wall,  care  must  be  taken  not  to  bruise  any  part  of  the 
shoot ;  the  wounds  made  by  the  knife  heal  quickly,  but  a  bruise 
often  proves  incurable.  Never  let  a  nail  gall  any  part  of  the 
tree  ;  it  will  endanger  the  life  of  the  branch.  In  nailing-in  the 
young  shoots,  dispose  them  as  straight  and  regular  as  possible  ; 
it  will  look  workman-like.  Whatever  system  of  training  is 
pursued,  the  leading  branches  should  be  laid-in  in  the  exact 
position  they  are  to  remain  ;  for  wherever  a  large  branch  is 
brought  down  to  fill  the  lower  part  of  the  wall,  the  free  ascent 
of  the  sap  is  obstructed  by  the  extension  of  the  upper,  and  con- 
traction of  the  lower  parts  of  the  branch.  It  is  thus  robbed  of 
part  of  its  former  vigour,  while  it  seldom  fails  to  throw  put,  imme- 
diately behind  the  parts  most  bent,  one  or  more  vigorous  shoots." 
Horizontal  training  consists  in  preserving  an  upright  leader, 
with  lateral  shoots  trained  at  regular  intervals.  These  intervals 
may  be  from  a  foot  to  eighteen  inches  for  pears  and  apples,  and 
about  nine  inches  for  cherries  and  plums.  "  A  maiden  plant 
with  three  shoots  having  been  procured,  the 
two  side  shoots  are  laid  in  horizontally,  and 
the  centre  one  upright,  as  in  Fig.  22  ;  all  the 
buds  being  rubbed  off  the  latter  but  three, 
viz.,  one  next  the  top  for  a  vertical  leader, 
and  one  on  each  side  near  the  top,  for  hori-  ^."^"^T^^^^^^^ , 
zontal  branches.  In  the  course  of  the  first  ^Saining,  frstltage. 
summer  after  planting,  the  shoots  may  be  allowed  to  grow  with- 
out being  stopped.  In  the  autumn  of  the  first  year  the  two  lat- 
erals produced  are  nailed  or  tied  in, 
and  also  the  shoots  produced  from 
the  extremities  of  the  lower  laterals ; 
the  centre  shoot  being  headed  down 
as  before,  as  shown  in  Fig.  2'S.  But 
in    the  second  summer,  when    the 


of  ten  or  twelve  inches,  it  may  be 


Fig.  23.    Horizontal  training,  se-  ^^ain  shoot  has  attained  the  length 

cond  stage. 

stopped;  which,  if  the 
plant  is  in  proper 
vigour,  will  cause  it 
to  throw  out  two  ho- 
rizontal branches, 
in  addition  to  those 
which  were  thrown 
out  from  those  of 
the  preceding  year. 
The  tree  will  now 
be     in     its     second 

summer,      and     will  Fig.  24.     Horizontal  training,  third  stage. 

have  four  horizontal  branches  on  each  side  of  the  upright  stem^ 


HORIZONTAL   TRAINING. 


41 


as  in  Fig.  24 ;  and  by  persevering  in  this  system  four  horizontal 
branches  will  be  produced  in  each  year  till  the  tree  reaches  the 
top  of  the  wall  (or  espalier,)  when  the  upright  stem  must  termi- 
nate in  two  horizontal  branches 


In  the  following  autumn  the 


Fig.  25.     Horizontal  training,  fourth  year. 

tree  will  have  the  appearance  of  Fig.  25." — Suburban  Horticul- 
turist, pp.  363  :  372. 

Training  fruit  trees  is  nowhere  in  the  United  States  practised 
to  much  extent  except  in  the  neighborhood  of  Boston  ;  and 
some  of  the  best  specimens  of  the  foregoing  methods  in  that 
neighborhood  are  in  the  gardens  of  J.  P.  Gushing,  Esq.,  Col. 
Perkins,  and  S.  G.  Perkins,  Esq. 


CHAPTER  V. 


TRANSPLANTING. 


As  nearly  all  fruit  trees  are  raised  first  in  nurseries,  and  then 
removed  to  their  final  position  in  the  orchard  or  fruit  garden  ;  as 
upon  the  manner  of  this  removal  depends  not  only  their  slow  or 
rapid  growth,  their  feebleness  or  vigour  afterwards,  and  in  many 
cases  even  their  life,  it  is  evident  that  it  is  in  the  highest  degree 
important,  to  understand  and  practise  well  this  Iransplant'mg. 

The  season  best  adapted  for  transplanting  fruit  trees  is  a  mat- 
ter open  to  much  difference  of  opinion  among  horticulturists  ;  a 
difference  founded  mainly  on  experience,  but  without  taking  into 
account  variation  of  climate  and  soils,  two  very  important  cir- 
cumstances in  all  operations  of  this  kind. 

All  physiologists,  however,  agree  that  the  best  season  for 
transplanting  deciduous  trees  is  in  autumn,  directly  after  the 

4* 


42  TEANSPLANTING. 

fall  of  the  leaf.  The  tree  is  then  in  a  completely  doimant  state. 
Transplanted  at  this  early  season,  whatever  wounds  may  have 
been  made  in  the  roots  commence  healing  at  once,  as  a  deposit  di- 
rectly takes  place  of  granulous  matter  from  the  wound,  and  when 
the  spring  arrives  the  tree  is  already  somewhat  established,  and 
ready  to  commence  its  growth.  Autumn  planting  is  for  this 
reason  greatly  to  be  preferred  in  all  mild  climates,  and  dry  soils  ; 
and  even  for  very  hardy  trees  as  the  apple,  in  colder  latitudes  ; 
as  the  fixed  position  in  the  ground,  which  trees  planted  then  get 
by  the  autumnal  and  early  spring  rains,  gives  them  an  advan- 
tage, at  the  next  season  of  growth,  over  newly  moved  trees. 

On  the  other  hand,  in  northern  portions  of  the  Union,  where 
the  winters  commence  early,  and  are  severe,  spring  planting  is 
greatly  preferred.  There,  autumn  and  winter  are  not  mild 
enough  to  allow  this  gradual  process  of  healing  and  establishing 
the  roots  to  go  on  ;  for  when  the  ground  is  frozen  to  the  depth  of 
the  roots  of  a  tree,  all  that  slow  growth  and  collection  of  nutri- 
ment by  the  roots  is  necessarily  at  an  end.  And  the  more 
tender  sorts  of  fruit  trees,  the  Peach  and  Apricot,  which  are  less 
hardy  when  newly  planted  than  when  their  roots  are  entire,  and 
well  fixed  in  the  soil,  are  liable  to  injury  in  their  branches  by 
the  cold.  The  proper  time,  in  such  a  climate,  is  as  early  as  the 
ground  is  in  a  fit  condition  in  the  spring. 

Early  in  autumn,  and  in  spring  before  the  buds  expand,  may 
as  a  general  rule  be  considered  the  best  seasons  for  transplant- 
ing. It  is  true  that  there  are  instances  of  excellent  success  in 
planting  at  all  seasons,  except  midsummer ;  and  there  are  many 
who,  from  having  been  once  or  twice  successful  in  transplanting 
when  trees  were  nearly  in  leaf,  avow  that  to  be  the  best  season  ; 
not  taking  into  account,  that  their  success  was  probably  entirely 
owing  to  a  fortunately  damp  state  of  the  atmosphere  at  the  time,  and 
abundant  rains  after  the  experiment  was  performed.  In  the  middle 
states,  we  are  frequently  liable  to  a  dry  period  in  early  summer, 
directly  following  the  season  of  removal,  and  if  transplanting  is 
deferred  to  a  late  period  in  spring,  many  of  the  trees  will  perish 
from  drought,  before  their  roots  become  established  in  the  soil. 
Spring  planting  should,  therefore,  always  be  performed  as  soon 
as  possible,  that  the  roots  may  have  the  great  benefit  of  the  early 
and  abundant  rains  of  that  season,  and  get  well  started  before 
the  heat  of  summer  commences.  For  the  neighborhood  of  New- 
York,  therefore,  the  best  periods  are,  from  the  fall  of  the  leaf, 
to  the  middle  of  November,  in  autumn  ;  and,  from  the  close  of 
winter,  to  the  middle  of  April,  in  the  spring ;  though  commonly, 
the  seasons  of  removal  are  frequently  extended  a  month  beyond 
these  limits. 

Taking  up  the  trees  is  an  important  part  of  the  operation.  A 
transplanter  should  never  forget  that  it  is  by  the  delicate  and 
tender  points  or  extremities  of  the  root  that  trees  take  up  their 


PREPARING   THE    SOIL.  43 

food  ;  and  that  the  chance  of  complete  success  is  lessened,  by 
every  one  of  these  points  that  is  bruised  or  destroyed.  If  Ave 
could  remove  trees  with  every  fibre  entire,  as  we  do  a  plant  in 
a  pot,  they  would  scarcely  show  any  sign  of  their  change  of  posi- 
tion. In  most  cases,  especially  in  that  of  trees  taken  from 
nurseries,  this  is,  by  the  operation  of  removal,  nearly  impos- 
sible. But  although  we  may  not  hope  to  get  every  root  entire, 
we  may,  with  proper  care,  preserve  by  far  the  larger  portion  of 
them,  and  more  particularly  the  small  and  delicate  fibres.  After 
being  taken  up,  they  should  be  planted  directly ;  or,  if  this  can- 
not be  done,  they  should  be  kept  from  drying  by  a  covering  of 
mats,  and  when  sent  to  a  distance  by  being  packed  in  damp 
moss.* 

Preparing  the  places.  Here  is  the  fatal  stumbling  block  of 
all  novices  and  ignorant  persons  in  transplanting.  An  English 
gardener,  when  he  is  about  to  plant  fruit  trees,  talks  about  pre- 
paring his  borders,  an  American  says  he  will  dig  his  holes  ;  and 
we  cannot  give  a  more  forcible  illustration  of  the  ideas  of  two 
persons  as  to  the  wants  of  a  fruit  tree,  or  a  better  notion  of  the 
comparative  provision  made  to  supply  these  wants,  than  by  con- 
trasting the  two  phrases  themselves.  The  one  looks  upon  a  tree 
as  a  living  being,  whose  life  is  to  be  rendered  long,  vigorous,  and 
fruitful  by  a  good  supply  of  food,  and  a  soil  mellow  and  easily 
penetrated  by  the  smallest  fibre  ;  the  other  considers  it  very 
much  in  the  light  of  a  truncheon  or  a  post,  which  he  thrusts 
into  the  smallest  possible  hole,  and  supplies  with  the  least  portion 
of  manure,  trusting  to  what  he  seems  to  believe  the  inextinguish- 
able powers  of  nature  to  make  roots  and  branches  under  any 
circumstances.  It  is  true  that  the  terms  differ  somewhat  from 
the  nature  of  the  culture  and  the  greater  preparation  necessary 
in  planting  fruit  trees  in  England,  but  this  is  not  by  any  means 
sufficient  to  justify  the  different  modes  of  performing  the  same 
operation  there  and  here. 

In  truth,  in  this  country,  where  the  sun  and  climate  are  so 
favourable,  where  pruning  and  training  are  comparatively  so 
little  necessary,  the  great  requisite  to  success  in  the  ordinary 
culture  of  fruit  trees  is  the  proper  'preparation  of  the  soil  before 
a  tree  is  planted.  Whether  a  transplanted  tree  shall  struggle 
several  years  to  recover,  or  grow  moderately  after  a  short  time, 
or  at  once  start  into  a  very  luxuriant  and  vigorous  growth,  de- 
pends entirely  upon  the  amount  of  care  and  labor  the  planter  is 
willing  to  bestow  on  the  soil  for  his  trees.  We  have  seen  seve- 
ral instances  where,  side  by  side,  one  man  planted  his  trees  in 
large  spaces  of  deeply  moved  and  rich  soil,  and  another  in 

*  We  should  notice  an  important  exception  to  this  in  the  case  of  trees  packed  for 
shipping  across  the  Atlantic.  In  this  case  they  should  be  packed  only  in  dry  moss; 
the  moisture  of  the  sea  air  being  sufficient  to  keep  the  roots  in  good  condition, 
while  if  packed  in  damp  moss  they  will  be  injured  by  rotting  or  excessive  growth. 


44  TRANSPLANTING. 

small  holes  in  the  common  mode,  which  uniformly  showed  the 
irees  of  the  first,  larger  after  five  years,  than  those  of  the  last, 
after  twelve. 

No  fruit  tree  should  be  planted  in  a  hole  of  less  size  than 
three  feet  square,  and  eighteen  inches  to  two  feet  deep.  To  this 
size  and  depth  the  soil  should  be  removed  and  well  pulverized, 
and  it  should  if  necessary  be  properly  enriched  by  the  applica- 
tion of  manure,  which  must  be  thorough  mixed  with  the  whole 
mass  of  prepared  soil  by  repeated  turnings  with  the  spade. 
This  preparation  will  answer,  but  the  most  skilful  cultivators 
among  us  make  their  spaces  four  or  five  feet  in  diameter,  or 
three  times  the  size  of  the  roots,  and  it  is  incredible  how  much 
the  luxuriance  and  vigour  of  growth,  even  in  a  poor  soil,  is  pro- 
moted by  this.  No  after  mending  of  the  soil,  or  top  dressings 
applied  to  the  surface,  can,  in  a  climate  of  dry  summers  like  ours, 
equal  the  effects  of  this  early  and  deep  loosening  and  enriching 
the  soil.  Its  effects  on  the  growth  and  health  of  the  tree  are 
permanent,  and  the  little  expense  and  care  necessary  in  this 
preparation  is  a  source  of  early  and  constant  pleasure  to  the 
planter.  This  preparation  may  be  made  just  before  the  tree  is 
planted,  but,  in  heavy  soils,  it  is  much  better  to  do  it  several 
months  previously ;  and  no  shallow  ploughing  of  the  soil  can 
obviate  the  necessity  and  advantages  of  the  practice,  where 
healthy,  vigorous  orchards  or  fruit  gardens  are  desired. 

The  whole  art  of  transplanting,  after  this,  consists  in  placing 
the  roots  as  they  were  before,  or  in  the  most  favourable  position 
for  growth.  Begin  by  filling  the  hole  with  the  prepared  soil, 
within  as  many  inches  of  the  top  as  will  allow  the  tree  to  stand 
exactly  as  deep  as  it  previously  stood.  With  the  spade,  shape 
this  soil  for  the  roots  in  the  form  of  a  little  hillock  on  which  to 
place  the  roots — and  not,  as  is  commonly  done,  in  the  form  of  a 
hollow ;  the  roots  will  then  extend  in  their  natural  position,  not 
being  forced  to  turn  up  at  the  ends.  Next  examine  the  roots, 
and  cut  off  all  wounded  parts,  paring  the  wound  smooth.  Hold 
the  tree  upright  on  its  little  mound  in  the  hole  of  prepared  soil ; 
extend  the  roots  and  cover  them  carefully  with  the  remaining  pul- 
verized soil.  As  much  of  the  success  of  transplanting  depends 
on  bringing  the  soil  in  contact  with  every  fibre,  so  as  to  leave 
no  hollows  to  cause  the  decay  of  the  roots,  not  only  must  this  be 
secured  by  patiently  filling-in  all  cavities  among  the  roots,  but 
when  the  trees  are  not  quite  small,  it  is  customary  to  pour  in  a 
pail  of  water  when  the  roots  are  nearly  all  covered  with  soil. 
This  carries  the  liquid  mould  to  every  hidden  part.  After  the 
water  has  settled  away,  fill  up  the  hole,  pressing  the  earth  gently 
about  the  tree  with  the  foot,  but  avoiding  the  common  practice 
of  shaking  it  up  and  down  by  the  stem.  In  windy  situations  it 
will  be  necessary  to  place  a  stake  by  the  side  of  each  tree  to 
hold  it  upright,  until  it  shall  have  taken  firm  root  in  the  soil,  but 
it  is  not  needful  in  ordinary  cases. 


MULCHINa  AND  MANURINff.^  45 

Avoid  deep  planting.  More  than  half  the  losses  in  orchard 
planting  in  America  arises  from  this  cause,  and  the  equally 
common  one  of  crowding  the  earth  too  tightly  about  the  roots. 
No  tree  should  be  planted  deeper  than  it  formerly  grew,  as  its 
roots  are  stifled  from  the  want  of  air,  or  starved  by  the  poverty 
of  the  soil  at  the  depth  where  they  are  placed.  It  is  much  the 
better  and  more  natural  process  in  fact  to  plant  the  tree  so  that 
it  shall,  when  the  whole  is  complete,  appear  just  as  deep  as  be- 
fore, but  standing  on  a  little  mound  two  or  three  inches  higher 
than  the  level  of  the  ground  about.  This,  when  the  mound  set- 
tles, will  leave  it  nearly  on  the  level  with  the  previous  surface. 

Mulching  is  an  excellent  practice  with  transplanted  trees,  and 
more  especially  for  those  which  are  removed  late  in  the  spring. 
Mulching  is  nothing  more  than  covering  the  ground  about  the 
stems  with  coarse  straw,  or  litter  from  the  barn-yard,  which  by 
preventing  evaporation  keeps  the  soil  from  becoming  dry,  and 
maintains  it  in  that  moist  and  equable  condition  of  temperature 
most  favourable  to  the  growth  of  young  roots.  Very  many  trees, 
in  a  dry  season,  fail  at  midsummer,  after  having  made  a  fine 
start,  from  the  parched  and  variable  condition  of  the  earth  about 
the  roots.  Watering,  frequently  fails  to  save  such  trees,  but 
mulching  when  they  are  planted  will  entirely  obviate  the  neces- 
sity of  watering  in  dry  seasons,  and  promote  growth  under  any 
circumstances.  Indeed  watering  upon  the  surface,  as  com- 
monly performed,  is  a  most  injurious  practice,  as  the  roots 
stimulated  at  one  period  of  the  day  by  water,  are  only  rendered 
more  susceptible  to  the  action  of  the  hot  sun  at  another,  and  the 
surface  of  the  ground  becomes  so  hard,  by  repeated  watering, 
that  the  beneficial  access  of  the  air  is  almost  cut  off.  If  trees 
are  well  watered  in  the  holes,  while  transplanting  is  going  on, 
they  will  rarely  need  it  again,  and  we  may  say  never,  if  they 
are  well  mulched  directly  after  planting. 

The  hest  manure  to  be  used  in  preparing  the  soil  for  trans- 
planting trees  is  a  compost  formed  of  two  thirds  muck  or  black 
peat  earth,  reduced  by  fermenting  it  several  months  in  a  heap 
with  one  third  fresh  barn-yard  manure.  Almost  every  farm 
will  supply  this,  and  it  is  more  permanent  in  its  effects,  and 
less  drying  in  its  nature,  than  the  common  manure  of  the  stable. 
An  admirable  manure,  recently  applied  with  great  success,  is 
charcoal — the  small  broken  bits  and  refuse  of  the  charcoal 
pits — mixed  intimately  with  the  soil.  Air-slaked  lime  is  an 
excellent  manure  for  fruit  trees  in  soils  that  are  not  naturally 
calcareous.  Two  or  three  handsful  may  be  mixed  with  the  soil 
when  preparing  each  space  for  planting,  and  a  top  dressing  may 
be  applied  with  advantage  occasionally  afterwards,  to  increase 
their  productiveness.  But  wherever  large  orchards  or  fruit 
gardens  are  to  be  planted,  the  muck  compost  heap  should  be 
made  ready  beforehand,  as  it  is  the  cheapest,  most  valuable, 
and  durable  of  all  manures  for  fruit  trees. 


46  TRANSPLANTING. 

Pruning  the  heads  of  transplanted  trees,  at  the  season  of  re- 
moval, we  think  generally  an  injurious  practice.  It  is  certainly 
n-eedless  and  hurtful  in  the  case  of  small  trees,  or  those  of  such 
a  size  as  will  allow  the  roots  to  be  taken  up  nearly  entire  ;  for, 
as  the  action  of  the  branches  and  the  roots  is  precisely  recipro- 
cal, and  as  new  roots  are  rapidly  formed  just  in  proportion  to 
the  healthy  action  of  the  leaves,  it  follows  that  by  needlessly 
cutting  off  branches  we  lessen  the  vital  action  of  the  whole  tree. 
At  the  same  time,  where  trees  are  transplanted  of  so  large  a  size 
that  some  of  the  roots  are  lost  in  removing  them,  it  is  necessary 
to  cut  back  or  shorten  a  few  of  the  branches — as  many  as  will 
restore  the  balance  of  the  system — otherwise  the  perspiration 
of  the  leaves  may  be  so  great,  as  to  exhaust  the  supply  of  sap 
faster  than  the  roots  can  collect  it.  A  little  judgment  only  is 
necessary,  to  see  at  a  glance,  how  much  of  the  top  must  be 
pruned  away  before  planting  the  tree,  to  equalize  the  loss  be- 
tween the  branches  and  the  roots. 

When  it  is  necessary  to  transplant  fruit  trees  of  large  size, 
the  best  practice  is  to  prepare  them  previously  by  digging  a 
trench  round  the  whole  mass  of  roots,  undermining  them,  and  cut- 
ting off  all  roots  projecting  beyond  this  line.  The  trench  should 
be  dug  at  such  a  distance  from  the  tree  as  will  include  all  the 
large  and  sufficient  ball  of  roots,  and  it  should  be  done  in  the 
spring,  or  before  midsummer,  when  it  is  desirable  to  remove  the 
tree  the  next  year.  After  all  the  roots  that  extend  to  this  circular 
trench  are  cut  off,  the  earth  is  replaced,  and  by  the  season  follow- 
ing an  abundance  of  small  fibres  is  sent  out  by  the  amputated 
roots,  which,  when  the  whole  is  now  removed,  will  insure  the  suc- 
cess and  speedy  growth  of  the  tree.  This  is  more  completely  the 
case  when  the  tree  is  prepared  two  years  before  transplanting. 
A  variation  of  this  mode,  which  has  been  found  quite  as  success- 
ful and  less  laborious,  consists  in  leaving  the  trench  open,  and 
covering  it  with  boards  only,  or  boards  with  a  top  layer  of  turf. 
The  tree  then  is  somewhat  checked  in  its  growth,  it  throws  out 
an  abundance  of  small  fibres  into  the  ball  of  earth  containing 
the  roots,  and  is  the  next  season  transplanted  with  great  ease 
and  safety. 

The  proper  size  for  transplanting  varies  somewhat  with  the 
sort  of  tree,  and  the  kind  of  culture  intended.  It  is,  however, 
a  maxim  equally  well  settled,  both  among  theorists  and  the  best 
practical  men,  that  health,  immediate  vigour,  and  duration,  are 
all  greatly  promoted  by  transplanting  fruit  trees  of  small  size — 
from  three  to  six  or  seven  feet.  We  are  fully  aware  with  what 
impatience  the  beginner,  or  a  person  who  knows  little  of  the  cul- 
ture of  trees,  looks  upon  trees  of  this  size — one  who  is  eager  to 
plant  an  orchard,  and  stock  a  garden  with  large  trees,  thinking 
to  gather  a  crop  the  next  year.  The  latter  may  indeed  be  done, 
but  the  transplanting  so  affects  the  tree,  that  its  first  scanty  crop 


XAYING-IN.  47 

rs  followed  by  a  long  season  of  rest,  and  feeble  growth,  while 
the  plantation  of  young  trees  is  making  wood  rapidly,  and  soon 
comes  into  a  healthy  and  long-continued  state  of  productive- 
ness— often  long  indeed  before  the  large  trees  have  fairly  arrived 
at  that  condition.  The  small  tree,  transplanted  with  its  system 
of  roots  and  branches  entire,  suffers  little  or  no  check  ;  the  older 
and  larger  tree,  losing  part  of  its  roots,  requires  several  years 
to  resume  its  former  vigour.  The  constitution  of  the  small  tree 
is  healthy  and  unimpaired  ;  that  of  the  large  is  frequently  much 
enfeebled.  A  stout  and  vigorous  habit — what  the  nurserymen 
call  a  good  stocky  plant — is  the  true  criterion  of  merit  in  select- 
ing fruit  trees  for  transplanting. 

Trees  intended  for  orchards,  being  often  more  exposed  than 
those  in  gardens,  should  be  somewhat  larger — not  less  than  six, 
or  more  than  eight  feet  is  the  best  size.  For  gardens,  all  expe- 
rienced cultivators  agree  that  a  smaller  size  is  preferable  ;  we 
prefer  plants  two  years  old  from  the  graft.  Most  gardeners 
abroad,  when  they  select  trees  with  more  than  usual  care,  take 
what  are  called  maiden  plants — those  one  year  old  from  the 
graft,  and  there  can  be  no  doubt  that,  taking  into  account  health, 
duration,  and  the  ease  with  which  such  a  tree  can  be  made  to 
grow  into  any'form,  this  is  truly  the  preferable  size  for  removal 
into  a  fruit  garden.  But  we  are  an  impatient  people,  and  it  is 
not  till  another  after  century  of  trial  and  experience  in  the  cul- 
ture of  fruit  trees,  that  cultivators  generally  in  this  country  will 
become  aware  of  the  truth  of  this  fact. 

The  facility  with  which  the  different  fruit  trees  may  be  trans- 
planted differs  considerably.  Plums  are  generally  removed  with 
most  success  and  after  them  nearly  in  the  order  as  follows  : 
Quinces,  Apples,  Pears,  Peaches,  Nectarines,  Apricots,  and 
Cherries  ;  the  latter  succeeding  with  some  difficulty  when  of 
large  size. 

Laying-in  hy  the  heels  is  a  practice  adopted  as  a  temporary  kind 
of  planting,  when  a  larger  quantity  of  trees  is  at  hand  than  can  be 
set  out  immediately.  A  trench  is  opened,  and  the  roots  are  laid 
in  and  covered  with  soil,  the  tops  being  previously  placed  in  a  slo- 
ping position,  inclining  to  within  a  few  feet  of  the  surface.  In  this 
way  they  are  kept  fresh  and  in  good  order,  until  it  is  convenient 
to  plant  them  finally.  In  northern  districts,  where  the  autumn 
is  often  too  severe  for  planting,  and  the  spring  is  frequently  too 
late  to  receive  trees  in  time  from  nurseries  farther  south,  it  is  a 
common  and  successful  mode  to  procure  trees  in  autumn  and 
lay  them  in  by  the  heels  until  spring,  covering  over  the  tops  of 
the  more  tender  sorts  if  necessary  with  coarse  litter. 

In  planting  an  orchard,  always  avoid  placing  the  trees  in  the 
same  spot  or  near  where  an  old  tree  stood  before.  Experience 
has  taught  us  that  the  growth  of  a  young  tree,  in  such  a  posi- 
tion, is  weak  and  feeble  ;  the  nourishment  suitable  to  that  kind 


48  SOIL   AND   ASPECT. 

of  tree  having  already  been  exhausted  by  a  previous  growth, 
and  the  soil  being  half  filled  with  old  and  decayed  roots  which 
are  detrimental  to  the  health  of  the  young  tree. 


CHAPTER  VI. 

THE    POSITION   OF   FRUIT   TREES.       SOIL   AND  ASPECT. 

In  our  favourable  climate  many  fruit  trees  will  thrive  and 
produce  some  fruit  in  almost  any  soil,  except  dry  sand,  or  wet 
swamps.  But  there  is  much  to  be  gained  in  all  climates  by  a 
judicious  selection  of  soil,  when  this  is  in  our  power,  or  by  that 
improvement  which  may  generally  be  effected  in  inferiour  soils 
where  we  are  necessarily  limited  to  such.  As  we  shall,  in 
treating  the  culture  of  each  genus  of  fruit,  state  more  in  detail 
the  soils  especially  adapted  to  its  growth,  our  remarks  here  will 
be  confined  to  the  subject  of  soils  generally,  for  the  orchard  and 
fruit  garden. 

The  soils  usually  selected  for  making  plantations  of  fruit 
trees  may  be  divided  into  light  sandy  loams,  gravelly  loams, 
strong  loams,  and  clayey  loams  ;  the  first  having  a  large  pro- 
portion of  sand,  and  the  last  a  large  proportion  of  clay. 

The  soil  most  inviting  to  the  eye  is  a  light  sandy  loam,  and, 
as  it  is  also  a  very  common  soil,  more  than  half  the  fruit  gardens 
in  the  country  are  composed  of  this  mould.  The  easy  manner 
in  which  it  is  worked,  owing  to  its  loose  and  very  friable  nature, 
and  the  rapidity  with  which,  from  its  warmth,  crops  of  all  kinds 
come  into  bearing,  cause  it  to  be  looked  upon  with  almost  uni- 
versal favour.  Notwithstanding  this,  a  pretty  careful  observa- 
tion, for  several  years,  has  convinced  us  that  a  light  sandy  soil 
is,  on  the  whole,  the  worst  soil  for  fruit  trees.  Under  the  bright 
skies  of  July  and  August,  a  fruit  tree  requires  a  soil  which  will 
retain  and  afford  a  moderate  and  continued  supply  of  moisture, 
and  here  the  sandy  soil  fails.  In  consequence  of  this  the  vigour 
of  the  tree  is  checked,  and  it  becomes  feeble  in  its  growth,  and 
is  comparatively  short-lived,  or  unproductive.  As  a  tree  in  a 
feeble  state  is  always  most  liable  to  the  attacks  of  insects,  those 
on  a  sandy  soil  are  the  first  to  fall  a  prey  to  numerous  maladies.* 
The  open  loose  texture  of  a  sandy  soil,  joined  to  its  warmth, 
affords  an  easy  passage,  and  an  excellent  habitation  for  all  in- 
sects that  pass  part  of  their  lives  in  the  ground,  preparatory  to 

*  This  remark  applies  to  the  middle  and  southern  portions  of  this  country.   North 
of  the  43°  a  light  sandy  soil  is  perhaps  preferable  as  wanner  and  earlier. 


SANDY   AND    STRONG    LOAMS.  49 

rising  out  of  it  to  attack  the  fruit,  foliage,  or  branciies  of  the 
tree. 

Such  are  some  of  the  disadvantages  of  a  light  sandy  soil ; 
and,  in  thoroughly  examining  many  of  the  fruit  gardens  of 
the  middle  states  the  last  few  seasons,  we  could  not  fail  to  be 
struck  with  the  fact  that  in  nine  cases  out  of  ten,  where  a  variety 
of  fruit  was  unusually  liable  to  disease,  to  blight,  or  to  the  at- 
tacks of  certain  fruit-destroying  insects,  as  the  curculio,  the  trees 
themselves  were  on  sandy  soils  ;  while  on  the  other  hand,  and  fre- 
quently in  the  same  neighbourhood,  the  same  sorts  were  grow- 
ing luxuriantly  and  bearing  abundant  crops,  where  the  soil  was  a 
rather  strong  loam.*  For  a  few  years,  the  growth  and  produc- 
tiveness of  the  trees  upon  sandy  soil,  is  all  that  can  be  desired ; 
but  the  trees  are  shorter  lived  and  sooner  fall  into  decay  than 
where  the  soil  is  stronger.  If  there  is  any  exception  to  this 
rule,  it  is  only  in  the  case  of  the  Peach,  and  judging  from  the 
superiour  flavour  of  this  fruit  on  stronger  soils,  we  are  inclined 
to  doubt  the  value  of  the  exception  even  here. 

Gravelly  loams  are  frequently  much  better  adapted  for  or- 
chards than  sandy,  especially  where  the  loam  is  of  a  strong 
quality,  and  the  gravel  is  not  in  excess  ;  and  the  hardier  fruits 
usually  do  well  on  this  kind  of  soil. 

Strong  loams,  by  which  we  mean  a  loam  with  only  just  a 
sufficient  portion  of  sand  to  make  it  easily  worked,  are  on  the 
whole  by  far  the  best  for  fruit  gardens  in  this  country.  A  strong 
loam  is  usually  a  deep  soil,  and  affords  during  the  whole  heat  of 
summer,  a  proper  supply  of  moisture  and  nourishment  to  the 
roots  of  trees.  Fruit  trees  do  not  come  into  a  bearing  state  so 
soon  in  a  strong  as  in  a  sandy  loam,  because  the  growth  of 
wood  is  more  vigorous,  and  fruit  buds  are  not  so  soon  formed ; 
but  they  bear  larger  crops,  are  much  less  liable  to  many  diseases, 
and  their  longevity  is  much  greater.  The  largest  and  most 
productive  orchards  of  the  apple  and  pear  in  this  country  are 
upon  soils  of  this  kind. 

Clayey  loams  are,  when  well  drained,  and  when  the  clay  is 
not  in  excess,  good  fruit  soils — they  are  usually  strong  and  deep 
soils  though  rather  heavy  and  difficult  to  work.  Trees  that  will 
flourish  on  these  soils  such  as  the  Apple,  Pear,  Cherry,  Plum, 
and  Apricot,  usually  are  very  free  from  disease,  or  insects,  and 
bear  large  crops.  In  a  moist  climate,  like  that  of  England, 
fruit  trees  on  a  clayey  loam  would  die  of  canker,  brought  on  by 
the  excessive  quantity  of  water  contained  in  the  soil,  but  such  is 

*  As  an  instance  in  point,  the  owner  of  one  of  the  most  highly  cultivated  gar- 
dens in  the  vicinity  of  Boston  was  showing  us,  in  despair,  some  trees  of  the  Secliel 
pear  upon  which  he  could  no  longer  get  good  crops,  or  fair  fruit,  and  lamenting  the 
degeneracy  of  the  sort  The  next  day  we  saw  in  a  neighbouring  garden  beautiful 
crops  of  this  pear  growing  with  the  least  possible  care.  The  garden  in  the  first 
case  was  a  light  sandy  loam;  in  the  second,  a  strong  loam. 

5 


50  SOIL    AND   ASPECT. 

not  the  case  under  the  high  and  warm  temperature  of  our  sum. 
mers.  The  finest,  largest,  and  most  productive  Plums  and  Pears 
within  our  knowledge,  grow  in  sites  on  the  North  river,  when 
the  soil  is  a  stiff  clayey  loam,  almost  approaching  a  clay. 
Those  fruits  that  on  light  sandy  soils  are  almost  worthless  from 
their  liability  to  disease,  and  the  attacks  of  insects,  are  here 
surprisingly  luxuriant  and  fruitful. 

It  is,  however,  well  to  remark,  that  some  varieties  of  fruit, 
perhaps  from  the  circumstances  of  their  origin,  succeed  better 
on  sandy  soils  than  any  other  ;  thus  the  Newtown  pippin  will 
only  arrive  at  perfection  in  a  strong  loam,  while  the  Yellow  Bell- 
flower  is  finer  when  grown  on  a  sandy  soil.  But  these  are  ex- 
ceptions to  all  rules,  and  what  we  have  already  stated,  as  to  the 
relative  quality  of  soils,  will  apply  pretty  generally  to  the  whole 
of  this  country  south  of  the  Mohawk  river ;  and  it  may  be  added 
that  calcareous  soils,  of  whatever  texture,  are  better  than  soils 
of  the  same  quality  where  no  limestone  is  present. 

Trenching  is  the  most  complete  method  of  improving  a  soil 
too  sandy,  when  the  subsoil  below  is  of  a  loamy  or  clayey  na- 
ture. Deep  subsoil  ploughing,  by  bringing  up  a  sufficient  quan- 
tity of  the  stratum  below,  will  answer  the  same  purpose.  When 
the  subsoil  of  a  sandy  soil  is  sand  or  gravel,  the  surface  can  only 
be  improved  by  top  dressings,  or  the  application  of  manures. 
Top-dressing  with  clay  is  the  most  simple  means  of  changing  the 
nature  of  such  a  soil,  and  it  is  surprising  how  moderate  a  quan- 
tity of  clay  will  give  a  closer  texture  to  light  sandy  soils.  In 
manuring  such  soils,  we  may  greatly  improve  their  nature  as 
well  as  condition,  by  using  composts  of  peat  or  bog  earth,  swamp 
muck,  or  river  mud,  instead  of  common  barn-yard  or  stable 
manure.  The  former  are  not  only  more  permanent  and  better 
as  manures  for  fruit  trees,  but  they  gradually  consolidate  and 
improve  the  whole  texture  of  the  soil. 

Indeed  no  fruit  garden,  where  the  soil  is  not  naturally  deep 
and  rich,  is  in  perfect  condition  for  planting  trees,  unless  the 
soil  has  been  well  trenched  two  spades  in  depth.  This  creates 
a  matrix  for  the  roots,  so  deep  and  permanent,  that  they  retain 
their  vigour  and  luxuriance  through  the  droughts  of  summer, 
and  continue  for  a  long  time  in  a  state  of  health  and  produc- 
tiveness. 

It  is  difficult  to  give  any  precise  rules  as  to  aspect.  We  have 
seen  fine  fruit  gardens  here  in  all  aspects.  Perhaps  the  very 
best  aspect,  on  the  whole,  is  a  gentle  slope  to  the  southwest,  be- 
cause in  such  positions  the  trees,  when  in  blossom,  are  somewhat 
protected  from  the  bad  effects  of  a  morning  sun  after  spring 
frosts.  But,  to  remedy  this  more  perfectly,  it  is  sometimes  the 
practice  to  plant  on  the  north  sides  of  hills,  and  this  is  an  effec- 
tual way  where  early  frosts  are  fatal,  and  where  the  season  is 
long  and  warm  enough  to  ripen  the  fruit  in  any  exposure.     A 


INSECTS.  51 

due  south  slope,  is,  south  of  New- York,  frequently  found  too 
warm  for  many  fruit  trees,  in  soils  that  are  light  and  dry. 

Deep  vallies,  with  small  streams  of  water,  are  the  worst  situ- 
ations for  fruit  trees,  as  the  cold  air  settles  down  in  these  vallies 
in  a  calm  frosty  night,  and  buds  and  blossoms  are  very  frequently 
destroyed.  We  know  a  rich  and  fertile  valley  of  this  kind  in 
Connecticut  where  the  Cherry  will  scarcely  grow,  and  a  crop  of 
the  Apple,  or  the  Pear,  is  not  obtained  once  in  ten  years ;  while 
the  adjacent  hill  tops  and  high  country,  a  couple  or  three  miles 
distant,  yield  abundant  crops  annually.  On  the  other  hand  the 
borders  of  large  rivers,  as  the  Hudson,  or  of  some  of  our  large 
inland  lakes,  are  the  most  favourable  situations  for  fruit  trees,  as 
the  climate  is  rendered  milder  by  large  bodies  of  water.  In  the 
garden  where  we  write,  a  fourth  of  a  mile  from  the  Hudson,  we 
have  frequently  seen  ice  formed  during  the  night,  of  the  thick- 
ness of  a  dollar,  when  the  blossoms  of  the  Apricot  were  fully 
expanded,  without  doing  the  least  harm  to  that  tender  fruit. 
This  is  owing  to  the  slight  fog  rising  from  the  river  in  the  morn- 
ing, which,  softening  the  rays  of  the  sun,  and  dissolving  gradually 
the  frost,  prevents  the  injurious  effects  of  sudden  thawing.  At 
the  same  time,  a  couple  of  miles  from  the  shores,  this  fruit  will 
often  be  quite  destroyed.  In  short,  the  season  on  the  lower  half 
of  the  Hudson,  may,  from  the  ameliorating  influence  of  the  river, 
be  said  to  be  a  month  longer — a  fortnight  earlier  in  spring,  and 
later  in  autumn,  than  in  the  same  latitude  a  few  miles  distant ; 
and  crops  of  the  more  tender  fruits  are,  therefore,  much  more 
certain  on  the  banks  of  large  rivers  or  lakes,  than  in  inland  dis- 
tricts of  the  same  climate. 


CHAPTER  VII. 

GENERAL   REMARKS  ON    INSECTS. 


The  insects  injurious  to  fruit  trees  are  numerous,  and  to 
combat  them  successfully  requires  a  minute  acquaintance  with 
their  character  and  habits.  While  considering  the  culture  of 
each  class  of  fruit  in  the  succeeding  pages,  we  shall  point  out 
the  habits,  and  suggest  means  of  destroying  the  most  important 
of  these  insects  ;  but,  in  the  meantime,  we  wish  to  call  attention 
to  some  general  practical  hints  on  this  subject. 

In  the  first  place,  we  cannot  too  strongly  impress  upon  the  at- 
tention of  the  fruit  grower  the  importance  of  watching  carefully, 
and  making  an  early  attack,  upon  every  species  of  insect.  It 
is  only  necessary  to  look  for  a  moment  at  the  astonishing  rapid- 


52  INSECTS. 

ity  with  wliich  many  kinds  of  insects  increase,  if  allowed  to 
get  well  established  in  a  garden,  to  become  fully  aware  of  this. 
The  common  caterpillars  are  the  young  of  moths  or  butterflies, 
and  that  careful  observer  of  the  habits  of  insects.  Dr.  Harris, 
says  as  each  female  lays  from  two  to  five  hundred  eggs,  a  thou- 
sand moths  or  butterflies  will,  on  the  average,  produce  three 
hundred  thousand  caterpillars  ;  if  one  half  this  number,  when 
arrived  at  maturity,  are  females,  they  will  give  forty-five  millions 
of  caterpillars  in  the  second,  and  six  thousand  seven  hundred 
and  fifty  millions  in  the  third  generation.*  To  take  another  ex- 
ample the  aphides,  or  plant  lice,  which  are  frequently  seen  in 
great  numbers  on  the  tender  shoots  of  fruit  trees  have  an  almost 
incredibly  prolific  power  of  increase, — the  investigations  of 
Rdaumur  having  shown  that  one  individual,  in  five  generations, 
may  become  the  progenitor  of  nearly  six  thousand  millions  of 
descendants.  With  such  surprising  powers  of  propagation, 
were  it  not  for  the  havoc  caused  among  insects  by  various  species 
preying  upon  each  other,  by  birds,  and  other  animals,  and  espe- 
pecially  by  unfavourable  seasons,  vegetation  would  soon  be  en- 
tirely destroyed  by  them.  As  it  is,  the  orchards  and  gardens  of 
careless  and  slovenly  cultivators  are  often  overrun  by  them,  and 
many  of  the  finest  crops  suffer  great  injury,  or  total  loss  from 
the  want  of  a  little  timely  care. 

In  all  well  managed  plantations  of  fruit,  at  the  first  appear- 
ance of  any  injurious  insect,  it  will  be  immediately  seized  upon 
and  destroyed.  A  few  moments,  in  the  first  stage  of  insect  life — 
at  the  first  birth  of  the  new  colony — will  do  more  to  rid  us  for 
the  season,  of  that  species,  than  whole  days  of  toil  after  the  mat- 
ter has  been  so  long  neglected  that  the  enemy  has  become  well 
established.  We  know  how  reluctant  all,  but  the  experienced 
grower,  are  to  set  about  eradicating  what  at  first  seems  a  thing 
of  such  trifling  consequence.  But  such  persons  should  consider 
that  whether  it  is  done  at  first,  or  a  fortnight  after,  is  frequently 
the  diflerence  between  ten  and  ten  thousand.  A  very  little  time, 
regularly  devoted  to  the  extirpation  of  noxious  insects,  will  keep 
a  large  place  quite  free  from  them.  We  know  a  very  large 
garden,  filled  with  trees,  and  always  remarkably  free  from  insect 
ravages,  which,  while  those  even  in  its  vicinity  suffer  greatly,  is 
thus  preserved,  by  half  an  hour's  examination  of  the  whole  pre- 
mises two  days  in  the  week  during  the  growing  season.  This 
is  made  early  in  the  morning,  the  best  time  for  the  purpose,  as 
the  insects  are  quiet  while  the  dew  is  yet  upon  the  leaves,  and 
whole  races,  yet  only  partially  developed,  may  be  swept  off*  in  a 
single  moment.  In  default  of  other  more  rapid  expedients,  the 
old  mode  of  hand-picking,  and  crushing  or  burring,  is  the  safest 
and  surest  that  can  be  adopted. 

*  For  much  valuable  infonnation  on  the  habits  of  insects  injurious  to  vegetation, 
■ee  the  Treatise  on  the  Insects  of  Massachusetts,  by  Dr.  T.  W.  Harris,  Cambridge. 


INSECTS    IN    THE    SOIL.  53 

For  practical  purposes,  the  numerous  insects  infesting  fruit 
trees  may  be  divided  into  four  classes  ;  1st,  those  which  for  a 
time  harbour  in  the  ground  and  may  be  attacked  in  the  soil;  2d, 
winged  and  other  species,  which  may  be  attacked  among  the 
branches  ;  3d,  aphides,  or  plant  lice  which  infest  the  young 
shoots  ;  4th,  moths,  and  all  night-flying  insects. 

Insects,  the  larvcB  or  grubs  of  which  harbour  in  the  ground  during 
a  certain  season,  as  the  curculio  or  plum- weevil,  are  all  more 
or  less  affected  by  the  application  of  common  salt  as  a  top  dress- 
ing. On  a  larger  scale — in  farm  crops — the  ravages  of  the 
cut- worm  are  frequently  prevented  by  sowing  three  bushels  of 
salt  to  the  acre,  and  we  have  seen  it  applied  to  all  kinds  of  fruit 
grounds  with  equal  success.  Salt  seems  to  be  strongly  disagree- 
able to  nearly  all  this  class  of  insects,  and  the  grubs  perish, 
where  even  a  small  quantity  has  for  two  or  three  seasons  been 
applied  to  the  soil.  In  a  neighbourhood  where  the  peach  worm 
usually  destroys  half  the  peach  trees,  and  where  whole  crops  of 
the  plum  are  equally  a  victim  to  the  plum- weevil,  we  have  seen 
the  former  preserved  in  the  healthiest  condition  by  an  annual 
application  of  a  small  handful  of  coarse  salt  about  the  collar  of 
the  tree  at  the  surface  of  the  ground  ;  and  the  latter,  made  to 
hold  abundant  crops,  by  a  top  dressing  applied  every  spring  of 
packing  salt,  at  the  rate  of  a  quart  to  the  surface  occupied  by 
the  roots  of  every  full  grown  tree. 

Salt,  being  a  powerful  agent,  must  be  applied  for  this  purpose 
with  caution  and  judgment.  In  small  quantities  it  promotes 
the  verdure  and  luxuriance  of  fruit  trees,  while  if  applied 
very  frequently,  or  too  plentifully,  it  will  certainly  cause  the 
death  of  any  tree.  Two  or  three  years  top-dressing  in  moderate 
quantity  will  usually  be  found  sufficient  to  drive  away  these  in- 
sects, and  then  the  application  need  only  be  repeated  once  in  two 
or  three  seasons.  Any  coarse,  refuse  salt  will  answer  the  pur- 
pose ;  and  packing  salt  is  preferable  to  that  of  finer  quality,  as  it 
dissolves  slowly  by  the  action  of  the  atmosphere. 

In  the  winged  state,  most  small  insects  may  either  be  driven 
away  by  powerful  odours,  or  killed  by  strong  decoctions  of  to. 
bacco,  or  a  wash  of  diluted  whale-oil  or  other  strong  soap.  At- 
tention has  but  recently  been  called  to  the  repugnance  of  all  in- 
sects, to  strong  odours,  and  there  is  but  little  doubt  that  before 
a  long  time,  it  will  lead  to  the  discovery  of  the  means  of  pre- 
venting the  attacks  of  most  insects  by  means  of  strong  smell- 
ing liquids  or  odourous  substances.  The  moths  that  attack  furs, 
as  every  one  knows,  are  driven  away  by  pepper-corns  or  tobacco, 
and  should  future  experiments  prove  that  at  certain  seasons, 
when  our  trees  are  most  likely  to  be  attacked  by  insects,  we  may 
expel  them  by  hanging  bottles  or  rags  filled  with  strong  smelling 
liquids  in  our  trees,  it  will  certainly  be  a  very  simple  and  easy 
way  of  ridding  ourselves  of  them.     The  brown  scale,  a  trouble- 

5* 


54  INSECTS. 

some  enemy  of  the  orange  tree,  it  is  stated  in  the  Gardener^s 
Chronicle  have  been  destroyed  by  hanging  plants  of  the  common 
chamomile  among  its  branches.  The  odour  of  the  coal  tar  of 
gas  works  is  exceedingly  offensive  to  some  insects  injurious 
to  fruits,  and  it  has  been  found  to  drive  away  the  wire  worm, 
and  other  grubs  that  attack  the  roots  of  plants.  The  vapour  of 
oil  of  turpentine  is  fatal  to  wasps,  and  that  of  tobacco  smoke  to 
the  green  fly.  Little  as  yet  is  certainly  known  respecting  the 
exact  power  of  the  various  smells  in  deterring  insects  from  at- 
tacking trees.  What  we  do  know,  however,  gives  us  reason  to 
believe  that  much  may  be  hoped  from  experiments  made  with  a 
variety  of  powerful  smelling  substances. 

Tobacco  water,  and  diluted  whale  oil  soap,  are  the  two  most 
efficient  remedies  for  all  the  small  insects  which  feed  upon  the 
young  shoots  and  leaves  of  plants.  Tobacco  water  is  made  by 
boiling  tobacco  leaves,  or  the  refuse  stems  and  stalks  of  the  to- 
bacco shops.  A  large  pot  is  crowded  full  of  them,  and  then 
filled  up  with  water,  which  is  boiled  till  a  strong  decoction  is 
made.  This  is  applied  to  the  young  shoots  and  leaves  with  a 
syringe,  or,  when  the  trees  are  growing  in  nursery  rows,  with  a 
common  white-wash  brush  ;  dipping  the  latter  in  the  liquid  and 
shaking  it  sharply  over  extremities  or  the  infested  part  of  each 
tree.  This,  or  the  whale  oil  soap-suds,  or  a  mixture  of  both,  will 
kill  every  species  of  plant  lice,  and  nearly  all  other  small  insects 
to  which  young  fruit  trees  are  subject. 

The  wash  of  whale  oil  soap  is  made  by  mixing  two  pounds  of 
this  soap,  which  is  one  of  the  cheapest  and  strongest  kinds,  with 
fifteen  gallons  of  water.  This  mixture  is  applied  to  the  leaves 
and  stems  of  plants  with  a  syringe,  or  in  any  other  convenient 
mode,  and  there  are  few  of  the  smaller  insects  that  are  not  de- 
sroyed  or  driven  away  by  it.  The  merit  of  this  mixture  be- 
longs to  Mr.  David  Haggerston,  of  Boston,  who  first  applied  it 
with  great  success  to  the  rose  slug,  and  received  the  premium  of 
the  Massachusetts  Horticultural  Society  for  its  discovery.  When 
this  soap  cannot  be  obtained,  a  good  substitute  may  be  made  by 
turning  into  soap  the  lees  of  common  oil  casks,  by  the  applica- 
tion of  potash  and  water  in  the  usual  way. 

Moths  and  other  insects  which  fly  at  night  are  destroyed  in 
large  numbers  by  the  following  mode,  first  discovered  by  Victor 
Adouin,  of  France.  A  flat  saucer  or  vessel  is  set  on  the  ground 
in  which  is  placed  a  light,  partially  covered  with  a  common  bell 
glass  besmeared  with  oil.  All  the  small  moths  are  directly  at- 
tracted by  the  light,  fly  towards  it,  and,  in  their  attempts  to  get 
at  the  light,  are  either  caught  by  the  glutinous  sides  of  the  bell 
glass,  or  fall  into  the  basin  of  oil  beneath,  and  in  either  case 
soon  perish.  M.  Adouin  applied  this  to  the  destruction  of  the 
pyrali^,  a  moth  that  is  very  troublesome  in  the  French  vine- 
yards ;  with  two  hundred  of  these  lights  in  a  vineyard  of  four 


INSECTS.  85 

acres,  and  in  a  single  night,  30,000  moths  were  killed  and  found 
dead  on  or  about  the  vessels.  By  continuing  his  process  through 
the  season,  it  was  estimated  that  he  had  destroyed  female  moths 
sufficient  to  have  produced  a  progeny  of  over  a  million  of  cater- 
pillars. In  our  orchards,  myriads  of  insects  may  be  destroyed 
by  lighting  small  bonfires  of  shavings,  or  any  refuse  brush  ;  and 
in  districts  where  the  apples  are  much  worm-eaten,  if  repeated 
two  or  three  nights  at  the  proper  season,  this  is  a  very  efficient 
and  cheap  mode  of  getting  rid  of  the  moth  which  causes  so  much 
mischief.  Dr.  Harris,  knowing  how  important  it  is  to  destroy 
the  caterpillar  in  the  moth  state,  has  recommended  flambeaux, 
made  of  tow  wound  round  a  stake  and  dipped  in  tar,  to  be 
stuck  in  the  fruit  garden  at  night  and  lighted.  Thousands  of 
moths  will  find  a  speedy  death,  even  in  the  short  time  which 
these  flambeaux  are  burning.  The  melon-bug  may  be  extirpated 
by  myriads,  in  the  same  way. 

A  simple  and  most  effectual  mode  of  ridding  the  fruit  garden 
of  insects  of  every  description,  which  we  recommend  as  a  gene- 
ral extirpator,  suited  to  all  situations,  is  the  following.  Take  a 
number  of  common  bottles,  the  wider  mouthed  the  better,  and 
fill  them  about  half  full  of  a  mixture  of  water,  molasses,  and 
vinegar.  Suspend  these  among  the  branches  of  trees,  and  in 
various  parts  of  the  garden.  In  a  fortnight  they  will  be  found 
full  of  dead  insects,  of  every  description  not  too  large  to  enter  the 
bottles — wasps,  flies,  beetles,  slugs,  grubs,  and  a  great  variety  of 
others.  The  bottles  must  now  be  emptied,  and  the  liquid  re- 
newed. A  zealous  amateur  of  our  acquaintance,  caught  last 
season  in  this  way,  more  than  three  bushels  of  insects  of  various 
kinds ;  and  what  is  more  satisfactory,  preserved  his  garden  al- 
most entirely  against  their  attacks  in  any  shape. 

The  assistance  of  birds  in  destroying  insects  should  be  duly 
estimated  by  the  fruit-grower.  The  quantity  of  eggs  and  in- 
sects in  various  states,  devoured  annually  by  birds,  when  they 
are  encouraged  in  gardens,  is  truly  surprising.  It  is  true  that 
one  or  two  species  of  these,  as  the  ring-tail,  annoy  us  by  prey- 
ing upon  the  earlier  cherries,  but  even  taking  this  into  account, 
we  are  inclined  to  believe  that  we  can  much  better  spare  a  rea- 
sonable share  of  a  few  fruits,  than  dispense  with  the  good  ser- 
vices of  birds  in  ridding  us  of  an  excess  of  insects. 

The  most  serviceable  birds  are  the  common  sparrows,  the 
wren,  the  red-breast,  and,  in  short,  most  of  the  birds  of  this  class. 
All  these  birds  should  be  encouraged  to  build  nests  and  inhabit 
the  fruit  garden,  and  this  may  most  effectually  be  done  by  not 
allowing  a  gun  to  be  fired  within  its  boundaries.  The  introduc- 
tion of  hedges  or  live  fences,  greatly  promotes  the  domestication 
of  birds,  as  they  afford  an  admirable  shelter  for  their  nests.  Our 
own  gardens  are  usually  much  more  free  from  insects  than  those 
a  mile  or  two  distant,  and  we  attribute  this  in  part  to  our  practice 


56  THE    APPLE. 

of  encouraging  birds,  and  to  the  thorn  and  arbor  vitse  hedges 
growing  here,  and  which  are  greatly  resorted  to  by  those  of  the 
feathered  tribe  which  are  the  greatest  enemies  of  the  insect  race. 
Among  animals,  the  toad  and  the  hat  are  great  insect  destroy- 
ers. The  common  bat  lives  almost  entirely  upon  them,  and 
in  its  evening  sallies  devours  a  great  number  of  moths,  beetles, 
weevils,  etc. ;  and  the  toad  quietly  makes  way  with  numberless 
smaller  insects. 


CHAPTER  VIII. 
THE  APPLE. 


Pyrus  Malus.  L.    Rosacece,  of  botanists. 

Pommier,  of  the  French ;  ApfeBbaum,  German ;  Apfel,  Dutch ;  Jfe/o  porno,  Italian ; 

and  Manzana,  Spanish. 

The  Apple  is  the  world-renowned  fruit  of  temperate  climates. 
From  the  most  remote  periods  it  has  been  the  subject  of  praise 
among  writers  and  poets,  and  the  old  mythologies  all  endow  its 
fruit  with  wonderful  virtues.  The  allegorical  tree  of  know- 
ledge bore  apples,  and  the  celebrated  golden  fruit  of  the  or- 
chards of  Hesperus,  guarded  by  the  sleepless  dragon  which  it 
was  one  of  the  triumphs  of  Hercules  to  slay,  were  also  apples, 
according  to  the  old  legends.  Among  the  heathen  gods  of  the 
north,  there  were  apples  fabled  to  possess  the  power  of  confer- 
ring immortality,  which  were  carefully  watched  over  by  the 
goddess  Iduna,  and  kept  for  the  especial  dessert  of  the  gods  who 
felt  themselves  growing  old  !  As  the  mistletoe  grew  chiefly  on 
the  apple  and  the  oak,  the  former  tree  was  looked  upon  with 
great  respect  and  reverence  by  the  ancient  Druids  of  Britain, 
and  even  to  this  day,  in  some  parts  of  England,  the  antique  cus- 
tom  of  saluting  the  apple  trees  in  the  orchards,  in  the  hope  of 
obtaining  a  good  crop  the  next  year,  still  lingers  among  the 
farmers  of  portions  of  Devonshire  and  Herefordshire.  This 
odd  ceremony  consists  of  saluting  the  tree  with  a  portion  of  the 
contents  of  a  wassail  bowl  of  cider,  with  a  toast  in  it,  by  pouring 
a  little  of  the  cider  about  the  roots,  and  even  hanging  a  bit  of  the 
toast  on  the  branches  of  the  most  barren,  the  farmer  and  his 
men  dancing  in  a  circle  round  the  tree,  and  singing  rude  songs 
like  the  following  : 

"  Here's  to  thee,  old  apple  tree, 

Wlience  thou  mayst  bud,  and  whence  thou  mayst  blow; 

And  whence  thou  mayst  bear  apples  enow, 

Hats  full !  caps  full — 

Bushels  and  sacksfuU ! 

Huzza !" 


ITS  USES.  57 

The  species  of  crab  from  which  all  our  sorts  of  Apples  have 
originated,  is  wild  in  most  parts  of  Europe.  There  are  indeed 
two  or  three  kinds  of  wild  crab  belonging  to  this  country ;  as  the 
Pyrus  coronaria,  or  sweet  scented  crab,  with  fruit  about  an  inch 
in  diameter  grows  in  many  parts  of  the  United  States  ;  and  the 
wild  crab  of  Oregon,  P.  rivularis,  bearing  a  reddish  yellow  fruit 
about  the  size  of  a  cherry,  which  the  Chenook  Indians  use  as  an 
article  of  food  ;  yet  none  of  our  cultivated  varieties  of  apple 
have  been  raised  from  these  native  crabs,  but  from  seeds  of  the 
species  brought  here  by  the  colonists  from  Europe. 

The  Apple  tree  is,  however,  most  perfectly  naturalized  in 
America,  and  in  the  northern  and  middle  portions  of  the  United 
States  succeeds  as  well,  or,  as  we  believe,  better  than  in  any  part 
of  the  world.  The  most  celebrated  apples  of  Germany  and  the 
north  of  Europe,  are  not  superiour  to  many  of  the  varieties  ori- 
ginated here,  and  the  American  or  Newtown  Pippin  is  now 
pretty  generally  admitted  to  be  the  finest  apple  in  the  world. 
No  better  proof  of  the  perfect  adaptation  of  our  soil  and  climate 
to  this  tree  can  be  desired,  than  the  seemingly  spontaneous  pro- 
duction of  such  varieties  as  this,  the  Baldwin,  the  Spitzenburg 
or  the  Swaar — all  fruits  of  delicious  flavour  and  great  beauty 
of  appearance. 

The  Apple  is  usually  a  very  hardy  and  rather  slow  growing 
fruit  tree,  with  a  low  spreading,  rather  irregular  head,  and  bears 
an  abundance  of  white  blossoms  tinged  with  red.  In  a  wild 
state  it  is  very  long-lived,  but  the  finest  garden  sorts  usually  live 
about  fifty  or  eighty  years  ;  though  by  proper  care,  they  may  be 
kept  healthy  and  productive  much  longer.  Although  the  apple 
generally  forms  a  tree  of  medium  growth,  there  are  many  speci- 
mens in  this  country  of  enormous  size.  Among  others  we  re- 
collect two  in  the  grounds  of  Mr.  Hall  of  Raynham,  Rhode 
Island,  which,  ten  years  ago,  were  130  years  old ;  the  trunk  of 
one  of  these  trees  then  measured,  at  one  foot  from  the  ground,  thir- 
teen feet  two  inches,  and  the  other  twelve  feet  two  inches.  The 
trees  bore  that  season  about  thirty  or  forty  bushels,  but  in  the 
year  1780  they  together  bore  one  hundred  and  one  bushels  of 
apples.  In  Duxbury,  Plymouth  county,  Mass.,  is  a  tree  which 
in  its  girth  measures  twelve  feet  five  inches,  and  which  has 
yielded  in  a  single  season  121^  bushels. 

Uses  of  the  apple.  No  fruit  is  more  universally  liked  or 
generally  used  than  the  apple.  It  is  exceedingly  wholesome, 
and,  medicinally,  is  considered  cooling,  and  laxative,  and  useful 
in  all  inflammatory  diseases.  The  finest  sorts  are  much  es- 
teemed for  the  dessert,  and  the  little  care  required  in  its  culture, 
renders  it  the  most  abundant  of  all  fruits  in  temperate  climates. 
As  the  earliest  sorts  ripen  about  the  last  of  June,  and  the  latest 
can  be  preserved  until  that  season,  it  may  be  considered  as  a 
fruit  in  perfection  the  whole  year.     Besides  its  merits  for  the 


58  THE    APPLE. 

dessert,  the  value  of  the  apple  is  still  greater  for  the  kitchen, 
and  in  sauces,  pies,  tarts,  preserves,  and  jellies,  and  roasted  and 
boiled,  this  fruit  is  the  constant  and  invaluable  resource  of  the 
kitchen.  Apple  butter,  made  by  stewing  pared  and  sliced  sweet 
apples  in  new  cider  until  the  whole  is  soft  and  pulpy,  is  a  com- 
mon and  excellent  article  of  food  in  many  farmers'  families,  and 
is  frequently  made  by  the  barrel,  in  Connecticut.  In  France, 
nearly  the  same  preparation  is  formed  by  simmering  apples  in 
new  wine,  until  the  whole  becomes  a  sort  of  marmalade,  which 
is  called  Raisin^.  The  juice  of  the  apple  unfermented,  is,  in 
some  parts  of  the  country,  boiled  down  till  it  becomes  molasses. 
When  fermented  it  forms  cider,  and  if  this  is  carefully  made 
from  the  best  cider  apples,  it  is  nearly  equal  to  wine  ;  in  fact 
many  hundreds  of  barrels,  of  the  cider  of  New-Jersey,  have 
been  manufactured  in  a  single  year,  into  an  imitation  Cham- 
pagne, which  is  scarcely  distinguished  by  many  from  that  made 
from  the  grape. 

Dried  apples  are  also  a  considerable  article  of  commerce. 
P'armers  usually  pare  and  quarter  them  by  hand,  and  dry  them 
in  the  sun  ;  but  those  who  pursue  it  as  a  matter  of  trade  pare 
them  by  machinery,  and  dry  them  slowly  in  ovens.  They  are 
then  packed  in  bags  or  barrels,  and  are  used  either  at  home,  in 
sea  stores,  or  are  exported. 

In  perfumery,  the  pulp  of  this  fruit,  mixed  intimately  with 
lard,  forms  pomatum.  The  wood  is  employed  for  lasts,  and  for 
other  purposes  by  turners  ;  and  being  fine  grained  and  com- 
pact is  sometimes  stained  black,  and  used  for  ebony,  by  cabinet 
makers. 

The  quality  of  an  apple  is  always  judged  of  by  the  use  to 
which  it  is  to  be  applied.  A  table  or  dessert  apple  of  the  finest 
quality  should  be  of  medium  size,  regular  form  and  fine  colour  ; 
and  the  flesh  should  be  fine-grained,  crisp,  or  tender,  and  of  a 
sprightly  or  rich  flavour,  and  aroma.  Very  large  sized,  or  coarse 
apples  are  only  admired  by  persons  who  have  little  knowledge 
of  the  true  criterion  of  excellence.  Apples  for  kitchen  use 
should  have  the  property  of  cooking  evenly  into  a  tender  pulpy 
consistence,  and  are  generally  acid  in  flavour  ;  and,  although 
there  are  many  good  cooking  apples  unfit  for  the  table,  many 
sorts,  as  the  Fall  Pippin  and  the  Greening,  are  excellent  for 
both  purposes.  To  this  we  may  add  that  for  the  common  apple- 
sauce made  by  farmers  a  high  flavoured  sweet  apple,  which  boils 
somewhat  firm,  is  preferred,  as  this  is  generally  made  with  cider. 
The  very  common  use  made  of  this  cheap  preserve  at  the  north 
and  west,  and  the  recent  practice  of  fattening  hogs,  horses,  and 
other  animals  upon  sweet  apples,  accounts  for  the  much  greater 
number  of  varieties  of  sweet  apples  held  in  esteem  here  than  in 
any  other  country.  In  fact,  so  excellent  has  the  saccharine  mat- 
ter of  the  apple  been  found  for  this  purpose,  that  whole  orchards 


ITS   USES.  59 

of  sweet  apples  unfrequently  planted  here  for  the  purposes  of  fat- 
tening swine  and  cattle,  which  are  allowed  to  run  at  large  in  them. 

Cider  apples  are  varieties  frequently  useless  for  any  other 
purpose.  The  best  for  this  purpose  are  rather  tough,  piquant, 
and  astringent ;  their  juice  has  a  high  specific  quality,  and  they 
are  usually  great  bearers  ;  as  the  Harrison,  the  Red  Streak,  and 
the  Virginia  Crab. 

Propagation.  The  apple  for  propagation  is  usually  raised 
from  seeds  obtained  from  the  pomace  of  the  cider  mills,  and  a 
preference  is  always  given  to  that  from  thrifty  young  orchards. 
These  are  sown  in  autumn,  in  broad  drills,  in  good  mellow  soil, 
and  they  remain  in  the  seed  buds,  attention  being  paid  to  keep- 
ing the  soil  loose  and  free  from  weeds,  from  one  to  three  years, 
according  to  the  richness  of  the  soil.  When  the  seedlings  are 
a  little  more  than  a  fourth  of  an  inch  in  diameter,  they  should 
be  taken  up,  in  the  spring  or  autumn,  their  tap  roots  shortened, 
and  then  planted  in  nursery  rows,  one  foot  apart  and  three  to 
four  feet  between  the  rows.  If  the  plants  are  thrifty,  and  the  soil 
good,  they  may  be  budded  the  following  autumn,  within  three  or 
four  inches  of  the  ground,  and  this  is  the  most  speedy  mode  of 
obtaining  strong,  straight,  thrifty  plants.  Grafting  is  generally 
performed  when  the  stocks  are  about  half  an  inch  thick  ;  and 
for  several  modes  of  performing  it  on  the  apple,  see  the  remarks 
on  grafting  in  a  previous  page.  When  young  trees  are  feeble 
in  the  nursery,  it  is  usual  to  head  them  back  two  thirds  the  length 
of  the  graft,  when  they  are  three  or  four  feet  high,  to  make  them 
throw  up  a  strong  vigorous  shoot. 

Apple  stocks  for  dwarfs  are  raised  by  layers,  as  pointed  out  in 
the  article  on  Layers. 

Apple  trees  for  transplanting  to  orchards  should  be  at  least 
two  years  budded,  and  six  or  seven  feet  high,  and  they  should 
have  a  proper  balance  of  head  or  side  branches. 

Soil  and  situation.  The  apple  will  grow  on  a  great  variety 
of  soils,  but  it  seldom  thrives  on  very  dry  sands,  or  soils  satu- 
rated with  moisture.  Its  favourite  soil,  in  all  countries,  is  a 
strong  loam  of  a  calcareous  or  limestone  nature.  A  deep,  strong 
gravelly,  marly,  or  clayey  loam,  or  a  strong  sandy  loam  on  a 
gravelly  subsoil,  produces  the  greatest  crops,  and  the  highest 
flavoured  fruit,  as  well  as  the  utmost  longevity  of  the  trees. 
Such  a  soil  is  moist  rather  than  dry,  the  most  favourable  con- 
dition for  this  fruit.  Too  damp  soils  may  often  be  rendered  fit 
for  the  apple  by  thorough  draining,  and  too  dry  ones  by  deep 
subsoil  ploughing,  or  trenching,  where  the  subsoil  is  of  a  heavier 
texture.  And  many  apple  orchards  in  New-England  are  very 
flourishing  and  productive  on  soils  so  stony  and  rock-covered 
(though  naturally  fertile)  as  to  be  unfit  for  any  other  crop.* 

*  Blowing  fands,  says  Mr.  Coxe,  when  bottomed  on  a  dry  substratum,  and  aided 


60  THE    APPLE. 

As  regards  site,  apple  orchards  flourish  best,  in  southern  and 
middle  portions  of  the  country,  on  north  slopes,  and  often  even 
on  the  steep  north  sides  of  hills,  where  the  climate  is  hot  and  dry. 
Farther  north  a  southern  or  southeastern  aspect  is  preferable, 
to  ripen  the  crop  and  the  wood  more  perfectly. 

We  may  here  remark  that  almost  every  district  of  the  country 
has  one  or  more  varieties  which,  having  had  its  origin  there, 
seems  also  to  flourish  more  perfectly  in  that  than  in  any  other 
locality.  Thus  the  Newtown  pippin,  and  the  Spitzenburgh  are 
the  great  apples  of  New- York  ;  the  Baldwin,  and  the  Roxbury 
Russsett,  of  Massachusetts  ;  the  Bellflower  and  the  Rambo,  of 
Pennsylvania  and  New-Jersey;  and  the  Peck's  Pleasant  and  the 
Seek-no-further,  of  Connecticut ;  and  though  these  apples  are 
cultivated  with  greater  or  less  success  in  other  parts  of  the 
country,  yet  nowhere  is  their  flavour  and  productiveness  so 
perfect  as  in  the  best  soils  of  their  native  districts.  This  will 
account  for  the  variety  of  opinions,  respecting  the  comparative 
merits  of  difl?erent  fruits  in  different  states  and  localities. 

Planting  and  cultivation  of  orchards.  With  the  excep- 
tion of  a  few  early  and  very  choice  sorts  in  the  fruit  garden,  the 
orchard  is  the  place  for  this  tree,  and  indeed,  when  we  consider 
the  great  value  and  usefulness  of  apples  to  the  farmer,  it  is  easy 
to  see  that  no  farm  is  complete  without  a  large  and  well  selected 
apple  orchard. 

The  distance  at  which  the  trees  should  be  planted  in  an  or- 
chard, depends  upon  the  mode  in  which  they  are  to  be  treated. 
When  it  is  desired  finally  to  cover  and  devote  the  whole  ground 
to  the  trees,  thirty  feet  apart  is  the  proper  interval,  but  whore  the 
farmer  wishes  to  keep  the  land  between  the  trees  in  gram  and 
grass,  fifty  feet  is  not  too  great  a  distance  in  strong  soils.  Forty 
feet  apart,  however,  is  the  usual  distance  at  which  the  trees  are 
planted  in  orchards. 

Before  transplanting,  the  ground  should  be  well  prepared  for 
the  trees,  as  we  have  insisted  in  a  previous  page,  and  vigo- 
rous healthy  young  trees  should  be  selected  from  the  nurseries. 
As  there  is  a  great  difference  in  the  natural  growth,  shape,  and 
size  of  the  various  sorts  of  apple  trees,  those  of  the  same  kinds 
should  be  planted  in  the  rows  together,  or  near  each  other ;  this 

by  marl  or  meadow  mud,  will  be  found  capable  of  producing  very  fine  apple  trees. 
Good  cultivation,  and  a  system  of  high  manuring,  will  always  remunerate  the  pro- 
prietor of  an  orchard,  except  it  be  planted  on  a  quicksand  or  a  cold  clay;  in  such 
Roils,  no  management  can  prevent  an  early  decay.  One  of  the  most  tlirifty  or- 
chards I  possess,  was  planted  on  a  blowing  sand,  on  which  I  carted  three  thousand 
loads  of  mud  on  ten  acres,  at  an  expense  of  about  twenty-five  dollars  per  acre,  ex- 
clusive of  much  other  manure  ;  on  this  land  I  have  raised  good  wheal  and  clover. 
Of  five  rows  of  the  Winecap  apple  planted  upon  it  eight  years  ago,  on  the  summit 
of  a  sandy  knoll,  not  one  has  died  out  of  near  an  hundred  tree.s — all  abundant  bear- 
ers of  large  and  fair  apples.— Fiew)  of  Fruit  Trees,  p.  31. 


ORCHARD   CULTURE.  61 

will  not  only  facilitate  culture  and  gathering  the  fruit,  but  will 
add  to  the  neatness  and  orderly  appearance  of  the  orchard. 

It  is  an  indispensahle  requisite,  in  all  young  orchards,  to  keep 
the  ground  mellow  and  loose  by  cultivation  ;  at  least  for  the  first 
few  years,  until  the  trees  are  well  established.  Indeed,  of  two 
adjoining  orchards,  one  planted  and  kept  in  grass,  and  the  other 
ploughed  for  the  first  five  years,  there  will  be  an  incredible  dif- 
ference in  favour  of  the  latter.  Not  only  will  these  trees  show 
rich  dark  luxuriant  foliage,  and  clean  smooth  stems,  while  those 
neglected  will  have  a  starved  and  sickly  look,  but  the  size  of  the 
trees  in  the  cultivated  orchard  will  be  treble  that  of  the  others  at 
the  end  of  this  time,  and  a  tree  in  one  will  be  ready  to  bear  an 
abundant  crop,  before  the  other  has  commenced  yielding  a  peck 
of  good  fruit.  Fallow  crops  are  the  best  for  orchards, — potatoes, 
vines,  buckwheat,  roots,  Indian  corn,  and  the  like.  An  occa- 
sional crop  of  grass  or  grain  may  be  taken  ;  but  clover  is  rather 
too  coarse-rooted  and  exhausting  for  a  young  orchard.  When 
this,  or  grass,  is  necessarily  grown  among  young  trees  for  a  year 
or  two,  a  circle  of  three  feet  diameter  should  be  kept  loose  by 
digging  every  season  about  the  stem  of  each  tree. 

When  the  least  symptom  of  failure  or  decay  in  a  bearing 
orchard  is  perceived,  the  ground  should  have  a  good  top  dressing 
of  manure,  and  of  marl,  or  mild  lime,  in  alternate  years.  It  is 
folly  to  suppose  that  so  strong  growing  a  tree  as  the  apple,  when 
planted  thickly  in  an  orchard,  will  not,  after  a  few  heavy  crops 
of  fruit,  exhaust  the  soil  of  much  of  its  proper  food.  If  we  de- 
sire our  trees  to  continue  in  a  healthy  bearing  state,  we  should, 
therefore,  manure  them  as  regularly  as  any  other  crop,  and  they 
will  amply  repay  the  expense.  There  is  scarcely  a  farm  where 
the  waste  of  barn-yard  manure, — the  urine,  etc.,  if  properly 
economized  by  mixing  this  animal  excrement  with  the  muck- 
heap — would  not  be  amply  sufficient  to  keep  the  orchards  in  the 
highest  condition.  And  how  many  moss-covered,  barren  or- 
chards, formerly  very  productive,  do  we  not  everyday  see,  which 
only  require  a  plentiful  new  supply  of  food  in  a  substantial  top- 
dressing,  thorough  scraping  of  the  stems,  and  washing  with 
diluted  soft  soap,  to  bring  them  again  into  the  finest  state  of 
vigour  and  productiveness.! 

The  hearing  year  of  the  Apple,  in  common  culture,  only  takes 
place  every  alternate  year,  owing  to  the  excessive  crops  which 
it  usually  produces,  by  which  they  exhaust  most  of  the  organ- 
izable  matter  laid  up  by  the  tree,  which  then  requires  another 
season  to  recover,  and  collect  a  sufficient  supply  again  to  form 
fruit  buds.  When  half  the  fruit  is  thinned  out  in  a  young  state, 
leaving  only  a  moderate  crop,  the  8,pple,  like  other  fruit  trees, 
will  bear  every  year,  as  it  will  also,  if  the  soil  is  kept  in  high 
condition.  The  bearing  year  of  an  apple  tree,  or  a  whole  or- 
chard may  he  changed  by  picking  off*  the  fruit  when  the  trees 

6 


62  THE   APPLE. 

first  show  good  crops,  allowing  it  to  remain  only  on  the  alter- 
nate seasons  which  we  wish  to  make  the  bearing  year.* 

Pruning.  The  apple  in  orchards  requires  very  little  pruning 
if  the  trees,  while  the  orchard  is  young,  are  carefully  in- 
spected every  year,  a  little  before  midsummer,  and  all  crossing 
branches  taken  out  while  they  are  small.  When  the  heads  are 
once  properly  adjusted  and  well  balanced,  the  less  the  pruning 
saw  and  knife  are  used  the  better,  and  the  cutting  out  of  dead 
limbs,  and  removal  !»f  such  as  may  interfere  with  others,  or  too 
greatly  crowd  up  the  head  of  the  tree,  is  all  that  an  orchard  will 
usually  require.  But  wherever  a  limb  is  pruned  away,  the  sur- 
face of  the  wound  should  be  neatly  smoothed,  and  if  it  exceeds 
an  inch  in  diameter,  it  should  be  covered  with  the  liquid  shellac 
previously  noticed,  or  brushed  over  with  common  white  lead, 
taking  care  with  the  latter,  not  to  paint  the  bark  also. 

Insects.  There  are  three  or  four  insects  that  in  some  parts 
of  the  country,  are  very  destructive  or  injurious  to  this  tree  ;  a 
knowledge  of  the  habits  of  which,  is  therefore,  very  important  to 

*  One  of  the  finest  orchards  in  America  is  that  of  Pelham  farm,  at  Esopus,  on 
the  Hudson.  It  is  no  less  remarkable  for  the  beauty  and  high  flavour  of  its  fruit, 
than  tJie  constant  productiveness  of  trees.  The  proprietor,  R.  L.  Pell,  Esq.,  has 
kindly  furnished  us  with  some  notes  of  his  experiments  on  fruit  trees,  and  we  sub- 
join the  following  highly  interesting  one  on  the  Apple. 

"  For  several  years  past  I  have  been  experimenting  on  the  apple,  having  an  or- 
chard of  2,000  bearing  Newtown  Pippin  trees.  I  found  it  very  unprofitable  to 
wait  for  what  is  termed  the  '  bearing  year,'  and  it  has  been  my  aim  to  assist  na- 
ture, so  as  to  enable  tlie  trees  to  bear  every  year.  I  have  noticed  that  from  the 
excessive  productiveness  of  this  tree,  it  requires  the  intermediate  year  to  recover 
itself— to  extract  from  the  earth  and  the  atmosphere  the  materials  to  enable  it  to 
produce  again.  Tliis  it  is  not  able  to  do,  unassisted  by  art,  while  it  is  loaded  with 
frilit,  and  the  intervening  year  is  lost ;  if,  however,  the  tree  is  supplied  with  proper 
food  it  will  bear  every  year  ;  at  least  such  has  been  the  result  of  my  experiments. 
Three  years  ago,  in  April,  1  scraped  all  the  rough  bark  from  tlie  stems  of  several 
thousand  trees  in  my  orchards,  and  washed  all  tlie  trunks  and  limbs  within  reach 
with  soft  soap;  trimmed  out  all  the  branches  that  crossed  each  other,  early  in  June, 
and  painted  the  wounded  part  with  white  lead,  to  exclude  moisture  and  prevent 
decay.  I  then,  in  the  latter  part  of  the  same  month,  slit  the  bark  by  running  a  sharp 
pointed  knife  from  the  ground  to  the  first  set  of  limbs,  which  prevents  the  tree  from 
Dccoming  bark  bound,  and  gives  the  young  wood  an  opportunity  of  expanding.  In 
July  I  placed  one  peck  of  oyster  shell  lime  under  each  tree,  and  left  it  piled  about 
the  trunk  until  November,  during  which  time  the  drought  was  excessive.  In  No- 
vember the  lime  was  dug  in  thoroughly.  The  following  year  I  collected  from  these 
trees  1700  barrels  of  fruit,  part  of  which  was  sold  in  New-Yurk  for  four,  and  others 
in  London  for  nine  dollars  per  barrel.  The  cider  made  from  the  refuse,  delivered 
at  the  mill  two  days  after  its  manufacture,  I  sold  for  tliree  dollars  and  three  quar- 
ters per  barrel  of  32  gallons,  exclusive  of  the  barrel.  In  October  I  manured  these 
trees  witli  stable  manure  in  wliich  the  ammonia  bad  been  fixed,  and  covered  this 
immediately  with  earth.  The  succeeding  autumn  they  were  literally  bending  to 
the  ground  with  the  finest  fruit  I  ever  saw,  while  the  other  trees  in  my  orchard  not 
so  treated  are  quite  barren,  the  last  season  having  been  their  bearing  year.  I  am 
now  placing  round  each  tree  one  peck  of  charcoal  dust,  and  propose  in  the  spring 
to  cover  it  from  the  compost  heap. 

My  soil  is  a  strong,  deep,  sandy  loam  on  a  gravelly  subsoil.  I  cultivate  my  or- 
chard grounds,  as  if  there  were  no  trees  on  them,  and  raise  grain  of  every  kind  eir 
cept  rye,  whicn  grain  is  so  very  injurious  that  I  beheve  three  successive  crops  of 
it  would  destroy  any  orchard  younger  than  twenty  years.  I  raised  last  year  in 
an  orchard  containing  20  acres,  trees  18  years  old,  a  crop  of  Indian  corn  which 
averaged  140  bushels  of  ears  to  the  acre." 


INJURIOUS   INSECTS.  68 

the  orchardist.  These  are  chiefly  the  borer,  the  caterpillar,  and 
the  canker  worm. 

The  apple  Borer  is,  as  we  usually  see  it  in  the  trunks  of  the 
apple,  quince,  and  thorn  trees,  a  fleshy  white  grub,  which  enters 
the  tree  at  the  collar,  just  at  the  surface  of  the  ground,  where 
the  bark  is  tender,  and  either  girdles  the  tree  or  perforates  it 
through  every  part  of  the  stem,  finally  causing  its  death.  This 
grub  is  the  larva,  of  a  brown  and  white  striped  beetle,  half  an  inch 
long,  (Saperda  hivittata.)  and  it  remains  in  this  grub  state  two 
or  three  years,  coming  out  of  the  tree  in  a  butterfly  form  early  in 
June — flying  in  the  night  only,  from  tree  to  tree  after  its  food, 
and  finally  depositing  its  eggs  during  this  and  the  next  month, 
in  the  collar  of  the  tree. 

The  most  effectual  mode  of  destroying  the  borer,  is  that  of 
killing  it  by  thrusting  a  flexible  wire  as  far  as  possible  into  its 
hole.  Dr.  Harris  recommends  placing  a  bit  of  camphor  in  the 
mouth  of  the  aperture  and  plugging  the  hole  with  soft  wood. 
But  it  is  always  better  to  prevent  the  attack  of  the  borer,  by 
placing  about  the  trunk,  early  in  the  spring,  a  small  mound  of 
ashes  or  lime  ;  and  where  orchards  have  already  become  greatly 
infested  with  this  insect,  the  beetles  may  be  destroyed  by  thou- 
sands, in  June,  by  building  small  bonfires  of  shavings  in  various 
parts  of  the  orchard.  The  attacks  of  the  borer  on  nursery  trees 
may,  in  a  great  measure,  be  prevented  by  washing  the  stems  in 
May,  quite  down  to  the  ground  with  a  solution  of  two  pounds  of 
potash  in  eight  quarts  of  water. 

The  Caterpillar  is  a  great  pestilence  in  the  apple  orchard. 
The  species  which  is  most  troublesome  to  our  fruit  trees  ( Clisio- 
campa  americana,)  is  bred  by  a  sort  of  lackey  moth,  different 
from  that  most  troublesome  in  Europe,  but  its  habits  as  a 
caterpillar  are  quite  as  annoying  to  the  orchardist.  The  moth 
of  our  common  caterpillar  is  a  reddish  brown  insect,  whose  ex- 
panded wings  measure  about  an  inch  and  a  half.  These  moths 
appear  in  great  abundance  in  midsummer,  flying  only  at  night, 
and  often  buzzing  about  the  candles  in  our  houses.  In  laying 
their  eggs,  they  choose  principally  the  apple  or  cherry,  and  they 
deposit  thousands  of  small  eggs  about  the  forks  and^extremities 
of  the  young  branches.  The  next  season,  about  the  middle  of 
May,  these  eggs  begin  to  hatch,  and  the  young  caterpillars  in 
myriads,  come  forth  weaving  their  nests  or  tents  in  the  fork  of 
the  branches.  If  they  are  allowed  by  the  careless  cultivator  to 
go  on  and  multiply,  as  they  soon  do,  incredibly  fast,  they  will 
in  a  few  seasons, — sometimes  in  a  single  year, — increase  to 
such  an  extent  as  almost  to  cover  the  branches.  In  this  cater- 
pillar state  they  live  six  or  seven  weeks,  feeding  most  vora- 
ciously upon  the  leaves,  and  often  stripping  whole  trees  of  their 
foliage.  Their  eflfect  upon  the  tree  at  this  period  of  the  season, 
when  the  leaves  are  most  important  to  the  health  of  the  tree  and 


64  THE    APPLE. 

the  growth  of  the  fruit,  is  most  deplorable.  The  crop  is  stunted, 
the  health  of  the  tree  enfeebled,  and,  if  they  are  allowed  to  re- 
main unmolested  for  several  seasons,  they  will  often  destroy  its 
life  or  render  it  exceedingly  decrepid  and  feeble. 

To  destroy  the  caterpillar  various  modes  are  adopted.  One  of 
the  most  effectual  is  that  practised  by  Mr.  Pell  in  his  orchards, 
which  is  to  touch  the  nest  with  a  sponge,  attached  to  the  end  of 
a  pole,  and  dipped  in  strong  spirits  of  ammonia;  the  sponge 
should  be  turned  slowly  round  in  the  nests,  and  every  insect 
coming  in  contact  will  be  instantly  killed.  This  should  be  done 
early  in  the  season.  Or,  they  may  be  brought  down  and  de- 
stroyed with  a  round  brush  fixed  to  the  end  of  a  pole,  and  work- 
ed about  in  the  nests.  On  small  trees  they  may  be  stripped  off 
with  the  hand,  and  crushed  under  the  foot ;  and  by  this  plain 
and  simple  mode,  begun  in  time,  with  the  aid  of  a  ladder,  they 
may  in  a  large  orchard  be  most  effectually  kept  under  by  a  few 
moments  daily  labour  of  a  single  man.  As  they  do  not  leave 
their  nests  until  nine  in  the  morning,  the  extirpator  of  caterpil- 
lars should  always  be  abroad  and  busy  before  that  time,  and 
while  they  are  all  lying  quietly  in  the  nests.  And  let  him  never 
forget  that  he  may  do  more  in  an  hour  when  he  commences 
early  in  the  season,  than  he  will  in  a  whole  day  at  a  later  pe- 
riod, when  they  are  thoroughly  scattered  among  the  trees.  If 
they  are  allowed  to  remain  unmolested,  they  spin  their  cocoons 
about  the  middle  of  June,  and  in  a  fortnight's  time  comes  forth 
from  them  a  fresh  brood  of  moths — which,  if  they  are  not  put  an 
end  to  by  bonfires,  will  again  lay  the  eggs  of  an  infinite  number 
of  caterpillars  for  the  next  spring. 

The  canker  worm,  {Anisopicryx  pometaria,  of  Harris,)  is  in  some 
parts  of  the  country,  one  of  the  worst  enemies  of  the  apple,  de- 
stroying also  its  foliage  with  great  rapidity.  It  is  not  yet  com- 
mon here,  but  in  some  parts  of  New-England  it  has  become  a 
serious  enemy.  The  male  is  a  moth  with  pale,  ash-coloured 
wings  with  a  black  dot,  a  little  more  than  an  inch  across.  The 
female  is  wingless,  oval,  dark  ash-coloured  above,  and  gray  be- 
neath. 

The  canker  worm  usually  rises  out  of  the  ground  very  early 
in  the  spring,  chiefly  in  March,  as  soon  as  the  ground  is  free 
from  frost  ;  though  a  few  also  find  their  way  up  in  the  autumn. 
The  females  having  no  wings,  climb  slowly  up  the  trunks  of 
the  trees,  while  the  winged  males  hover  about  to  pair  with  them. 
Very  soon  after  this  if  we  examine  the  trees  we  shall  see  the 
eggs  of  which  every  female  lays  some  sixty  or  a  hundred, 
glued  over,  closely  arranged  in  rows  and  placed  in  the  forks  of 
branches  and  among  the  young  twigs.  About  the  twentieth  of 
May,  these  eggs  are  hatched,  and  the  canker  worms,  dusky  brown, 
or  ash-coloured  with  a  yellow  stripe,  make  their  appearance  and 
commence  preying  upon  the  foliage.     When  they  are  abundant 


INJtTRIOtTS   INSECTS.  65 

they  make  rapid  progress,  and  in  places,  where  the  colony  is 
firmly  established,  they  will  sometimes  strip  an  orchard  in  a  few 
days,  making  it  look  as  if  a  fire  had  passed  over  it.  After  feed- 
ing about  four  weeks,  they  descend  into  the  ground  three  or  four 
inches,  where  they  remain  in  a  chrysalis  form,  to  emerge  again 
the  next  season.  As  the  female  is  not  provided  with  wings, 
they  do  not  spread  very  rapidly  from  one  place  to  another. 

The  attacks  upon  the  canker  worm  should  be  chiefly  made 
upon  the  female,  in  her  way  from  the  ground  up  the  trunk  of  the 
tree. 

The  common  mode  of  protecting  apple  trees  is  to  surround 
the  trunk  with  a  belt  or  bandage  of  canvass,  four  or  five  inches 
wide,  which  is  then  thickly  smeared  with  tar.  In  order  to  prevent 
the  tar  from  soon  becoming  dry  and  hard,  a  little  coarse  train  oil 
must  be  well  mixed  with  it  ;  and  it  should  be  watched  and  re- 
newed as  often  as  it  appears  necessary.  This  tarred  belt  catches 
and  detains  all  the  females  on  their  upward  journey,  and  prevents 
them  from  ascending  the  tree  to  lay  their  eggs.  And  if  kept  in 
order  it  will  very  effectually  deter  and  destroy  them.  When  the 
canker  worm  is  abundant,  it  is  necessary  to  apply  the  tarred 
bandage  in  October,  and  let  it  remain  till  the  last  of  May,  but 
usually  it  will  be  sufficient  to  use  it  in  the  spring.  It  is  probable 
that  a  mixture  of  coal  tar  and  common  tar  would  be  the  best 
application  ;  as  it  is  more  offensive  and  will  not  so  easily  dry 
and  become  useless,  by  exposure  to  the  air  and  sun.  Some 
persons  apply  the  tar  directly  to  the  stems  of  the  tree,  but  this 
has  a  very  injurious  effect  upon  the  trunk.  Old  India  rubber, 
melted  in  an  iron  vessel  over  a  very  hot  fire,  forms  a  very  adhe- 
sive fluid  which  is  not  affected  by  exposure  to  the  weather,  and 
is  considered,  by  those  who  have  made  use  of  it,  the  best  sub- 
stance for  smearing  the  bandages,  as  being  a  more  effectual 
barrier,  and  seldom  or  never  requiring  renewal. 

Mr.  Jonathan  Dennis,  jr.  of  Portsmouth,  Rhode  Island,  has 
invented  and  patented  a  circular  leaden  trough,  which  surrounds 
the  trunk  of  the  tree,  and  is  filled  with  oil,  and  stops  effectually 
the  ascent  of  the  canker  worm.  There  appear,  however,  to  be 
two  objections  to  this  trough,  as  it  is  frequently  used  ;  one,  the 
escape  of  the  oil  if  not  carefully  used,  which  injures  the  tree  ;  and 
tlie  other,  the  injurious  effect  of  nailing  the  troughs  to  the  bark 
or  trunk.  They  should  be  supported  by  wedges  of  wood  driven 
in  between  the  trough  and  the  trunk,  and  the  spaces  completely 
filled  up  with  liquid  clay  put  on  with  a  brush.  The  insects 
must  be  taken  out  and  the  oil  renewed,  from  time  to  time.  For 
districts  where  the  canker  worm  greatly  abounds,  this  leaden 
trough  is  probably  the  most  permanent  and  effectual  remedy  yet 
employed. 

Experiments  made  by  the  Hon.  John  Lowell,  and  Professor 
Peck,  of  Massachusetts,  lead  to  a  belief  that  if  the  ground,  under 

6* 


06  THE   APPLE. 

trees  which  suffer  from  this  insect,  is  dug  and  well  pulverized  to 
the  depth  of  five  inches  in  October,  and  a  good  top  dressing  of 
lime  applied  as  far  as  the  branches  extend,  the  canker  worm 
will  there  be  almost  entirely  destroyed.  The  elm,  and  linden 
trees  in  many  places,  suffer  equally  with  the  apple,  from  the  at- 
tacks of  the  canker  worm. 

The  Bark-louse,  a  dull  white  oval  scale-like  insect,  about  a 
tenth  of  an  inch  long,  (a  species  of  coccus,)  which  sometimes 
appears  in  great  numbers  on  the  stems  of  young  apple  and  pear 
trees,  and  stunts  their  growth,  may  be  destroyed  by  a  wash  of 
soft  soap  and  water,  or  the  potash  solution.  The  best  time  to 
apply  these  is  in  the  month  of  June,  when  the  insects  are 
young. 

The  Woolly  aphis  {aphis  langinera,)  or  American  blight*  is  a 
dreadful  enemy  of  the  apple  abroad,  but  is  fortunately,  very 
rarely  seen  as  yet,  in  the  tjnited  States.  It  makes  its  appear- 
ance in  the  form  of  a  minute  white  down,  in  the  crotches  and 
crevices  of  the  branches,  which  is  composed  of  a  great  number 
of  very  minute  woolly  lice,  that  if  allowed,  will  increase  with 
fearful  rapidity,  and  produce  a  sickly  and  diseased  state  of  the 
whole  tree.  Fortunately,  this  insect  is  too  easily  destroyed.  "This 
is  effected  by  washing  the  parts  with  diluted  sulphuric  acid  ; 
whicli  is  formed  by  mixing  |  oz.  by  measure,  of  the  sulphuric 
acid  of  the  shops,  with  7^  oz.  of  water.  It  should  be  rubbed 
into  the  parts  affected,  by  means  of  a  piece  of  rag  tied  to  a  stick, 
the  operator  taking  care  not  to  let  it  touch  his  clothes.  After 
the  bark  of  a  tree  has  been  washed  with  this  mixture,  the  first 
shower  will  re-dissolve  it,  and  convey  it  into  the  most  minute 
crevice,  so  as  effectually  to  destroy  all  insects  that  may  have 
escaped." — [Loudon'' s  Magazine  IX.  p.  336.) 

The  Apple  worm  (or  Codling  moth,  Carpocapsa  pomonana^  of 
European  writers,)  is  the  insect,  introduced  with  the  apple  tree 
from  Europe,  which  appears  in  the  early  worm-eaten  apples 
and  pears,  in  the  form  of  a  reddish  white  grub,  and  causes  the 
fruit  to  fall  prematurely  from  the  tree.  The  perfect  insect  is  a 
small  moth,  the  fore-wings  gray,  with  a  large  round  brown  spot 
on  the  hinder  margin.  These  moths  appear  in  the  greatest 
numbers  in  the  warm  evenings  of  the  1st  of  June,  and  lay  their 
eggs  in  the  eye  or  blossom-end  of  the  young  fruit,  especially  of 
the  early  kinds  of  apples  and  pears.  In  a  short  time,  these  eggs 
hatch,  and  the  grub  burrows  its  way  till  it  reaches  the  core ; 
the  fruit  then  ripens  prematurely,  and  drops  to  the  ground. 
Here  the  worm  leaves  the  fruit  and  creeps  into  the  crevices  of 
the  bark  and  hollow  of  the  tree,  and  spins  its  cocoon,  which 

*  It  is  not  a  little  singular  that  this  insect  which  is  not  indigenous  to  tliis  coun- 
try, and  is  never  seen  here  except  where  introduced  with  imported  trees,  should 
be  called  in  England  the  American  blight.  It  is  the  most  inveterate  enemy  of  the 
apple  in  the  north  of  France  and  Germany. 


PRESERVING    THE    FRUIT.  67 

usually  remains  there  till  the  ensuing  spring,  when  the  younc 
moth  again  emerges  from  it.  The  readiest  way  of  destroying 
them,  when  it  can  be  done  conveniently,  is  to  allow  swine  and 
poultry  to  run  at  large  in  the  orchards  when  the  premature  fruit 
is  falling  ;  or  otherwise,  the  fruit  may  be  picked  up  daily  and 
placed  where  the  worms  will  be  killed.  It  is  said  that  if  an  old 
cloth  is  placed  in  the  crotch  of  the  tree  about  the  time  the  fruit 
begins  to  drop,  the  apple  worm  will  make  it  a  retiring  place, 
and  thousands  may  be  caught  and  killed  from  time  to  time. 
As  the  cocoons  are  deposited  chiefly  under  the  old  loose  bark, 
the  thorough  cultivator  will  take  care,  by  keeping  the  trunks  of 
his  trees  smooth,  to  afford  them  little  harbour ;  and  by  scraping 
and  washing  the  trunks  early  in  the  spring,  to  destroy  such  as 
may  have  already  taken  up  their  quarters  there. 

When  the  fruit  of  orchards  is  much  liable  to  the  attacks  of 
this  insect  we  cannot  too  much  insist  on  the  efficacy  of  small 
bonfires  lighted  in  the  evening,  by  which  myriads  of  this  and  all 
other  moths  may  be  destroyed,  before  they  have  time  to  deposit 
their  eggs  and  cause  worm-eaten  fruit. 

The  Blight  which  occasionally  kills  suddenly  the  ends  of  the 
limbs  of  the  apple  and  the  quince,  appears  to  be  caused  by  an 
insect  similar  to  that  which  produces  the  fire  blight  of  the  pear, 
and  must  be  treated  in  the  same  way  as  directed  for  that  tree. 

Gathering  and  keeping  the  frtjit.  In  order  to  secure 
soundness  and  preservation,  it  is  indispensably  necessary  that 
the  fruit  should  be  gathered  by  hand.  For  winter  fruit  the 
gathering  is  delayed  as  long  as  possible,  avoiding  severe  frosts, 
and  the  most  successful  practice  with  our  extensive  orchardists 
is  to  place  the  good  fruit  directly,  in  a  careful  manner,  in  new, 
tight  flour  barrels  as  soon  as  gathered  from  the  tree.  These 
barrels  should  be  gently  shaken  while  filling,  and  the  head 
closely  pressed  in  ;  they  are  then  placed  in  a  cool  shady  expo- 
sure under  a  shed  open  to  the  air,  or  on  the  north  side  of  a 
building,  protected  by  covering  of  boards  over  the  top,  where 
they  remain  for  a  fortnight,  or  until  the  cold  becomes  too  severe, 
when  they  are  carefully  transferred  to  a  cool,  dry  cellar,  in 
which  air  can  be  admitted  occasionally  in  brisk  weather. 

A  cellar,  for  this  purpose,  should  be  dug  in  dry,  gravelly,  or 
sandy  soil,  with,  if  possible,  a  slope  to  the  north  ;  or,  at  any 
rate,  with  openings  on  the  north  side  for  the  admission  of  air 
very  rarely  in  weather  not  excessively  cold.  Here  the  barrels 
should  be  placed  on  tiers  on  their  sides,  and  the  cellar  should  be 
kept  as  dark  as  possible.  In  such  a  cellar,  one  of  the  largest 
apple  growers  in  Dutchess  county  is  able  to  keep  the  Greening 
apple,  which,  in  the  fruit  room,  usually  decays  in  January,  until 
the  1st  of  April,  in  the  freshest  and  finest  condition.  Some  per- 
sons place  a  layer  of  clean  rye  straw  between  every  layer  of 
apples,  when  packing  them  in  the  barrels. 


68  THE   AFPLE. 

Apples  are  frequently  kept  by  farmers  in  pits  or  ridges  in  the 
ground,  covered  with  straw  and  a  layer  of  earth,  in  the  same 
manner  as  potatoes,  but  it  is  an  inferiour  method,  and  the  fruit 
very  speedily  decays  when  opened  to  the  air.  The  English 
apple  growers  lay  their  fruit  in  heaps,  in  cool  dry  cellars,  and 
cover  them  with  straw. 

When  apples  are  exported,  each  fruit  in  the  barrel  should  be 
wrapped  in  clean  coarse  paper,  and  the  barrels  should  be  placed 
in  a  dry,  airy  place,  between  decks. 

Cider.  To  make  the  finest  cider,  apples  should  be  chosen 
which  are  especially  suited  to  this  purpose.  The  fruit  should 
be  gathered  about  the  first  of  November,  and  coarse  cloths  or 
straw  should  be  laid  under  the  tree  to  secure  them  against 
bruising  when  they  are  shaken  from  the  tree.  If  the  weather  is 
fine  the  fruit  is  allowed  to  lie  in  heaps  in  the  open  air,  or  in  airy 
sheds  or  lofls  for  some  time,  till  it  is  thoroughly  ripened.  All 
immature  and  rotten  fruit  should  then  be  rejected,  and  the  re- 
mainder ground  in  the  mill  as  nearly  as  possible  to  an  uniform 
mass.  This  pulp  should  now  remain  in  the  vat  from  24  to  48 
hours,  or  even  longer  if  the  weather  is  cool,  in  order  to  heighten 
the  colour  and  increase  the  saccharine  principle.     It  is  then 

{)ut  into  the  press  (without  wetting  the  straw,)  from  whence  the 
iquor  is  strained  through  hair  cloth  or  sieves,  into  perfectly 
clean,  sweet,  sound  casks.  The  casks,  with  the  bung  out,  are  then 
placed  in  a  cool  cellar,  or  in  a  sheltered  place  in  the  open  air. 
Here  the  fermentation  commences,  and  as  the  pomace  and  froth 
work  out  of  the  bung-hole,  the  casks  must  be  filled  up  every 
day  with  some  of  the  same  pressing,  kept  in  a  cask  for  this  pur- 
pose. In  two  or  three  weeks  this  rising  will  cease,  when  the 
first  fermentation  is  over,  and  the  bung  should,  at  first,  be  put 
in  loosely — then,  in  a  day  or  two,  driven  in  tight — leaving  a 
small  vent  hole  near  it,  which  may  also  be  stopped  in  a  few  days 
after.  If  the  casks  are  in  a  cool  airy  cellar,  the  fermentation 
will  cease  in  a  day  or  two,  and  this  state  may  be  known  by  the 
liquor  becoming  clear  and  bright,  by  the  cessation  of  the  dis- 
charge of  fixed  air,  and  by  the  thick  crust  which  has  collected 
on  the  surface.  The  clear  cider  should  now  be  drawn  off  and 
placed  in  a  clean  cask.  If  the  cider,  which  must  be  carefully 
watched  in  this  state  to  prevent  the  fermentation  going  too  far, 
remains  quiet,  it  may  be  allowed  to  stand  till  spring,  and  the 
addition  at  first  of  about  a  gill  of  finely  powdered  charcoal  to  a 
barrel  will  secure  this  end  ;  but  if  a  scum  collects  on  the  sur- 
face, and  the  fermentation  seems  inclined  to  proceed  further,  it 
must  be  immediately  racked  again.  The  vent-spile  may  now 
be  driven  tight  but  examined  occasionally.  In  the  beginning  of 
March  a  final  racking  should  take  place,  when,  should  the  cider 
not  be  perfectly  fine,  about  three  fourths  of  an  ounce  of  Isin- 
glass should  be  dissolved  in  the  cider  and  poured  in  each  barrel, 


VARIETIES.  69 

which  will  render  it  perfectly  clear.  It  may  be  bottled  now,  or 
any  period  before  the  blossoming  of  the  apple  or  afterwards,  late 
in  May.  When  bottling,  fill  the  bottles  within  an  inch  of  the 
bottom  of  the  cork,  and  allow  the  bottles  to  stand  an  hour  before 
the  corks  are  driven  in.  They  should  then  be  sealed,  and  kept 
in  a  cool  cellar,  with  clean  dry  sand  up  to  their  necks  ;  or  laid  on 
their  sides  in  boxes  or  bins,  with  the  same  between  each  layer. 

Varieties.  The  varieties  of  the  apple,  at  the  present  time, 
are  very  numerous.  The  garden  of  the  Horticultural  Society, 
of  London,  which  contains  the  most  complete  collection  of  fruit 
in  the  world,  enumerates  now  about  900  varieties,  and  nearly 
1500  have  been  tested  there.  Of  these,  the  larger  proportion 
are  of  course  inferiour,  but  it  is  only  by  comparison  in  such  an 
experimental  garden  that  the  value  of  the  different  varieties,  for 
a  certain  climate,  can  be  fully  ascertained. 

The  European  apples  generally,  are  in  this  climate,  inferiour 
to  our  first  rate  native  sorts,  though  many  of  them  are  of  high 
merit  also  with  us.  The  great  natural  centre  of  the  apple  cul- 
ture in  America,  is  between  Massachusetts  bay  and  the  Dela- 
ware river,  where  the  Newtown  pippin,  the  Spitzemberg,  the 
Swaar,  the  Baldwin,  and  the  yellow  Belle  Fleur,  have  originated, 
and  are  grown  in  the  greatest  perfection.  The  apples  raised  on 
the  very  fertile  bottoms  of  the  western  states  are  very  large  and 
beautiful,  but  as  yet,  owing  to  the  excessive  luxuriance  of  growth, 
are  far  inferiour  in  flavour  to  those  of  the  same  quality, 
raised  on  the  strong,  gravelly  or  sandy  loams  of  this  section  of 
the  country.  New  varieties  of  apples  are  constantly  springing 
up  in  this  country  from  the  seed,  in  favourable  soils  ;  and  these, 
when  of  superiour  quality,  may,  as  a  general  rule,  be  considered 
much  more  valuable  for  orchard  culture  than  foreign  sorts,  on 
account  of  their  greater  productiveness  and  longevity.  Indeed, 
every  state  has  some  fine  apples,  peculiar  to  it,  and  it  is,  there- 
fore, impossible  in  the  present  state  of  pomology  in  this  country, 
to  give  any  thing  like  a  complete  list  of  the  finest  apples  of  the 
United  States.  To  do  this,  will  require  time,  and  an  extended 
and  careful  examination  of  their  relative  merits  collected  in  one 
garden.  The  following  descriptions  comprise  all  the  finest 
American  and  foreign  varieties  yet  known  in  our  gardens. 

In  the  ensuing  pages,  apples  are  described  as  regards  form 
as  follows  ;  round,  or  roundish,  when  the  height  and  the  diameter 
are  nearly  equal ;  fiat,  or  oblate,  when  the  height  is  much  less  ; 
oblong,  when  the  height  is  considerably  more  than  the  diameter ; 
ovate,  (egg-shaped,)  when  the  blossom-end  is  narrowed  and 
rounded  ;  conical,  when  the  fruit  is  oblong  and  somewhat  coni- 
cal on  its  sides.  Pearmain-shaped  is  a  short  or  flattened  cone ; 
and  Calville-shaped  signifies  a  ribbed  or  furrowed  surface. 


70 


APPLES. 


Apples.* 


Class  1.     Summer  Apples. 

1.  American  Summer  Pearmain.  §    Thomp. 
Early  Summer  Pearmain.    Coxe. 

A  rich,  high-flavoured  fruit,  much  esteemed  in  New-Jersey, 
where  it  is  most  known.  It  appears  to  be  quite  different  from 
the  Summer  Pearmain,  (of  the  English,)  and  is  probably  a  seed- 
ling raised  from  it.  It  ripens  gradually  from  the  tenth  of  August 
to  the  last  of  September. 

Fruit  of  medium  size,  oblong,  widest  at  the  crown,  and  taper- 
ing slightly  to  the  eye.  Skin,  red  spotted  with  yellow  in  the 
shade,  but  streaked  with  livelier  red  and  yellow  on  the  sunny 
side.  Stalk  three  fourths  of  an  inch  long,  and  pretty  deeply  in- 
serted. Eye  deeply  sunk.  Flesh  yellow,  remarkably  tender,  with 
a  rich  and  pleasant  flavour,  and  often  bursts  in  falling  from  the 
tree.  This  is  a  valuable  apple  for  all  purposes,  and  it  thrives 
admirably  on  sandy  soils.     In  the  nursery  the  tree  grows  slowly. 

2.  BoRoviTSKY.     Thomp.  Lind. 

A  good  early  Russian  apple  of  the  middle  size,  which  ripens 
here  the  last  of  July.  Form  roundish,  a  little  angular.  Stalk, 
an  inch  long,  planted  rather  deeply.  Skin,  pale  green,  with  a 
semi-transparent  appearance,  faintly  striped  on  the  sunny  side 
with  light  and  dark  red.  Calyx  in  a  large  basin.  Flesh,  white, 
pretty  firm,  and  juicy,  with  an  agreeable  sub-acid  flavour. 

3.  Benoni.     Man.  Ken. 

This  excellent  early  apple  is  a  native  of  Dedham,  Mass.  The 
fruit  is  of  medium  size,  nearly  round.  Skin,  deep  red.  Flesh, 
yellow,  tender,  and  of  an  agreeable  rich,  sub-acid  flavour. 
Ripens  during  the  whole  month  of  August,  and  is  a  good  and 
regular  bearer. 

*  In  describing  apples,  we  shall  designate  the  size  by  comparison,  as  follows : 
small,  as  the  English  Golden  pippin ;  medium  size,  as  the  Newtown  pippin;  large, 
as  the  Yellow  Bellflower  and  Fall  pippin — as  we  consider  this  reference  to  a  stan 
daid,  generally  known,  better  than  an  exact  description  by  measure  owing  to  the 
variation  in  different  soils  and  seasons. 

The  blossom-end,  apex  or  crown  of  the  fruit,  is  called  the  eye ;  but  we  shall,  for 
the  sake  of  precision,  call  the  remains  of  the  blossom  still  found  there  the  calyXf 
and  the  hollow  in  which  it  is  placed  the  batfin. 

^  This  mark  denotes  varieties  particularly  recommended  by  the  author. 


SUMMER    APPLES.  71 

4.  Cole.     Thomp.  Lind.  Ron. 
Scarlet  Perfume. 

A  variety  from  England  of  second  quality,  but  admired  for 
Its  beauty  of  appearance. 

Fruit  large,  roundish,  somewhat  flattened  and  slightly  angu- 
lar. Skin  nearly  covered  with  deep  crimson  on  a  yellowish 
ground,  or  sometimes  entirely  red,  with  a  little  russet.  Stalk 
long,  woolly,  planted  in  a  cavity  which  is  sometimes  nearly 
closed  up.  Calyx  large,  in  a  broad  basin.  Flesh  white,  rather 
firm,  juicy,  with  a  somewhat  rich  and  agreeable  flavour.  Au- 
gust. 

5.  Devonshire  Quarrenden.     Thorn.  P.  Mag.  Fors. 

Red  Quarrenden.    lAnd. 
Sack  Apple. 

A  handsome  English  dessert  fruit.  The  editor  of  the  Pomo- 
logical  Magazine  says,  ''  there  is  no  better  autumn  dessert  ap- 
ple ;"  but  after  giving  it  a  trial  for  several  years  by  the  side  of  the 
Williams^  Favourite,  we  consider  the  latter  greatly  superiour  in 
flavour,  and  equally  beautiful.  Fruit  scarcely  of  medium  size, 
roundish,  flattened,  and  slightly  narrowed  at  the  eye.  Stalk 
short,  deeply  planted.  Calyx  with  long  segments,  scarcely  sunk  in 
a  very  shallow  plaited  basin.  Skin  rich  deep  crimson,  with  lighter 
crimson,  and  occasionally  a  spot  of  green  on  the  shaded  side, 
sprinkled  with  numerous  green  dots.  Flesh  nearly  white,  crisp, 
juicy,  with  a  pleasant  sub-acid  flavour.  Ripe  during  all  August 
and  September. 

6.  Drap  d'Or.  §  Coxe.  Thomp.  Ron. 

Vrai  Drap  d'Or.     O.  DuJi. 

Early  Summer  pippin,  of  some  New-York  gardens. 

Bay  Apple        }   ac.  to 

Bonne  de  Mai  \  Thomp. 

This  large,  handsome,  and  excellent  summer  apple  is  highly 
deserving  general  cultivation.  It  is  better  (though  incorrectly) 
known  on  the  Hudson  as  the  Summer  Pippin,  but  it  is  very  dis- 
tinct from  the  apple  known  by  that  name  in  New-Jersey,  which 
is  the  Holland  pippin.  It  is  also  a  very  different  fruit  from  the 
Drap  d'Or  of  Lindley,  and  of  Noisette,  and  most  French  au- 
thors, which  is  quite  a  small  apple  ;  but  it  is  the  Yrai  Drap  d''Or 
of  the  old  Duhamel,  pi.  xii.  Fig.  4. 

Fruit  large,  roundish,  sometimes  a  little  oblong,  narrowing 
slightly  to  the  eye.  Skin  smooth,  yellow  or  dead  gold  colour, 
with  distinct  small  brown  dots,  or  specks.     Stalk  short,  mode- 


72 


APPLES. 


rately  sunk.  Calyx  set  in  a  shallowish  basin,  which  is  rather 
plaited  or  irregular.  Flesh  crisp,  juicy,  and  of  a  pleasant, 
sprightly,  mild  flavour,  agreeable  for  the  dessert  or  for  cooking. 
[This  is  the  Summer  Pippin  of  the  previous  catalogues  of  the 
nurseries  here.]  August  to  October.  The  tree  grows  vigorous- 
ly, and  bears  well,  and  the  wood  is  smooth  and  dark  brown. 

7.  Early  Harvest.  §   Thomp.  Man 

Prince's  Harvest,  or  Early  French  Reinette,  of  Coxe. 

July  Pippin.    FUry. 

Yellow  Harvest. 

Large  White  Juneating. 

Tart  Bough. 

Early  French  Reinnette. 

An  American  apple ;  and  taking  into  account  its  beauty,  its 
excellent  qualities  for  the  dessert  and  for  cooking,  and  its  pro- 
ductiveness, we  think  it  the  finest  early  apple  yet  known.  It 
begins  to  ripen  about  the  first  of  July,  and  continues  in  use  all 
that  month.     The  smallest  collection  of  apples  should  comprise 


Fig.  26.    Early  Harvest. 

this  and  the  Red  Astrachan.  Form  round,  above  medium  size, 
rarely  a  little  flattened.  Skin  very  smooth,  with  a  few  faint 
white  dots,  bright  straw  colour  when  fully  ripe.  Stalk  half  to 
three  fourths  of  an  inch  long,  rather  slender,  inserted  in  a  hollow 
of  moderate  depth.  Calyx  set  in  a  shallow  basin.  Flesh  very 
white,  tender  and  juicy,  crisp,  with  a  rich,  sprightly,  sub-acid 


SUMMER   APPLES.  73 

flavour.  The  young  trees  of  moderate  vigour,  with  scarcely 
diverging  shoots.  Manning  errs  by  following  Coxe  in  calling 
this  a  flat  apple. 

8.  Early  Red  Margaret.  §   Thomp.  Lind. 

Red  Juneating. 

Margaret,  or  Striped  Juneating.    Ronalds. 

Early  Red  Juneating. 

Eve  Apple  of  Uie  IrSh. 


Striped  Juneating. 
Margaretha  Apfel,  of 


the  Germans. 


An  excellent  early  apple,  ripening  about  the  mmale  of  July, 
or  directly  after  the  Early  Harvest.  The  tree  while  young  is 
rather  slender  with  upright  woolly  shoots.  It  is  a  moderate 
bearer. 

Fruit  below  me- 
dium size,  round- 
ish-ovate, tapering 
towards  the  eye. 
Skin  greenish  yel- 
low, pretty  well 
covered  by  stripes 
of  dark  red.  Stalk 
short  and  thick. 
Calyx  closed,  and 
placed  in  a  very 
shallow  plaited  ba- 
sin. Flesh  white, 
sub-acid,  and  when 
freshly  gathered 
from  the  tree,  of  a 
rich  agreeable  fla- 
vour. 
Fig.  27.    Early  Red  Margaret.  This     is    distinct 

from  the  Margaret  Apple,  of  Miller,  the  Red  Juneating  of  some 
of  our  gardens,  which  resembles  it,  but  is  round,  with  a  short 
slender  stalk,  and  dull  yellow  skin  striped  with  orange  red  on 
one  side,  the  fruit  fragrant  and  the  leaves  very  downy. 

9.  Early  Strawberry  Apple.  (§) 

American  Red  Juneating  1 

Red  Juneating,  erroneously,  of  some  American  gardens. 

A  beautiful  variety  which  is  said  to  have  originated  in  the 
neighbourhood  of  New-York,  and  appears  in  the  markets  there 
about  the  middle  of  July.  Its  sprightly  flavour,  agreeable  per- 
fume, and  fine  appearance,  place  it  among  the  very  finest  sum- 

7 


74 


APPLES. 


mer  apples.     It  is  quite  distinct  from  the  Early  Red  Margaret, 
which  has  no  fragrance,  and  a  snort  stem. 

Fruit  roundish,  ~ 

narrowing  towards 
the  eye.  Skin 
smooth  and  fair, 
finely  striped  and 
stained  with  bright 
and  dark  red,  on 
a  yellowish  white 
ground.  Stalk  an 
inch  and  a  half 
long,  rather  slen- 
der and  uneven, 
inserted  in  a  deep 
cavity.  Calyx  ra- 
ther small,  in  a 
shallow,  narrow 
basin.  Flesh  white, 
slightly  tinged  with 
red  next  the  skin, 
tender,  sub-acid, 
and  very  sprightly 
and  brisk  in  fla- 
vour, with  an  a- 
greeable  aroma. 

10.  Irish  Peach  Apple.     Thomp.  Lind.  P.  Mag. 
Early  Crofton.    Ronalds. 

Fruit  of  medium  size,  round  or  a  little  flattened,  and  obtusely 
angular.  Calyx  pretty  large  and  spreading,  in  a  rather  narrow 
basin.  Stalk  short,  in  a  cavity  of  moderate  depth.  Skin  yel- 
lowish green,  with  small  dots  in  the  shade,  washed  and  streaked 
with  brownish  red  in  the  sun.  Flesh  white,  tender,  juicy,  and 
pretty  well  flavoured.  A  pleasing  fruit,  but  does  not  rank  so 
high  here  as  in  England. 

11.  Large  Yellow  Bough.  §    Thomp. 

Early  Sweet  Bough.    Kenrick. 
Sweet  Harvest. 
Bough.    Coxe.    Floy. 

A  native  apple,  ripening  in  harvest  time,  and  one  of  the  first 
quality,  only  second  as  a  dessert  fruit  to  the  Early  Harvest.  It 
is  not  so  much  esteemed  for  the  kitchen  as  the  latter,  as  it  is  too 
sweet  for  pies  and  sauce,  but  it  is  generally  much  admired  for 
the  table,  and  is  worthy  of  a  place  in  every  collection. 


fig.  28.    Early  Stravjberry. 


SUMMER  APPLES.  75' 

Fruit  above  the  middle  size,  an  oblong-ovate  in  form.  Skin 
smooth,  pale,  greenish  yellow.  Stalk  rather  long,  and  the  eye 
narrow  and  deep.  Flesh  white,  very  tender  and  crisp  when 
fully  ripe,  and  with  a  rich  sweet  sprightly  flavour.  Ripens 
from  the  middle  of  July  to  the  tenth  of  August.  Tree  mode- 
rately vigorous,  bears  abundantly,  and  forms  a  round  head. 

12.  Lyman's  Large  Summer. 
Large  Yellow  Sununer.    Ken. 

A  large  and  handsome  American  fruit,  introduced  to  notice 
by  Mr.  S.  Lyman,  of  Manchester,  Conn.  The  bearing  trees  are 
easily  recognized  by  their  long  and  drooping  branches,  which 
are  almost  wholly  without  fruit  spurs,  but  bear  in  clusters  at  their 
extremities.  They  bear  poorly  until  the  tree  attains  consider- 
able size,  when  it  yields  excellent  crops.  Fruit  quite  large, 
roundish,  flattened  at  the  ends :  skin  smooth,  pale  yellow.  Flesh 
yellow,  tender,  sub-acid,  rich,  and  high  flavoured,  and  excellent 
either  for  the  table  or  for  cooking.     Last  of  August. 

13.  OsLiN.     Thomp.  Lind. 
Arbroath  Pippin.    Forsyth, 

An  excellent  Scotch  apple,  ripening  early  in  August.  Form 
roundish,  below  medium  size,  a  little  flattened.  Skin  rather 
tough,  clear  lemon  yellow  when  quite  ripe,  mingled  with  a  little 
bright  green,  and  sprinkled  with  a  few  grayish  green  dots. 
Stalk  short  and  thick,  set  in  a  rather  shallow  depression.  Calyx 
in  a  shallow  basin,  a  little  plaited,  with  prominent  segments. 
Flesh  yellowish,  firm,  crisp,  juicy,  with  a  spicy  aromatic  fla- 
vour.    The  wood  is  strong,  and  grows  pretty  freely  from  cut- 


14.  Red  Astrachan.  §    Thomp.  Lind. 

A  fruit  of  extraordinary  beauty,  first  imported  into  England 
with  the  White  Astrachan,  from  Sweden,  in  1816.  It  bears 
abundantly  with  us,  and  its  singular  richness  of  colour  is  height- 
ened by  an  exquisite  bloom  on  the  surface  of  the  fruit,  like  that 
of  a  plum.  It  is  one  of  the  handsomest  dessert  fruits,  and  its 
quality  is  good,  but  if  not  taken  from  the  tree  as  soon  as  ripe,  it 
is  liable  to  become  mealy.  Ripens  from  the  last  of  July  to  the 
middle  of  August. 

Fruit  pretty  large,  rather  above  the  middle  size,  and  very 
smooth  and  fair,  roundish,  a  little  narrowed  towards  the  eye. 
Skin  almost  entirely  covered  with  deep  crimson,  with  sometimes 
a  little  greenish  yellow  in  the  shade,  and  occasionally  a  little 


76 


APPLES. 


russet  near  tne  stalk,  and  covered  with  a  pale  white  bloom. 
Stalk  rather  short  and  deeply  inserted.     Calyx  set  in  a  slight 


Fig.  29.     Red  Astraclian. 

basin,  which  is  sometimes  a  little  irregular.     Flesh  quite  white, 
crisp,  moderately  juicy,  with  an  agreeable,  rich,  acid  flavour. 

15.   SiNE-QUA-NON. 

A  native  of  Long  Island,  named  by  the  late  Wm.  Prince. 
Fruit  roundish  -  ovate,  about  medium  size.  Skin  smooth,  pale 
greenish  yellow.  Stalk  slender.  Flesh  white,  very  tender,  juicy, 
and  of  a  delicate  and  very  sprightly  flavour.  The  young  trees 
are  rather  slow  and  crooked  in  growth.     August. 

16.  Sugar  Loaf  Pippin.     Thomp.  Lind.  P.  Mag. 
Hutching's  Seedling. 

A  foreign  sort,  which  is  ranked  among  first  rate  sorts  by 
Thompson,  but  from  specimens  of  two  seasons  produced  here, 
it  does  not  seem  likely  to  take  this  rank  with  us.  Fruit  of  me- 
dium size,  oblong  or  conical,  smooth,  clear  pale  yellow,  be- 
coming nearly  white  on  one  side  when  fully  ripe.  Stalk  nearly 
tin  inch  long,  deeply  set  in  a  regular  cavity.  Calyx  sunk  in  a 
pretty  deep  basin.  Flesh  white,  firm,  very  slightly  acid,  and 
moderately  juicy.  According  to  Lindley  it  has  in  England  "  a 
most  agreeable  lively  flavour."  Ripens  here  the  latter  part  of 
July,  and  is  very  showy  on  the  tree. 


STTMMER   APPLES.  T7 

17.  Summer  Rose.     Thomp.  Coxe. 

Woolman's  Harvest. 

A  very  pretty  and  very  excellent  apple,  highly  esteemed  as 
a  dessert  fruit. 

Fruit  scarcely  of  medium  size,  roundish.  Skin  smooth,  rich 
waxen  yellow,  streaked  and  blotched  with  a  little  red  on  the 
sunny  side.  Stalk  rather  short,  and  slender.  Calyx  closed, 
set  in  an  even  basin.  Flesh  tender,  abounding  with  sprightly 
juice.     Ripens  early  in  August. 

18.  Summer  Queen.     Coxe. 

A  popular  midsummer  apple  for  the  dessert  and  kitchen.  The 
fruit  is  large  and  broad  at  the  crown,  tapering  towards  the  eye. 
The  stalk  is  rather  long,  and  is  planted  in  a  pretty  deep  cavity, 
sometimes  partially  closed.  Calyx  but  little  sunk  in  a  narrow 
plaited  basin.  Skin  fine  deep  yellow  in  its  ground,  though  well 
striped  and  clouded  with  red.  Flesh  aromatic,  yellow,  rich  and 
of  good  flavour.  This  variety  forms  a  large  tree  with  somewhat 
pendant  boughs,  and  the  fruit  is  in  perfection  by  the  tenth  of 
August. 

19.  Summer  Golden  Pippin.    Thomp.  Lind.  P.  Mag. 

A  nice  little  English  dessert  apple,  but  inferiour  to  many  of 
our  own.  Fruit  small,  ovate,  flattened  at  the  eye.  Stalk  short 
and  calyx  set  in  a  wide  shallow  basin.  Skin  shining  bright  yel- 
low, with  a  little  orange  next  the  sun.  Flesh  yellow,  firm,  crisp 
and  rich.     Ripens  in  August. 

20.  Sops  of  Wine.  §   Lind.  Ron. 

Sops  in  Wine.    Ray,  (1688.) 
Rode  Wyn  Appel.    Knoop. 
Sapson.    Kenrick. 

A  charming  little  apple  for  the  dessert,  which  the  amateur's 
garden  should  always  contain.  Its  flavour  is  sprightly,  though 
not  first  rate,  and  its  colour  is  very  handsome.  Its  name  pro- 
bably comes  from  the  red  stain  in  its  flesh.  Its  branches  have 
a  spreading  habit,  and  bear  plentifully ;  and  the  fruit,  in  our  gar- 
den, ripens  gradually  from  the  first  of  August  to  October.  Fruit 
small,  from  an  inch  and  a  half  to  two  and  a  half  in  diameter, 
globular,  narrowing  to  the  eye.  Skin  smooth,  crimson  in  the 
shade,  stained  and  striped  with  purplish  crimson  in  the  sun, 
and  covered  with  a  delicate  white  bloom.  Stalk  slender,  three 
fourths  of  an  inch  long.  Calyx  spreading,  in  a  shallow  basin. 
Flesh  white,  with  stains  of  a  pinkish  hue,  firm,  crisp,  juicy,  and 
of  a  pleasant  sub-acid  flavour. 


78 


APPLES. 


21.  Tetofsky.     Thomp. 

The  Tetofsky  is  a  Russian  summer  apple  newly  introduced; 
which  promises  well.  Fruit  of  medium  size,  roundish  oblong, 
sometimes  nearly  round.  Skin  smooth,  with  a  yellow  ground 
handsomely  striped  with  red,  and,  like  most  apples  of  that  coun- 
try, covered  with  a  whitish  bloom,  under  which  is  a  shining  skin. 
The  flesh  is  white  and  juicy  with  a  sprightly  and  agreeable 
flavour.     August. 

22.  White  Juneating.     Ray.  Thomp.  Lind. 

Owen's  Golden  Beauty,  ac.  Thomp. 
Juneating.    Core. 

This  is  an  old  variety  mentioned  by  Evelyn  in  1660,  and  de- 


scribed by  Ray  in  1688 
ripening  among  the  very 
earliest,  during  the  last  of 
June  and  the  first  of  July, 
and  deserves  a  place  in  a 
large  collection  chiefly  on 
that  account  and  its  excel- 
lent bearing  quality.  It 
is  very  distinct  from  the 
Early  Harvest,  sometimes 
called  by  this  name .  Fruit 
small,  round,  a  little  flat- 
tened. Calyx  closed  in  a 
wrinkled  basin,  moderate- 
ly sunk.  Stalk  rather  long 
and  slender,  three  fourths 
to  an  inch  in  length,  slight- 
ly inserted  in  a  shallow 


and  is  a  very  tolerable  little  apple, 


Fig.  30.    White  Juneating. 


depression.  Skin  smooth,  pale  green,  at  first  light  yellow,  with 
sometimes  a  faint  blush  on  the  sunny  side.  Flesh  crisp,  and  of 
pleasant  flavour,  but  soon  becomes  dry.  Tree  straight  and  forms 
an  upright  head. 


28.  White  Astrachan. 


Pyrus  Astracanica.  De  Canddle, 
Transparent  de  Moscovie, 
Glace  de  Zelande, 


Thomp.  Lind.  P.  Mag. 
of  (he  Drench  gardens. 


A  nearly  white,  semi-transparent,  Russian  apple,  which  bears 
freely  and  ripens  about  the  tenth  of  August ;  but  in  this  country 
is  of  little  or  no  value,  as  it  nearly  always  grows  mealy  and 
water  cored  as  soon  as  ripe.     Fruit  of  medium  size,  roundish, 


AUTUMN   APPLES.  70 

inclining  to  conical,  and  a  little  ribbed  at  the  eye.  Skin  very- 
smooth,  nearly  white,  with  a  few  faint  streaks  of  red  on  one  side, 
and  covered  with  a  white  bloom.  Stalk  thick  and  short ;  calyx 
set  in  a  small  basin.  Flesh  quite  white,  partially  transparent, 
tender  and  of  delicate  flavour,  but  rather  dry. 

24.  Williams's  Favourite.  §  Man.  Ken. 

A  large  and  handsome  dessert  apple,  worthy  of  a  place  in 
every  garden.  It  originated  at  Roxbury,  near  Boston,  bears 
abundantly,  and  ripens  from  the  last  of  July  to  the  first  of 
September. 

Fruit  of  medium  size,  oblong,  and  a  little  one-sided.  Stalk 
an  inch  long,  slender,  slightly  sunk.  Calyx  closed,  in  a  narrow 
angular  basin.  Skin  very  smooth  of  a  light  red  ground,  but 
nearly  covered  with  a  fine  dark  red.  Flesh  yellowish-white, 
and  of  a  very  mild  and  agreeable  flavour. 

Class  II.     Autumn  Apples, 
25.  Alexander.  §    Thomp. 

Emperor  Alexander.    Lind.  Ron. 

Russian  Emperor. 

Aporta. 

This  is  a  very  magnificent  Russian  sort,  which  thrives  well  in 
our  gardens.  The  tree  is  no  less  striking  in  the  spring  when 
covered  with  its  very  large  blossoms,  than  in  autumn  when 
loaded  with  its  superb  fruit. 

Fruit  very  large,  frequently  measuring  five  inches  in  diame- 
ter, and  weighing  nearly  a  pound,  regularly  formed,  generally 
conical  or  cordate,  tapering  from  the  base  to  the  eye.  Skin 
greenish  yellow,  faintly  streaked  with  red  on  the  shaded  side,  but 
orange,  brilliantly  streaked  and  marked  with  bright  red  in  the 
sun.  Calyx  large,  set  in  a  deep  basin.  Stalk  rather  slender, 
three  fourths  of  an  inch  long,  planted  in  a  deep  cavity.  Flesh 
yellowish  white,  crisp,  tender  and  juicy,  with  a  rather  pleasant 
flavour.     A  moderate  bearer.     October  to  December. 


80 


APPLES. 


V 


\ 


Fig.  31.    Alexander. 

26.  Autumn  Pearmain.     Thomp. 

Summer  Pearmain.    Lind.  MiUer,  P.  Mag. 
Royal  Peannain,  of  some  English  gardens. 
Parmain  d'Et6.    Knoop. 

A  slow  growing  tree,  but  producing  a  good,  high-flavoured 
dessert  fruit.  Fruit  of  medium  size,  oblong,  narrowing  gradu- 
ally towards  the  eye.  Skin  brownish  yellow,  mixed  with  green 
on  the  shaded  side,  but  next  the  sun,  reddish,  blended  with  yel- 
low, streaked  with  deeper  red,  and  sprinkled  with  numerous 
small  brown  specks.  Stalk  short,  obliquely  planted  under  a 
fleshy  lip.  Calyx  set  in  a  broad  shallow  basin,  which  is  some- 
times scarcely  at  all  sunk,  and  obscurely  plaited.  Flesh  pale 
yellow,  crisp,  firm,  a  little  dry,  but  rich  and  high  flavoured. 


ATTTUMN   APPLES.  81 

Branches  slender.  This  does  not  appear  to  be  the  same  as  the 
Royal  Pearmain,  or  Merritt's  Pearmain,  of  New-Jersey,  which 
Coxe  describes  as  rather  flat ;  but  we  have  not,  as  yet,  had  a  fair 
opportunity  of  comparing  them. 

27.  Blenheim  Pippin.     Thomp.  Lind. 

Blenheim  Orange. 
Woodstock  Pippin. 

A  large  and  showy  English  apple,  admirable  for  baking,  but 
which  is  not  so  highly  esteemed  for  the  table  here,  as  abroad. 
The  trees  make  strong  and  vigorous  shoots. 

Fruit  very  large,  roundish,  three  inches  in  diameter  at  the 
base.  Skin  yellowish,  becoming  deep  orange,  stained  on  the 
sunny  side  with  dull  and  dark  red  stripes.  Calyx  set  in  a 
large  hollow  basin.  Flesh  yellow,  breaking,  very  sweet,  and  of 
tolerable  flavour.     October  to  December. 

28.  Beauty  of  Kent.     Thomp.  Lind.  Ron. 

The  Beauty  of  Kent  is,  in  this  climate,  one  of  the  most  mag- 
nificent of  all  apples,  frequently  measuring  sixteen  or  eighteen 
inches  in  circumference.  The  flavour  is  of  second  quality,  but 
as  a  kitchen  fruit,  it  is  among  the  finest.  The  tree  grows  very 
strong  and  upright. 

Fruit  very  large,  roundish,  but  flat  at  the  base,  and  narrowing 
distinctly  to  the  eye,  where  it  is  slightly  ribbed.  Skin  smooth, 
greenish-yellow,  marked  with  large,  broken  stripes  of  purplish 
red.  Stalk  short,  slender,  deeply  planted  in  a  round,  shallow 
cavity.  Calyx  small,  set  in  a  narrow  basin.  Flesh  juicy,  crisp, 
tender,  with  a  simple  sub-acid  flavour.     October  and  November. 

29.  Beauty  of  the  West.     Ken. 

A  large,  showy,  sweet  apple,  of  fair  flavour. 

Fruit  large,  round  and  regularly  shaped.  Skin  smooth,  light 
greenish-yellow,  marked  with  small  stripes  of  red.  Stalk  short, 
set  in  a  round  cavity.  Flesh  tender,  juicy,  sweet,  and  pleasant. 
A  fall  fruit,  but  may  be  kept  for  some  time. 

30.  Cornish  Aromatic.     Thomp.  Lind. 

A  rich  flavoured  English  apple.  The  quality  is  excellent, 
but  the  fruit  not  very  fair  with  us. 

Fruit  of  medium  size,  roundish  and  angular.  Skin  rich  red, 
much  marked  with  russet  yellow  dots,  on  a  pale  russet  ground. 
Stalk  short,  set  in  a  deep,  narrow  cavity.  Calyx  small,  in  a 
narrow  basin.  Flesh  yellow,  with  a  rich  aromatic  sub-acid 
flavour.     October  to  December. 


APPLES. 


31.  Catline.     Coxe.  Thomp, 

Gregson  Apple. 

We  have  not  been  able  to  procure  this  variety ;  which  we  be- 
lieve is  a  native  of  Maryland,  and  we  therefore  insert  here  Mr. 
Coxe's  description.  The  Catline  is  an  apple  rather  below  the 
middling  size.  It  is  a  great  bearer — the  form  is  flat,  the  stalk 
short  and  thick,  the  skin  smooth,  and  of  a  beautiful  yellow,  with 
a  clear  and  brilliant  red  towards  the  sun,  with  numerous  streaks 
and  many  dark  spots  scattered  on  the  surface.  The  flesh  is  a 
pale  yellow,  tender,  rich,  juicy  and  sweet ;  as  an  eating  apple 
m  October,  November  and  December,  it  is  particularly  fine. 
The  tree  is  small,  the  form  regular,  and  round  in  the  head  ;  the 
shoots  straight  and  delicate ;  the  foliage  of  a  lively  green — it  is 
very  productive,  and  in  six  or  seven  years  after  transplanting,  it 
bears  abundantly,  when  well  cultivated. 

32.  Dutchess  of  Oldenburgh.     Thomp.  Ron. 

A  handsome  Russian  fruit  of  good  quality.  Fruit  medium 
size,  regularly  formed,  roundish.  Skin  smooth,  finely  washed 
and  streaked  with  red  on  a  golden  or  yellow  ground.  Calyx 
pretty  large  and  nearly  closed,  set  in  a  wide  even  hollow.  There 
is  a  faint  blue  bloom  on  this  fruit.  The  flesh  is  rich  and  juicy, 
with  an  excellent  flavour.     Ripens  early  in  September. 

33.  DowNTON  Pippin.     Thomp.  Lind. 

KnTghSaenP,ppi„J<>/'»--E"^"^-*»'- 
Downton  Golden  Pippin.    Ken. 

A  rather  early  variety  of  the  English  Golden  Pippin,  raised 
by  Mr.  Knight  of  Downton  Castle.  It  is  a  beautiful,  small  des- 
sert fruit,  and  will  please  those  who  like  the  rich,  sharp,  acid 
flavour  of  the  Golden  Pippin. 

Fruit  a  little  larger  than  the  Golden  Pippin,  about  two  and  a 
quarter  inches  in  diameter,  roundish,  flat  at  the  ends.  Calyx 
set  in  a  wide,  but  very  shallow  basin.  Stalk  short,  not  deeply 
inserted.    Skin  smooth,  yellow,  dotted  with  small  obscure  specks. 

Flesh  yellowish,  crisp,  with  a  brisk,  rich,  tart  flavour.  The 
tree  grows  more  vigorously  and  bears  more  abundantly  than  its 
parent,  the  old  Golden  Pippin.  It  is  also  considered  a  fine  cider 
apple.     October  and  November. 


AUTUMN   APPLES.  88 

34.  Dyer.     Ken. 

Woodstock. 

The  original  tree  of  this  variety  is  growing  in  Johnson, 
Rhode  Island.  It  was  first  presented  to  the  Massachusetts  Hor- 
ticultural Society,  by  the  Messrs.  Dyer,  of  Cranston,  in  that 
state,  whence  its  name.  It  is  one  of  the  most  popular  autumn 
apples  of  that  neighbourhood.  Mr.  Kenrick  has  confounded  this 
with  the  Pamme  Roy  ale,  of  Connecticut,  which  is  a  distinct  vdnter 
variety.     (See  Pound  Royal.) 

"  Fruit  large  globular.  Skin  smooth,  white,  or  very  pale  yel- 
low, with  a  faint  blush  next  the  sun.  Flesh  white,  with  a  rich 
saccharine  sub-acid  flavour.  An  excellent  variety  ripening  in 
October." 

35.  Dutch  Codlin.     Thomp.  Lind.  Ron. 
Chalmer's  Large. 

A  very  large  kitchen  apple,  valued  only  for  cooking,  from 
August  to  September.  Fruit  of  the  largest  size,  irregularly 
roundish,  or  rather  oblong,  strongly  marked  by  ribs  extending 
from  the  base  to  the  eye.  Calyx  set  in  a  narrow,  deep-furrowed 
basin.  Stalk  short  and  thick.  Skin  pale  yellow,  becoming 
orange  yellow  on  the  sunny  side.  Flesh  white,  sub-acid,  and 
moderately  juicy.  Inferiour  to  the  Holland  Pippin  or  the  Drap 
d'Or.     The  tree  makes  very  strong  shoots. 

36.  Flower  of  Kent.     Thomp.  Lind.  Ron. 

A  large  and  handsome  English  apple,  chiefly  valued  for  baking 
and  kitchen  use.  Fruit  quite  large,  roundish,  a  little  ribbed  on 
its  sides,  often  considerably  flattened,  and  rather  broadest  at  the 
base.  Skin  tawny  yellow,  washed  with  dull  red,  with  occasion- 
ally, a  few  stripes  of  brighter  red.  Calyx  rather  small,  but  set 
in  a  large  basin,  rather  furrowed  or  irregular.  Stalk  nearly  an 
inch  long,  not  very  deeply  inserted.  Flesh  greenish  yellow, 
abounding  with  a  lively  sub-acid  juice.     October  to  January. 

37.  Franklin's  Golden  Pippin.    Thomp.  Lind.  Man. 

Sudlow's  Fall  Pippin. 

This  should  be  an  American  f  ariety,  named  after  Dr.  Franklin, 
as  it  appears,  by  the  Horticultural  Transactions,  to  have  been 
taken  from  the  United  States  to  England,  in  1806  ;  but  it  is,  we 
believe,  only  known  to  nurserymen  here,  by  importation  back 
again.  It  is  an  excellent  dessert  fruit,  larger  than  the  common 
English  Golden  Pippin,  ripening  in  October.     Fruit  of  medium 


84  APPLES. 

size,  oval,  very  regular  in  shape,  rather  broadest  at  the  base. 
Eye  sunk  in  an  even  hollow.  Stalk  short,  slender,  deeply 
planted.  Skin  deep  yellow,  freckled  with  numerous  dark  spots 
Flesh  pale  yellow,  crisp,  tender,  with  a  fine  rich  aromatic  fla- 
vour.     The  tree  grows  freely,  and  forms  an  upright  head. 

38.  Fall  Harvey.  §  Man.  Ken. 

A  fine  large  Fall  fruit  from  Essex  co.,  Mass.,  very  highly  es- 
teemed in  that  neighbourhood.  We  do  not  think  it  comparable 
to  the  Fall  pippin,  which  it  a  little  resembles. 

Fruit  large,  a  little  flattened,  obscurely  ribbed  or  irregular 
about  the  stalk,  which  is  rather  slender,  an  inch  long,  set  in  a 
wide,  deep  cavity.  Calyx  closed,  small,  in  a  rather  shallow 
basin.  Skin  pale  straw  yellow,  with  a  few  scattered  dots.  Flesh 
white,  juicy,  crisp,  with  a  rich,  good  flavour.  October  and  No- 
vember. 

39.  Fall  Pippin.  §  Coxe.  Floy. 

The  Fall  Pippin  is,  we  think,  decidedly  an  American  variety, 
Thompson  and  Lindley  to  the  contrary,  notwithstanding.  It  is, 
very  probably,  a  seedling  raised  in  this  country,  from  the  White 
Spanish  Reinetle,  or  the  Holland  pippin,  both  of  which  it  so 
much  resembles,  and  from  which  it,  in  fact,  differs  most  strongly 
in  the  season  of  maturity.  The  Fall  Pippin  is  a  noble  fruit,  and 
is  considered  the  first  of  Autumn  apples  in  the  middle  states, 
where  its  beauty,  large  size,  and  its  delicious  flavour  for  the  table 
or  for  cooking,  render  it  very  popular. 

Fruit  very  large,  roundish,  generally  a  little  flattened,  pretty 
regular,  sometimes  with  obscure  ribs  at  the  eye.  Stalk  rather 
long,  three-fourths  of  an  inch,  projecting  considerably  beyond 
the  fruit,  (which  distinguishes  it  from  the  Holland  Pippin,)  set  in  a 
rather  small,  shallow,  round  cavity.  Calyx  not  very  large, 
rather  deeply  sunk  in  a  round,  narrow  cavity.  Skin  smooth, 
yellowish-green,  becoming  a  fine  yellow,  with  often  a  tinge  of 
brownish  blush,  on  one  side,  and  with  a  few  scattered  dots. 
Flesh  white,  very  tender  and  mellow  with  a  rich,  aromatic  fla- 
vour.    October  to  December. 

There  are  several  spurious  sorts — the  true  one  is  always 
rather  flattened,  with  a  projecting  stalk.     (See  Holland  Pippin.) 

40.  GoLDEif  Sweet. 

Orange  Sweeting,  or  )  u-.„.  t 
Golden  Sweet.  $  Kmruik. 

A  celebrated  Connecticut  fruit  sent  us  by  Mr.  Lyman,  of  that 


AUTUMN   APPLES. 


85 


state.  Fruit  above  the  medium  size,  roundish,  scarcely  flattened, 
fair,  and  well  formed.  Skin,  when  fiilly  ripe,  pale  yellow  or 
straw  colour.  Stalk  about  an  inch  long,  slender  at  its  junction 
with  the  fruit.  Calyx  closed,  and  set  in  a  basin  of  moderate 
depth.  Flesh  tender,  sweet,  rich  and  excellent.  The  tree  is  a 
pretty  free  grower,  and  bears  large  crops.  This  we  think  will 
prove  a  valuable  sort.     Ripe  in  August  and  September. 

41.  Gravenstein.  §    Thomp.  Lind. 
Grave  Slije. 

A  superb  looking  German  apple,  which  originated  at  Graven- 
stein, in  Holstein,  and  is  thought  one  of  the  finest  apples  of  the 
north  of  Europe.  It  fully  sustains  its  reputation  here,  and  is, 
unquestionably,  a  fruit  of  first  rate  quality.  Fruit  large,  rather 
flattened,  and  a  little  one  sided  or  angular,  broadest  at  the  base. 


Fig.  32.  Gravetistein. 
Stalk  quite  short  and  strong,  deeply  set.  Calyx  large,  in  a  wide 
deep,  rather  irregular  basin.  Skin  greenish  yellow  at  first,  but 
becoming  bright  yellow,  and  beautifully  dashed  and  pencilled, 
and  marbled  with  light  and  deep  red  and  orange.  Flesh  tender 
and  crisp,  with  a  high  flavoured,  somewhat  aromatic  taste. 
Ripens  with  us  in  September  and  October,  but  will  keep  a  month 


longer, 
young 


The  trees  are  very  thrifty  strong  growers,  and  bear 


86  APPLES. 


42.  Grand  Sachem. 

A  showy,  large,  dark,  blood-red  fruit,  but  rather  coarse,  and 
scarcely  worth  cultivation.  Fruit  very  large,  roundish,  dis- 
tinctly ribbed,  and  irregular  in  its  outline.  Stalk  short  and 
strong,  and  calyx  set  in  a  well  marked  basin.  Skin  smooth, 
deep,  dingy  red,  over  the  whole  surface.  Flesh  white,  rather 
dry,  and  without  much  flavour.     September. 

43.  Holland  Pippin.     Thomp.  Lind.  Miller. 

Reinnette  d'HoUande.    Noisette  7 

This  and  the  Fall  Pippin  are  frequently  confounded  together. 
They  are  indeed  of  the  same  origin,  and  the  leaves,  wood,  and 
strong  growth  of  both  are  very  closely  similar.  One  of  the 
strongest  points  of  difference,  however,  lies  in  their  time  of  ripen- 
ing. This  being  with  us  a  late  summer,  the  Fall  Pippin  a  late 
autumn,  and  the  White  Spanish  Reinnette  an  early  winter  fruit. 

The  Holland  Pippin,  in  the  gardens  here,  begins  to  fall  from 
the  tree,  and  is  fit  for  pies  about  the  middle  of  August,  and  from 
that  time  to  the  first  of  November,  is  one  of  the  very  best  kitchen 
apples,  making  the  finest  tarts  and  pies.  It  is  not  equal  to  the 
Fall  Pippin  for  eating. 

Fruit  very  large,  roundish,  a  little  more  square  in  outline  than 
the  Fall  Pippin,  and  not  so  much  flattened,  though  a  good  deal 
like  it ;  a  little  narrowed  next  the  eye.  Stalk  half  an  inch 
long,  thick,  deeply  sunk.  Calyx  small,  closed,  moderately  sunk 
in  a  slightly  plaited  basin.  Skin  greenish  yellow  or  pale  green, 
becoming  pale  yellow  when  fully  ripe,  washed  on  one  side  with 
a  little  dull  red  or  pale  brown,  with  a  few  scattered,  large,  green- 
ish dots.     Deserves  a  place  in  every  garden. 

44.  Hawthornden.     Thomp.  Lind.  Ron. 
White  Hawthorden.    NicoU. 

A  celebrated  Scotch  apple,  which  originated  at  Hawthornden, 
the  birth-place  of  the  poet  Drummond.  It  resembles,  some- 
what,  our  Maiden's  Blush,  but  is  inferiour  to  that  fruit  in 
flavour.  Fruit  rather  above  the  medium  size,  (occasionally 
ribbed,  according  to  Lindley,)  with  us,  pretty  regularly  formed, 
roundish,  rather  flattened.  Skin  very  smooth,  pale,  light  yellow, 
nearly  white  in  the  shade,  with  a  fine  blush  where  exposed  to  the 
sun.  Calyx  nearly  closed,  set  in  a  rather  shallow  basin,  with  a 
few  obscure  plaits.     Stalk  half  an  inch  long,  slender.     Flesh 


AUTUMN   APPLES.  iP 

white,  juicy,  of  a  simple,  pleasant  flavour.  An  excellent  beaier, 
a  handsome  fruit,  and  good  for  cooking  or  drying.  The  ends  of 
the  bearing  branches  become  pendulous. 

45.  Jersey  Sweeting. 

A  very  popular  apple  in  the  middle  states,  where  it  is  not  only 
highly  valued  for  the  dessert,  but,  owing  to  its  saccharine  quality, 
it  is  also  planted  largely  for  the  fattening  of  swine,  which  are 
allowed  to  run  under  the  trees  and  gather  the  fruit  as  it  falls. 
It  is  a  highly  valuable  sort,  and  deserves  extensive  culture. 

Fruit  medium  size,  roundish-ovate,  tapering  to  the  eye.  The 
calyx  is  small,  closed,  very  slightly  sunk,  in  a  small  plaited 
basin.  Stalk  half  an  inch  long,  in  a  rather  narrow  cavity. 
Skin  thin,  greenish  yellow,  washed  and  streaked,  and  often  en- 
tirely covered  with  stripes  of  pale  and  dull  red.  Flesh  white, 
fine  grained,  and  exceedingly  juicy,  tender,  sweet  and  sprightly. 
Young  wood  stout,  and  short  jointed.  This  apple  commences 
maturing  about  the  last  of  August,  and  continues  ripening  till 
frost. 

46.  Keswick  Codlin.     Thorn.  Lind. 

A  noted  English  cooking  apple,  which  may  be  gathered  for 
tarts,  as  early  as  the  month  of  June,  and  continues  in  use  till 
November.     It  is  a  great  bearer  and  a  vigorous  tree. 

Fruit  a  little  above  the  middle  size,  rather  conical,  with  a  few 
obscure  ribs.  Stalk  short  and  deeply  set.  Calyx  rather  large. 
Skin  greenish  yellow,  washed  with  a  faint  blush  on  one  side. 
Flesh  yellowish  white,  juicy,  with  a  pleasant  acid  flavour. 

47.  KiLHAM  Hill.     Man. 

A  native  of  Essex  co.,  Mass.,  raised  by  Daniel  Kilham.  Fruit 
pretty  large,  roundish,  ribbed,  narrowing  to  the  eye.  Skin  pale 
yellow,  slightly  splashed  with  red  in  the  shade,  deep  red  in  the 
sun.  Stalk  rather  long  and  slender,  set  in  a  wide  deep  hollow. 
Calyx  in  a  narrow  basin.  Flesh  of  sprightly,  rather  high  flavour, 
but  is  apt  to  become  dry  and  mealy.     Bears  well.     September. 

48.  Kenrtck's  Autumn.     Ken. 

A  handsome  apple  of  second  quality.  Fruit  large,  roundish, 
much  flattened  at  the  base.  Stalk  long,  projecting  beyond  the 
fruit  a  good  deal,  set  in  a  close  cavity.  Skin  pale  yellowish- 
green,  striped  and  stained  with  bright  red.  Flesh  white,  a  little 
stained  with  red,  tender,  juicy,  and  of  a  sprightly  acid  flavour. 
September. 


fi8  APPLES 

49.  KiKG  OF  THE  Pippins.    Thomp.  Lind.  Ron. 
Hampshire  Yellow. 

An  apple  highly  rated  in  England,  whence  it  comes,  but  which 
scarcely  proves  first  rate  here.  Fruit  of  medium  size,  of  a 
conical  or  pearmain  shape.  Skin  smooth,  pale  yellow,  delicately 
streaked  and  washed  with  red  next  the  sun.  Stalk  slender,  an 
inch  long.  Calyx  large,  set  in  a  deep  even  basin.  Flesh  white, 
very  firm  and  of  fair  quality.  The  tree  is  an  upright  grower, 
and  bears  abundantly.     October  and  November. 

50.  Kerry  Pippin.     Thomp.  Lind.  Ron. 
Edmonton's  Aromatic  Pippin,  ac  Thomp. 

An  Irish  dessert  apple,  from  the  county  of  Kerry,  as  its  name 
implies.  Fruit  middle  size,  oval,  a  little  flattened  at  the  eye. 
Skin  pale  yellow,  mingled  with  a  deeper  yellow,  with  a  glossy 
surface,  and  stained  and  streaked  with  red.  Stalk  of  medium 
length,  sometimes  short,  set  in  a  narrow  cavity,  with  a  projection 
of  the  fruit  on  one  side,  and  occasionally,  a  line  or  ridge,  run- 
ning from  the  eye  to  the  stalk.  Calyx  set  in  a  plaited  basin. 
Flesh  yellow,  tender,  crisp,  with  a  sugary  flavour.  Ripens  in 
September  and  October. 


^ 


Fig.  33.    Lyaccm. 


AUTTTMN   APPLES.  89 

61.  Lyscom.     Man.  Ken. 
Osgood's  Favourite. 

Another  Massachusetts  variety  of  merit.  Fruit  large,  round  ; 
skin  greenish  yellow,  with  a  few  broken  stripes  or  splashes  of 
red.  Stalk  short,  planted  in  a  deep,  round,  even  cavity.  Calyx 
small,  in  a  very  narrow,  plaited  basin.  Flesh  fine  grained,  and 
exceedingly  mild  and  agreeable  in  flavour.  A  large,  fine  fruit, 
which  is  worthy  of  general  cultivation.  In  use  from  September 
to  November. 

52.  Lyman's  Pumpkin  Sweet.     Ken. 

A  very  large  fair  sweet  apple  which  we  received  from  Mr.  S. 
Lyman,  of  Manchester,  Conn.  It  is,  perhaps,  inferiour  to  the 
Jersey  Sweet  or  the  Summer  Sweet  Paradise  for  the  table,  but 
it  is  a  very  valuable  apple  for  baking,  and  deserves  a  place  on 
this  account  in  every  orchard.  The  original  tree  of  this  sort,  is 
growing  in  Mr.  Lyman's  orchard. 


m 


/ 


/'V^^X 


Fig.  34.    Lyman's  Pumpkin  Siveet. 
Fruit  very  large,  roundish,  more  or  less  furrowed  or  ribbed, 
especially  near  the  stalk.     Skin  smooth,  pale  green,  with  ob- 
scure whitish  streaks  near  the  stalk,  and  numerous  white  dots 
near  the  eye,  sometimes  becoming  a  little  yellow  next  the  sun. 

8* 


90 


APPLES. 


Stalk  short,  deeply  sunk  in  a  narrow  cavity.  Calyx  rathei 
small,  set  in  an  abruptly  sunk,  rather  irregular  basin.  Flesh 
white,  very  sweet,  rich  and  tender,  but  not  very  juicy.  Sep- 
tember to  December. 

There  is  another  Pumpkin  Sweeting  known  in  this  state, 
which  is  an  oblong  or  permain-shaped  fruit,  striped  with  yellow 
and  red,  and  ripens  in  August  and  September ;  a  second  rate  apple. 

53.  Longville's  Kernel.     Thomp.  Lind.  P.  Mag. 
Sam's  Crab. 

An  apple  introduced  into  our  orchards  from  the  garden  of  the 
London  Horticultural  Society,  but  which  does  not  compare  fa- 
vourably with  many  native  sorts  of  this  season. 

Fruit  rather  below  medium  size,  oval,  rather  flattened.  Stalk 
short,  deeply  inserted.  Eye  small,  with  a  short  erect  calyx. 
Skin  greenish  yellow,  streaked  with  pale  brownish  red,  with  a 
few  streaks  of  bright  red.  Flesh  firm,  yellow,  slightly  perfumed, 
sub-acid.    The  tree  is  a  great  bearer.     August  and  September. 

57.  Maiden's  Blush.     Coxe.  Thomp. 

A  remarkably  beautiful  apple,  a  native  of  New-Jersey,  and 
first  described  by  Coxe.  It  begins  to  ripen  about  the  20th  of 
August,  and  continues  until  the  last  of  October.  It  has  all  the 
beauty  of  colour  of  the  pretty  little  Lady  Apple,  and  is  much 
cultivated  and  admired,  both  for  the  table  and  for  cooking.  It 
is  also  very  highly  esteemed  for  drying. 

Fruit  medium  sized,  flat,  and  quite  smooth  and  fair.     Skin 


Fig.  3: 


Maiden's  Blush. 


ATTTTTMN   APPLES.  OS 

thin,  clear  lemon  yellow,  with  a  coloured  cheek,  sometimes  deli- 
cately tinted  like  a  blush,  and  in  others  with  a  brilliant  red. 
Stalk  short,  planted  in  a  rather  wide,  deep  hollow.  Basin  mode- 
rately depressed,  calyx  closed.  Flesh  white,  tender,  sprightly, 
with  a  pleasant  sub-acid  flavour.  The  fruit  is  very  light.  This 
variety  forms  a  handsome,  rapid  growing  tree,  with  a  fine 
spreading  head,  and  bears  large  crops. 

55.  Nonsuch,     Thomp.  Lind. 

Nonsuch.    Ron.  Forsyth, 

An  old  English  sort,  chiefly  valued  for  the  beautiful  transpa- 
rent jelly  which  it  makes. 

Fruit  of  medium  size,  regular  form,  flat.  Skin  greenish  yel- 
low, striped  and  spotted  with  dull  brick  red.  Calyx  set  in  a 
wide,  regular,  shallow  basin.  Stalk  short  and  slender.  Flesh 
white,  sofl,  with  a  plentiful  sub-acid  juice.     A  great  bearer. 

56.  Old  English  Codlin.     Thomp. 

English  Codlin.    Care.  Lind.  Ray. 

A  large  and  fair  cooking  apple,  in  use  from  July  to  November. 
Fruit  generally  above  medium  size,  oblong  or  conical,  and  a 
little  irregular.  Skin  clear  lemon  yellow,  with  a  faint  blush 
next  the  sun.  Stalk  stout  and  short.  Flesh  white,  tender,  and 
of  a  rather  pleasant,  sub-acid  flavour.  Much  esteemed  for  cook- 
ing, ripens  gradually  upon  the  tree,  and  is  free  from  liabnity  to 
rot.  In  New-Jersey  this  fine  old  fruit  is  largely  cultivated  fbr 
market,  as  it  produces  handsome  and  abundant  crops.  The 
leaves  are  large,  and  the  trees  are  very  vigorous  and  fruitful. 

57.  Peach-Pond  Sweet. 

This  is  a  most  excellent  autumn  variety,  from  a  small  village 
of  this  name,  in  Dutchess  county,  N.  Y.,  which  we  received 
from  Mr.  J.  R.  Comstock,  an  extensive  orchardist  near  Pough- 
keepsie.    It  appears  well  worthy  of  a  more  general  dissemination. 

Fruit  of  medium  size,  rather  flat,  and  a  little  one-sided  or  an- 
gular  in  its  form.  Skin  striped  light  red.  Stalk  long  and 
slender.  Flesh  tender  or  very  mellow,  moderately  juicy,  with  a 
very  rich,sweet,and  agreeable  flavour.    September  to  November. 


58.  PoMME  DE  Neige.     Thomp.  Lind. 

Fameuse.    Forsyth. 
Sanguineus. 

A  very  celebrated  Canada  fruit,  which  has  its  name  from  the 


92 


APPLES. 


snow-white  colour  of  its  flesh,  or,  as  some  say,  from  the  village 
whence  it  was  first  taken  to  England.  It  is  an  excellent,  pro- 
ductive, autumn  apple,  and  is  especially  valuable  in  northern 
latitudes. 

Fruit  of  medium  size,  roundish,  somewhat  flattened.  Skin 
with  a  ground  of  pale  greenish  yellow,  mixed  with  faint  streaks 
of  pale  red  on  the  shady  side,  but  marked  with  blotches  and  short 
stripes  of  darker  red,  and  becoming  a  fine  deep  red  in  the  sun. 
Stalk  quite  slender,  half  an  inch  long,  planted  in  a  narrow  funnel 
shaped  cavity.  Calyx  small  and  set  in  a  shallow  rather  narrow 
basin.  Flesh  remarkably  white,  very  tender,  juicy  and  good, 
with  a  slight  perfume.  Ripe  in  October  and  November.  A 
regular  bearer,  and  a  handsome  dessert  fruit. 

59.  Porter.    §    Man.  Thomp. 

A  first  rate  New-England  fruit,  raised  by  the  Rev.  S.  Porter, 
of  Sherburne,  Mass.,  and  deservedly  a  great  favourite  in  the 
Boston  market.  The  fruit  is  remarkably  fair,  and  the  tree  i* 
very  productive. 


V 


Fig.  37.    Porter. 


AUTUMN    APPLES.  93 

Fruit  rather  large,  regular,  oblong,  narrowing  to  the  eye. 
Skin  clear,  glossy,  bright  yellow,  and  when  exposed,  with  a  dull 
blush  next  the  sun.  Calyx  set  in  a  narrow  and  deep  basin. 
Stalk  rather  slender,  not  three  fourths  of  an  inch  long.  Flesh 
fine  grained,  and  abounding  with  juice  of  a  sprightly  agreeable 
flavour.    Ripens  in  September,  and  deserves  general  cultivation. 

60.  Pine  Appie  Russet.     Lindley. 

We  have  at  last  been  able  to  procure  this  variety,  and  we 
insert  Lindley's  description,  in  order  to  draw  attention  to  a  sort 
which  appears  to  be  highly  deserving  of  trial  in  this  country. 

"  Fruit  above  the  middle  size,  roundish,  ovate,  with  broad  ob- 
tuse angles  on  its  sides,  about  two  inches  and  three  quarters  in 
diameter,  and  two  inches  and  a  half  deep.  Eye  small,  with  a 
very  short,  connivent  calyx,  placed  in  a  shallow  depression,  sur- 
rounded by  ten  rather  unequal  plaits.  Stalk  an  inch  long,  in- 
serted in  an  uneven  cavity,  one  half  of  which  protrudes  beyond 
the  base.  Skin  pale  greenish  yellow,  almost  covered  with  white 
specks  on  one  part,  and  a  thick  scabrous,  yellowish  russet  on 
the  other,  which  extends  round  the  stock.  Flesh  very  pale  yel- 
low, crisp,  very  short,  and  tender.  Juice  more  abundant  than 
in  any  apple  I  have  ever  met  with,  as  it  generally  runs  very 
copiously  as  soon  as  cut  open,  saccharine,  with  that  just  propor- 
tion of  acid  which  characterizes  our  most  valuable  fruits,  and  of 
a  spicy  aromatic  flavour,  with  a  high  perfume. 

A  dessert  apple  from  the  end  of  September  to  the  middle  of 
October." 


61.  Pumpkin  Russet. 

Sweet  Russet.    Kenrick. 
Pumpkin  Sweet,  )    i-^^^^ 
Flint  Russet.         \  «/«^'^ 


This  is  another  of  the  large  sweet  apples  so  popular  in  New- 
England,  and  is  considered  by  many,  one  of  the  most  valuable 
sweet  apples. 

Fruit  large,  round ;  flesh,  pale  yellowish  green,  slightly 
covered  with  russet.  Stalk  long,  set  in  a  wide  shallow  cavity. 
Eye  narrow,  slightly  sunk.  Flesh  exceedingly  rich  and  sweet. 
September  to  January.     Trees  large  and  spreading. 


62.  Rambo.  §   Coxe.  Thomp. 

J- 

The  Rambo  is  one  of  the  most  popular  autumn  fruits  to  be 


Romanite, 

Seek-no-further,  [  of  New-Jersey. 

Bread  and  Cheese  Apple, 


94  APPLES. 

found  in  the  Philadelphia  markets.  It  is  a  highly  valuable  apple 
for  the  table  or  kitchen,  and  the  tree  thrives  well  on  light  sandy 
soils,  being  a  native  of  the  banks  of  the  Delaware. 


Fig.  37.  Ranibo. 
Fruit  of  medium  size,  flat.  Skin  smooth,  yellowish  white  in 
the  shade,  streaked  and  marbled  with  pale  yellow  and  red  in  the 
sun,  and  speckled  with  large  rough  dots.  Stalk  long,  rather 
slender,  curved  to  one  side,  and  deeply  planted  in  a  smooth,  fun- 
nel-like cavity.  Calyx  closed,  set  in  a  broad  basin,  which  is 
slightly  plaited  around  it.  Flesh  greenish  white,  very  tender, 
with  a  rich,  sprightly,  sub-acid  flavour.  October  to  December. 
This  apple  resembles  externally  the  American  Domine,  which, 
however,  is  a  very  late-keeping  winter  fruit. 

63.  Rambour  Franc.     Duh.  Thomp. 

Frank  Rambour.    LindUy. 
Rambour  d'Ete,  or 
Summer  Rambour.     Coxe. 
Rambour  d'Ete.    PoUeau. 

This  is  a  French  fruit,  common  in  many  parts  of  this  country, 
and  according  to  Coxe,  was  introduced  from  the  garden  of  St. 
Cloud.  It  is  of  pretty  good  quality,  though  most  esteemed  for 
cooking. 

Fruit  a  little  above  medium  size,  (sometimes  quite  large,)  flat, 
generally  evenly  formed,  but  occasionally  a  little  irregular. 
Skin  pale,  greenish  yellow,  slightly  stained  and  streaked  with 
red  on  the  sunny  side.  Stalk  short,  rather  fleshy  and  deeply 
inserted.  Eye  large,  the  nearly  closed  calyx  set  in  a  deep, 
slightly  furrowed  basin.     Flesh  rather  soft,  of  a  sprightly,  sub- 


AUTUMN   APPLES. 


95 


acid  flavour,  a  little  bitter  before  maturity.     Ripens  early  in 
September. 

64.  Ross  Nonpareil.  §    Thomp.  Lind.  Ron. 

This  is  an 
Irish  fruit,  and, 
to  our  taste,  one 
of  the  highest 
flavoured  and 
most  delicious 
of  all  apples, 
for  the  dessert, 
approaching  in 
flavour  some 
kinds  of  pear. 
In  En  gland  this 
is  a  winter  fruit, 
but  with  us, 
owing  to  the 
greater  warmth 
of  our  autumn, 
it  is  in  perfec- 
tion the  last  of 
Fig.  38.    Ross  Nonparea.  October,      and 

will  keep  a  month. 

Fruit  rather  below  medium  size,  roundish,  narrowing  a  little 
to  the  eye.  Skin  covered  with  a  thin  mellow  russet,  and  faintly 
stained  with  red  on  the  sunny  side.  Stalk  an  inch  or  more  long, 
slender,  and  rather  deeply  inserted.  Calyx  set  in  a  shallow 
basin.  Flesh  greenish  white,  tender,  with  a  rich  aromatic  fla- 
vour,— what  is  called  a  Fennel  flavour  by  the  English.  A  proi 
fuse  bearer,  and  worthy  of  a  place  in  every  amateur's  garden. 

65.  Red  Ingestrie.     Thomp.  Lind. 

This,  and  the  Yellow  Ingestrie,  are  cross-bred  seedlings, 
raised  by  Mr.  Knight,  from  the  English  Golden  Pippin.  They 
are  greatly  admired  as  dessert  apples  in  England. 

Fruit  small,  about  two  and  a  half  inches  in  diameter,  oblong 
or  ovate,  with  a  wide  basin  at  the  eye,  and  a  short  and  slender 
stalk.  Skin  bright  yellow,  tinged  and  mottled  with  red  on  the 
sunny  side,  and  speckled  with  obscure  dots.  Flesh  very  firm, 
juicy  and  high  flavoured.     Ripens  in  September  and  October. 

The  Yellow  Ingestrie  differs  from  the  above  as  follows : 
fruit  of  smaller  size,  of  a  clear,  bright  gold  colour,  without  red. 
Eye  small  and  shallow.  Flesh  tender  and  delicate,  with  a 
plentiful  juice  when  freshly  gathered  from  the  tree.     October. 


96  APPLES. 


66.  Summer  Sweet  Paradise.  §. 

A  Pennsylvania  fruit,  sent  to  us  by  J.  B.  Garber,  Esq.,  a 
zealous  fruit-grower  of  Columbia,  in  that  state.  It  is  a  large, 
fair,  sweet  apple,  and  is  certainly  one  of  the  finest  of  its  class, 
for  the  dessert.  The  tree  is  an  abundant  bearer,  begins  to  bear 
while  young,  and  is  highly  deserving  general  cultivation.  It 
has  no  affinity  to  the  Paradise  Apple  used  for  stocks. 

Fruit  quite  large,  round  and  regular  in  its  form,  a  little  flattened 
at  both  ends.  Skin  rather  thick,  pale  green,  sometimes  faintly 
tinged  with  yellow  in  the  sun,  and  very  distinctly  marked  with 
numerous,  large,  dark,  gray  dots.  Stalk  strong,  and  set  in  an 
even,  moderately  deep  hollow.  Flesh  tender,  crisp,  very  juicy, 
with  a  sweet,  rich,  aromatic  flavour.  Ripe  in  August  and  Sep- 
tember. 

67.  Scarlet  Pearmain.     Thomp.  Lind. 

Bell's  Scarlet  Peannain.    Ronalds. 
Oxford  Peach  of  some  English  gardens. 

A  showy  dessert  apple,  raised,  according  to  Ronalds,  by  Mr. 
Bell,  land  stewart  at  Sion  House,  the  seat  of  the  Duke  of  Nor- 
thumberland, about  the  year  1800. 

Fruit  medium  sized,  pearmain  or  conical  shaped.  Skin  light 
crimson,  or  yellow,  in  the  shade,  rich  crimson  on  the  sunny  side  ; 
stalk  nearly  an  inch  long,  deeply  set.  Calyx  full  and  spreading, 
in  a  deeply  sunk  basin,  surrounded  by  a  few  plaits.  Flesh 
white,  stained  with  a  tinge  of  pink,  crisp,  juicy,  and  of  good 
flavour.  In  eating  from  the  last  of  August  to  the  tenth  of  Octo- 
ber.    A  plentiful  bearer. 

68.  Seek-no-further.     Coxe. 

Autumn  Seek-no-further.    Ken. 

This  seems  to  be  a  favourite  name  in  this  country,  and  it  is 
difficult  to  say  to  what  variety  it  should  be  exclusively  applied. 
The  Seek-no- further  of  New- Jersey  and  Pennsylvania  is  the 
Rambo,  (see  Rambo ;)  that  of  some  parts  of  New- York  is  the 
American  Domine,  (see  the  latter.)  The  Seek-no-further  of 
Coxe  is  a  large,  roundish  fruit,  narrower  at  the  eye.  Skin 
smooth,  pale  yellowish  green,  or  nearly  white  ;  the  flesh  yellow, 
juicy,  rich  and  tender.  The  trunk  straight  and  tall,  supporting 
a  regular  well-formed  head.  Ripe  in  October,  and  will  keep  a 
couple  of  months. 

The  Westfield  Seek-no-furiher  is  the  Seek-no-further  of  Con- 
necticut, and  is  an  old  and  highly  esteemed  variety  of  that  dis 
trict.     It  has  a  Pearmain  flavoui^  and  is  much  superior  to  the 


WINTER    APPLES.  97 

Green  Seek-no-further  just  described.  Fruit  large,  pretty  regu- 
larly round.  Skin  pale,  or  dull  red  over  a  pale  clouded  green 
ground — the  red  sprinkled  with  obscure  russety  yellow  dots. 
Stalk  very  slender,  three-fourths  of  an  inch  long,  inserted  in  an 
even  cavity.  Calyx  closed,  or  with  a  few  reflexed  segments, 
and  set  in  an  even  basin  of  moderate  depth.  Flesh  white,  fine 
grained,  tender,  with  a  rich,  pearmain  flavour.  A  first  rate 
fruit.     October  to  February. 

69.  Stroat.     Floy.  Ken. 
Straat.  Thomp. 

An  apple  in  high  esteem  among  the  descendants  of  the  Dutch 
settlers  on  the  North  River,  the  original  tree  of  which  is  said 
to  have  grown  in  a  street  (stroat,  Dutch)  of  Albany.  It  is  well 
known  at  Kingston,  N.  Y. 

Fruit  above  the  middle  size,  regularly  formed,  roundish, 
oblong,  and  tapering  a  little  to  the  eye.  Skin  smooth,  yellowish 
green.  Stem  short,  pretty  stout,  and  planted  in  a  rather  shallow 
cavity.  Flesh  yellow,  very  tender,  with  an  excellent,  rich, 
brisk  flavour.     In  eating  from  September  to  December. 

70.  WoRMSLEY  Pippin.  §   Thomp.  Lind.  P.  Mag. 
Knight's  Codlin. 

A  well-flavoured  autumnal  fruit,  from  the  English  Gardens, 
ripening  the  last  of  August  and  beginning  of  September. 

Fruit  middle-sized,  roundish,  tapering  a  little  towards  the  eye, 
which  is  deeply  sunk,  and  the  basin  slightly  plaited.  Skin 
pale  green,  or  straw  colour,  darker  next  the  sun,  and  sprinkled 
with  dark  specks.  Stalk  deeply  planted,  nearly  an  inch  long. 
Flesh  white,  crisp,  firm,  with  a  rich  high  flavoured  juice.  This 
is  considered,  abroad,  one  of  the  richest  flavoured  apples,  but  it 
appears  to  us  to  have  been  over-praised,  being  rather  too  firm 
and  too  acid. 


Class  III.      Winter  Apples. 


71.  Alfriston.     Thomp.  Lind.  Ron. 

Oldaker's  New.  >  ^^  .    tj./.«.« 

Lord  Gwydr's  Newtown  Pippin.  J  °^-  ^  ^''^P' 

A  third  rate  apple,  valued  in  England  as  excellent  for  cook- 
ing. Fruit  large,  roundish,  a  little  ribbed,  and  rather  broadest 
at  the  base.     Skin  pale  greenish-yellow,  faintly  marked  with 

9 


98  APPLES. 

streaks  or  network  of  russet.  Stalk  short,  planted  in  a  deep 
cavity.  Calyx  with  open,  long  segments  set  in  a  deep,  rather 
uneven  basin.  Flesh  yellowish  white,  crisp,  tender,  with  a 
tolerable,  somewhat  acid  flavour.  The  English  trace  some  re- 
semblance between  this  and  the  Newtown  pippin,  but  we  per- 
ceive no  similarity.     October  to  January. 

72.  American  Pippin.     Coxe.  Thomp. 

Grindstone. 

Valuable  only  for  its  late  keeping  and  for  cider,  the  American 
pippin  has  never  been  much  cultivated  out  of  New-Jersey.  The 
Newtown  pippin  which  is  frequently  called  by  this  name  abroad, 
is  very  different,  and  infinitely  superiour  to  this. 

Fruit  of  medium  size,  and  regular  form,  roundish,  somewhat 
flattened.  Skin  dull  red  in  patches  and  stripes,  on  a  dull  green 
ground,  marked  by  pretty  large  star-like,  yellowish  russet  specks, 
which  make  the  surface  rather  rough.  Stalk  short,  somewhat 
fleshy  and  set  in  an  irregular  shallow  cavity.  Calyx  small,  set 
almost  even  with  the  surface  of  the  fruit.  Flesh  white,  firm, 
juicy,  with  a  somewhat  brisk,  acid  flavour.  Keeps  till  June. 
Trees  with  crooked  shoots. 

73.  Baldwin.  §    Ken.  Thomp.  Man. 

Woodpecker. 
Pecker. 

The  Baldwin  stands  at  the  head  of  all  New-England  apples, 
and  is  unquestionably  a  first  rate  fruit  in  all  respects.  It  is  a 
native  of  Massachusetts,  and  is  more  largely  cultivated  for  the 
Boston  market  than  any  other  sort.  It  bears  most  abundantly 
with  us,  and  we  have  had  the  satisfaction  of  raising  larger,  more 
beautiful,  and  highly  flavoured  specimens  here,  thgn  we  ever 
.saw  in  its  native  region.  The  Baldwin,  in  flavour  and  general 
characteristics,  evidently  belongs  to  the  same  family  as  our 
Esopus  Spitzenburgh,  and  deserves  its  extensive  popularity. 

Fruit  large,  roundish,  and  narrowing  a  little  to  the  eye.  Skin 
yellow  in  the  shade,  but  nearly  covered  and  striped  with  crimson, 
red,  and  orange,  in  the  sun ;  dotted  with  a  few  large  russet  dots, 
and  with  radiating  streaks  of  russet  about  the  stalk.  Calyx 
closed,  set  in  a  rather  narrow,  plaited  basin.  Stalk  half  to 
three  fourths  of  an  inch  long,  rather  slender  for  so  large  a  fruit, 
planted  in  an  even,  moderately  deep  cavity.  Flesh  yellowish 
white,  crisp,  with  that  agreeable  mingling  of  the  saccharine  and 
acid  which  constitutes  a  rich,  high  flavour.  The  tree  is  a  vigo- 
rous, upright  grower,  and  bears  most  abundantly.  Ripe  from 
November  to  March,  but  with  us,  is  in  perfection  in  January. 


WINTER   APPLES. 


99 


Fig.  39.     Baldwin. 

74.  Black  Apple.     Coxe. 
Black  American.    Thomp.  ? 

A  native  fruit,  of  a  very  dark  red  colour,  and  of  a  mild, 
rather  agreeable  flavour. 

Fruit  rather  below  medium  size,  round  or  very  slightly  flat- 
tened. Skin  dark  red,  almost  black,  with  a  mealy,  whitish 
bloom  on  the  surface.  The  stalk  half  to  three  fourths  of  an 
inch  long,  pretty  deeply  inserted.  Calyx  in  a  rather  shallow 
basin.  Flesh  yellowish  red,  crisp,  juicy,  and  of  medium  quality. 
The  tree  when  fully  grown  has  a  rather  drooping  head.  Ripa 
from  November  to  February. 

75.  BoRSDORFFER.     Thomp.  Knoop. 


Borsdorff    Lind. 

King  George  the  Third.    Ron. 

Queen's, 

Keinnette  Batarde, 

Edler  Winter  Borsdorffer, 

Reinnette  de  Misnie, 

Ganet  Pippin, 

King, 

Le  Grand  Bohemian  Borsdorfier, 


of  various 
gardens, 

ac.  to 
Thomp, 


A  small,  celebrated  German  apple  introduced  into  England  by 
Queen  Charlotte.     It  is  much  admired  as  a  dessert  fruit. 


100 


APPLES. 


Fruit  about  two  inches  in  diameter,  roundish-oval,  narrowing 
at  the  eye.  Skin  pale  yellow,  with  a  full  red  cheek,  sprinkled 
with  a  little  russet.  Calyx  set  in  a  small,  even  basin  but  little 
sunk.  Stalk  half  an  inch  long,  slender.  Flesh  yellowish- white, 
very  firm  and  crisp,  with  a  rich,  brisk,  perfumed  flavour.  The 
tree  grows  rather  loosely,  and  the  blossoms  appear  late.  No- 
vember to  February. 

76.  Belle-Fleur,  Yellow.  §    Thomp. 

Bell-Flower.     Core.  Floy.  Ken. 
Yellow  Bellflower,  of  most  nurseriet. 

The  Yellow  Belle-Fleur  is  a  large,  handsome,  and  excellent 
winter  apple,  every  where  highly  esteemed  in  the  United  States. 
It  is  most  abundantly  seen  in  the  markets  of  Philadelphia,  as  it 
thrives  well  in  the  sandy  soils  of  New-Jersey.  Coxe  first  de- 
scribed this  fruit ;  the  original  tree  of  which,  grew  in  Burling. 


Fig.  40.    Yelbw  BeUe-Fleur. 


WINTER   APPLES.  101 

ton,  New-Jersey.  We  follow  Thompson,  in  calling  it  Belle^ 
Fleur,  from  the  beauty  of  the  blossoms,  with  the  class  of  French 
apples,  to  which  it  belongs. 

Fruit  very  large,  oblong,  a  little  irregular,  tapering  to  the  eye. 
Skin  smooth,  pale  lemon  yellow,  often  with  a  blush  next  the  sun. 
Stalk  long  and  slender,  in  a  deep  cavity.  Calyx  closed  and  set 
in  a  rather  narrow,  plaited  basin.  Seeds  in  a  large  hollow  cap- 
sule or  core.  Flesh  tender,  juicy,  crisp,  with  a  sprightly,  sub- 
acid flavour  ;  before  fully  ripe,  it  is  considerably  acid.  Wood 
yellowish,  and  tree  vigorous,  with  spreading,  drooping  branches. 
A  regular  and  excellent  bearer,  and  worthy  of  a  place  in  every 
orchard.     November  to  March, 

77.  Belle-Fletjr,  White.  § 

White  Bellflower.   ?  of  Indiana,  and  ike  Cumberland  Spioe.     Coxe. 

Green  Bellflower.    \     North,  and  WesL  Monstrous  Bellflower  ?     Coxe. 

Detroit.  )  of  Cincin-  Ohio  Favourite. 

White  Detroit  \     nati.  Hollow  Cored  Pippin,  {of 


The  White  Belle-Fleur  is  one  of  the  most  widely  dissemina- 
ted and  popular  apples  in  the  Western  states.  It  is  a  native, 
and  was  originally  carried  to  the  west  by  Mr.  Brunson,  a  nur- 
seryman, who  emigrated  from  New- York  first  to  Huron  co., 
Ohio,  and  afterwards  to  Wayne  co.,  Indiana-^^isseminating  it 

largely. 
It   grows 
pretty 
strongly, 
bears  ve- 
ry abun- 
dantly, 
and      itf? 
brittle 
bearing 
shootsaro 
inclined 
to  break. 
Head 
spread- 
ing,    but 
notdroop- 
ing. 

This  is 
a  very- 
fair  and 
hands'me 
fruit,  less 

Fig.  41.     White  Bette-Fleur.  acid  than 

the  Yellow  Belle-Fleur.     The  Cumberland  SpicCf  of  Coxe,  well 


102  APPLES. 

known  here,  appears  to  us  identically  the  same,  but  we  think 
this  and  the  other  synonyms  must  yield  to  the  present  title- 
it  being  more  widely  known,  and  more  significant. 

Fruit  medium  to  large.  Skin  smooth,  pale  yellowish-white, 
marked  with  small  brown  dots,  and  rarely  with  a  faint  blush. 
Stalk  short,  planted  in  a  shallow,  narrow  cavity.  Calyx  small 
set  in  a  small,  narrow  basin.  Flesh  white,  tender  and  juicy, 
with  a  delicate,  sprightly  flavour.  Core  large  and  hollow. 
October  to  March. 

78.  Belle-Fleur,  Red. 
Belle-Fleur.    Poiteau.  Belle-Fleiir  Rouge  ?    Thomp. 

A  third  rate,  well  known,  French  variety,  scarcely  worth 
cultivation. 

Fruit  large,  regular,  oblong-conical.  Skin  pale  greenish- 
yellow,  but  nearly  covered  with  red,  striped  with  dark  red,  and 
dotted  with  yellow.  Stalk  pretty  long,  planted  in  a  deep,  nar- 
row cavity.  Calyx  closed,  sunk  in  a  deep,  narrow  basin. 
Flesh  white,  tender,  of  tolerable,  and  mild  flavour,  apt  to  be- 
come mealy.     November  to  January. 

79.  Belle-Fleur,  Brabant.     Thomp.  Ron.  ' 

The  Brabant  Belle-Fleur  is  a  new  variety  from  Holland. 
The  fruit  is  large  and  heavy,  and  bids  fair  to  prove  a  very  ex- 
cellent winter  apple.  The  habit  of  the  tree  is  spreading,  and 
it  requires  to  be  grafted  high  to  make  a  good  head. 

Fruit  large,  roundish-oblong,  slightly  ribbed.  Skin  pale 
yellow,  slightly  striped  with  red.  Calyx  large,  set  in  a  pretty 
wide,  irregular  basin.  Flesh  firm,  juicy,  with  a  rich,  pleasant, 
sub-acid  flavour.    December  to  April. 

92.  Cornish  Gilliflower.     Thomp.  Lind.  Ron. 

Cornish  July-flower. 
Pomme  Regelans. 

This  is  considered  one  of  the  highest  flavoured  apples  in  Eng- 
land, whence  it  comes  ;  it  is  rather  a  shy  bearer  there,  but  we 
think  it  promises  better  here,  in  this  respect. 

Fruit  medium  size,  ovate,  narrowing  much  to  the  eye, 
where  it  is  ribbed.  Skin  dull  green,  or  dark  yellowish  green, 
with  a  sunny  side  of  brownish  red,  intermixed  with  a  few  streaks 
of  richer  red.  Calyx  large,  set  in  a  very  narrow,  furrowed  or 
knobby  basin.  Stalk  three  fourths  of  an  inch  long.  Flesh  yel- 
lowish, firm,  with  a  rich,  high  flavour,  and  a  slight  perfume,  re- 
sembling that  of  the  Gilliflower.     November  to  April. 


WINTER    APPLES.  103 


83.  Catshead.     Coxe.  Lind. 

Round  Catshead.    Thomp.  ? 
Cathead  Greening. 

A  very  large  apple,  cultivated  for  drying  in  some  parts  of  the 
country,  but  of  little  other  value  except  as  a  cooking  apple. 

Fruit  of  the  largest  size  round.  Stalk  half  an  inch  long,  and 
very  deeply  sunk.  Calyx  set  in  a  deep,  open  basin.  Skin  quite 
smooth,  pale  green.  Flesh  tender,  with  a  sub-acid  juice.  Oc- 
tober and  November. 

84.  Calville,  White  Winter.     Lind. 

Calville  Blanche  d'Hiver.     Thomp.  O.  Duh.  Noisette. 
White  Calville.    Coxe. 

The  White  Winter  Calville  is  a  celebrated  old  French  sauce 
and  cooking  apple  ;  but  like  most  others  of  its  class,  is  not 
worthy  of  cultivation  here. 

Fruit  large,  rather  flat,  with  the  broad  uneven  ribs  on  its  sides 
which  characterize  Calville  apples.  Skin  smooth,  pale  greenish 
yellow,  becoming  when  fully  ripe,  yellow,  with  a  faint  blush  on 
one  side.  Calyx  small,  deeply  set  in  an  angular  irregular  basin. 
Stalk  three  fourths  of  an  inch  long,  slender,  deeply  planted. 
Flesh  white,  large  grained,  tender  and  light,  with  a  pleasant, 
third  rate  flavour ;  juice  scarcely  acid.  A  strong  growing  tree, 
and  a  good  bearer.     November  to  February. 

85.  Calville,  Red  Winter.     Lind. 

Calville  Rouge  d'Hiver.    Thomp.  Noisette. 

Calville  Rouge.     O.  Duh.  ] 

Red  Calville.     Coxe. 

The  Red  Winter  Calville  is  another  old  French  variety  of  the 
same  general  character  as  the  foregoing — good  for  culinary  use, 
but  of  very  indifferent  flavour. 

Fruit  pretty  large,  roundish-oblong,  a  little  flattened  at  the 
stem,  and  narrowing  to  the  eye.  Stalk  stout,  of  medium  length, 
deeply  planted.  Calyx  in  a  large  deep  basin.  Skin  on  the 
shaded  side  pale  red,  on  the  sunny  side  dark  red,  covered  with 
bloom.  Flesh  tender,  and  flavour  a  mild  sub-acid.  No- 
vember  to  March. 

86.  Cos,  OR  Caas.     Ken.  Buel. 

A  native  of  Kingston,  N.  Y.,  where  it  is  productive,  and  very 
highly  esteemed. 

Fruit  large,  one  sided  or  angular,  roundish,  broad  and  flatten 


104 


APPLES. 


ed  at  the  stalk,  narrowing  a  good  deal  to  the  eye.  Skin  smooth 
pale  greenish  yellow  in  the  shade,  but  red  in  the  sun,  with 
splashes  and  specks  of  bright  red,  and  a  few  yellow  dots.  Stalk 
very  short,  and  rather  strong,  downy,  deeply  inserted  in  a  wide 
one  sided  cavity.  Calyx  small,  in  a  narrow,  shallow  basin. 
Flesh  white,  tender,  with  a  mild,  agreeable  flavour.  December 
to  March. 

87.  Chandler.  § 


We  received  this  fine  variety,  which  is  a  great  favourite  m 
Connecticut,  from  the  Rev.  H.  S.  Ramsdell,  of  Thompson,  in  that 
state.  He  informs  us  that  it  originated  in  the  town  of  Pomfret, 
Conn.,  (celebrated  as  the  place  of  Gen.  Putnam's  adventure 
with  the  wolf.) 

Fruit  large,  roundish,  slightly  flattened,  and  one-sided  or  an- 
gular in  its  form  ;  obscurely  ribbed  on  its  sides.  Skin  thickly 
streaked  and  overspread  with  dull  red,  (with  a  few  streaks  of 
brighter  red)  on  a  greenish  yellow  ground  ;  the  red  sprinkled 
with  light  gray  dots.  Stalk  short,  deeply  sunk  in  a  wide  cavity. 
Calyx  small  and  closed,  set  in  a  plaited,  wide  basin.  Core  and 
seeds  small.  Flesh  greenish  white,  tender,  juicy,  with  a  mode- 
rately rich,  sub-acid  flavour.  The  tree  is  one  of  moderate  vig- 
our, and  is  a  great  bearer.     November  to  February. 


Fig.  42.    ChanMer. 


WINTER   APPLES. 


105 


of  various 

Europ&iJt 

coUectums, 

'  according 

to 


88.  CouRT-PENDU  Plat.  §    Thomp. 

Coiirt-pendu.    Lind.  P.  Mag.  Noisette. 
Court-pendu  plat  rougeatre.    Rxm. 
Capendu.    O.  Duh. 
(Jamon's  Apple, 
Court-pendu  Extra, 

Rond  Groe, 

Rose, 

Musque, 

Rouge  Musque 
Coriandra  Rose, 
Pomme  de  Berlin, 
Wollaton  Pippin, 
Russian, 
Princisse  Noble  Zoete, 

This  handsome  French  apple  is  very  popular  abroad,  as  may 
readily  be  seen  by  the  great  variety  of  names  under  which  it 
is  known  in  various  nurseries  in  England,  and  on  the  continent. 
It  thrives  equally  well  here,  and  proves  a  beautiful  acquisition 
to  the  dessert. 

Fruit  of  medium  size,  regularly  formed  and  quite  flat.  Skin 
rich,  deep  crimson  on  the  sunny  side,  with  a  little  pale  greenish 
yellow  in  the  shade.  Stalk  short,  inserted  in  a  very  deep  cavi 
ty.  Calyx  large,  set  in  a  wide  shallow  basin.  Flesh  yellow 
crisp,  with  a  rich,  brisk,  acid  flavour.  The  tree  bears  young 
and  plentifully.     November  to  February. 

This  sort  in  England  is  frequently  grafted  on  the  French  Pa- 
radise stock,  when  it  forms  a  neat  little  bush,  not  much  larger 
than  a  Gooseberry,  and  bears  an  abundance  of  handsome  and 
good  fruit. 

89.  Court  of  Wick.  §  Thomp.  Ron. 

Court  of  Wick  Pippin.    Lind.  P.  Mag. 

Court  de  Wick.     Hooker. 

Rival  Golden  Pippin, 

Fry's  Pippin, 

Golden  Drop, 

Wood's  Himtingdon, 

Transparent  Pi  ppin ,  y  of  various  EngUsh  nurseries. 

PhUlip's  Reinette, 

Knightvvick  Pippin, 

Week's  Pippin, 

Yellow, 


A  high  flavoured  English  dessert  apple,  of  the  Golden  pippin 
class,  which  succeeds  well  with  us. 

Fruit  below  the  middle  size,  regularly  formed,  about  two  and 
a  half  inches  in  diameter,  roundish-ovate,  somewhat  flattened. 
Skin  greenish  yellow  in  the  shade,  but  becoming  a  warm  orange, 
with  a  little  red,  and  dotted  with  small  russet  brown  specks  ^  in 
the  sun.     Calyx  with  wide  spread  segments,  and  set  in  a  wide 


106  APPLES. 

even  shallow  basin.  Stalk  short,  rather  slender.  Flesh  yellow, 
crisp,  and  juicy,  with  a  high,  poignant  flavour.  October  to 
February. 

The  Court  of  Wyck  is  an  exceedingly  hardy  tree,  and  is, 
therefore,  well  adapted  for  Canada  or  Maine. 

90.  Cranberry  Pippin. 

This  strikingly  beautiful  apple  we  found  growing  on  a  farm 
near  Hudson,  N.  Y.  It  is  only  second  rate  in  point  of  flavour — 
about  equal  to  the  Hawthornden — but  it  is  an  excellent  cooking 
apple,  and  its  beautiful  appearance  and  great  productiveness, 
will,  we  think,  render  it  a  popular  variety.  It  is  not  unlike  in 
appearance  a  very  handsome  specimen  of  the  Maiden's  Blush, 
and  it  comes  into  use  just  as  that  sort  goes  out. 

Fruit  above  medium  size,  very  regularly  formed,  a  little  flat- 
tened. Skin  very  smooth,  of  a  fine  clear  yellow  in  the  shade, 
with  a  bright  scarlet  cheek.  Stalk  nearly  three  fourths  of  an 
inch  long,  slender,  planted  in  a  very  even  and  moderately  deep 
cavity.  Calyx  rather  small,  set  in  a  deep,  regular  basin.  Flesh 
white,  moderately  juicy,  with  a  mild,  sub-acid  flavour.  No- 
vember  to  February. 

91.  Detroit. 

Red  Detroit. 

Buck  Detroit. 

Black  Apple.       ) 

Large  Black.       \  of  some. 

Crimson  Pippin.  ) 

This  fruit,  commonly  known  in  Western  New- York  and 
Michigan  as  the  Detroit,  is  supposed  to  have  been  brought  to 
the  neighbourhood  of  Detroit  by  early  French  settlers,  and 
thence  disseminated.  There  is  little  doubt  that,  like  many 
other  varieties  grown  at  the  west,  and  supposed  to  be  indigenous 
there,  this  will  yet  prove  to  be  some  old  variety.  It  is  a  very 
good  fruit,  of  striking  appearance. 

There  is  another  apple  incorrectly  called  Detroit,  or  White 
Detroit,  at  Cincinnati,  which  is  synonymous  with  the  White 
Belle-Fleur.     [See  the  latter.] 

Fruit  of  medium  or  rather  large  size,  roundish,  somewhat 
flattened,  and  pretty  regular.  Stalk  three-fourths  of  an  inch 
long,  planted  in  a  deep  cavity.  Skin  pretty  thick,  smooth  and 
glossy,  bright  crimson  at  first,  but  becoming  dark  blackish  pur- 
pie  at  maturity,  somewhat  dotted  and  marbled  with  specks  of 
fawn  colour  on  the  sunny  side.  Calyx  closed,  set  in  a  rather 
deep,  plaited  basin.  Flesh  white,  (sometimes  stained  with  red 
to  the  core  in  exposed  specimens,)  crisp,  juicy,  of  agreeable, 
sprightly,  sub-acid  flavour.     October  to  February. 


WINTER   APPLES.  107 

92.  Bedfordshire  Foundling.     Thomp.  Lind. 

A  large  green  English  apple,  excellent  for  kitchen  use.  Fruit 
large,  roundish,  obscurely  ribbed.  Skin  deep  green,  paler  at 
maturity.  Stalk  short,  deeply  planted.  Calyx  open,  rather 
deeply  set.  Flesh  yellowish,  tender,  juicy,  with  a  pleasant 
acid  flavour.     October  to  February, 

92.  Dutch  Mignonne.  §  Thomp.  Lind.  P.  Mag. 

Reinette  Doree,  {pfthe  Germans.)        Paternoster  Apfel. 
Pomme  de  Laak.  Settin  Pippin. 

Grosser  Casselar  Reinette.  Copmanthorpe  Crab. 

This  magnificent  and  delicious  apple  from  Holland,  proves 
one  of  the  greatest  acquisitions  that  we  have  received  from 
abroad.  We  believe,  indeed,  that  the  Dutch  Mignonne  is  larger 
and  finer  here  than  at  home.  At  any  rate  we  know  none  supe- 
rior to  it  in  superb  appearance  and  rich  flavour  as  an  early  win- 
ter fruit.  The  tree  makes  very  strong  upright  shoots,  and  bears 
fine  crops.     (Hawthornden,  incorrectly,  of  some  gardens  here.) 

Fruit  large,  often  very  large,  roundish,  very  regularly  formed. 
Skin  dull  orange,  half  covered  or  more  with  rich,  dull  red,  dot- 
led  and  mottled  with  large  yellow  russet  specks.  Calyx  open, 
set  in  a  deep,  round,  regular  basin.  Stalk  nearly  an  inch  long, 
slender,  bent,  and  planted  in  a  narrow,  deep  cavity.  Flesh  at 
first  firm,  but  becoming  tender,  with  a  rich,  very  aromatic  fla- 
vour.    November  to  February. 

93.  Doctor.     Coxe.  Thomp. 

Red  Doctor. 
De  Witt. 

A  Pennsylvania  apple,  named  in  honour  of  a  physician  of 
Germantown,  who  first  brought  it  into  notice.  It  is  not  so  much 
esteemed  here  at  the  north,  as  the  tree  is  rather  an  indifferent 
grower  and  bearer. 

Fruit  medium  sized,  regularly  formed  and  flat.  Skin  smooth, 
yellow,  striped  and  washed  with  two  or  three  shades  of  red,  with 
a  few  darker  spots.  Calyx  set  in  a  deep  basin.  Stalk  very 
short,  deeply  inserted.  Flesh  tender,  juicy,  and  breaking  in  its 
texture,  with  an  excellent,  slightly  aromatic  flavour.  October 
to  January. 

94.  Domine. 

This  apple,  extensively  planted  in  the  orchards  on  the  Hudson, 
so  much  resembles  the  Rambo  externally,  that  the  two  are  often 
confounded  together,   and  the  outline  of  the  latter  fruit   (see 


108  APPLES. 

Rambo,)  may  be  taken  as  nearly  a  fac-simile  of  this.  Th» 
Domine  is,  however,  of  a  livelier  colour,  and  the  flavour  and 
season  of  the  two  fruits  are  very  distinct, — the  Rambo  being 
rather  a  high  flavoured  early  winter  or  autumn  apple,  while  the 
Domine  is  a  sprightly,  juicy,  long  keeping  winter  fruit. 

Fruit  of  medium  size,  flat.  Skin  lively  greenish-yellow  in 
the  shade,  with  stripes  and  splashes  of  bright  red  in  the  sun, 
and  pretty  large  russet  specks.  Stalk  long  and  slender,  planted 
in  a  wide  cavity  and  inclining  to  one  side.  Calyx  small,  in  a 
broad  basin  moderately  sunk.  Flesh  white,  exceedingly  tender 
and  juicy,  with  a  sprightly  pleasant,  though  not  high  flavour. 
Young  wood  of  a  smooth,  lively,  light  brown,  and  the  trees  are 
the  most  rapid  growers  and  prodigious  bearers  that  we  know — 
the  branches  being  literally  weighed  down  by  the  rope-like 
clusters  of  fruit. 

The  Domine  does  not  appear  to  be  described  by  any  foreign 
author.  Coxe  says  that  he  received  it  from  England,  but  the 
apple  he  describes  and  figures  does  not  appear  to  be  ours,  and 
we  have  never  met  with  it  in  any  collection  here.  It  is  highly 
probable  that  this  is  a  native  fruit.  It  is  excellent  from  De- 
cember till  April. 

95.  Danver's  Winter  Sweet.     Man.  Ken. 
Epse's  Sweet. 

In  Massachusetts,  from  a  town  in  which  this  variety  takes  its 
name,  it  has  been  for  a  long  time  one  of  the  best  market  apples — 
but  we  think  it  inferiour  to  the  Ladies'  Sweeting.  It  is  an 
abundant  bearer,  and  a  very  rapid  tree  in  its  growth. 

Fruit  of  medium  size,  roundish-oblong.  Skin  smooth,  dull 
yellow,  with  an  orange  blush.  Stalk  slender,  inclining  to  one 
side.  Calyx  set  in  a  smooth,  narrow  basin.  Flesh  yellow,  firm, 
sweet,  and  rich.  It  bakes  well,  and  is  fit  for  use  the  whole 
winter,  and  often  till  April. 


96.  De  Saint  Julien.     Thomp. 

Seigneur  d'Orsay, 
Saint  Julian.    P.  Mag. 


This  French  apple  of  considerable  reputation  has  not  yet 
borne  with  us,  and  we  therefore  copy  Mr.  Thompson's  descrip. 
tion  in  the  Pomological  Magazine,  vol.  iii.  p.  165. 

"  Fruit  large,  roundish,  slightly  and  obtusely  angular  on  the 
sides.  Eye  in  a  moderate  sized  cavity,  surrounded  with  slight 
plaits.  Stalk  slender,  about  an  inch  in  length,  inserted  very 
shallow.  Skin  a  little  rough,  with  scars  of  gray  russet,  beneath 
which  it  is  remarkably,  though  somewhat  obscurely,  striped 


WINTER   APPLES.  109 

with  yellow  and  grayish  green.  Flesh  firm,  yellowish-white, 
rich,  sweet  and  excellent.  Shoots  strong,  dark  chestnut,  mode- 
rately downy,  with  numerous  distinct  whitish  spots.  A  good 
bearer,  in  perfection  in  December,  January,  and  February." 

97.  Easter  Pippin.     Thomp.  Lind. 

Young's  Long  Keeping. 

Claremont  Pippin. 

Ironstone  Pippin, 

French  Crab.    Forsyth^  {juA  of  Coxe.) 

Remarkable  for  keeping  sound  and  firm  two  years.  It  is  an 
English  variety,  rare  with  us.  Fruit  of  medium  size,  skin  deep 
green,  with  a  pale  brown  blush.  Stalk  short,  slender,  deeply 
inserted.  Calyx  small,  in  a  plaited  basin.  Flesh  very  firm, 
and  though  not  juicy,  of  a  good,  sub- acid  flavour. 

98.  Fallawater.     Thomp. 

This  is  a  native  of  Pennsylvania,  and  was  first  brought  into 
notice  by  Mr.  Garber,  of  Columbia,  Pa.  It  is  a  very  good  and 
productive  apple,  with  a  rich  flavour.  Fruit  rather  large,  regu- 
larly formed,  ovate  or  slightly  conical.  Skin  smooth,  green, 
witli  a  brown  blush,  dotted  with  large,  gray  spots.  Stalk  slen- 
der, set  in  a  narrow,  round  cavity.  Calyx  small,  closed,  and 
placed  in  a  smooth,  narrow  basin.  Flesh  greenish,  juicy,  with 
a  rich,  agreeable,  sub-acid  flavour.     November  to  February. 

99.  Fennouillet  Jaune.     Thomp.  Poit.  Coxe. 

Embroidered  Pipnin.     Lind. 

Drap  d'Or.     O.  t>uh.  No.  12.  Knoop. 

Porame  de  Caractere. 

A  beautiful,  little,  French  dessert  fruit,  of  that  class  of  highly 
aromatic  apples,  which  are  called  Fenouillets — (fennel  flavour,) 
in  France. 

Fruit  small,  about  two  and  a  half  inches  in  diameter,  regu- 
larly formed,  a  little  broadest  at  the  base.  Skin  fine  bright  yel- 
low, marked  with  a  gray  russet  network,  slightly  resembling 
letters  or  characters.  Stalk  short,  deeply  inserted.  Calyx  quite 
small,  set  in  a  rather  small  basin.  Flesh  white,  quite  firm,  with 
a  high,  and  peculiarly  aromatic  flavour.  The  tree  rather  low. 
October  to  March. 

100.  Fenouillet  Rouge.     Thomp.  Poit.  Lind.  O.  Duh. 

Bardin. 
Court-pendu  Gris. 

Fruit  under  medium  size,  between  two  and  three  inches  in 

10 


110  APPLES. 

diameter,  regularly  formed,  roundish,  a  little  flattened.  Skin 
grayish  in  the  ground,  but  nearly  overspread  with  dark  brown- 
ish-red and  rather  rough.  Stalk  quite  short,  and  sunk  in  a  small 
cavity.  Eye  rather  narrow  and  shallow.  Flesh  firm,  wither- 
ing a  little  when  fully  ripe,  with  a  sugary  and  somewhat  musk- 
like, perfumed  flavour.     October  to  January. 

101.  Fenouillet  Gris.    Thomp.  Poit.  Nois. 

Pomme  d'Anis. 

A  neat  little  Anise  flavoured  apple,  but  the  tree  is  of  too 
weakly  and  feeble  a  growth  to  be  worth  cultivation.  Its  leaves 
are  very  small  and  narrow,  and  the  branches  slender.  The 
fruit  is  small,  roundish,  slightly  flattened.  Skin  fawn-coloured 
russet  on  a  yellowish  ground,  and  rather  rough.  Eye  quite 
small,  in  a  small  basin.  Stalk  three  fourths  of  an  inch  long. 
Flesh  firm,  with  a  saccharine,  perfumed  flavour.  December  to 
February. 

102.  Gloria  Mundi.     Thomp. 

Monstrous  Pippin.    Coxe.  Floy.  Ken. 

Baltimore. 

Giazenwood  Gloria  Mundi. 

New- York  Gloria  Mundi. 

American  Mammoth. 

Ox  Apple. 

This  magnificently  large  apple  is  a  native  fruit,  and  we  have 
frequently  seen  it  weighing  nearly  a  pound  and  a  half,  and 
measuring  14  inches  in  circumference.  It  is  an  excellent  cook- 
ing apple,  and,  when  in  perfection,  of  a  fair  quality  for  eating  ; 
but,  owing  to  its  great  weight,  it  blows  from  the  tree,  and  is 
rather  unproductive. 

Fruit  very  large,  roundish,  rather  angular,  and  slightly  flat- 
tened at  the  ends.  Skin  smooth,  greenish-white  before  fully 
ripe,  when  it  is  pale  lemon  yellow,  becoming  a  little  darker  on 
one  side,  with  very  rarely  a  faint  blush,  and  sprinkled  with  dull 
whitish  spots  imbedded  under  the  surface.  Stalk  strong,  deeply 
inserted  in  a  large  cavity.  Calyx  large,  set  in  a  very  deep, 
wide  basin,  a  little  irregular,  or  obscurely  furrowed.  Core 
small.  Flesh  white,  tender,  with  a  pleasant,  acid  flavour.  Oc- 
tober to  January. 

After  a  careful  comparison  of  the  fruit  and  wood,  we  do  not 
hesitate  to  pronounce  this  synonymous  with  the  Baltimore  apple. 
(The  Alfriston  is  sometimes  erroneously  called  Baltimore.) 

It  is  not  a  little  curious  that  the  origin  of  this  apple,  is  claimed 
for  Red  Hook  (on  the  Hudson,)  for  Long  Island,  and  Baltimore, 


WINTER   APPLES. 


Ill 


i 


Fig.  43.    Gloria  Mundi. 

103.  Golden  Ball.     Ren. 

This  is  a  favourite  apple  in  the  state  of  Maine,  where  it  is 
probably  a  native.  Fruit  large,  roundish,  narrowing  a  little  to  the 
eye,  about  three  inches  deep — and  a  good  deal  ribbed  at  the 
sides  and  towards  the  crown.  Skin  smooth,  golden  yellow,  with 
a  few  dots.  Stalk  set  in  a  broad,  shallow  cavity.  Eye  rather 
narrow.  Flesh  crisp,  tender,  with  a  rich,  aromatic  flavour. 
December  to  March. 

104.  Golden  Harvey.     Thomp.  Lind.  Ron. 
Brandy  Apple.    ForsyA. 

An  excellent,  high  flavoured  little  dessert  apple  from  Eng 


112 


APPLES. 


land,  which  bears  well,  and  retains  its  character  with  us.  It  is 
rather  adapted  for  the  fruit  garden  than  the  orchard — as  the  tree 
is  of  slender  growth,  and  it  would  not  be  a  popular  market  fruit 
here. 

Fruit  small,  irregularly  round,  and  about  two  inches  in  di- 
ameter. Skin  rather  rough,  dull  russet  over  a  yellow  ground, 
with  a  russety  red  cheek.  Calyx  small,  open,  with  stiff  seg- 
ments, and  set  in  a  very  shallow  basin.  Stalk  half  an  inch  long, 
and  rather  slender.  Flesh  yellow,  of  remarkably  fine  texture, 
with  a  spicy,  rich,  sub-acid  flavour.  The  fruit  should  be  kept 
in  a  cellar,  or  it  is  apt  to  shrivel.     December  to  April. 

105.  Golden  Pippin.     Ray.  Thomp.  Lind. 

English  Golden  Pippin, 

Old  Golden  Pippin,  ac.  to  Thomp. 

Balgone  Pippin, 

Milton  Golden  Pippin, 

Russet  Golden  Pippin, 

Herefordshire  Golden  Pippin 

London  Golden  Pippin, 

Warter's  Golden  Pippin, 

Bayfordhury  Golden  Pippin, 

Pepin  d'Or.   Knoop, 

Pomme  d'Or.     Noisette  o.  Dim. 

Koening's  Pippelin. 

Reinette  d'Angleterre. 

The  Golden  Pippin  of  the  English,  is  the  queen  of  all  dessert 
apples,  in  the  estimation  of  the  English  connoisseurs,  as  it  unites 
the  qualities  of  small  size,  fine  form,  and  colour,  with  high  flavour 
and  durability.  It  is  a  very  old  variety,  being  mentioned  by 
Evelyn,  in  1660,  but  it  thrives  well  in  many  parts  of  England 
still.  The  Golden  Pippin  has  never  become  popular  in  this 
country,  either  because  the  taste  here,  does  not  run  in  favour 
of  small  apples,  with  the  high,  sub-acid  flavour  of  the  Golden 

Pippin,  and  other  favourite 
English  sorts,  or  because  our 
Newtown  pippins,  Swaars, 
and  Spitzenburghs,  etc.,  are 
still  higher  flavoured,  and 
of  a  size  more  admired  in 
this  country.  The  Golden 
Pippin  is  not  a  very  strong 
grower,  and  is  rather  suited 
to  the  garden  than  the  or- 
chard, with  us. 

Fruit   small,  round,  and 

regularly     formed.       Skin 

gold     colour,     dotted    with 

gray,  russety  dots,  with  also 

Fig.  44.    Golden  Pippin.  obscure  whito   specks    im- 


WINTER   APPLES.  113 

bedded  under  the  skin.  Stalk  nearly  an  inch  long,  slender. 
Calyx  small,  and  set  in  a  regular,  shallow  basin.  Flesh  yel- 
lowish, crisp,  rather  acid,  but  with  a  rich,  brisk,  high  flavour. 
A  great  bearer,  but  requires  a  strong,  deep,  sandy  loam.  "No- 
vember to  March. 

There  are  many  varieties  of  the  English  Golden  Pippin,  dif- 
fering but  little  in  general  appearance  and  size,  and  very  little 
in  flavour,  from  the  old  sort,  but  of  rather  more  thrifty  growtli  ; 
the  best  of  these  are  Hughes',  and  Kirke's  new  Cluster,  Golden 
Pippins. 

There  are  half  a  dozen  sorts  of  apples  which  are  improperly 
called  American  Golden  Pippin,  but  we  have  never  yet  been 
able  to  find  a  distinct  and  new  variety  of  this  name.  What  are 
so  termed  are,  usually,  the  Fall,  or  the  Yellow  Newtown  Pippin. 

106.  Hoary  Morning.     Thomp.  Lind.  Ron. 

Dainty  Apple. 

Downy. 

Sara  Rawlings. 


A  large  and  handsome  English  fruit,  of  good  flavour,  and  es- 
teemed for  culinary  purposes. 

Fruit  large,  roundish,  a  little  flattened.  Skin  broadly  and 
irregularly  striped  with  red,  on  a  yellowish  ground,  and  covered 
with  a  downy  bloom,  which  gives  it  a  somewhat  hoary  appear- 
ance. Calyx  quite  small,  in  a  narrow,  and  shallow,  plaited  basin. 
Stalk  of  medium  length,  inserted  in  a  wide  depression.  Flesh 
firm,  sometimes  a  little  pinkish  next  the  skin,  with  a  brisk,  sub- 
acid flavour.     October  to  December. 

107.  Hubbardston  Nonsuch.  §   Man.  Ken. 

A  fine,  large,  early  winter  fruit,  which  originated  in  the  town 
of  Hubbardston,  Mass.,  and  is  of  first  rate  quality.  The  tree 
is  a  vigorous  grower,  forming  a  handsome  branching  head,  and 
bears  very  large  crops.    It  is  worthy  of  extensive  orchard  culture. 

Fruit  large,  roundish-oblong,  much  narrower  near  the  eye. 
Skin  smooth,  striped  with  splashes,  and  irregular  broken  stripes 
of  pale  and  bright  red,  which  nearly  cover  a  yellowish  ground. 
The  calyx  open,  and  the  stalk  short,  in  a  russetted  hollow. 
Flesh  yellow,  juicy,  and  tender,  with  an  agreeable  mingling  of 
sweetness  and  acidity  in  its  flavour.     October  to  January. 

108.  Jonathan.  §  Buel.  Ken. 

Philip  Rick. 
King  Philip. 

The  Jonathan  is  a  very    beautiful    dessert   apple,    and  its 
10* 


114  APPLES. 

great  beauty,  good  flavour,  vigorous  growth  and  productiveness, 
unite  to  recommend  it  to  orchard  planters.  The  original  tree 
of  this  new  sort  is  growing  on  the  farm  of  Mr.  Philip  Rick,  of 
Kingston,  New- York,  a  neighbourhood  unsurpassed  in  the  world 
for  its  great  natural  congeniality  to  the  apple.  It  was  first  de- 
scribed by  the  late  Judge  Buel,  and  named  by  him,  in  compli- 
ment to  Jonathan  Hasbrouck,  Esq.,  of  the  same  place,  who 
made  known  the  fruit  to  him.  The  colour  of  the  young  wood 
is  a  lively  light  brown,  and  the  buds  at  the  ends  of  the  shoots 
are  large. 

Fruit  of  medium  size,  regularly  formed,  roundish-ovate,  or 
tapering  to  the  eye.  Skin  thin  and  smooth,  the  ground  clear 
light  yellow,  nearly  covered  by  lively  red  stripes,  and  deepening 
into  brilliant  or  dark  red  in  the  sun.  Stalk  three  fourths  of  an 
inch  long,  rather  slender,  inserted  in  a  deep,  regular  cavity. 
Calyx  set  in  a  deep,  rather  broad  basin.  Flesh  white,  rarely  a 
little  pinkish,  very  tender  and  juicy,  with  a  mild  sprightly  fla- 
vour. This  fruit,  evidently,  belongs  to  the  Spitzenburgh  class. 
November  to  March. 

109.  Kirke's  Lord  Nelson.     Thomp.  Lind.  Ron. 

A  large  and  beautiful  English,  early  winter  sort ;  of  gooa 
quality.  Fruit,  about  three  and  a  half  inches  in  diameter, 
roundish,  and  regularly  formed.  Skin  straw  colour,  nearly 
covered  with  red,  and  washed  and  stained  with  very  bright  red 
in  the  sun.  Calyx  open,  set  in  a  pretty  large  and  regular  basin, 
with  a  few  small  plaits  at  the  bottom.  Stalk  rather  slender  and 
short.  Flesh  yellowish,  juicy,  firm,  with  an  agreeable,  though 
not  very  high  flavour. 

110.  Kentish  Fill-Basket.     Thomp.  Lind.  Ron. 

Potter's  Large  Seedling     Ron. 
Lady  de  Grey's. 

An  immense  English  fruit,  properly  named,  and  much  ad- 
mired by  those  who  like  great  size,  and  beauty  of  appearance. 
The  flavour  is  tolerable,  and  it  is  an  excellent  cooking  apple. 
The  tree  grows  strongly,  and  bears  well. 

Fruit  very  large — frequently  four  and  a  half  inches  in  di 
ameter,  roundish,  slightly  ribbed  or  irregular.  Skin  smooth, 
yellowish  green,  in  the  shade,  but  pale  yellow  in  the  sun,  with  a 
brownish  red  blush  on  the  sunny  side  ;  slightly  streaked  or  spot- 
ted with  darker  red.  Calyx  large,  set  in  a  pretty  large,  slightly 
irregular  basin.  Flesh  tender,  juicy,  with  a  sub-acid,  sprightly 
flavour.     October  to  January. 


WINTER   APPLES.  115 

111.  Lady  Apple.  §  Coxe 

Api.    O.  Duh. 

Api  Petit.    Thomp.  Ron. 

Pomme  Rose. 

Pomme  d'Api  Rouge.    Poit. 

Petit  Api  Rouge, )  ^  . 

Gros  Api  Rouge,  \  ^'^■ 

An  exquisite  little  dessert  fruit,  the  pretty  size  and  beautiful 
colour  of  which,  render  it  an  universal  favourite ;  as  it  is  a  great 
bearer  it  is  also  a  profitable  sort  for  the  orchardist,  bringing 
the  highest  price  of  any  fancy  apple  in  market.  It  is  an  old 
French  variety,  and  is  nearly  always  known  abroad  by  the 
name  of  Api  ;  but  the  name  of  Lady  Apple  has  become  too  uni- 
versal here,  to  change  it  now.  No  amateur's  collection  should 
be  without  it. 

Fruit  quite  small,  but  regu- 
larly formed  and  flat.  Skin 
smooth  and  glossy,  with  a  bril- 
liant deep  red  cheek,  contrast- 
ing with  a  lively  lemon  yellow  i 
ground.  Stalk  of  medium  I 
length,  and  deeply  inserted. 
Calyx  small,  sunk  in  a  basin 
with  small  plaits.  Flesh  white, 
crisp,  tender  and  juicy,  witrh  a 
pleasant  flavour.     The  tree  has  Fig.  45.    Lady  Apple. 

straight,  almost  black  shoots,  with  small  leaves  ;  forms  a  very 
upright,  small  head,  and  bears  its  fruit  in  bunches.  The  latter 
is  very  hardy,  and  may  be  lefl;  on  the  tree  till  severe  frosts. 
The  Lady  Apple  is  in  use  from  December  to  May. 

The  Api  Noir,  or  Black  Lady  Apple,  differs  from  the  foregoing 
sort  only  in  the  colour,  which  is  nearly  black.  In  shape,  size, 
season,  and  flavour,  it  is  nearly  the  same.  It  is,  from  its  un- 
usually dark  hue,  a  singular,  and  interesting  fruit. 

The  true  Api  I^toile,  or  Star  Lady  Apple,  figured  and  de- 
scribed by  Poiteau,  in  the  Pomologie  Franqaise,  is  another  very 
distinct  variety ;  the  fruit,  which  is  of  the  same  general  charac- 
ter, but  having  five  prominent  angles,  which  give  it  the  form  of 
a  star.  This  variety  is  rather  scarce,  the  common  Lady  Apple 
being  frequently  sent  out  for  it,  by  French  nurserymen.  It 
keeps  until  quite  late  in  the  spring,  when  its  flavour  becomes 
excellent,  though  in  winter  it  is  rather  dry.  The  growth  of  the 
tree  resembles  that  of  the  other  Apis. 

112.  Lemon  Pippin.     Thomp.  Forsyth. 
Kirke's  Lemon  Pippin. 

This  is  an  old  variety,  which  has  been  for  a  long  lime  in  high 


116  APPLES. 

estimation.     It  is,  properly,  an  autumn  sort,  though  it  will  keep 
till  January. 

Fruit  of  medium  size,  and  of  a  regular  oval  shape.  Calyx  short 
and  slender,  set  in  a  small,  evenly  formed  basin.  The  stalk  is 
short,  fleshy,  and  curled  round,  and  it  grows  from  a  small  fleshy 
protuberance,  giving  the  apple  the  form  of  a  lemon.  Skin  pale 
green,  becoming  nearly  lemon  yellow  when  ripe.  Flesh  firm, 
with  a  brisk,  and  pleasant,  sub-acid  flavour.  The  tree  grows 
erect,  and  produces  good  crops.     October  to  January. 

113.  Minister.     Man.  Ken. 

A  very  excellent  New-England  variety,  introduced  to  notice 
by  the  late  R.  Manning.  It  originated  on  the  farm  of  Mr. 
Saunders,  Rowley,  Mass. ;  but  was  first  exhibited  to  Mr.  M.  by 
a  minister — the  Rev.  Dr.  Spring,  of  Newburyport,  whence 
its  name.  Mr.  Manning  recommended  it  very  strongly  for  or- 
chard culture. 

Fruit  large,  oblong,  tapering  to  the  eye,  around  which,  are  a 
few  furrows — and  resembling  the  Yellow  Belle-Fleur  in  outline. 
Skin  striped  and  splashed  near  the  stalk,  with  bright  red  on  a 
greenish  yellow  ground.  Stalk  an  inch  long,  slender,  curved  to 
one  side,  and  pretty  deeply  inserted.  Calyx  small,  closed,  in  a 
very  narrow,  plaited  or  furrowed  basin.  Flesh  yellowish  white, 
very  tender,  with  a  somewhat  rich,  and  very  agreeable  flavour. 
October  to  January. 

114.  Male  Carle.     Thomp.  Lind. 

Mela  di  Carlo. 
Mela  Carla. 
Pomme  de  Charles. 
Pomme  Finale. 
Charles  Apple. 

The  Male  Carle  is  the  most  celebrated  of  all  apples  in  Italy 
and  the  south  of  Europe,  whence  it  comes.  It  is  raised  in  great 
quantities  about  Genoa,  and  its  great  beauty,  and  delicacy  of 
flavour,  render  it  quite  an  article  of  commerce  in  the  Italian  and 
Spanish  seaports.  Here  or  in  New-England,  it  does  not  always 
attain  perfection,  but  south  of  New-York  it  becomes  beautiful 
and  fine,  as  it  needs  a  warm  and  dry  soil. 

Fruit  of  medium  size,  very  regularly  shaped,  and  a  little  nar- 
rower towards  the  eye.  Skin  smooth,  with  a  delicate,  waxen 
appearance,  pale  lemon  yellow  in  the  shade,  with  a  brilliant 
crimson  cheek  next  the  sun,  the  two  colours  often  joining  in 
strong  contrast.  Stalk  an  inch  long,  slender,  planted  in  a  nar- 
row, regular  cavity.  Calyx  set  in  an  even,  rather  narrow  and 
deep  basin.  Flesh  white,  not  very  juicy,  but  tender,  and  with  a 
delicate,  slightly  rose-perfumed  flavour.     September  to  January. 


WINTER    APPLES,  117 


115.  Maclean's  Favourite.     Thomp. 

This  is  a  new  variety,  lately  received  from  England,  which 
has  not  yet  borne  fruit.  Mr.  Thompson  describes  it  as  follows  : 
"  Middle  size,  roundish,  yellow,  crisp,  rich,  with  the  flavour  of 
the  Newtown  pippin.  November  to  February.  Tree  mode- 
rately vigorous,  a  good  bearer,  of  the  highest  excellence." 

116.  Mouse  Apple.  § 
Moose  Apple. 

This  is  an  excellent,  native  fruit,  which  originated  in  Ulster 
•ounty,  on  the  west  bank  of  the  Hudson.  It  is  there,  one  of  the 
most  popular  winter  fruits,  being  considered,  by  some,  superiour 
to  the  Rhode  Island  Greening,  and  it  deserves  extensive  trial 
elsewhere. 

Fruit  in  weight,  light ;  in  size,  large,  roundish-oblong,  or 
slightly  conical.  Skin,  when  first  gathered,  dull  green,  but 
when  ripe,  it  becomes  pale  greenish  yellow,  with  a  brownish 
blush  on  one  side,  and  a  few  scattered,  russety  gray  dots.  Stalk 
three  fourths  of  an  inch  long,  rather  slender,  not  deeply  inserted. 
Calyx  closed,  and  set  in  a  narrow  basin,  slightly  plaited  at  the 
bottom.  Flesh  very  white  and  fine  grained,  and  moderately 
juicy,  with  a  sprightly,  delicate,  and  faintly  perfumed  flavour. 

117.  Margil.     Thomp.  Lind.  Ron. 

Neverfail. 
Munche's  Pippin. 

A  well  flavoured,  old  English  dessert  apple,  but  rather  a  slow 
grower.  It  is  of  too  small  size  to  be  popular  here,  without 
greater  beauty  of  appearance.  Fruit  small,  a  little  angular, 
ovate,  about  an  inch  and  a  half  in  diameter.  Skin  orange  iu 
the  sun,  dull  yellow  in  the  shade,  streaked  and  mottled  with  red. 
Calyx  set  in  a  small  irregular  basin.  Stalk  short.  Flesh  yel- 
low, firm,  with  a  high  flavoured,  aromatic  juice.  November  to 
January. 

118.  Menagere.     Thomp.  Man. 

We  received  this  fruit  from  Mr.  Manning,  who,  we  believe, 
had  it  from  Germany.  It  is  an  immense,  flat,  turnip-shaped 
apple,  but,  so  far  as  we  have  yet  tested  it,  with  but  little  flavour, 
and  only  fit  for  cooking.  Fruit  very  large,  regularly  formed, 
but  very  much  flattened.  Stalk  short.  Skin  pale  yellow,  with 
sometimes  a  little  red  in  the  sun.  Flesh  tolerably  juicy.  Sep- 
tember to  January. 


118  APPLES. 


119.  Murphy.     Man.  Ken. 

This  is  an  agreeable,  Pearmain  flavoured  apple,  strongly  re. 
sembling,  indeed,  the  Blue  Pearmain.  It  is  a  seedling,  raised  by 
Mr.  D.  Murphy,  of  Salem,  Mass.  Fruit  pretty  large,  roundish, 
oblong.  Skin  pale  red,  streaked  with  darker  red,  and  marked 
with  blotches  of  the  same  colour.  Calyx  set  in  a  narrow  basin. 
Flesh  white,  tender,  with  an  agreeable,  rather  rich  flavour. 
November  to  February. 

120.  Michael  Henry  Pippin.    Coxe.  Thomp. 

A  New-Jersey  fruit,  a  native  of  Monmouth  county,  first 
described  by  Coxe,  and  highly  esteemed  in  many  parts  of  the 
Middle  States.  Fruit  of  medium  size,  roundish,  oblong  or 
ovate,  narrowing  to  the  eye,  smooth,  and  when  first  picked,  of 
a  dull  green,  resembling  slightly  the  Newtown  Pippin.  Skin 
when  ripe,  of  a  lively  yellowish  green.  Stalk  short  and  rather 
thick.  Calyx  set  in  a  narrow  basin.  Flesh  yellow,  very  tender, 
juicy,  and  high  flavoured.  The  tree  forms  a  very  upright  head, 
with  pretty  strong  shoots.     November  to  March. 

121.  Newtown  Pippin.  §  Coxe.  Thomp. 

Green  Newtown  Pippin. 
Green  Winter  Pippin. 
American  Newtown  Pippin. 
Petersbnrgh  Pippin. 

The  Newtown  Pippin  stands  at  the  head  of  all  apples,  and  is, 
when  in  perfection,  acknowledged  to  be  unrivalled  in  all  the 
qualities  which  constitute  a  high  flavoured  dessert  apple,  to 
which  it  combines  the  quality  of  long  keeping  without  the 
least  shrivelling,  retaining  its  high  flavour  to  the  last.  It  is 
very  largely  raised  in  New- York  and  New-Jersey  for  expor- 
tation, and  commands  the  highest  price  in  Covent  Garden 
Market,  London.  This  variety  is  a  native  of  Newtown,  Long 
Island,  and  it  requires  a  pretty  strong,  deep,  warm  soil,  to 
attain  its  full  perfection,  and  in  the  orchard  it  should  be  well 
manured  every  two  or  three  years.  For  this  reason,  while  it 
is  planted  by  acres  in  orchards  in  New- York  and  the  Middle 
States,  it  is  rarely  raised  in  large  quantities  or  with  much  suc- 
cess in  New-England.  On  the  Hudson,  thousands  of  barrels 
of  the  fairest  and  richest  Newtown  pippins  are  constantly  pro- 
duced. The  tree  is  of  rather  slender  and  slow  growth,  and  even 
while  young,  is  always  remarkable  for  its  rough  bark. 

Fruit  of  medium  size,  roundish,  a  little  irregular  in  its  out- 
line, caused  by  two  or  three  obscure  ribs  on  the  sides — and 


WINTER    APPLES. 


119 


broadest  at  the  base,  next  the  stalk  ;  about  three  inches  in  di- 
ameter, and  two  and  a  half  deep.  Skin  dull  green,  becoming 
olive  green  when  ripe,  with  a  faint,  dull  brownish  blush  on  one 
side,  dotted  with  small  gray  specks,  and  with  delicate  russet 
rays  around  the  stalk.  Calyx  quite  small  and  closed,  set  in  a 
narrow  and  shallow  basin.  Stalk  half  an  inch  long,  rather 
slender,  deeply  sunk  in  a  wide,  funnel-shaped  cavity.  Flesh 
greenish-white,  very  juicy,  crisp,  with  a  fine  aroma,  and  an 
exceedingly  high  and  delicious  flavour.  When  the  fruit  is  not 
grown  on  healthy  trees,  it  is  liable  to  be  spotted  with  black  spots. 
This  is  one  of  the  finest  keeping  apples,  and  is  in  eating  from 
December  to  May — but  is  in  the  finest  perfection  in  March. 

122.  Newtown  Pippin,  Yellow.  §  Coxe.  Thomp. 

The  Yellow  Newtown  Pippin  strongly  resembles  the  forego- 
ing, and  it  is  difficult  to  say  which  is  the  superiour  fruit.  The 
Yellow  is  handsomer,  and  has  a  higher  perfume  than  the  Green, 
and  its  flesh  is  rather  firmer,  and  equally  high  flavoured ;  while 
the  Green  is  more  juicy,  crisp,  and  tender.  The  Yellow  New- 
town  Pippin  is  rather  flatter,  measuring  only  about  two  inches 


Fig.  46.  Ydlow  NewUnm  Pippin. 
deep,  and  it  is  always  quite  angular — projecting  more  on  one 
side  of  the  stalk  than  the  other.  When  fully  ripe,  it  is  yellow, 
with  a  rather  lively  red  cheek,  and  a  smooth  skin,  few  or  none  of 
the  spots  on  the  Green  variety,  but  with  the  same  russet  marks 
at  the  stalk.  It  is  also  more  highly  fragrant  before,  and  after,  it 
is  cut  than  the  Green.  The  flesh  is  firm,  crisp,  juicy,  and  with 
a  very  rich  and  high  flavour.     Both  the  Newtown  pippins  grow 


120  APPLES. 

alike,  and  they  are  both  excellent  bearers.  This  variety  is 
rather  hardier  and  succeeds  best  in  the  eastern  states.  We 
have  kept  the  fruit  until  the  4th  of  July. 

123.  Northern  Spy. 

A  very  large,  handsome,  and  excellent,  new  native  fruit,  of 
the  Spitzenburgh  family,  which  has  lately  attracted  a  good  deal 
of  notice.  It  keeps  remarkably  well,  is  in  eating  from  Decem- 
ber to  May,  and  commands  the  highest  price.  The  tree  is  of 
rapid  and  upright  growth,  and  bears  well.  It  originated  on  the 
farm  of  Oliver  Chapin,  of  Bloomfield,  near  Rochester,  and  is 
likely  to  become  a  very  popular  apple. 

Fruit  large,  conical,  considerably  ribbed.  Skin  smooth,  of  a 
yellow  ground  in  the  shade,  but  nearly  covered  with  rich  dark 
red,  marked  with  crimson  or  purplish  streaks,  and  sprinkled 
with  prominent  yellowish  dots.  Stalk  three  quarters  of  an  inch 
long,  rather  slender,  planted  in  a  very  wide,  deep  cavity. 
Calyx  set  in  a  rather  narrow,  furrowed  basin.  Flesh  yellow- 
ish-white, juicy,  with  a  rich,  aromatic,  sub-acid  flavour, 

123.  Nonpareil,  Old.     Lang.  Lind.  Thomp. 
English  Nonpareil.  Non  Pareille.    O.  Duh. 

The  Old  Nonpareil  is  a  favourite  apple  in  England,  but  it  is 
little  esteemed  in  this  country.     November  to  January. 

Fruit  below  medium  size,  roundish,  a  little  ovate,  and  flat- 
tened. Skin  greenish-yellow,  thinly  coated  with  pale  russet. 
Stalk  slender,  an  inch  long.  Calyx  small,  set  in  a  narrow,  round 
basin.     Flesh  firm,  crisp,  with  a  rich,  acid,  poignant  flavour. 

124.  Nonpareil,  Scarlet.     Thomp.  Lind.  Ron. 

New  Scarlet  Nonpareil. 

A  handsomer  and  larger  variety  of  the  foregoing.  Fruit  of 
medium  size,  roundish,  two  and  a  half  inches  in  diameter,  and 
half  an  inch  less  in  depth — regularly  formed.  Skin,  in  the  sun 
deep  red,  sprinkled  with  brownish  gray  dots  on  a  ground  of  yel- 
lowish green,  slightly  streaked.  Calyx  set  in  a  regularly  form- 
ed, shallow  basin,  with  a  few  small  plaits.  Stalk  nearly  an  inch 
long,  and  rather  stout.  Flesh  firm,  yellowish-white,  with  a 
rich,  acid  juice.  The  tree  is  a  much  stronger  grower  than  the 
old  sort.     November  to  February. 


125.  Norfolk  Beaufin.     Thomp.  Lind, 

Rejui's  Baker. 
Catshead  Beaufin. 

Chiefly  valued  for  drying.     In  Norfolk,  England,  quite 


WINTER   APPLES.  121 

trade  is  carried  on  in  the  dried  fruit  of  this  apple — which  is  also 
in  high  esteem  for  preserves,  and  all  kitchen  uses. 

Fruit  large,  flat,  a  little  irregular  in  outline.  Skin  dark 
dingy  red,  or  copper  colour,  on  a  greenish  ground.  Stalk  half 
an  inch  long,  fleshy,  deeply  sunk.  Calyx  set  in  an  irregular, 
plaited  basin.  Flesh  firm,  of  poor  flavour,  with  a  sub-acid 
juice.     November  to  May.     A  great  bearer. 

126.  Newark  King.     Coxe.  Thomp. 

Hinckman. 

A  new-Jersey  fruit,  of  medium  size,  conical  or  Pearmain- 
shaped,  and  of  handsome  appearance.  Skin  smooth,  red,  with 
a  few  yellow  streaks  and  dots,  on  a  greenish  yellow  ground. 
Calyx  set  in  a  narrow  basin.  Flesh  tender,  with  a  rather  rich, 
pleasant  flavour.  The  tree  is  spreading,  and  bears  well.  No- 
vember to  February. 

127.  Newark  Pippin.     Coxe. 

YelTow  PippS!  \  ""f'"^  Amerkan  gardens. 

A  handsome  and  very  excellent  early  winter  variety,  easily 
known  by  the  crooked,  irregular  growth  of  the  tree,  and  the 
drooping  habit  of  the  branches. 

Fruit  rather  large,  roundish-oblong,  regularly  formed.  Skin 
greenish  yellow,  becoming  a  fine  yellow  when  fully  ripe,  with 
clusters  of  small  black  dots,  and  rarely  a  very  faint  blush. 
Calyx  in  a  regular  and  rather  deep  basin.  Stalk  moderately 
long,  and  deeply  inserted.  Flesh  yellow,  tender,  very  rich, 
juicy,  and  high  flavoured.  A  very  desirable  fruit  for  the  ama- 
teur's garden.     November  to  February. 

128.  Pearmain,  Herefordshire.  §  Thomp. 

Winter  Pearmain.    Coxe. 
Royal  Pearmain.     Lind.  Ron. 
Parmin  Royal.     Knoop. 
Old  Pearmain. 
Royale  d'Angleterre. 

This  delicious  old  variety,  generally  known  here  as  the  winter 
or  autumn  Pearmain,  is  one  of  the  finest  of  all  winter  dessert  fruits, 
and  its  mild  and  agreeable  flavour  renders  it  here,  as  abroad,  an 
universal  favourite,  both  as  a  dessert  apple,  and  for  cooking. 

Fruit  of  medium  size,  oblong,  and  of  a  pretty  regular  Peai- 
main-shape.  Skin  stained,  and  mottled  with  soft,  brownish  red 
on  a  dull,  russety  green  ground,  dotted  with  grayish  specks. 
The  red  thickly  mottled  near  the  eye,  with  yellowisli  russet  spots. 

a 


122  APPLES. 

Stalk  slender,  half  an  inch  long.  Calyx  with  wide-spread,  re- 
flexed  segments,  and  set  in  a  shallow,  narrow,  slightly  plaited 
basin.  Flesh  pale  yellow,  very  mellow  and  tender,  with  a 
pleasant,  aromatic  flavour.     A  moderate  bearer,  but  often  pro- 


Fig.  47.    Herefordshire  Pearmain. 
duces  large  crops  on  light  soils,  which  are  well  adapted  to  this 
sort.     November  to  February. 

The  Winter  Pearmain  of  some,  is  a  rather  rounder  apple, 
strongly  resembling  this,  but  inferiour  in  flavour. 

129.  Pearmain,  Blue.  §  Man.  Ken.  Thomp. 

The  Blue  Pearmain  is  a  large  and  very  showy  fruit,  and  is 
therefore  popular  in  the  New-England  markets.  The  nume- 
rous large  russetty  yellow  dots  which  are  sprinkled  over  the 
skin,  and  the  bloom  which  overspreads  it,  mark  this  apple. 

Fruit  of  the  largest  size,  roundish,  regularly  formed,  very 
slightly  conical.  Skin  covered  with  stripes  and  blotches  of 
dark  purplish-red,  over  a  dull  ground — and  appearing  bluish 
from  the  white  bloom.  Stalk  short,  slender,  sunk  in  a  deep 
hollow,  rather  uneven.  Calyx  small,  pretty  deeply  sunk  in  an 
even  basin.  Flesh  yellowish,  mild,  rather  rich  and  good.  The 
tree  grows  strongly,  and  bears  moderate  crops.  October  to 
February. 

130.  Pearmain,  Claygate.     Thomp.  Lind. 

This  is  a  new  kind  of  Pearmain,  lately  received  from  Eng- 
land, which  has  not  yet  fruited  with  us,  but  bears  the  highest 
character  abroad. 


WINTER    APPLES.  129 

Fruit  of  medium  size,  and  Pearmain  shape.  Skin  greenish- 
yellow,  nearly  covered  with  brownish  red.  Flesh  yellow,  ten- 
der, with  a  very  rich,  aromatic  "  Ribston  pippin  flavour."  The 
tree  is  very  hardy.     November  to  March. 

131.  Pearmain,  Adams.     Thomp.  Lind. 
Norfolk  Pippin. 

The  Adams'  Pearmain  is  a  handsome  variety,  which  stands 
liigh  in  England,  but,  as  yet,  does  not  hold  its  character  with  us. 

Fruit  above  medium  size,  of  a  roundish,  Pearmain-shape. 
Skin  pale  yellow,  with  a  few  stripes  and  patches  of  salmon  red 
and  yellow,  on  the  sunny  side,  and  dotted  with  white  specks 
near  the  stalk — and  slightly  touched  with  russet.  Stalk  three 
fourths  of  an  inch  long,  rather  slender.  Calyx  closed,  and  set 
in  a  narrow  basin,  slightly  plaited.  Flesh  yellowish,  quite  firm 
and  crisp,  with  a  brisk,  sub-acid,  and  rather  rich  flavour.  No- 
vember to  February. 

132.  Pearmain,  Sweet.  § 

English  Sweeting,  of  Rhode  Island. 

A  handsome,  dark  red,  sweet  apple,  of  the  Pearmain  class,  of 
▼ery  saccharine  flavour,  and  much  esteemed  in  some  parts  of 


\ 


Fig.  48;  Sweet  Pearmain. 
the  eastern  states  for  baking  and  eating.  It  has  long  been  cul- 
tivated near  Hartford,  and  also  in  Rhode  Island,  and  was  intro- 
duced from  England  before  the  revolution. 


124  APPLES. 

Fruit  of  medium  size,  and  roundish  Pearmain  shape.  Skin 
fine  dark  red,  with  rough  russet  dots,  and  covered  with  a  bluish 
bloom — near  the  eye  a  lighter  red.  Stalk  rather  long  and  slen- 
der, deeply  sunk  in  a  wide  funnel-shaped  cavity.  Calyx  woolly, 
set  in  a  very  shallow  and  narrow  basin.  Flesh  tender,  mode- 
rately juicy,  and  very  sweet  and  rich.     December. 

132.  Paradise,  Wintee  Sweet. 

The  Winter  Sweet  Paradise  is  a  very  productive  and  excel- 
lent orchard  fruit,  always  fair,  and  of  fine  appearance.  We 
received  it  some  years  ago,  along  with  the  Summer  Sweet 
Paradise,  from  Mr.  Garber,  of  Columbia,  Pa.,  and  consider  it  a 
native  fruit. 

Fruit  rather  large,  regularly  formed,  roundish.  Skin  fair 
and  smooth,  dull  green  when  picked,  with  a  brownish  blush,  be- 
coming a  little  paler  at  maturity.  Stalk  short,  set  in  a  round 
cavity.  Calyx  small,  basin  shallow  and  narrow.  Flesh  white, 
fine  grained,  juicy,  sweet,  sprightly,  and  very  good.  Novem- 
ber to  March. 

133.  PoMME  Geise. 

Grise.    Thomp. 
Gray  Apple. 

A  small  gray  apple,  from  Canada,  and  undoubtedly  one  of  the 
finest  dessert  apples  for  a  northern  climate.  It  is  not  a  strong 
grower,  but  is  a  good  bearer,  and  has  an  excellent  flavour. 

Fruit  below  medium  size,  roundish,  somewhat  flattened. 
Skin  greenish  gray  or  russet,  with  a  little  red  towards  the  eye. 
Calyx  small,  set  in  a  round  basin.  Flesh  tender,  rich,  and 
high  flavoured. 

134.  PoMME    ROYALE.    § 
Pound  Royal. 

A  charming  winter  apple,  as  yet  only  known  in  Connecticut, 
but  deserving  extensive  cultivation.  We  have  this  sort  from  the 
Rev.  Mr.  Ransdell,  of  that  state,  who  informs  us  that  the  oldest 
known  trees  are  growing  on  the  Putnam  estate,  in  Pom  fret. 
Conn.  It  is  not  unlikely  from  the  name  by  which  it  is  gene- 
rally known,  that  it  may  be  of  French  origin, — either  introduced 
as  a  young  tree,  or  raised  from  seeds  given  Gen.  Putnam  by  the 
French  officers  of  his  acquaintance,  during  the  war.  The  trees 
are  vigorous  growers,  and  abundant  bearers. 


WINTER   APPLES. 


125 


Fruit  large,  roundish-oblong,  with  a  slightly  uneven  surface — 
and  sometimes  an  obscure  furrow  on  one  side.  Skin  pale  yel- 
lowish-white, rarely  with  a  faint  blush,  and  marked  when  ripe 
with  a  few  large  ruddy  or  dark  specks.  Stalk  an  inch  and  a 
quarter  long,  slender,  rather  deeply  inserted.  Calyx  set  in  a 
furrowed,  irregular  basin.  Flesh  very  tender,  breaking,  fine 
grained,  with  a  mild,  agreeable,  sprightly  flavour.  Seeds  en- 
closed in  a  hollow  chamber.  In  use  from  December  to  April. 
This  is  distinct  from  the  Dyer. 


Fig.  49.    Pomme  Royale. 
135.  Pennock's  Red  Winter.     Thomp. 

Pennock.    Coxe. 

This  is  a  Pennsylvania  fruit,  of  good  quality  for  the  table,  and 
an  excellent  baking  apple.  Unfortunately  it  is,  of  late,  so  liable 
to  the  bitter-rot,  that  it  is  scarcely  worth  cultivation. 

Fruit  quite  large,  angular  or  one-sided,  generally  flat, 
but  occasionally  roundish-oblong.  Skin  fine  deep  red,  with 
faint,  indistinct  streaks  of  yellow,  and  a  few  black  specks. 
Stalk  short.  Flesh  yellow,  tender  and  juicy,  with  a  pleasant, 
sweet  flavour.  The  tree  is  large,  makes  a  firm,  spreading 
head,  and  is  a  regular  bearer.     November  to  March. 

11* 


126  APPLES. 


136.  Priestly.     Coxe.  Thomp. 

Priesdey's  American. 

Another  native  of  the  same  state  as  the  foregoing  variety,  and 
named,  like  it,  after  the  cuUivator  who  first  brought  it  into  no- 
tice. This  sort  has  a  pleasant,  spicy  flavour,  and  is  much  es- 
teemed for  eating  and  cooking. 

Fruit  large,  roundish-oblong.  Skin  smooth,  dull  red,  with 
small  streaks  of  yellowish  green,  dotted  with  greenish  specks. 
Stalk  of  medium  length,  and  inserted  in  a  round,  pretty  deep 
cavity.  Flesh  white,  moderately  juicy,  with  a  spicy,  agreeable 
flavour.  The  foliage  is  large,  and  the  tree,  which  is  a  hand- 
some upright  grower,  bears  well  on  light  sandy  soils.  Decem- 
ber to  March. 

137.  Pearson's  Plate.     Thomp. 

A  new  variety,  lately  received  from  England,  and  not  yet 
well  tested  here,  but  which  has  a  very  high  reputation.  Fruit 
small,  about  two  and  a  half  inches  in  diameter,  regularly  form- 
ed, flat.  Skin  greenish-yellow,  becoming  yellow,  with  a  little 
red  in  the  sun.  Flavour  first  rate  in  all  respects.  Mr.  Thom- 
son says  this  is  a  good  bearer,  and  a  remarkably  handsome  des- 
sert fruit. 

138.  Peck's  Pleasant. 

A  first  rate  fruit  in  all  respects,  belonging  to  the  Newtown 
pippin  class.  It  has  long  been  cultivated  in  Rhode  Island, 
where  we  think  it  originated,  and  in  the  northern  part  of  Con- 
necticut, but  as  yet  is  little  known  out  of  that  district  of  coun- 
try, but  deserves  extensive  dissemination.  It  considerably  re- 
sembles the  Yellow  Newtown  pippin,  though  a  larger  fruit,  with 
more  tender  flesh,  and  is  scarcely  inferiour  to  it  in  flavour. 

Fruit  above  medium  size,  roundish,  a  little  angular,  and 
slightly  flattened,  with  an  indistinct  furrow  on  one  side.  Skin 
smooth,  and  when  first  gathered,  green,  with  a  little  dark  red  ; 
but  when  ripe,  a  beautiful  clear  yellow,  with  bright  blush  on  the 
sunny  side  and  near  the  stalk,  marked  with  scattered  gray  dots. 
The  stalk  is  peculiarly  fleshy  and  flattened,  short,  and  sunk  in 
a  wide,  rather  wavy  cavity.  Calyx  woolly,  sunk  in  a  narrow, 
abruptly,  and  pretty  deeply  sunk  basin.  Flesh  yellowish,  fine 
grained,  juicy,  crisp  and  tender,  with  a  delicious,  high  aromatic 
flavour.  The  tree  is  only  a  moderate  grower,  but  bears  regu- 
larly and  well,  and  the  fruit  commands  a  high  price  in  market. 
Mr.  S.  Lyman,  who  raises  this  fruit  in  great  perfection,  informs 
us  that  with  him  the  apples  on  the  lower  branches  of  old  trees 


WINTER    APPLES. 


127 


are  flat,  while  those  on  the  upper  branches  are  nearly  conical. 
November  to  March. 


Fig.  50.    Peck's  Pleasant, 

139.  Pennington's  Seedling.     Thomp.  Lind. 

This  is  a  new  russet  variety  from  England,  which,  we  think, 
will  prove  a  valuable  one. 

Fruit  of  medium  size,  nearly  flat,  a  little  angular,  and  broad- 
est at  the  base.  Skin  mostly  covered  with  rough  yellow  russet, 
with  a  little  pale  brown  in  the  sun.  Stalk  three  fourths  of  an 
inch  long,  pretty  stout,  planted  in  a  wide,  irregular  cavity. 
Calyx  with  long  segments,  set  in  a  rather  shallow,  wavy  basin. 
Flesh  yellowish,  firm,  crisp,  with  a  brisk,  high  flavoured,  acid 
juice.     November  to  March. 

140.  Pound.     Coxe.  Thomp. 

A  very  large  and  showy  fruit,  but  of  very  indiflTerent  quality, 
and  not  worth  cultivation  where  better  sorts  are  to  be  had.  The 
fruit  is  roundish-oblong,  striped  with  red,  on  a  dull  greenish 
yellow  ground.  The  stalk  short,  and  deeply  inserted.  The 
flesh  yellcwisli  green,  and  without  much  flavour.  October  to 
January. 


128 


APPLES. 


141.  Rhode  Island  Greening.     Coxe.  Thomp.  Man. 

Burlington  Greening. 
Jersey  Greening  1     Coxe. 

The  Rhode  Island  Greening  is  such  an  universal  favourite, 
and  is  so  generally  known,  that  it  seems  almost  superfluous  to 
give  a  description  of  it.  It  succeeds  well  in  almost  all  parts  of 
the  country,  and  on  a  great  variety  of  soils,  and  is,  perhaps, 
more  generally  esteemed  than  any  other  early  winter  fruit.  In 
the  eastern  states  where  the  Newtown  pippin  does  not  attain  full 
perfection,  this  apple  takes  its  place — and  in  England,  it  is  fre- 
quently  sold  for  that  fruit,  which,  however,  it  does  not  equal. 
[The  Green  Newtown  Pippin  described  by  Lindley  is  this  fruit.] 


Fig.  51.  Rhode  Island  Greening. 
Fruit  large,  roundish,  a  little  flattened,  pretty  regular,  but 
often  obscurely  ribbed.  Skin  oily  smooth,  dark  green,  becom- 
ing pale  green  when  ripe,  when  it  sometimes  shows  a  dull  blush 
near  the  stalk.  Calyx  small,  woolly,  closed,  in  a  slightly  sunk, 
scarcely  plaited  basin.  Stalk  three  fourths  of  an  inch  long, 
curved,  thickest  at  the  bottom.  Flesh  yellow,  fine  grained,  ten- 
der, crisp,  with  an  abundance  of  rich,  slightly  aromatic,  lively, 
acid  juice.  The  tree  grows  very  strongly,  and  resembles  the 
Fall  pippin  in  its  wood  and  leaves,  and  bears  most  abundant 
crops.  The  fruit  is  as  excellent  for  cooking,  as  for  the  dessert. 
November  to  February — or,  in  the  north,  to  March. 


WINTER   APPLES.  129 


142.  Reinette,  Canada.     Thomp.  Nois. 

Canadian  Reinette.    Ltnd. 

Grosse  Reinette    d'Angleterre.    O.  Duh. 

Pomme  du  Caen.  "1  „f.,„-^.^ 

Reinette   du  Canada  Blanche.  [%1"!^ 

Reinette    Grosse  du  Canada.      fiw/ISS 

Reinette   du  Canada  a  Cortes.  J  c<'««^'<^- 

De  Bretagne. 

Portugal. 

Januarea. 

Wahr  E-einette. 

It  is  easy  to  see  that  the  Canada  Reinette  is  a  popular  and 
highly  esteemed  variety  in  Europe,  by  the  great  number  of  syn- 
onyms under  which  it  is  known.  It  is  doubtful,  notwithstanding 
its  name,  whether  it  is  truly  of  Canadian  origin,  as  Merlet,  a  French 
writer,  describes  the  same  fruit  in  the  17th  century;  and  some 
authors  think  it  was  first  brought  to  this  continent  from  Nor- 
mandy, and  carried  back  under  its  new  name.  At  any  rate,  it 
is  a  very  large  and  handsome  fruit,  a  good  bearer,  and  of  ex- 
cellent quality  in  all  respects.  It  is  yet  little  known  in  the 
United  States,  but  deserves  extensive  orchard  culture. 

Fruit  of  the  largest  size,  conical,  flattened  ;  rather  irregular, 
with  projecting  ribs  ;  broad  at  the  base,  narrowing  towards  the 
eye,  four  inches  in  diameter,  and  three  deep.  Skin  greenish- 
yellow,  slightly  washed  with  brown  on  the  sunny  side.  Stalk 
short,  inserted  in  a  wide  hollow.  Calyx  short  and  large,  set  in 
a  rather  deep,  irregular  basin.  Flesh  nearly  white,  rather  firm, 
juicy,  with  a  rich,  lively,  sub-acid  flavour.  Ripe  in  December, 
and,  if  picked  early  in  autumn,  it  will  keep  till  April. 

143.  Reinette,  Golden.     Thomp.  Ron.  Lind. 


Aurore. 

Kirke's  Golden  Reinette. 

Yellow  GJerman  Reinette. 

Reinette  d'Aix. 

English  Pippin. 

Court-pendu  Dore. 

Wyker  Pippin. 

Ehzabet. 

Wygers. 

Megginch  Favourite. 

Dundee. 


of  varitnu 

European 

'CoUemonSf 

ac.  to 

Thomp. 


The  Golden  Reinette  is  a  very  popular  dessert  fruit  in  Eng- 
land and  on  the  continent,  combining  beauty  and  high  flavour. 
It  is  yet  but  little  known  here. 

Fruit  below  medium  size,  very  regularly  formed,  roundish,  a 
little  flattened.  Skin  smooth,  greenish, — becoming  golden  yel- 
low in  the  shade,  washed  and  striped  with  fine  soil  red,  on  the 


130  APPLES. 

sunny  side,  mingled  with  scattered,  russet  dots.  Stalk  long, 
and  inserted  moderately  deep.  Calyx  large,  set  in  a  broad,  but 
shallow  basin.  Flesh  yellow,  crisp,  with  a  rich,  sugary,  or 
scarcely  acid  juice.     October  to  January. 

This  is  different  and  superiour  to  the  Reinette  Dore^,  or  Jaune 
Hdtive  of  the  French,  which  is  more  yellow,  and  somewhat  re- 
sembles it. 

144.  Reinette   Blanche  d'Espagne.     Thomp.  Nois. 

White  Spanish  Reinette.    Pom.  Mag.  Lind. 
D'Espagne.  ]  of  seme 

^^irWpippin.  M 

Cobbett's  Fair  Pippin.  J  ^«'^'^- 

A  very  celebrated  old  Spanish  variety,  which  is  said  to  be  the 
national  apple  of  Spain,  where  it  is  called  Cameusar.  Notwith- 
standing that  Thompson  and  other  English  authorities  consider 
this  apple  the  same  as  our  Fall  Pippin,  we  are  yet  strongly  of 
opinion  that  it  is  different.  The  true  Fall  Pippin  is  only  an 
autumn  variety,  while  this  is  a  winter  sort,  keeping  till  mid- 
winter here,  and  in  England  till  March.  It  is  quite  probable 
that  the  White  Spanish  Reinette  is  the  parent  of  both  the  Fall 
and  Holland  Pippins.  The  fruit  of  the  present  variety  is  rather 
more  oblong  than  that  of  the  Fall  Pippin. 

Fruit  very  large,  roundish-oblong,  somewhat  angular,  with 
broad  ribs  on  its  sides,  terminating  in  an  uneven  crown,  where 
it  is  nearly  as  broad  as  at  the  base.  Calyx  large,  open,  very 
deeply  sunk  in  a  broad-angled,  oblique,  irregular  basin.  Stalk 
half  an  inch  long,  set  in  a  rather  small,  even  cavity.  Skin 
smooth,  yellowish-green  on  the  shaded  side,  orange,  tinged  with 
brownish-red  next  the  sun,  and  sprinkled  with  blackish  dots. 
Flesh  yellowish-white,  crisp,  tender,  with  a  sugary  juice. 
Noisette,  (Jardin  Fruitier)  adds,  "  the  skin  is  covered  with  a 
bloom,  like  that  on  a  plum,  which  distinguishes  this  variety  from 
all  those  most  resembling  it."  The  tree  has  the  same  wood, 
foliage,  and  vigorous  habit,  as  our  Fall  Pippin,  and  the  fruit 
keeps  from  November  to  February,  or  March. 

145.  Reinette  Triomphante.     M.  Christ. 
Victorious  Reinette. 

A  German  early  winter  apple,  which  we  have  recently  re- 
ceived, and  which  has  only  borne  once  in  this  country. 

Fruit  large,  oblong,  regularly  formed.  Skin  pale  yellow, 
thickly  dotted  with  white  specks,  and  rough,  projecting  warts. 
Flesh  yellow,  firm,  juicy,  with  a  pleasant  aromatic  flavour. 
The  tree  is  of  thrifty  growth,  and  is  said  to  bear  well. 


WINTER    APPLES.  131 


146.  RiBSTON  Pippin.     Thomp.  Lind.  Ron. 

Glory  of  York. 
Travers'. 
Formosa  Pippin. 

The  Ribston  Pippin,  a  Yorkshire  apple,  stands  as  high  in 
Great  Britain  as  the  Bank  of  England,  and  to  say  that  an  apple 
has  a  Ribston  flavour  is,  there,  the  highest  praise  that  can  be 
bestowed.  But  it  is  scarcely  so  much  esteemed  here,  and  must 
be  content  to  give  place,  with  us,  to  the  Newtown  Pippin,  the 
Swaar,  the  Spitzemberg,  or  the  Baldwin,  and  is  not  superiour  to 
a  number  of  fine  American  varieties. 

Fruit  of  medium  size,  roundish.  Skin  greenish-yellow,  mix- 
ed with  a  little  russet  near  the  stalk,  and  clouded  with  dull  red 
on  the  sunny  side.  Stalk  short,  slender,  planted  in  a  rather 
wide  cavity.  Calyx  small,  closed,  and  set  in  an  angular  basin. 
Flesh  deep  yellow,  firm,  crisp,  with  a  sharp,  rich,  aromatic  fla- 
vour.   The  tree  forms  a  spreading  top.     November  to  February. 

147.  Roman  Stem.     Coxe. 

The  Roman  Stem  is  not  generally  known  out  of  New-Jersey. 
It  originated  at  Burlington,  in  that  state,  and  is  much  esteemed 
in  that  neighbourhood.  In  flavour,  it  belongs  to  the  class  of 
sprightly,  pleasant  apples,  and  somewhat  resembles  the  Yellow 
Belle  Fleur.     Tree  very  productive. 

Fruit  scarcely  of  medium  size,  roundish-oblong— or  often 
ovate.  Skin  whitish-yellow,  with  a  faint  brownish  blush, 
sprinkled  with  patches  of  small  black  dots,  and,  when  ripe, 
having  a  few  reddish  specks,  unless  the  fruit  is  very  fair. 
Stalk  three-fourths  of  an  inch  long,  inserted  in  a  shallow 
cavity,  under  a  fleshy  protuberance,  which  the  farmers  have 
likened  to  a  Roman  nose,  whence  the  name.  Calyx  set  in  a 
rather  narrow  basin,  with  a  few  plaits.  Core  hollow.  Flesh 
tender,  juicy,  with  a  sprightly,  agreeable  flavour — not  first  rate. 
November  to  March. 

148.  Russet,  American  Golden.  § 

Golden  Russet.    Man.  Ken. 
Sheep  Nose.         )  /-i^„ 
Bullock'sPippin.S^^' 

The  American  Golden  Russet  is  one  of  the  most  delicious  and 
tender  apples,  its  flesh  resembling  more  in  texture  that  of  a  but- 
tery pear,  than  that  of  an  ordinary  apple.  It  is  widely  cultivated 
at  the  west,  and  in  New-England  as  the  Golden  Russet,  and 
though  neither  handsome,  nor  large,  is  still  an  universal  favour- 
ite from  its  great  productiveness  and  admirable  flavour.     The 


132  APPLES. 

uncouth  name  of  Coxe,  Sheep-nose,  is  nearly  obsolete,  except 
in  New-Jersey,  and  we  therefore  adopt  the  present  one,  to  which 
it  is  well  entitled.  The  tree  is  thrifty,  with  upright  drab 
coloured  shoots. 

Fruit  below  medium  size,  roundish-ovate.  Skin  dull  yellow, 
sprinkled  with  a  very  thin  russet.  Stalk  rather  long  and  slen- 
der. Calyx  closed,  and  set  in  a  rather  narrow  basin.  Flesh 
yellowish,  very  tender,  (almost  melting,)  juicy,  with  a  mild,  rich, 
spicy  flavour.     October  to  January. 

The  English  Golden  Russet  is  a  sub-acid  sort,  much  infe- 
riour  to  the  above.  Fruit  middle  sized,  ovate.  Skin  rough 
and  thick,  of  a  dingy,  yellow  russet,  rarely  with  a  red  blush. 
Stalk  very  short,  deeply  planted  in  a  narrow  cavity.  Flesh 
pale  yellow,  very  firm  and  crisp,  with  a  brisk,  rather  aromatic 
flavour.  Trees  with  many  slender,  weeping  branches.  No- 
vember to  March. 

148.  RnssET,  Putnam.  § 

For  a  knowledge  of  this  celebrated  western  apple,  we  are  in- 
debted to  that  zealous  pomologist,  our  friend.  Professor  Kirt- 
land,  of  Cleveland.  It  is  considered  decidedly  the  most  valu- 
able late  keeping  apple  in  the  West,  not  inferiour  to  the  New- 
town Pippin,  and  the  growth  of  the  tree  very  luxuriant.  It 
originated  at  Marietta,  Ohio,  and  is  largely  grown  for  the  New- 
Orleans  and  West  India  markets.  Fruit  medium,  or  large, 
form  rather  flat.  Skin  yellow,  blotched  with  russet,  and  at 
times  tinged  with  a  dull  red  cheek.  Flesh  firm,  yet  tender, 
deep  yellow,  juicy,  sub-acid,  rich,  and  very  high  flavoured. 
March  and  April.* 

149.  Russet,  English. 

The  English  Russet  is  a  valuable,  long  keeping  variety,  ex- 
tensively cultivated,  and  well  known  by  this  name  on  the  Hud- 
son, but  which  we  have  not  been  able  to  identify  with  any  Eng- 
lish sort.  It  is  not  fit  for  use  until  February,  and  may  be  kept 
till  July,  which,  -together  with  its  great  productiveness  and  good 
flavour,  renders  it  a  very  valuable  market  fruit.  It  is  acknow- 
ledged one  of  the  most  profitable  orchard  apples. 

Fruit  of  medium  size,  ovate,  or  sometimes  conical,  and  very 
regularly  formed.  Skin  pale  greenish  yellow,  about  two-thirds 
covered  with  russet,  which  is  thickest  near  the  stalk.  Calyx 
small,  closed,  and  set  in  an  even,  round  basin,  of  moderate  depth. 
Stalk  rather  small,  projecting  even  with  the  base,  and  pretty 
deeply  inserted,  in  a  narrow,  smooth  cavity.  Flesh  yellowish- 
white,  firm,  crisp,  with  a  pleasant,  mild,  slightly  sub-acid  flavour. 

*  This  is  since  ascertained  to  be  identical  with  the  Roxbury  Russet, 
[7th  Ed.] 


WINTER   APPLES. 


13S 


The  trees  grow  very  straight,  and  form  upright  heads,  and 
e  wood  is  smooth  and  of  a  lively  brown. 


Fig.  53.    English  RusseL 

150.  Russet,  Boston  or  Roxbury.     Man.  Thomp. 
Roibury  Russeting.   Ken. 

This  Russet,  a  native  of  Massachusetts,  is  one  of  the  mos! 
popular  market  fruits  in  the  country,  as  it  is  excellent,  a  pro. 


Fig.  54.    Bodtmi  Riisset. 
12 


134  APPLES. 

digious  bearer,  and  keeps  till  late  in  the  spring.  It  is  in  every 
way,  highly  deserving  extensive  cultivation. 

Fruit  of  medium  size,  often  large  roundish,  a  little  flattened, 
and  slightly  angular.  Skin  at  first  dull  green,  covered  with 
brownish-yellow  russet  when  ripe,  with,  rarely,  a  faint  blush 
on  one  side.  Stalk  nearly  three  fourths  of  an  inch  long,  rather 
slender,  not  deeply  inserted.  Calyx  closed,  set  in  a  round  basin, 
of  moderate  depth.  Flesh  greenish-white,  moderately  juicy, 
with  a  rather  rich,  sub-acid  flavour.  Ripens  in  January,  and 
may  be  brought  to  market  in  June. 

There  are  several  native  varieties  of  Russet  or  "  Leather 
Coats,"  of  larger  size  than  the  foregoing,  but  they  are  much 
inferior,  being  apt  to  shrivel  and  become  tasteless. 

151.  Red  Gilliflower. 

This  appears  to  be  a  native  variety,  and,  although  second 
rate,  is  esteemed  in  some  parts  of  the  country.  Fruit  of 
medium  size,  oblong,  narrowing  rapidly  to  the  eye,  where  it  is 
somewhat  ribbed.  The  skin  is  smooth,  and  of  a  fine  dark  red. 
The  calyx  is  set  in  a  narrow,  rather  shallow,  furrowed  basin. 
Flesh  white,  of  a  mild  flavour.     November  to  January. 

152.  Sam  Young.     Thomp.  Lind.  P.  Mag. 
Irish  Riisset. 

An  exceedingly  high  flavoured,  little  dessert  Russet  from 
Kilkenny,  in  Ireland,  and  fit  for  use  in  early  winter. 

Fruit  small,  slightly  flattened,  and  regularly  formed.  Skin 
bright  yellow,  a  good  deal  covered  with  gray  russet,  and  dotted 
on  "the  yellow  portion  with  small  brown  specks.  Stalk  short. 
Calyx  large  and  expanded,  placed  in  a  broad  basin.  Flesh 
greenish,  quite  juicy  and  tender,  with  a  rich  and  excellent  fla- 
vour.    November  to  January. 

153.  Surprise.     Thomp. 

A  small,  round,  whitish-yellow  apple,  of  little  or  no  value,  but 
admired  by  some,  for  its  singularity, — the  flesh  being  stained 
with  red.     November  to  January. 

154.  SwAAR.     Coxe.  Floy.  Thomp. 

This  is  a  truly  noble  American  fruit,  produced  by  the  Dutch 
settlers  on  the  Hudson,  near  Esopus,  and  so  termed,  from  its 
unusual  weight,  this  word,  in  the  Low  Dutch,  meaning  heavy, 
It  requires  a  deep,  rich,  sandy  loam,  to  bring  it  to  perfection. 


WINTER   APPLES.  IMI 

and,  in  its  native  soils,  we  have  seen  it  twelve  inches  in  circum- 
ference, and  of  a  deep  golden  yellow  colour.  It  is  one  ©f  the 
finest  flavoured  apples  in  America,  and  deserves  extensive  cul- 
tivation, in  all  favourable  positions,  though  it  does  not  succeed 
well  in  damp  or  cold  soils. 


'Uft/" 


Fig.  55.  StDoar. 
Fruit  large,  regularly  formed,  roundish.  Skin  greenish-yel- 
low when  first  gathered,  but  when  entirely  ripe,  of  a  fine,  dead 
gold  colour,  dotted  with  numerous  distinct  brown  specks,  and 
sometimes  faintly  marbled  with  gray  russet  on  the  side,  and 
round  the  stalk.  Stalk  slender,  three  fourths  of  an  inch  long, 
inserted  in  a  very  round  cavity.  [Sometimes  this  cavity  is  par- 
tially closed.]  Calyx  small,  greenish,  set  in  a  shallow  basin — 
scarcely  plaited.  Flesh  yellowish,  fine  grained,  tender,  with 
an  exceedingly  rich,  aromatic  flavour,  and  a  spicy  smell.  Core 
small.  The  trees  bear  fair  crops,  and  the  fruit  is  in  season 
from  December  to  March. 

155.  Sturmer  Bippin.     Thomp. 

This  is  a  new  English  variety,  of  the  very  highest  reputation. 
We  have  just  received  trees,  but  we  have,  for  the  following  de- 
scription, the  high  authority  of  Mr.  Thompson.  Fruit  of  middle 
size,  short,  conical.  Skin  yellowish-green,  and  brownish  red  ; 
flesh  firm,  with  a  brisk,  rich  flavour.  The  tree  is  healthy,  and 
a  good  bearer,  and  the  fruit  retains  its  flavour  and  briskness  till 
midsummer. 


136 


APPLES. 


156.  Sweeting,  Hartfokd. 

Spencer  Sweeting. 

A  very  excellent  winter  sweet  apple,  introduced  to  notice  by 
Dr.  E.  W.  Bull,  a  zealous  amateur  of  Hartford.  It  may  be  kept 
till  June,  and  this,  added  to  its  great  productiveness,  renders  it 
a  most  profitable  market  fruit.  The  original  tree  of  the  Hart- 
ford Sweeting  is  growing  on  the  farm  of  Mr.  Spencer,  a  few 
miles  from  Hartford,  and  has  borne  over  forty  bushels  in  a 
season.  The  wood  is  rather  strong,  but  of  slow  growth,  and  is 
very  hardy;  (branches  not  pendulous,  as  stated  by  Kenrick.) 

Fruit  rather  large,  roundish,  slightly  flattened.  Skin  smooth, 
and  fair,  almost  covered  and  striped  with  fine  red  over  a  yellow- 
ish-green ground, — and  sprinkled  with  small  gray  dots.  Stalk 
nearly  three  quarters  of  an  inch  long,  slender,  inserted  in  a 
rather  shallow,  round  cavity.  Calyx  broad,  closed,  with  few 
segments,  set  in  a  slightly  uneven  basin  which  is  but  little  sunk. 
Flesh  very  juicy,  tender,  with  a  rich,  agreeable  flavour.  De- 
cember to  May  or  June. 

157.  Sweeting,  Ladies'.  § 

The  Ladies'  Sweeting  we  consider  the  finest  winter  sweet 
apple,   for  the  dessert,  yet  known  or  cultivated  in  this  country. 


llg.  56.    LaSks^  Suxetrng. 


WINTEE  APPLES.  137 

Its  handsome  appearance,  delightful  perfume,  sprightly  flavour, 
and  the  long  time  which  it  remains  in  perfection,  render  it  uni- 
versally admired  wherever  it  is  known,  and  no  garden  should 
be  without  it.  It  is  a  native  of  this  neighbourhood,  and  thou- 
sands of  trees  of  this  variety,  have  been  sent  from  this  garden, 
to  various  parts  of  the  union.  The  wood  is  not  very  strong,  but 
it  grows  thriftily,  and  bears  very  abundantly. 

Fruit  large,  roundish-ovate,  narrowing  pretty  rapidly  to  the 
eye.  Skin  very  smooth,  nearly  covered  with  red  in  the  sun,  but 
pale  yellowish-green  in  the  shade,  with  broken  stripes  of  pale 
red.  The  red  is  sprinkled  with  well  marked,  yellowish-gray  dots 
and  covered,  when  first  gathered,  with  a  thin  white  bloom. 
There  is  also  generally  a  faint  marbling  of  cloudy  white  over 
the  red,  on  the  shady  side  of  the  fruit,  and  rays  of  the  same 
around  the  stalk.  Calyx  quite  small,  set  in  a  narrow,  shallow, 
plaited  basin.  Stalk  half  an  inch  long,  in  a  shallow  cavity. 
Flesh  greenish- white,  exceedingly  tender,  juicy  and  crisp,  with 
a  delicious,  sprightly,  agreeably  perfumed  flavour.  Keeps 
without  shrivelling,  or  losing  its  flavour,  till  May. 

158.  Sweeting,  Tolman's. 

Tne  Tolman's  Sweeting  is  scarcely  second  rate  as  a  table 
fruit,  but  it  is  one  of  the  most  popular  orchard  sorts,  from  its 
great  productiveness,  its  value  as  food  for  swine  and  cattle,  as 
well  as  for  baking.  Form  nearly  globular.  Skin,  when  fully 
ripe,  whitish-yellow,  with  a  soft  blush  on  one  side.  Stalk 
rather  long  and  slender,  inclining  to  one  side,  and  inserted  in  a 
rather  wide,  shallow,  but  regular  cavity.  Calyx  set  in  a  small 
basin,  slightly  depressed.  Flesh  quite  white,  rather  firm,  fine 
grained,  with  a  rich,  sweet  flavour.  November  to  April.  This 
fruit,  a  native  of  Rhode  Island,  considerably  resembles  the 
Danver's  Winter  Sweet,  of  Massachusetts. 

159.  Sweeting,  Ramsdell's.  § 

Ramsdel's  Red  Pumpkin  Sweet.    Ken, 
Ramsdell's  Sweet. 
Red  Pumpkiu  Sweet. 

Ramsdell's  Sweeting  we  have  lately  received  from  Connec- 
ticut, where  it  is  greatly  esteemed  for  the  very  large  crops  it 
bears^  as  well  as  for  its  remarkably  rich  saccharine  flavour. 
We  believe  it  is  a  native  of  Connecticut ;  and  it  derives  its 
name  from  the  Rev.  H.  S.  Ramsdell,  of  Thompson,  in  that 


138 


APPLES. 


state,  who  has  introduced  it  to  public  attention.  The  tree  ia 
very  vigorous,  grows  remarkably  straight,  and  upright,  comes 
early  into  bearing,  and  yields  every  year  enormously. 

Fruit  rather  above  medium  size,  oblong,  regularly  shaped, 
and  tapering  slightly  towards  the  eye.  Skin  rich,  dark  red, 
dotted  with  fawn-coloured  specks,  and  covered  with  a  blue 
bloom.  Stalk  quite  short,  deeply  sunk  in  a  rather  narrow  cav- 
ity. Calyx  set  in  a  pretty  deep  even  basin.  Flesh  yellowish, 
very  tender  and  mellow,  unusually  sweet  and  rich.  In  weight 
the  apple  is  light.     October  to  February. 

161.  Spitzenburgh,  Esopus.     Coxe. 


iEsopus  Spitzemberg. 
iEsopus  Spitzenburg. 
True  Spitzenburgh. 


Thomp.  Lind. 

Ken. 


The  Esopus  Spitzenburgh  is  a  handsome,  truly  delicious  apple, 
and  is  generally  considered,  by  all  good  judges,  eaual  to  the 


Fig.  57.     Esopus  Spitzenburgh. 


WINTER   APPLES.  139 

Newtown  Pippin,  and  unsurpassed  as  a  dessert  fruit,  by  any 
other  variety.  It  originated  at  Esopus,  a  famous  apple  district, 
originally  settled  by  the  Low  Dutch,  on  the  Hudson,  where  it  is 
still  raised  in  its  highest  perfection.  But  throughout  the  whole 
of  New- York,  it  is  considered  the  first  of  apples,  and  its  beauty 
and  productiveness  render  it  highly  profitable  for  orchard  cul- 
ture. The  fruit  of  this  variety  brought  from  Western  New- 
York,  seems  deficient  in  flavour,  which  is,  perhaps,  owing  to  the 
excessive  richness  of  the  soil  there.  The  tree  has  rather  slen- 
der shoots,  and  when  in  bearing,  has  long  and  hanging  limbs. 

Fruit  large,  oblong,  tapering  roundly  to  the  eye.  Skin 
smooth,  nearly  covered  with  rich,  lively  red,  dotted  with  distinct 
yellowish  russet  dots.  On  the  shaded  side,  is  a  yellowish 
ground,  with  streaks  and  broken  stripes  of  red.  Stalk  rather 
long, — three  fourths  of  an  inch — and  slender,  projecting  beyond 
the  base,  and  inserted  in  a  wide  cavity.  Calyx  small,  and 
closed,  set  in  a  shallow  basin,  which  is  slightly  furrowed. 
Flesh  yellow,  rather  firm,  crisp,  juicy,  with  a  delicious  rich, 
brisk  flavour.     Seeds  in  a  hollow  core.     December  to  February 

162.  Spitzenburgh,  Flushing. 

This  variety  has  been  confounded  by  Coxe,  and  more  recently 
by  Thompson,  with  the  foregoing,  but  is  really  quite  distinct. 
The  tree  makes  strong,  brown  shoots,  different  from  the  slender 
yellowish  ones  of  the  Esopus  Spitzenburgh. 

The  fruit  is  roundish-conical,  stalk  set  in  a  narrow  cavity, 
projecting  beyond  the  fruit.  Skin  nearly  covered  with  red,  on 
a  greenish  yellow  ground,  dotted  with  large  fawn  spots,  and 
coated  with  a  slight  bloom.  Calyx  small,  in  an  even  basin. 
Flesh  white,  juicy,  crisp,  nearly  sweet,  and  of  pleasant  flavour, 
but  without  the  brisk  richness,  or  yellow  colour  of  the  Esopus 
Spitzenburgh.     October  to  February. 

Kaighn's  Spitzenbergh  is  an  inferior  variety,  of  a  conical 
form,  and  pale  red  colour.  It  originated  in  New-Jersey  and  is 
only  of  third  rate  quality.  The  tree  is  also  an  ugly,  rambling 
grower.     The  fruit  keeps  till  April. 

163.  Spitzenberg,  Newtown.     Coxe.  Thomp.  Lind. 

Matchless. 

Burlington  Spitzenberg. 

The  Newtown  Spitzenberg  comes  from  Newtown,  on  Long 
Island.  It  is  a  roundish,  handsome  fruit,  of  good  flavour,  but 
inferiour  to  the  Esopus  variety. 

Fruit  of  medium  size  and  regular  form,  roundish,  slightly 
flattened.     Skin  smooth,  beautiful  yellow,  with  a  fine  red  cheek, 


140 


APPLES. 


a  little  streaked  with  brighter  red,  and  marked  with  numerous 
dots.  Calyx  set  in  a  rather  wide,  even  basin.  Stalk  short, 
deeply  inserted.  Flesh  rather  yellowish,  firm,  with  a  mild  and 
agreeable  flavour.     November  to  February. 

164.  Sweeting,  Wells*.  § 

Wells'  Sweeting  is  one  of  the  most  sprightly  and  agreeable, 
for  the  dessert,  of  all  the  early  winter  sweet  apples.  The  only 
old  tree  in  our  knowledge,  grows  in  the  orchard  of  Mr.  John 
Wells,  near  Newburgh,  N.  Y.  We  have  not  been  able  to  trace 
it  farther  than  this  neighbourhood,  though  it  may  not  have  ori- 
ginated here.    It  makes  stout,  stiff,  upright  shoots,  and  bears  well. 

Fruit  of  medium  size,  roundish,  broadest  in  the  middle,  and 
lessening  each  way.  Skin  smooth,  pale,  dull  green,  (like  a  Rhode 
Island  Greening  in  colour,  but  paler,)  with  a  dull  red,  or  brown- 
ish cheek.  Stalk  rather  slender  and  short.  Calyx  short,  set  in 
quite  a  shallow  basin.  Flesh  very  white,  and  very  tender, 
abounding  with  a  rich,  agreeable,  sprightly  juice.  November 
to  January. 

165.  Twenty  Ounce.     H.  Mag. 

Twenty  Ounce  Apple.    >  of  Cayuga         Twenty  Ounce  Pippin. 
Eighteen  Ounce  Apple.  S   co.,  N.  Y.        Cayuga  Red  StreaJc  1 

A.  very  large  and  showy  apple,  well  known  in  Cayuga  co., 
N.  Y.,  and  probably  a  native  there.  It  is  a  good,  sprightly  fruit, 
though  not  very  high  flavoured,  but  its  remarkably  handsome 
appearance,  and  large  size,  render  it  one  of  the  most  popular  fruits 
in  market.  The  tree  is  thrifty  and  makes  a  compact,  neat  head, 
bears  regular  crops,  and  the  fruit  is  always  fair  and  handsome. 

Fruit  very  large,  roundish.  Skin  slightly  uneven,  yellowish- 
green,  delicately  striped  and  splashed  with  red,  which  on  the 
sunny  side  quite  covers  the  surface.  Stalk  stout,  set  in  a  round 
cavity.  Flesh  not  very  fine  grained,  juicy,  sprightly,  with  a 
pleasant  sub-acid  flavour.  This  fruit  was  first  introduced  into 
the  eastern  states  by  Geo.  Howland,  Esq.,  of  New-Bedford. 

166.  Tewksbury  Winter  Blush.     Coxe. 

Mr.  Coxe  says,  this  apple  was  brought  from  Tewksbury, 
Hunterdon  county,  N.  J.  It  is  a  handsome,  fair  fruit,  with 
more  flavour  and  juiciness  than  is  usual  in  long-keeping  apples. 
They  may  be  kept  till  August,  without  particular  care,  quite 
plump  and  sound.  The  size  is  small,  rather  flat.  The  skin 
smooth,  yellow,  with  a  red  cheek.  Flesh  yellow,  with  more 
juice  and  flavour  than  any  other  long-keeping  variety.  The 
tree  grows  rapidly  and  straight — and  the  fruit  hangs  till  late  in 
the  autumn.     January  to  July. 


WINTER   APPLES. 


141 


167.  Victuals  and  Drink. 

Big  Sweet. 
Pompey 

This  is  a  large  and  delicious  sweet  apple,  highly  esteemed  in 
the  neighbourhood  of  Newark,  New-Jersey,  where  it  originated, 
about  1750.  It  was  first  introduced  to  notice  by  Mr.  J.  W. 
Hayes,  of  Newark,  from  whom  we  first  received  trees  and  spa* 
cimens  of  the  fruit.     The  fruit  is  very  light. 

Fruit  large,  oblong,  rather  irregular,  and  varies  a  good  deal 
in  size.  Skin  thin,  but  rough,  dull  yellow,  marbled  with  russet, 
with  a  faint  russet  blush  on  the  sunny  side.  Stalk  moderately 
long  and  slender,  deeply  inserted  in  an  irregular  cavity.  Calyx 
small,  set  in  a  rather  shallow  basin.  Flesh  yellowish,  tender, 
breaking,  with  a  rich,  sprightly,  sweet  flavour.  In  perfection 
from  October  to  January,  but  will  keep  till  April.  The  tree  is 
a  moderate  bearer. 

168.  Vandeevere.     Coxe.  Thomp.  Floy. 

Stalcubs. 


The  Vandervere,  when  in  perfection,  is  one  of  the  most  beau- 
tiful and  finest  apples.  But  it  requires  a  rich,  light,  sandy  soil, 
as  in  a  damp  heavy  soil,  it  is  almost  always  liable  to  be  spotted, 
unfair,  and  destitute  of  flavour.  It  is  a  native  of  Wilmington, 
Delaware,  and  took  its  name  from  a  family  there.  It  is  a  fine 
old  variety,  and  is  highly  worthy  of  extensive  cultivation,  where 


Fig.  53.     Vandervere, 


142  APPLES. 

the  soil  is  favourable.     We  have  before  us  some  apples  of  this 
sort,  which  are  exceedingly  beautiful  and  excellent. 

Fruit  of  medium  size,  flat.  Skin,  in  its  ground  colour,  yel- 
low, streaked  and  stained  with  clouded  red,  but  on  the  sunny 
side,  deepening  into  rich  red,  dotted  with  light  gray  specks. 
Stalk  short,  inserted  in  a  smooth,  rather  wide,  cavity.  Calyx 
small,  closed,  set  in  a  regular,  well-formed  basin,  of  moderate 
depth.  Flesh  yellow,  crisp  and  tender,  with  a  rich  and  sprightly 
juice.    October  to  January. 

169.  Waxen  Apple.    Coxe. 

Gate  Apple.    )  of  various  parts 
White  Apple.  ^     of  Ohio, 
Belmont.    Ken, 

The  Waxen  Apple,  for  whose  correct  history  we  are  indebted 
to  that  careful  pomologist.  Professor  Kirtland,  of  Cleveland,  is 
esteemed  in  Ohio,  where  it  is  now  most  lai^ely  cultivated,  one 
of  the  very  finest  of  all  early  winter  varieties.  It  was  carried 
from  eastern  to  western  Virginia,  by  Neisley,  a  nurseryman  on 
the  banks  of  the  Ohio,  about  the  commencement  of  the  present 
century.  Thence  it  was  introduced  into  Belmont  co.,  and  other 
parts  of  Ohio.  From  Rockport  it  was  carried  by  C.  Olmstead, 
Esq.,  to  Boston  in  1834,  incorrectly  under  the  name  of  Belmont. 

Fruit  of  middle  size,  globular,  a  little  flattened  and  narrower 
towards  the  eye — sometimes  oblong  ;  when  of  the  latter  form, 
the  eye  is  knobby.  Stalk  short.  Skin  pale  yellow,  rarely 
tinged  with  a  bright  vermillion  blush,  waxy,  or  oily  smooth. 
Flesh  white,  crisp,  tender,  sometimes  almost  melting,  and  of  a 
mild,  agreeable  flavour.     November  to  February. 

170.  Watson's  Dumpling. 

A  very  large,  English  kitchen  apple,  of  fair  quality.  Fruit 
about  four  inches  in  diameter,  of  regular  form,  nearly  round. 
Skin  smooth,  yellowish-green,  faintly  striped  with  dull  red. 
Stalk  short.  Flesh  juicy,  rather  tender,  with  a  pleasant,  sub- 
acid flavour,  and  stews  well.     October  to  January. 

171.  Woolman's  Long. 

Ortley  Apple.  Lind. 
OrtleV  Pippin.  Man. 
Van  Dyne,  {of  some.) 

This  high  flavoured  and  excellent  fruit,  was  sent  to  England 
by  Mr.  Floy,  in  1825,  who  named  it  after  Michael  Ortley,  Esq., 
from  whose  orchard,  in  South  Jersey,  it  was  obtained.  But  we 
observe  that  Thompson,  in  the  last  edition,  makes  it  synonymous 
with  Woolman's  Long,  which  is,  perhaps,  an  English  variety. 


WINTER   APPLES.  143 

Tlie  Ortley  has,  hitherto,  always  been  thought  an  American 
variety,  and  we  regret  that  it  is  so  little  cultivated  here. 

Fruit  of  medium  size,  oblong  or  oval,  otherwise  somewhat  re- 
sembles the  Yellow  Newtown  Pippin.  Skin  lively  yellow,  in 
the  shade,  with  a  scarlet  blush,  sprinkled  with  white  specks  and 
gray  russet  patches  in  the  sun.  Stalk  slender,  inserted  in  an 
even,  smooth  depression.  Calyx  large,  set  ia  a  plaited,  rather 
shallow  basin.  Flesh  nearly  white,  crisp,  and  rather  firm, 
breaking,  with  an  excellent,  sprightly,  perfumed  flavour.  An 
abundant  bearer,  and  will,  no  doubt,  prove  a  most  valuable  sort. 
November  to  April. 

172.  Wine  Apple.  §   Coxe. 
Hay's  Winter. 

The  Wine  Apple  is  a  very  handsome,  and  an  admirable 
winter  fruit,  a  most  abundant  bearer,  and  a  hardy  tree  ;  all  of 
which  qualities  render  it  a  very  popular  orchard  and  market 
fruit.  It  is  a  native  of  Delaware,  but  is  now  very  largely  cul- 
tivated, also  in  Western  New- York.  The  tree  has  small  leaves, 
grows  thriftily,  and  makes  a  fine,  spreading  head. 

Fruit  rather  above  medium  size — in  rich  soils  large  ;  form 
regular,  nearly  round,  a  little  flattened  at  the  ends.  Skin 
smooth,  of  a  lively  deep  red,  over  a  yellow  ground,  or,  more 
frequently,  with  a  few  indistinct  stripe-s  of  yellow.  Stalk  short, 
inserted  in  a  round,  smooth  cavity,  with  a  little  russet  around  it. 
Flesh  yellowish-white,  juicy  and  crisp,  with  a  rather  vinous, 
rich,  and  pleasant  flavour.  This  apple  is  not  only  fine  for  the 
table,  but  is  also  excellent  for  cooking  and  cider.  October  to 
March. 

173.  WiNESAP.  §  Coxe. 

Wine  Sop?    Thomp. 

This  is  not  only  a  good  apple  for  the  table,  but  it  is  also  one 
of  the  very  finest  cider  fruits,  and  its  fruitfulness  renders  it  a 
great  favourite  with  orchardists.  The  tree  grows  rather  irregu- 
larly, and  does  not  form  a  handsome  head,  but  it  bears  early, 
and  the  apples  have  the  good  quality  of  hanging  late  upon  the 
trees,  without  injury,  while  the  tree  thrives  well  on  sandy  light 
soils. 

Fruit  of  medium  size,  rather  oblong.  Skin  smooth,  of  a  fine 
dark  red,  with  a  few  streaks,  and  a  little  yellow  ground,  appear- 
ing on  the  shady  side.  Stalk  nearly  an  inch  long,  slender,  set 
in  an  irregular  cavity.  Calyx  small,  placed  in  a  regular  basin, 
with  fine  plaits.  Flesh  yellow,  firm,  crisp,  with  a  rich,  high 
flavour.     November  to  May. 


144  APPLES. 


174.  Winter  Queen.     Coxe. 

Winter  Queening.    Thomp. 

A  iVuit  of  medium  quality,  much  cultivated  in  the  lower  part 
of  New-Jersey.  Fruit  conical,  considerably  broadest  at  the 
base.  Skin  fine  deep  crimson  in  the  sun,  dotted  with  yellow ; 
of  a  paler  and  livelier  red,  in  the  shade.  Stalk  slender,  three 
fourths  of  an  inch  long,  planted  in  a  wide  cavity.  Calyx  small, 
moderately  sunk.  Flesh  yellowish,  of  a  mild  and  rather  plea- 
sant, sub-acid  flavour.  The  tree  is  an  abundant  bearer.  No- 
vember to  February. 


Cldss  IV.     Cider  Apples. 


175.  Cooper's  Russeting.     Coxe. 

This  native  apple  is  especially  suited  to  light  sandy  soils, 
where  some  other  sorts  fail.  It  makes  an  exceedingly  strong 
cider,  of  delicious  flavour. 

Fruit  small,  oblong  or  ovate,  pale  yellow,  partially  covered 
with  russet.  Stalk  slender,  and  very  long.  Flesh  dry,  rich 
and  sweet.  The  fruit  is  fit  for  cider  in  November,  keeps  well 
through  the  winter,  and  is  esteemed  by  many  for  cooking.  Tree 
small,  with  numerous  little  branches. 

176.  Campfield.     Coxe. 
Newark  Sweeting. 

Another  capital  New-Jersey,  cider  apple,  ranking  next  to  the 
Harrison.  It  forms  a  fine  large  tree,  with  straight,  spreading 
limbs,  and  is  very  productive. 

Fruit  of  medium  size,  roundish,  rather  flattened.  Skin 
smooth,  washed  and  striped  with  red,  over  a  greenish-yellow 
ground.     Flesh  white,  rather  dry,  firm,  rich  and  sweet. 

177.  Gilpin.     Coxe.  Thomp. 
Carthouse. 

A  handsome  cider  fruit,  from  Virginia,  which  is  also  a  very 
good  table  fruit  from  February  to  May.  A  very  hardy,  vigo- 
rous and  fruitful  tree. 

Fruit  of  medium  size,  roundish-oblong.  Skin  very  smooth 
and  handsome,  richly  streaked  with  deep  red  and  yellow.    Stalk 


WINTER   APPLES.  145 

short,  deeply  inserted.  Calyx  in  a  round,  rather  deep  basin. 
Flesh  yellow,  firm,  juicy  and  rich,  becoming  tender  and 
sprightly  in  the  spring. 

178.  Harrison.     Coxe. 

New- Jersey  is  the  most  celebrated  cider  making  district  in 
America,  and  this  apple,  which  originated  in  Essex  county,  of 
that  state,  has  long  enjoyed  the  highest  reputation  as  a  cider 
fruit.  Ten  bushels  of  the  apples  make  a  barrel  of  cider.  The 
tree  grows  thriftily,  and  bears  very  large  crops. 

Fruit  medium  size,  ovate  or  roundish-oblong.  Skin  yellow, 
with  roughish,  distinct  black  specks.  Stem  one  inch,  or  more, 
long.  Flesh  yellow,  rather  dry  and  tough,  but  with  a  rich  fla- 
vour, producing  a  high  coloured  cider,  of  great  body.  The 
fruit  is  very  free  from  rot,  falls  easily  from  the  tree  about  the 
first  of  November,  and  keeps  well.  The  best  cider  of  this  va- 
riety, is  worth  from  six  to  ten  dollars  a  barrel,  in  New- York. 

179.  Hewe's  Virginia  Crab.     Coxe. 

The  Virginia  Crab  makes  a  very  high  flavoured  dry  cider, 
which,  by  connoisseurs,  is  thought  unsurpassed  in  flavour  by 
any  other,  and  retains  its  soundness  a  long  time.  It  is  a  pro- 
digious bearer,  and  the  tree  is  very  hardy,  though  of  small  size. 

Fruit  quite  small,  about  an  inch  and  a  half  in  diameter,  nearly 
round.  Skin  dull  red,  dotted  with  white  specks,  and  obscurely 
streaked  with  greenish-yellow.  Stalk  long  and  slender.  Flesh 
fibrous,  with  an  acid,  rough,  and  astringent  flavour,  and  when 
ground,  runs  clear  and  limpid  from  the  press,  and  ferments 
very  slowly.  The  Virginia  Crab  is  often  mixed  with  rich  pulpy 
apples,  to  which  it  imparts  a  good  deal  of  its  fine  quality. 

The  Roane's  White  Crab  is  a  sub- variety  of  the  foregoing, 
about  the  same  size,  with  a  yellow  skin.  It  makes  a  rich, 
strong,  bright  liquor,  and  keeps  throughout  the  summer,  in  a 
well-bunged  cask,  perfectly  sweet. 

180.  Hagloe  Crab.     Coxe. 
HagloeCrab.    Lind't  Thomp.7 

The  Hagloe  Crab  is  one  of  the  best  summer  cooking  apples, 
and  the  flavour  is  pleasant,  as  a  dessert  fruit.  As  a  cider  fruit, 
it  is  perhaps  unequalled,  the  specific  gravity  of  the  must  being 
1081,  and  the  liquor  which  it  makes  is  exceedingly  rich  and 
high  flavoured. 

Fruit  below  medium  size,  roundish,  flattened,  streaked  with 
red.     Stalk  large  and  short.     Flesh  very  soft  and  woolly,  with 

13 


tl9fi£  APPLES. 

a  moderate  juiciness,  with  a  rich,  acid  flavour.  Ripens  in  Au- 
gust, but  will  keep  sound  a  long  time.  The  tree  has  dark  co- 
loured, and  thick,  strong  shoots,  with  large  buds,  and  is  a  most 
abundant  bearer.  We  think  it  doubtful  if  this  is  identical  with 
the  old  English  Hogloe  Crab,  which  is  small  and  ovate,  but  the 
quality  of  the  two,  as  cider  fruit,  is  very  similar. 

181.  Red  Streak.     Coxe. 

Herefordshire  Red  Stxeak, }  „/•  i7>„„7,„7.  „^,j^. 
Scudamore's  Crab,  \  ^-^  ^"^^"^  S"'^'^' 

A  capital  English  cider  apple,  which  thrives  admirably  m 
this  country,  and  is  very  highly  esteemed,  as  it  makes  a  rich, 
high  flavoured,  strong  liquor.  It  is  a  handsome  grower,  and  a 
great  bearer. 

Fruit  of  medium  size,  roundish.  Calyx  small,  set  in  a  rather 
deep  basin.  Stalk  rather  slender  and  short.  Skin  richly 
streaked  with  red,  with  a  few  yellow  streaks  and  spots.  Flesh 
yellow,  rich,  firm  and  dry. 

182.  Styre.     Thomp. 

Forest  Styre.    Lind. 
Styre.    Coxe. 

The  Stire  is  a  famous  old  English  cider  fruit,  and  Lindley 
remarks  that  Styre  cider  may  be  found  in  the  neighbourhood  of 
Chepstow,  thirty  or  forty  years  old.  Fruit  middle  sized,  round, 
pale  yellow,  with  a  orange  cheek.  Stalk  short.  Flesh  firm,  of 
high  flavour  and  makes  a  high  coloured  liquor.  The  tree 
thrives  well  here,  and  forms  a  very  upright,  broom-like  head 
October  to  January. 


In  addition  to  the  foregoing,  several  of  the  table  apples  al- 
ready described  are  esteemed  for  cider,  as  the  Newtown  Pippin, 
Wine  Apple,  Winesap,  etc.,  and  some  of  the  high  flavoured  Eng- 
lish varieties  in  the  preceding  pages  are  very  highly  valued  for 
cider  in  Britain, — the  Golden  Pippin,  Golden  Harvey,  Down- 
ton,  &c.  The  Fox  Whelp  is  a  very  celebrated  apple  of  this 
class,  used  to  flavour  and  give  strength  to  nearly  all  the  choice 
cider  of  Herefordshire,  which  is  not  yet  introduced  here,  to  our 
knowledge.  It  is  middle  sized,  ovate,  dark  red,  with  a  rich, 
heavy  juice,  of  the  specific  gravity  1078.  The  Siberian  Bit- 
ter Sweet  is  a  variety  of  crab  raised  by  Mr.  Knight,  and  about 
twice  the  size  of  the  Siberian  Crab,  small  roundish,  ovate,  yel- 
low ;  an  immense  bearer,  and  held  in  very  high  esteem  in  Eng- 
land, for  mixing  with  other  cider  apples,  to  impart  richness. 


WINTER   APPLES.  147 


Class  V.     A'pples  for  Ornament  or  Preserving. 


183.  Siberian  Crab.     Arb.  Brit. 

Malus  baccata.    Lind. 
Pyrus  baccata.    Arh.  Brd. 

The  common  Siberian  Crab  is  a  beautiful  little  fruit,  which  is 
produced  in  rich  clusters  on  the  branches,  and,  at  a  distance, 
resembles  large  and  handsome  cherries.  It  is  highly  esteemed 
for  preserving,  and  almost  every  large  garden  in  the  middle 
states,  contains  a  tree  of  this  variety.  It  forms  a  vigorous,  neat 
tree,  of  rather  small  size,  and  its  blossoms,  which  are  white,  are 
produced  in  beautiful  profusion  in  spring,  and  a  large  crop  of 
fruit  regularly  follows. 

Fruit  about  three  fourths  of  an  inch  in  diameter,  very  regu- 
larly formed,  and  rather  flat.  Skin  smooth,  of  a  lively  scarlet, 
over  a  clear  yellow  ground,  and  when  the  bloom  is  rubbed  off, 
is  highly  polished.  Stalk  nearly  two  inches  long,  and  very 
slender.  Calyx  small,  slightly  sunk.  Fit  for  preserving  in 
September  and  October. 

184.  Large  Red  Siberian  Crab. 

Pyrus  Pruifolia.    Arb.  Brit. 

This  variety  is  about  twice  the  size  of  the  foregoing,  round- 
ish-ovate, with  a  large  and  prominent  calyx,  and  a  pale  red  and 
yellow  skin.  It  forms  a  larger  tree,  with  rather  coarser  foliage 
than  the  common  variety,  and  is  esteemed  for  the  same  pur- 
poses.    September  and  October. 

185.  Yellow  Siberian  Crab. 
Amber  Crab. 

This  scarcely  differs  from  the  common  Siberian  Crab,  except 
in  its  fruit,  which  is  rather  larger,  and  of  a  fine  amber  or  golden 
yellow.  Both  this  and  the  red  are  beautiful  ornaments  to  the 
fruit  garden  in  summer  and  autumn,  and  are  equally  esteemed 
for  preserves  and  jellies.     September. 

Quite  a  number  of  seedlings  have  been  raised  from  the  Sibe- 
rian Crab  in  this  country,  mostly  of  larger  size — some  by 
Mr.  Manning,  of  Salem,  and  several  by  Mr.  Thompson,  of 
Catskill,  but  scarcely  deserving  of  especia.  notice  here. 


1«^  APFtES. 


186,  Jkyi^stK  Fw)x^mETNQ  Chinese  Crab- 

Fyrm  SpectabiDs.    -Ar6.  Brii, 
mdm  SoectabilR    iV.  DuJL 
Ponble  flowering  Apple. 

TioB  very  beauiJiM  crab  tree  from  China,  which  produces  a 
small  green  fruit,  of  no  yalur^,  is  highly  admired  for  its  showy 
blossoms.  These  are  large,  tipped  with  deep  red  in  the  bud,  but. 
when  open,  are  of  a  pale  rose  colour,  semi-double,  large,  and 
produced  in  jSne  clusters.  It  h  an  exceedingly  ornamental, 
gmail  trecj  grooving  from  ten  to  twenty  feet  in  height. 


Select  Ust  of  afpjM  for  a  small  garden,  ia  ripen  in  succession. 

Eariy  Harvest.  Rambtk 
Red  Astrachan*  IVtttfefv 

Early  Strawberry"^  Wewtown  Pippm* 

Drap  d'Or.  Dutch  Mignorme. 

Early  Red  IVIaigarei.  Esopus  Spitzenburglu 

'-  Waiiam's  Savomitft.  Baldwin. 

Auinrrm-  Ladies'  Sweeting. 

Porter.  Northern  Spy* 

Fall  Pippm.  Swaar. 

Ross  ]S(^npareit  Boston  Russet. 

Maiden's  Blufili.  Rhode  Island  Greering.. 

Jersey  Sweet.  "JTcUow  Belle-Retir. 

;Fall  Harvey.  American  Golden  Kttasct* 

Gravenstein.  lady  Apple* 

Summer  S\veetPamdifa>  Peck's  Pleasant. 

Golden  Sweet.  Herefordshire  PearroaJn. 

Apples  of  fine  qualiiy,  stated  io  a  cold  northern  climate^  Fa* 
.ineuse,  Canada  Keinettey  Pomme  de  Neige,  Rhode  Island 
Greening,  Boston  Russet,  Porter,  Baldwin,  Swaar,  Red  As- 
trachan,  Ladies'  Sweeting,  Northern  Spy,  Gk)lden  Ball* 

Afphs  of  fine  qualitp^  suited  to  a  southern,  dinutte.  Barly 
Bed  Margaret,  Large  Yellow  Bough,  Englislt  Golden  Pippin, 
Bheep-Nose,  Lady  Apple,  Maiden's  Blush,  Gravenstein,  Golden 
Reinette,  Green  Newtown  Pippin,  English  Russet,  Mai  Carle, 
Tellow  Belle-FleuTj  Wine  Apple,  Roman  Stem, 

A  number  of  native  varieties,  which  have  originated  at  the 
extreme  south,  are  found  to  succeed  better  there  than  most  of 
our  northern  apples*  Among  these  are  the  Horse  Apple,  Moun- 
tain Pippin,  Father  Abram,  etc.  These  are  not  fine  at  the 
north,  but  are  well  adapted  to  the  olimate  of  Georgia,  Alabama, 


CHAPTEE  IX, 

^««§r<ia't«  <io«im«n«,  I)ee-   JZosacetc,  of  botanist& 
^ownrfier,  of  the  French;  Munddbatan^  German;  Mandorloy  Italiar  g  Aimet^dfo^ 

Spanish, 

The  Almond  tree,  which  is  a  native  of  the  jiorth  of  Africa,, 
and  the  mountains  of  Asia,  has  long  been  cultivated,  and  h 
mentioned  in  scripture  as  one  of  the  chai'ms  of  the  fertile  land 
of  Canaan.  It  so  strongly  resembles  the  peach  tree  that  it  ik 
difficult  to  distinguish  it  by  the  leaves  and  ^ood  only;  indeed^ 
several  botanists  are  of  opinion,  from  experiments  made  in 
raising  the  almond  from  seedj  tliat  tliis  tree  and  the  peach  are. 
originally  the  same  species,  and  that  the  rich  and  luscious 
peach  is  the  efikjt  of  accidental  variation,  produced  by  culture 
on  the  almond.  The  chief  distinction  between  the  two  in  our 
gardens  lies  in  the  fruit,  vehich,  in  the  almond,  consists  of  little 
more  than  a  stone  covered  with  a  thick,  dry,  woolly  skin,  while 
the  Peach  has  in  addition  a  rich  and  luscious  flesh.  The  blos- 
soms of  tlie  almond  resemble  those  of  the  peach,  but  are  larger  y 
they  are  produced  in  great  profusion,  early  in  the  season,  before 
the  leaves,  and  are  vei*y  ornamentaL 

Uses.  The  kernel  of  the  sweet  almond  is  highly  esteemed  as 
an  an  article  of  food,  and  is  largely  used  as  an  ingredient  in 
confectionary,  cookeiy,  and  perfumery.  It  is  raised  in  great 
quantities  in  the  south  of  Europe,  especially  in  Portugal,  and  JH 
an  important  article  of  commerce.  The  bitter  almond  is  used 
m  cookery  and  confectionary,  and  in  medicine,  it  furnishes  the- 
prussic  acid  of  the  shops,  one  of  the  most  powerful  of  poisons* 
From  both  species  an  oil  is  also  obtained. 

In  France  the  almond  is  prefeinred  as  a  stock  ou  whicli  ta 
bud  and  graft  the  peach,  which,  in  a  very  dry  climate  or  chalky 
soil,  it  is  found,  renders  the  latter  more  healthy  and  fruitful 
than  its  own  bottom.  The  sweet  hard-shelled  variety  (Douce  a 
coque  dure})  is  preferred  for  stocks  by  French  nurserymen. 

Cultivation*  The  almond  thrives  best  in  a  warm  dry  soil, 
and  its  general  cultivation  in  this  country  is  precisely  like  that 
of  the  Peach.  The  sweet  almond  is  the  only  variety  considered 
of  value  here,  and  it  is  usually  propagated  by  budding  it  on 
Plum  stock,  or  on  the  bitter  almond  seedlings.  It  is  rather 
more  hardy  at  the  north  when  budded  on  the  former,  and  as  the 
buds  of  the  sweet  almond  are  rather  slender  and  small,  the 
plum  stocka  to  be  budded  should  b^  thrifty  seedlings  not  m.ore 

13* 


150  THE   ALMOND. 

than  a  fourth  of  an  inch  in  diameter  at  the  place  where  the  bud 
is  inserted. 

The  Common  Almond,  the  Hard-Sheil  Sweet  Almond,  and  the 
bitter  Almond,  are  hardy  in  the  latitude  of  New-York,  and 
will  bear  tolerable  crops  without  care.  The  Soft-Shell  Sweet 
Almond,  or  Ladies'  Almond,  will  not  thrive  well  in  the  open 
garden  as  a  standard,  north  of  Philadelphia  ;  but  they  succeed 
well  trained  to  a  wall  or  on  espalier  rails  in  a  warm  situation  ; 
the  branches  being  slightly  protected  in  winter. 

There  is  no  apparent  reason  why  the  culture  of  the  Almond 
should  not  be  pursued  to  a  profitable  extent  in  the  warm  and 
favourable  climate  of  some  of  the  southern  states.  Especially 
in  the  valley  of  the  Ohio  and  Tennessee  it  would  be  likely  to 
succeed  admirably. 

1.  Common  Almond.  §    Thomp.  Lind. 

A.  c.  dulcis.    Dec. 

Amandier  a  Petit  Fruit,  ?  r»   n.  x 

commun,      '  \0- Duh. 

Araande  commune. 
Common  Sweet. 

This  is  the  common  Sweet  Almond  of  France  and  the  south 
of  Europe,  and  is  one  of  the  most  hardy  and  productive  sorts 
here.  Nuts  hard,  smooth,  about  an  inch  and  a  quarter  long, 
compressed  and  pointed,  of  an  agreeable  flavour,  but  inferior  to 
the  following.  Flowers  expand  before  the  leaves.  Ripens  last 
of  September. 

2.  The  Long  Hard-Shell  Almond.  § 

Amandier  a  gros  fruit.    O.  Duh. 
__^___^  ___»___  dur.    Nois. 

A  variety  with  handsome  large,  pale  rose  coloured  flowers, 
opening  before  the  leaves,  and  large  and  long  fruit  a  third  longer 
than  other  varieties.  The  stone  is  about  as  large  as  the  soft- 
shell  variety,  but  the  kernel  is  larger  and  plumper.  This  is  a 
good  hardy  sort  and  it  is  very  ornamental  when  in  blossom. 
Ripens  about  the  last  of  September. 

3.  Soft-Shell  Sweet  Almond.  §   Lind. 

Doux  a  coque  tendre,  )  rrn. 
Sultan  a  coque  tendre,  \  ^f^omP- 
Amandier  a  coque  tendre.     O.  Duh. 

des  Dames.    N.  Duh.  Povt. 

Amandier  des  Dames,    ?  ,r  •  _.^ 
Ou  Araande  Princesse.  \  Nois^- 
Ladies'  thin  Shell. 

The  Soft-Shell  or  Ladies'  Almond,  is  the  finest  of  all  the  Al 


THE   ALMOND.  151 

monds.  It  is  the  variety  very  common  in  the  shops  of  the  con- 
fectioners, with  a  shell  so  thin  as  to  be  easily  crushed  between 
the  fingers,  and  the  kernel  of  which  is  so  highly  esteemed  at  the 
dessert.  It  ripens  early  in  the  season,  and  is  also  highly  es- 
teemed in  a  young  or  fresh  state,  being  served  on  the  table  for  this 
purpose  about  the  middle  of  July  in  Paris.  The  blossoms  of 
this  variety  expand  at  the  same  time  with  the  leaves,  and  are 
more  deeply  tinged  with  red  than  the  foregoing.  Several  varie- 
ties are  made  of  this  in  France,  but  they  are  (as  quoted  above) 
all  essentially  the  same. 

Fruit  two  inches  long,  oval,  compressed.  The  nut  is  more 
than  an  inch  long,  oval  pointed,  one-sided,  with  a  light  coloured, 
porous,  very  tender  shell.     The  kernel  sweet  and  rich. 

On  the  plum  stock,  in  a  favourable  aspect,  this  almond  suc- 
ceeds, with  a  little  care,  in  the  middle  states. 

4.  Sultana  Sweet  Almond.     Lind. 

Amande  Sultane.     O.  Duh.  Nois. 
Amandier  Sultane. 
Sultan.    Thomp* 

A  tender  shelled  almond  of  excellent  quality,  with  smaller 
fruit  and  narrower  kernel  than  the  Soft-Shell  Almond,  but  of 
equally  excellent  flavour,  and  which  is  preferred  by  nrnny. 
It  is  thought,  by  Poiteau,  to  be  scarcely  different  from  the  Soft- 
Shell  or  Ladies'  Almond. 

5.  PisTACHiA  Sweet  Almond.     Lind. 

Amande  Pistache.    O.  Duh.  Nois. 
Amandier  Pistache. 

A  variety  of  almond  with  a  very  small  pointed  fruit,  about 
the  size  and  shape  of  that  of  a  Pistachia,  enclosing  a  kernel  of 
a  delicate  sweet  flavour.  The  shell  not  quite  so  soft  as  the  Soft- 
Shell  Almond.  This  is  scarcely  known  yet  in  this  country,  but 
is  worth  further  trial  at  the  south. 

6.  Peach  Almond. 

PScher,  )  rpr^„ 

Peach  Almond,  \  ^"^P- 
Amandier-P^cher.    N.  Duh.  Nois.  Poit. 

A  rather  indifferent  variety,  nearly  sweet,  but  often  slightly 
bitter.     It  is  a  true  cross  between  the  peach  and  the  almond,  and 

*  We  cannot  follow  Mr.  Thompson  in  his  nomenclature  of  Almonds,  as  he  (or 
his  printer)  mistakes  the  meaning  of  the  French  terms ;  Amande  Sultane  of  all  tiie 
French  authors  should  be  translated  Sultana,  not  Sultan. 


152  THE   APRICOT. 

in  its  leaves,  flowers,  and  stone  strongly  resembles  the  peach ; 
the  fruit  is  also  pulpy  and  of  tolerable  flavour,  like  an  indifferent 
peach.     The  nut  scarcely  ever  ripens  well  as  far  north  as  this. 

7.  Bitter  Almond.     Thomp.  Lind. 

The  Bitter  Almond  has  large  pale  blossoms,  differing  little 
from  the  common  almond,  except  in  the  kernel,  which  is  bitter. 
There  are  two  varieties  one  with  a  hard,  and  the  other  with  a 
brittle  shell.  The  fruit,  which  is  produced  abundantly,  ripens 
in  September.  The  leaves  are  longer  and  of  a  darker  green 
than  those  of  most  of  the  sweet  fruited  varieties. 

Ornamental  Varieties.  The  Dwarf  Double  Flowering  AL 
mondj  {Amygdalus  pumiluj  Lin.  Prunus  sinensis,  of  some,)  is  a 
beautiful,  well  known,  low  shrub,  extremely  ornamental  in 
spring,  being  covered  with  a  profusion  of  small  pink  blossoms, 
very  double. 

The  Large  Double  Flowering  Almond  {A.  a  grand  fieur^  N. 
Duh.)  {A  communis  pleno,)  is  a  beautiful  French  variety,  with 
large,  nearly  white  flowers,  two  inches  in  diameter.  It  also 
bears  a  good,  small,  hard-shell  Almond. 


CHAPTER    X. 
THE   APRICOT. 


Armeniaca  vvlgaiis,  Dec.    RosacecB,  of  botanists. 

Ahricotier,  of  the  French  j  AvnJwsenbaum,  German ;  Albercoco,  Italian ;  Albartr 

coqne,  Spanish. 

The  Apricot  is  one  of  the  most  beautiful  of  stone  fruit  trees, 
easily  known  by  its  glossy  heart-shaped  foliage,  large  white 
blossoms,  and  smooth-skinned,  golden  or  ruddy  fruit.  In  the 
fruit  garden  it  is  a  highly  attractive  object  in  early  spring,  as 
its  charming  flowers  are  the  first  to  expand.  It  forms  a  fine 
spreading  tree  of  about  twenty  feet  in  height,  and  is  hardy 
enough  to  bear  as  an  open  standard  south  of  the  42°  of  latitude 
in  this  country. 

The  native  countries  of  this  tree  are  Armenia,  Arabia,  and 
the  higher  regions  of  central  Asia.  It  is  largely  cultivated  in 
China  and  Japan ;  and,  indeed,  according  to  the  accounts  of 
Grosier  the  mountains  west  of  Pekin  are  covered  with  a  natural 
growth  of  apricots.     The  names  by  which  it  is  known  in  vari- 


ous  European  countries  all  seem  to  be  corruptions  of  the  miginaj 
Arabic  term  Berkocke, 

Uses.  A  very  handsome  and  delicious  dessert  fruit,  only  in- 
ferior  to  the  peach,  ripening  about  midsummer,  after  cherries, 
and  before  plums,  at  a  season  when  it  is  peculiarly  acceptable* 
For  preserving  in  sugar  or  brandy,  for  jelb'es,  or  pastries,  it  jg 
highly  esteemSl,  and,  where  it  is  abundant,  an  admirable  liqueur 
is  made  from  the  fruit ;  and  li  h  also  dried  for  winter  use.  la 
some  parts  of  Germany,  the  fi-ee  bearing  sorts — the  Turkey, 
Orange,  and  Breda — are  largely  cultivated  for  this  purpose* 

Cultivation.  This  tree  ia  almost  always  budded  on  thet 
plum  stock  (on  which  in  July  it  takes  readily,)  as  it  is  foimd 
more  hardy  and  durable  than  upon  its  own  root.  Many  Ame-. 
rican  nurserymen  bud  the  apricot  on  the  peach,  but  the  trees* 
8o  produced,  are  of  a  very  mferior  quality — short  lived,  mora 
liable  to  diseases,  and  the  fruit  of  a  second  rate  flavour*  Bucl^ 
ded  on  the  plum  they  are  well  adapted  to  strong  soils,  in  which 
they  always  hold  their  fruit  better  Aan  in  light  sandy  soils* 

Apricots  generally  grow  very  thriftily,  and  soon  make  fine 
heads,  and  produce  an  abundance  of  blossoms  and  young  fruit ; 
but  the  crop  of  the  latter  frequently  falls  of  when  half  grown, 
from  being  stung  by  the  Plum-weevil  or  curculio,  to  which  the 
smooth  skin  of  this  fruit  seems  highly  attractive.  To  remedy 
this,  the  same  course  must  be  pursued  as  is  directed  for  tho 
plum.  Seedling  apricots  are  usually  more  hardy  and  produce 
tive  here,  than  the  finer  grafted  sorts^ 

This  is  a  favourite  tree  for  training  on  walls  or  espaliers,  and, 
in  town  gardens  especially,  we  ofi^n  see  it  trained  against  tlie 
sides  of  brick  houses,  and  yielding  most  abundantly.  As  it 
bears  its  fruit  in  the  same  way  as  the  peach,  and  requires  the 
same  management,  we  must  refer  our  readers  to  the  latter  head 
for  direction  as  to  pruning  and  training.  As  the  apricot,  how* 
ever,  expands  its  blossoms  very  early,  it  should  not  be  placed  on 
an  east  wall,  or  in  a  situation  where  it  is  too  much  exposed  to 
the  full  morning  sun. 

Diseases.  When  budded  on  the  Plum,  this  tree  is  but  little 
liable  to  diseases,  and  may  bo  considered  a  hardy  fruit  tree,  la. 
order  to  render  it  fruitful,  and  keep  it  for  a  long  time  in  a  pro* 
ductive  state,  we  cannot  too  strongly  urge  the  advantages  of  the 
shortemng-m  system  of  pruning  recommended  for  the  peach* 

V  Albeesiee^    Thomp.  N.  Boh*  Nots. 
Albeige.   O,  DaL  Botu  Jtmi^ 

This  is  a  variety  very  common  in  the  interiour  of  France, 
where  it  is  constantly  reproduced  with  but  little  variation  from 
the  seed—^^^e  being  tiio  name  of  the  apricot  in  some  of  the 


154  THE   APRICOT. 

provinces.  It  is  a  free  grower,  and  bears  well,  but  is  neither  so 
large  nor  fine  as  many  other  varieties.  The  leaves  are  small, 
and  often  have  little  wing-like  ears  at  the  base.  The  Alber- 
giers  are  much  used  for  stocks  in  France. 

Fruit  small,  roundish,  deep  yellow.  Flesh  reddish,  firm,  with 
a  brisk,  vinous  flavour.  Stone  compressed ;  kernel  bitter.  Es- 
teemed for  preserving.  There  are  several  varieties  of  this  not 
yet  introduced  into  the  United  States,  the  finest  of  which  are 
the  Allergier  de  Tours,  and  A.  de  Montgamet.  Ripe  middle  of 
August. 

2.  Breda.  §  Thomp.  Lind.  P.  Mag. 

De  HoUande,         1 
Amande  Aveline, 
Ananas,  I  ^-  <<> 

Persique,  Ihomp. 

Hasselnussmaudel,  J 

This  is  a  very  excellent  small  Apricot,  said  to  be  originally 
from  Africa,  w^hich  bears  well  with  common  culture,  and  de- 
serves a  place  in  all  gardens,  as  it  is  not  only  a  high  flavoured 
dessert  sort,  but  it  makes  one  of  the  richest  preserves.  The 
blossom  buds  are  tinged  with  deep  red  before  they  expand. 

Fruit  rather  small,  about  an  inch  and  a  half  in  diameter, 
roundish,  sometimes  rather  four  sided.  Suture  well  marked. 
Skin  orange,  becoming  dark  orange  in  the  sun.  Flesh  deep 
orange,  rich,  high  flavoured  and  rather  juicy — separating  freely 
from  the  stone.  The  kernel,  which  is  sweet,  is  eaten  in  France, 
whence  the  name  Amande  Aveline.     First  of  August. 

3.  Black.     Thomp.  Fors. 

Amygdalus  dasycarpa.    Dec. 

Purple  Apricot.     Lind. 

Angoumois  1    O.  Dvh.  ? 

Noir. 

Violet. 

Du  Pape. 

This  remarkable  little  Apricot  so  strongly  resembles  a  dark 
round  Plum,  that,  at  a  little  distance,  it  might  easily  be  mis- 
taken for  one.  (It  was  indeed  called  Prunus  dasycarpa  by  the 
old  botanists.)  It  is  pretty  good,  and  very  hardy,  and  its  unique 
appearance  renders  it  sought  after  by  amateurs.  The  tree  has 
a  rough,  somewhat  crooked  trunk,  and  small,  oval  foliage. 

Fruit  about  an  inch  and  a  half  in  diameter,  round.  Skin 
pale  red  in  the  shade,  but  dull  reddish  purple  in  the  sun,  cover- 
ed with  a  slight  down.  Flesh  pale  red  next  the  skin,  yellow 
near  the  stone,  adhering  somewhat  to  the  stone,  juicy,  with  a 
pleasant,  slightly  astringent  flavour.     Kernel  sweet.     August. 


THE    APRICOT.  15& 

4.  Beussels.     Thomp.  Lind.  Miller. 

The  Brussels  Apricot  is  not  a  fine  fruit  in  this  country,  but  it 
is  a  good  bearer  in  light  soils.  Fruit  of  medium  size,  rather 
oval,  and  flattened  on  its  sides.  Skin  pale  yellow,  dotted  with 
white  in  the  shade,  but  often  marked  with  a  little  russety  brown 
in  the  sun.  Suture  deep  next  the  stalk.  Flesh  yellow,  rather 
firm,  with  a  lively  but  not  rich  flavour.  Kernel  bitter.  Middle 
of  August.     The  Brussels  of  some  collections  is  the  Breda. 

5.  Hemskirke.    §  Thomp.  Lind.  P.  Mag. 

A  large  and  beautiful  English  variety,  of  the  finest  quality, 
yet  little  disseminated  in  the  United  States,  but  which  highly 
deserves  extensive  planting.  It  strongly  resembles  the  Moor- 
park,  from  which  it  is  known  by  its  stone  not  being  perforated 
like  that  variety.     It  also  ripens  a  little  earlier. 

Fruit  large,  roundish,  but  considerably  compressed  or  flatten- 
ed on  its  sides.  Skin  orange,  with  a  red  cheek.  Flesh  bright 
orange,  tender,  rather  more  juicy  and  sprightly  than  the  Moor- 
park,  with  a  rich  and  luscious  plum-like  flavour.  Stone  rather 
small,  and  kernel  bitter.     End  of  July. 

6.  Large  Early.  §  Thomp.  Lind.  P.  Mag. 

Gros  Precoce,  1 

De  St.  Jean,  . 

De  St.  Jean  Rouge,  J-  ^-  "* 
Grosd'Alexandril,    l^^^i'- 
Gros  Fruhe,  J 

This  variety  which  we  have  just  received  from  abroad,  has 
the  reputation  of  being  the  finest  large  early  Apricot  known. 
It  ripens  in  France  on  midsummer  day  (the  file  de  St.  Jean,) 
which  will  be  about  its  season  here. 

Fruit  of  medium  size,  rather  oblong,  and  compressed.  Suture 
deep.  Skin  slightly  downy,  pale  orange  in  the  shade,  fine  bright 
orange  with  a  few  ruddy  spots  in  the  sun.  Flesh  separating 
readily  from  the  stone,  orange  coloured,  rich  and  juicy.  Kern^ 
bitter. 

7.  MooRPARK.  §  Thomp.  Lind. 

Ansons,  ") 

Dunmore, 
Dunmore's  Breda, 
Sudlow's  Moorpark, 
Hunt's  Moorpark, 
Oldaker's  Moorpark, 
Walton  Moorpark, 
Temple's, 
De  Nancy,  J 


ac.  to 
^Thrnnp. 


k 


This  fine  old  variety  is  the  most  popular  and  widely  dissem- 


156  THE    APRICOT. 

inated  in  this  country,  except  the  Red  Masculine.  It  has  its 
name  from  Moorpark,  the  seat  of  Sir  William  Temple,  in  Eng- 
land, M'here  it  was  cultivated  more  than  one  hundred  and  forty 
years  ago.  It  is  only  a  moderate  bearer  here,  and  especially 
requires  the  shortening-in  mode  of  pruning  as  recommended  for 
the  Peach. 

Fruit  large,  roundish,  about  two  inches  and  a  quarter  in  di- 
ameter each  way,  on  a  standard  tree  ;  rather  larger  on  one  side 
of  the  suture  than  the  other.  Skin  orange  in  the  shade,  but 
deep  orange  or  brownish  red  in  the  sun,  marked  with  numerous 
dark  specks  and  dots.  Flesh  quite  firm,  bright  orange,  parting 
free  from  the  stone,  quite  juicy,  with  a  rich  and  luscious  fla- 
vour. Stone  peculiarly  perforated  along  the  back,  where  a  pin 
may  be  pushed  through,  nearly  from  one  end  to  the  other. 
Kernel  bitter.     Ripe  early  in  August. 

8.  MuscH-MuscH.     Thomp.  Nois. 
D'Alexandrie. 

This  delicious  little  Apricot  takes  its  name  from  the  city  of 
Musch  on  the  frontiers  of  Turkey,  in  Asia  ;  but  it  is  also  com- 
mon about  Alexandria,  and  in  northern  Egypt  it  is  said  to  be 
raised  in  such  abundance  that  the  dried  fruit  is  an  article  of 
commerce.  The  tree  is  rather  delicate,  and  requires  a  shel- 
tered position. 

Fruit  rather  small,  about  an  inch  and  a  half  in  diameter, 
round.  Skin  deep  yellow,  with  a  little  orange  red  on  the  sunny 
side.  Flesh  yellow,  with  a  transparent  ptdp,  tender,  melting, 
and  very  sweet.     Kernel  sweet. 

9.  Orange.     Thomp.  Lind.  Mill. 

Early  Orange. 
RoyaJ  Orange. 
Royal  George. 
Persian. 
Royal  Persian. 

An  Apricot  of  only  tolerable  quality  for  the  dessert,  but  it  is 
much  esteemed  by  many  for  preserving  ;  and  it  makes  delicious 
tarts,  even  before  the  fruit  begins  to  acquire  colour. 

Fruit  of  medium  size,  roundish,  with  a  well  marked  suture, 
deeply  hollowed  near  the  stalk.  Skin  firm,  orange,  sometimes 
tinged  with  a  ruddy  tint  in  the  sun.  Flesh  dark  orange,  mode- 
rately juicy,  but  often  rather  dry  and  insipid,  (unless  ripened  in 
the  house,)  not  separating  entirely  from  the  flesh.  Stone  small, 
roundish.     Kernel  sweet.     Middle  of  July. 


THE  APRICOT  157 


10.  Peach.  §  Thomp.  Fors.  Lind. 

Anson's  Imperial. 

Royal  Peach. 

P^che. 

Abricot  Peche.    N.  Dvh.  PoU. 

De  Nancy.    O.  Duh, 

Du  Luxembourg. 

Peche  Grosse. 

Wurtemburg. 

Pfirsiche. 

The  Peach  Apricot,  origmally  from  Piedmont,  has  long  been 
considered  the  finest  variety ;  and  it  is  with  us  the  largest  and 
most  excellent  sort  cultivated — being  often  as  large  as  a  Peach 
of  medium  size,  handsome,  and  of  delicious  flavour.  It  very 
strongly  resembles  the  Moorpark,  but  the  two  are  readily  dis- 
tinguished by  the  eye  when  standing  near  each  other,  and  the 
fruit  of  the  Peach  is  rather  larger  and  finer,  and  a  few  days 
earlier. 

Fruit  of  the  largest  size,  about  two  and  a  half  inches  in  di- 
ameter,  roundish,  rather  flattened,  and  somewhat  compressed  on 
its  sides,  with  a  well  marked  suture.  Skin  yellow  in  the  shade, 
but  deep  orange,  mottled  with  dark  brown,  on  the  sunny  side. 
Flesh  of  a  fine  yellow  saffron  colour,  juicy,  rich,  and  high  fla- 
voured. Stone  with  the  same  pervious  passage  as  the  Moor- 
park, and  with  a  bitter  kernel. 

11.  Roman.     Thomp.  Lind. 

Abricot  Ccmmun.    O.  Duh. 
Germine. 
Grosse  Gennine. 
Transparent. 

This  is  with  us  one  of  the  largest  growing  and  hardiest  Apri- 
cot trees,  and  produces  good  crops  every  year  in  cold  or  unfa- 
vourable situations,  where  none  of  the  other  sorts,  except  the 
Masculine,  succeed.  It  is,  therefore,  though  inferior  in  flavour, 
a  valuable  sort  for  northern  situations.  The  blossoms  will  bear 
quite  a  severe  frost  without  injury. 

Fruit  middle  sized,  oblong,  with  the  sides  slightly  compressed, 
with  but  little  or  no  suture.  Skin  entirely  pale  yellow ;  or  very 
rarely  dotted  with  a  few  red  spots  on  one  side.  Flesh  dull  yel- 
low, soft,  rather  dry.  When  ripened  by  keeping  a  few  days  in 
the  house,  the  flavour  is  tolerably  good.  Stone  oblong,  with  a 
bitter  kernel.     Ripe  the  last  of  July  and  first  of  August. 

There  is  a  Blotched  leaved  Roman,  (commun  a  feviUea 
panachiSy  of  the  French,)  precisely  like  the  foregoing  in  all  re- 
spects, except  the  white  or  yellow  stain  in  the  leaf — but  it  is 
quite  distinct  from  the  Blotched  leaved  Turkey,  cultivated  here. 

14 


m 


THE  APRICOT. 


12.  Royal.  §  Thomp.  Nois.  P.  Mag. 


A  fine  large  French  variety,  raised  a  few  years  since  at  the 
Royal  Luxembourg  gardens.  It  is  nearly  as  large  as  the 
Moorpark,  but  with  larger  leaves  borne  on  long  footstalks,  and 
without  the  pervious  stone  of  that  sort.  It  is  quite  as  high  fla 
voured  and  ripens  a  week  or  ten  days  earlier. 

Fruit  roundish,  large,  oval,  slightly  compressed.  Skin  dull 
yellow,  with  an  orange  cheek,  very  faintly  tinged  with  red,  and 
a  shallow  suture.  Flesh  pale  orange,  firm  and  juicy,  with  a 
rich  vinous  flavour.     Ripe  the  latter  end  of  July. 

13.  Red  Masculine.     Thomp.  Lind. 

Early  Masculine. 

Brown  Masculine. 

Abricot  precoce,  }  n  n,i. 

Abricot  hatif  musque6,  \  "'  -'^^• 

Abricotier  hatif.    N.  Duh. 

Abricotier. 

Fruhne  Muscateller. 

The  Red  Masculine  is  a  good  deal  cultivated  with  us.  It  is 
very  hardy,  ripens  the  earliest,  and  bears  very  regularly  and 
well.  On  the  other  hand  the  fruit  is  quite  small,  and  only  of 
second  rate  flavour.  It  is  likely,  therefore,  to  give  place  to  the 
Large  Early,  which  ripens  only  a  few  days  later,  and  is  much 
superiour. 

Fruit  small  and  nearly  round,  scarcely  an  inch  and  a  half  in 
diameter,  with  a  well  marked  suture  on  one  side.  Skin  bright 
yellow,  tinged  with  deep  orange  and  spotted  with  dark  red  on 
the  sunny  side.  Flesh  yellow,  juicy,  with  a  slightly  musky, 
pleasant  flavour.  Stone  thick,  obtuse  at  the  ends.  Flowers 
smaller  than  in  most  other  sorts.  Kernel  bitter.  Ripe  about 
the  12th  of  July. 

14.  Shipleys.      Thomp. 

Blenheim. 
Shipley's  Large. 

This  is  a  new  variety  which  we  have  lately  received  from 
England,  and  which  is  not  yet  fully  proved  in  this  country.  It 
has  the  reputation  of  being  nearly  equal  to  the  Moorpark,  and 
more  productive,  while  it  is  next  in  point  of  earliness  to  the 
Large  Early. 

Fruit  large,  oval,  orange,  with  a  deep  yellow,  juicy,  and  tole- 
rably rich  flesh.  Stone  roundish,  impervious,  with  a  bitter 
kernel.     Ripens  here  about  the  25th  of  July. 


THE   APRICOT.  159 


15.  Turkey.  §  Thomp.  P.  Mag.  Lind. 

Large  Turkey. 

De  Nancy,  (o/"  some.) 

The  Turkey  Apricot  is  a  fine  old  variety,  which  is  seldom 
seen"  in  our  gardens,  the  sort  generally  sold  under  this  name  be- 
ing the  Roman.  It  is  quite  a  late  sort,  ripening  after  the  Moor- 
park,  from  which  it  is  easily  known  by  its  impervious  stone,  and 
sweet  kernel. 

Fruit  of  middle  size,  nearly  round,  not  compressed.  Skin 
fine  deep  yellow  in  the  shade,  mottled  with  brownish  orange  in 
the  sun.  Flesh  pale  yellow,  firm,  quite  juicy,  with  a  flavour  in 
which  there  is  an  excellent  mingling  of  sweet  and  acid.  Kernel 
nearly  as  sweet  as  that  of  an  almond,  which,  as  well  as  the 
form  and  colour,  distinguishes  this  sort  from  the  Roman.  Ripe 
the  middle  of  August. 

The  Blotched  leaved  Turkey,  or  Gold  Blotched,  {Abricot 
macule,)  is  a  sub-variety,  very  well  known  here,  resem- 
bling the  common  Turkey  in  all  respects,  except  that  it  has  in 
the  centre  of  each  leaf  a  large  yellowish  spot.  It  is  a  thrifty 
tree  and  bears  delicious  fruit.  Ours  is  not  identical  with  the 
Turkey,  as  the  last  edition  of  the  L.  H.  S.'s  Catalogue  arranges 
it,  but  is  a  globular  fruit,  and  a  true  variation  of  the  Turkey. 

16.  White  Masculine.     Thomp.  Lind.  Fors. 

White  Apricot. 

Abricot  Blanc.    O.  Dvh.  Nets, 
Abricotier  Blanc.    N.  Duh. 
Early  White  Masculine. 
Blanc.  I   ac.to 

White  Algeirs  ?  $  Thomp. 

This  scarcely  differs  from  the  Red  Masculine  before  de- 
scribed, except  in  colour.     It  is  four  or  five  days  later. 

Fruit  small  and  roundish.  Skin  nearly  white,  rarely  with  a 
little  reddish  brown  on  one  side.  Flesh  white,  delicate,  a  little 
fibrous,  adheres  a  little  to  the  stone,  and  has  a  delicate,  pleasant 
juice.     Kernel  bitter. 


Curious,  or  ornamental  varieties.  The  Briancon  Apricot, 
(A.  hrigantiaca,  Dec.)  a  very  distinct  species  so  much  resem- 
bling a  plum  as  to  be  called  the  Briancon  Plum  by  many  au- 
thors, {Prune  de  Briancon,  Poit.)  is  a  small,  irregular  tree  or 
shrub,  ten  or  twelve  feet  high,  a  native  of  the  Alps.  It  bears  a 
great  abundance  of  small  round  yellow  plum-like  fruit  in  clus- 
ters, which  are  scarcely  eatable ;  but  in  France  and  Piedmont 


160  THE  BEEBEREY* 

the  kernels  of  this  variety  make  the  *^  huile  de  marmotte,*' 
which  is  worth  double  the  price  of  the  olive  oiK 

The  Double  flowering  Apricot  is  a  pretty  ornamental 
tree,  yet  rare  with  us. 

Selection  of  Apricots  for  a  small  garden.  Large  Eiarly, 
Breda,  Peach,  Moorpark. 

Selection  for  a  cold,  or  northern  climate.  Red  Masculinei 
Roman,  Breda. 


CHAPTER  XL 

7HB    6EBBEBR7* 


Berhens  vutgans,*   L.  BerbefocMB^  of  botanists. 

Epme'VineUef  of  the  French  j  Berberitzen^  German  ;  BaierOf  Italiaa;  Berbero, 

Spanish. 

The  Berberry  (or  barberry)  is  a  common  prickly  shrub,  from 
eight  to  ten  feet  high,  which  grows  wild  in  both  hemispheres, 
and  is  particularly  abundant  in  many  parts  of  New-England. 
The  flowers,  the  roots,  and  the  inner  wood  are  of  the  brightest 
yellow  colour,  and  the  small  crimson  fruit  is  borne  in  clusters. 
It  is  a  popular  but  fallacious  notion,  entertained  both  here  and 
in  England,  that  the  vicinity  of  this  plant,  in  any  quantity,  to 
grain  fields,  causes  the  rust. 

The  barberry  is  too  acid  to  eat,  but  it  makes  an  agreeable 
preserve  and  jelly,  and  an  ornamental  pickle  for  garnishing 
some  dishes.  From  the  seedless  sort  is  made  in  Rouen  a  cele- 
brated sweetmeat,  confture  d^^ine-vinette.  The  inner  bark  is 
used  in  France  for  drying  silk  and  cotton  bright  yellow. 

Culture,  The  culture  is  of  the  easiest  description.  A  rich 
light  soil,  gives  the  largest  fruit.  It  is  easily  propagated  by 
seed,  layers,  or  suckers*  When  fine  fruit  of  the  barberry  is 
desired  it  should  bo  kept  trained  to  a  single  stem — as  the  suck- 
ers which  it  is  liable  to  produce,  frequently  render  it  barren  or 
jnake  the  fruit  small. 

L  CosiMON  Red. 

This  is  too  well  known  to  need  description*  In  good  soils  it 
grows  twelve  or  fifteen  feet  high,  and  its  numerous  clusters  of 
bright,  oval  berries,  are  very  ornamental  in  autumn.  There  is 
a  Large  Red  variety  of  this,  which  is  only  a  variation  produced 

•  Or  B.  Cajiadensis— they  are  scarcely  distinct— ours  has  rather  the  meet  fleshy 
•»eny. 


THB  BERBERRY.  101 

by  cultivation  in  rich  soil.  There  are  also  varieties  of  this  In 
Europe  with  pale  yellow,  white,  and  purple  fruit,  which  are  not 
yet  introduced  into  this  country,  and  which  scarcely  differ  in 
any  other  respect  than  the  colour.  Finally,  there  is  a  so-called 
sweet  variety  of  the  common  Berberry  from  Austria,  {B,  t». 
dulcis,)  but  it  is  scarcely  less  acid  than  the  common. 

2.  Stoneless. 

B.  V.  Asperma. 

Seedless. 

Vinetier  saus  noyeau. 

The  fruit  of  this,  which  is  only  a  variety  of  our  common  bar- 
berry, is  without  seeds.  But  it  does  not  appear  to  be  a  perma- 
nent variety,  as  the  plants  frequently  do  produce  berries  with 
seeds ;  and  it  is  stated  in  the  New  Duhamel  that  in  order  to 
guard  against  this,  the  sort  must  be  propagated  by  layers  or 
cuttings,  as  the  suckers  always  give  the  common  sort.  It  is 
considered  the  best  for  preserving. 

3.  Black  Sweet  Magellan.    Loudon, 

Berberis  dulcis.    D.  Doa. 
B.  ratundifolia. 

A  new  evergreen  sort  from  the  Straits  of  Magellan,  Soutn 
America.  It  is  very  rare,  and  has  not  yet  fruited  in  this  coun- 
try, but  it  is  likely  to  prove  hardy.  Loudon,  in  the  Suburban 
Gardener,  says  it  bears  round  black  berries,  about  the  size  of 
those  of  the  black  currant,  which  are  used  in  its  native  country 
for  pies  and  tarts,  both  green  and  ripe.  It  has  ripened  fruit  in 
Edinburgh,  in  the  nursery  of  Mr.  Cunningham,  who  describes 
it  as  large  and  excellent. 

4.  Nepal. 

Berberis  aristata. 

This  is  a  new  variety  from  Nepal,  India.  We  have  culti- 
vated it  three  or  four  years,  and  find  it  tolerably  hardy,  but, 
though  it  has  produced  flowers,  it  has  yet  given  no  fruit.  It  is 
said  to  yield  "  purple  fruit,  covered  with  a  fine  bloom,  which  in 
India  are  dried  in  the  sun  like  raisins,  and  used  like  them  at 
the  dessert." 

The  Mahonias,  or  Holly  leaved  Berberries,  from  Oregon  are 
handsome  low  evergreen  ornamental  shrubs,  with  large  deep 
green  prickly  leaves,  and  yellow  flowers,  but  the  fruit  is  of  no 
value. 

14* 


162  THE   CHERRY. 

CHAPTER    XII. 

THE    CHERRY. 

Cerasus  sylvestris,  and  C.  vulgaris,  Arb.  Brit.    Rosacea,  of  botanista. 
Cerisier,  of  the  French ;  Kirschenbaum,  German ;  Cvnego,  Italian ;  Cerezo,  Spanish. 

The  cherry  is  a  fine,  luxuriant  fruit  tree,  with  smooth,  light 
coloured  bark,  and,  generally  of  rapid  growth.  The  varieties 
of  the  black  and  heart-shaped  cherries  are  always  vigorous,  and 
form  fine  large  spreading  heads,  forty  or  fifty  feet  in  height ; 
but  those  of  the  acid  or  red  cherry  are  of  lower,  more  bushy 
and  tardy  growth.  In  the  spring  the  cherry  tree  is  profusely 
covered  with  clusters  of  snow  white  blossoms,  and  earlier  in 
summer  than  upon  any  other  tree,  these  are  followed  by  abun- 
dant crops  of  juicy,  sweet,  or  acid  fruit  hanging  upon  long 
stalks,  and  enclosing  a  smooth  stone. 

The  cherry  comes  originally  from  Asia,  and  the  Roman  gene- 
ral, Lucullus,  after  a  victorious  expedition  into  Pontus,  has  the 
reputation  of  having  brought  it  to  Italy,  from  Cerasus,  a  town 
in  that  province,  in  the  year  69,  B.  C.  According  to  Pliny,  the 
Romans,  100  years  after  this,  had  eight  varieties  in  cultivation, 
and  they  were  soon  afterwards  carried  to  all  parts  of  Europe. 
The  seeds  of  the  cultivated  cherry  were  brought  to  this  country 
very  early  after  its  settlement,  both  from  England  and  Holland. 

Uses.  As  a  pleasant  and  refreshing  dessert  fruit,  the  cherry 
is  every  where  highly  esteemed.  The  early  season  at  which  it 
ripens,  its  juiciness,  delicacy,  and  richness,  render  it  always 
acceptable.  While  the  large  and  fleshy  varieties  are  exceed- 
ingly sweet  and  luscious,  others  which  are  more  tender,  and 
more  or  less  acid,  are  very  valuable  for  pies,  tarts,  and  various 
kinds  of  cookery.  The  fruit  of  the  Kentish  or  Early  Richmond 
is  excellent  when  stoned  and  dried,  and  the  Mazzard,  and  our 
wild  Virginia  cherries,  are  used  to  give  a  flavour  to  brandy. 

The  celebrated  German  Kirschwasser  is  made  by  distilling 
the  liquor  of  the  common  black  mazzard  or  gean,  (in  which  the 
stones  are  ground  and  broken,  and  fermented  with  the  pulp,) 
and  the  delicious  Ratijia  cordial  of  Grenoble,  is  also  made  from 
this  fruit.  Maraschino,  the  most  celebrated  liqueur  of  Italy,  is 
distilled  from  a  small  gean  or  mazzard,  with  which,  in  ferment- 
ing, honey,  and  the  leaves  and  kernels  of  the  fruit  are  mixed. 

The  gum  of  the  cherry  is  nearly  identical  with  gum  arabic, 
and  there  are  some  marvellous  stories  toli  of  its  nutritive  pro- 
perties. The  wood  of  the  cherry  is  hard  and  durable,  and  is, 
therefore,  valuable  for  many  purposes,  but  the  best  wood  is 


THE   CHERRY.  163 

afforded  by  our  common  wild  or  Virginia  cherry,  which  is  a 
very  good  substitute  for  mahogany,  taking  a  fine  polish. 

The  larger  growing  sorts  of  black  cherry  are  the  finest  of  all 
fruit  trees  for  shade,  and  are,  therefore,  generally  chosen  by 
farmers,  who  are  always  desirous  of  combining  the  useful  and 
the  ornamental.  Indeed,  the  cherry,  from  its  symmetrical  form, 
its  rapid  growth,  its  fine  shade,  and  beautiful  blossoms,  is  ex- 
ceedingly well  suited  for  a  road  side  tree  in  agricultural  dis- 
tricts. We  wish  we  could  induce  the  planting  of  avenues  of 
this  and  other  fine  growing  fruit  trees  in  our  country  neighbour- 
hoods, as  is  the  beautiful  custom  in  Germany,  affording  orna- 
ment and  a  grateful  shade  and  refreshment  to  the  traveller, 
at  the  same  moment.  Mr.  Loudon  in  his  Arboretum,  gives  the 
following  account  of  the  cherry  avenues  in  Germany,  which  we 
gladly  lay  before  our  readers. 

"  On  the  continent,  and  more  especially  in  Germany  and 
Switzerland,  the  cherry  is  much  used  as  a  road  side  tree  ;  par- 
ticularly in  the  northern  parts  of  Germany,  where  the  apple 
and  the  pear  will  not  thrive.  In  some  countries  the  road  passes 
for  many  miles  together  through  an  avenue  of  cherry  trees.  In 
Moravia,  the  road  from  Brunn  to  Olmutz,  passes  through  such 
an  avenue,  extending  upwards  of  sixty  miles  in  length  ;  and, 
in  the  autumn  of  1828,  we  travelled  for  several  days  through 
almost  one  continuous  avenue  of  cherry  trees,  from  Strasburg 
by  a  circuitous  route  to  Munich.  These  avenues,  in  Germany, 
are  planted  by  the  desire  of  the  respective  governments,  not  only 
for  shading  the  traveller,  but  in  order  that  the  poor  pedestrian 
may  obtain  refreshment  on  his  journey.  All  persons  are  allow- 
ed to  partake  of  the  cherries,  on  condition  of  not  injuring  the 
trees  ;  but  the  main  crop  of  the  cherries  when  ripe,  is  gathered 
by  the  respective  proprietors  of  the  land  on  which  it  grows  ;  and 
when  these  are  anxious  to  preserve  the  fruit  of  any  particular 
tree,  it  is,  as  it  were,  tabooed  ;  that  is,  a  wisp  of  straw  is  tied  in 
a  conspicuous  part  to  one  of  the  branches,  as  vines  by  the  road 
sides  in  France,  when  the  grapes  are  ripe,  are  protected  by 
sprinkling  a  plant,  here  and  there,  with  a  mixture  of  lime  and 
water,  which  marks  the  leaves  with  conspicuous  white  blotches. 
Every  one  who  has  travelled  on  the  Continent  in  the  fruit  sea- 
son, must  have  observed  the  respect  that  is  paid  to  these  appro- 
priating marks  ;  and  there  is  something  highly  gratifying  in 
this,  and  in  the  humane  feeling  displayed  by  the  princes  of  the 
different  countries,  in  causing  the  trees  to  be  planted.  It  would 
indeed  be  lamentable  if  kind  treatment  did  not  produce  a  cor- 
responding return." 

Soil  and  situation.  A  dry  soil  for  the  cherry  is  the  uni- 
versal  maxim,  and  although  it  is  so  hardy  a  tree  that  it  will 
thrive  in  a  great  variety  of  soils,  yet  a  good,  sandy,  or  gravelly 
loam  is  its  favourite  place.     It  will  indeed  grow  in  much  thin- 


IM  THE  CliEHRT* 

ner  and  dryer  soils  than  most  other  fralt  trees,  but  to  obtain  the 
finest  fruit  a  deep  and  mellow  soil,  of  good  quality,  is  desirable* 
When  it  is  forced  to  grow  in  wet  places^  or  where  the  roots  are 
constantly  damp,  it  soon  decays,  and  is  very  short  lived.  And 
we  have  seen  this  tree  when  forced  into  too  luxuriant  a  growth 
in  our  over-rich  western  soils,  become  so  gross  in  its  wood  as  ta 
bear  little  or  no  truit,  and  split  open  in  its  trunk,  and  soon 
perish.  It  is  a  very  hardy  tree,  and  will  bear  a  great  variety 
of  exposures  without  injury.  In  deep  warm  valleys,  liable  to 
spring  frosts,  it  is,  however,  well  to  plant  it  on  the  north  sides  of 
hills,  in  order  to  retard  it  in  the  sprmg. 

Propagation.  The  finer  sorts  are  nearly, always  propagated 
by  budding  on  seedlings  of  the  common  black  mazzard,  which 
is  a  very  common  kind,  producing  a  great  abundance  of  fi-uit^ 
and  very  healthy,  free  growing  stocks.  To  raise  these  stocks, 
the  cherries  should  be  gathered  when  fully  npe,  and  allowed  to 
lie  two  or  three  days  together,  so  that  they  may  bo  partially  or 
wholly  freed  from  the  pulp  by  washing  them  in  water.  They 
should  then  be  planted  immediately  in  drills  in  the  seed  plot, 
covering  them  about  an  inch  deep.  They  will  then  vegetate  ia 
the  following  spring,  and  in  good  soil  will  be  fit  for  planting  out 
in  the  nursery  rows  in  the  autumn  or  following  spring,  at  a 
distance  of  ten  or  twelve  inches  apart  in  the  rows.  Many  per* 
sons  preserve  their  cherry  stones  in  sand,  either  in  the  cellar  or 
in  the  open  air  until  spring,  but  we  have  found  this  a  more  pre- 
carious mode ;  the  cherry  being  one  of  the  most  delicate  of 
seeds  when  it  commences  to  vegetate,  and  its  vitality  is  fre- 
quently destroyed  by  leaving  it  in  the  sand  twenty-four  hours 
too  long,  or  after  it  has  commenced  sprouting. 

After  planting  in  the  nursery  rows,  the  seedlings  are  gene* 
rally  fit  for  budding  in  the  month  of  August  following.  And  itt 
order  not  to  have  weak  stocks  overpowered  by  vigorous  ones, 
they  should  always  be  assorted  before  they  are  planted,  placing 
those  of  the  same  size  in  rows  together.  Nearly  a,ll  tlie  cher- 
ries are  grown  with  us  as  standards.  The  English  nurserymen 
usually  bud  their  standard  cherries  as  high  as  they  wish  them 
to  form  heads,  but  we  always  prefer  to  bud  them  on  quite  young 
stocks,  as  near  the  ground  as  possible,  as  they  then  shoot  up 
clean,  straight,  smooth  stems,  showing  no  clumsy  joint  when 
the  bud  and  the  stock  are  united*  In  good  soils,  the  buds  will 
frequently  make  shoots,  six  or  eight  feet  high,  the  first  season 
after  the  stock  is  headed  back. 

When  dwarf  trees  are  required,  the  Morello  seedlings  are 
used  as  stocks  ;  or  when  very  dwarf  trees  are  wished  the  Per- 
fumed Cherry,  (Cerasus  Mahaleb,)  is  employed  ;  but  as  stan- 
dards are  almost  universally  preferred,  these  are  seldom  seen 
here.  Dwarfs  in  the  nursery  must  be  headed  back  the  second 
year,  in  order  to  form  lateral  shoots  near  the  ground. 


tSB  CHEEBV-  165 

Cultivation*  Tlie  cherry,  as  a  standard  tree,  may  be  said 
to  require  little  or  no  cultivation  in  the  middle  states,  further 
than  occasionally  supplying  old  trees  with  a  little  manure  ta 
keep  up  their  vigour,  pruning  out  a  dead  or  crossing  branch, 
and  washing  the  stem  with  soft  soap  should  it  become  hard  and 
bark  bound*  Pruning,  the  cherry  very  little  needs,  and  as  it  is 
always  likely  to  produce  gum  (and  this  decay,)  it  should  be 
avoided,  except  when  really  required »  It  should  then  be  done 
in  midsummer^  as  that  is  the  only  season  when  the  gum  is  not 
more  or  less  exuded.  The  cherry  is  not  a  very  long  lived  tree, 
but  in  favourable  soil  the  finest  varieties  generally  endure  about 
thirty  or  forty  years.  Twenty  feet  apart  for  the  strong,  and 
eighteen  feet  for  the  slow  growing  kinds  is  the  proper  distance 
for  this  tree* 

Training  the  Cherry  is  very  little  practised  in  the  United 
States.  The  Heart  and  Bigarreau  cherries  are  usually  trained 
in  the  horizontal  manner,  explained  in  page  40.  When  the 
wall  or  espalier  is  once  filled,  as  there  directed,  with  lateral 
branches,  it  is  only  necessary  to  cut  off,  twice  every  season — ^in 
tiie  month  of  May  and  July — all  additional  shoots  to  within  an 
inch  or  so  of  the  branch  from  which  they  grew.  As  the  trees 
grow  older,  these  fruit  spurs  will  advance  in  length,  but  by  cut* 
ting  them  out  whenever  they  exceed  four  or  five  inches,  new 
ones  will  be  produced,  and  the  tree  will  continue  to  keep  its 
proper  shape  and  yield  excellent  fruit.  The  Moreljo  cherries, 
being  weaker  growing  sorts,  are  trained  in  the  fan-manner, 
(page  38.) 

Gathering  the  frtdU  This  tender  and  juicy  fruit  is  best 
when  freshly  gathered  from  the  tree,  and  it  should  always  be 
picked  with  the  stalks  attached.  For  the  dessert,  the  flavour  of 
many  sorts  in  our  climate,  is  rendered  more  delicious  by  placing 
the  fruit,  for  an  hour  or  two  previous,  in  an  ice-house  or  refrig- 
erator, and  bringing  them  upon  the  table  cool,  with  dew  drops 
standing  upon  them. 

Varieties.  For  the  sake  of  enabling  the  amateur  the  more 
readily  to  identify  varieties^  we  shall  divide  cherries  into  font 
classes,  viz. 

L  Heart  cherries.  The  Common  Mazzard  and  the  Black 
Heart  may  be  taken  as  types  of  this  division.  The  trees  are 
rapid  growing,  with  ample  and  lofty  heads,  and  broad,  light 
green,  waved  leaves-  The  fruit  is  more  or  less  heart-shaped, 
with  rich,  iendeTi  sweet  flesh*  (This  includes  the  Merisiers 
and  Gidniers  of  the  French,  which  seem  to  us,  practically,  not 
distinct.)  This  section  comprises  excellent  cherries,  univer- 
sally admired.     Colour  mostly  black. 

II,  Bigarreau  cherries.  This  term  comes  originally  from  the 
French  higarrie — ^speckled  or  variegated  skin— -hut  it  is  now  in 
general  use  by  all  pomologists,  to  signify  hard,  or  firm-fleshed, 


J  66  THE   CHERRY. 

sweet  cherries — those  which  are  jEirm  and  cracklings  as  com- 
pared with  the  melting,  tender  flesh  of  section  I.  The  Common 
Bigarreau  or  Graffion,  may  be  taken  as  the  type  of  this  class, 
which  is  mainly  composed  of  the  largest  and  most  beautiful  of 
cherries,  admirable  for  the  dessert,  and  whose  firmness  renders 
them  well  suited  for  carriage  to  market.  The  trees  like  the 
Heart  cherries,  are  lofty  and  spreading,  with  similar  foliage. 
(B'garreaux,  and  Bigarreautiers,  of  the  French.) 

III.  Duke  cherries.  This  class  is  characterised  by  the  round- 
ish form  of  its  fruit,  thin  skin,  and  juicy,  melting  flesh  ;  the  fla- 
vour being  generally  sub-acid  before  fully  ripe,  when  it  is  rich, 
and  nearly  or  quite  sweet.  The  Mayduke  is  the  type  of  this 
class.  The  trees  are  upright  in  their  growth  while  young,  and 
finally  form  lower  heads  than  those  of  the  two  previous  sections, 
with  narrower  leaves,  which  are  flat  and  darker  coloured.  The 
young  wood  is  also  darker,  and  a  little  less  strong  than  that  of 
the  Heart  and  Biggarreau  classes.  These  are  excellent  varie- 
ties, succeeding  well  in  almost  all  soils  and  climates,  and  in- 
valuable both  for  the  dessert  and  for  cooking.  {Cerisiers,  of 
the  French.) 

IV.  Morello  cherries.  The  common  Kentish  or  pie  cherry, 
and  the  Morello,  are  well  known  types  of  this  class.  The  fruit 
is  mostly  round,  with  thin  skin,  juicy,  tender,  and  quite  acidy 
being  chiefly  valued  for  cooking,  preserving,  and  various  cu- 
linary purposes.  The  trees  are  of  rather  low  and  spreading 
growth,  with  small  wiry  branches,  and  narrow  dark  green  foli- 
age.    {Griottiers,  and  Cerisiers,  of  the  French.) 

In  describing  cherries  we  shall  designate  their  size  by  com- 
parison, as  follows  :  large,  as  the  Tartarian,  and  Bigarreau  ; 
middle  sized,  as  the  Mayduke  and  Black  Heart ;  small,  as  the 
Transparent  Guigne  and  Honey,  (see  the  outlines  of  these  sorts.) 
As  regards  form,  heart-shaped,  as  the  Black  Heart  ;  obtuse 
heart-shaped,  as  the  Bigarreau  ;  and  round,  as  the  Kentish. 
As  regards  texture,  tender,  as  the  Mayduke  j  half  tender,  as  the 
Tartarian,  and  Jirm,  as  the  Bigarreau. 


HEAHT   CHERRIES. 


167 


Class  I.     Heart  Cherries. 


J/'ruit  sweet,  with  tender  or  half  tender  flesh,  heart-shaped,  or  oval ;  trees  with 
broad,  somewhat  pendant  foliage.) 

i .  American  Amber. 

Bloodgood's  Amber. 
Bloodgood's  Honey. 
Bloodgood's  New  Honey. 

This  exceedingly  bright  and  pretty  cherry,  was  raised 
some  years  ago  by  Mr.  Daniel  Bloodgood,  of  Flushing,  Long 
Island.  It  is  a  most  abundant  bearer,  the  fruit  hanging  in  the 
richest  bunches  from  the  branches,  giving  the  tree  a  fine  ap- 
pearance when  in  fruit,  but  it  is  only  second  rate  in  point  of 
flavour.     At  a  little  distance  it  resembles  the  American  Heart, 

from  which,  however, 
it  differs  in  being  a 
tender  fleshed  fruit,  of 
very  regular  outline, 
while  the  latter  is 
partially  firm,  (be- 
longing to  the  Bigar- 
reau  class,)  and  of  an 
irregular  figure. 

Fruit  of  medium 
size,  (borne  three  or 
four  in  a  cluster,) 
and  very  regular 
form,  roundish  heart- 
shaped,  often  nearly 
round,  with  a  slightly 
indented  point  at  the 
apex,  (like  a  May- 
duke.)  Skin  very 
thin,  smooth,  even, 
and  glossy,  clear  light 
Fig.  59.    American  Amber.  amber    at     first,    but, 

when  ripe,  delicately  mottled  and  overspread  with  clear  bright 
red.  Stalk  long,  slender,  and  inserted  in  a  very  slight  and 
narrow  cavity.  Flesh  amber  colour,  tender,  abounding  with  a 
sprightly,  though  not  high  flavoured  juice.  Ripe  about  the 
25th  of  June.  This  is  nearly  related,  but  is  inferior  in  quality, 
to  Downer's  Late,  and  Sparhawk's  Honey,  which  ripen  at  the 
same  time. 


168 


CHERRIES. 


2.  Amber  Gean.    Thomp. 

Gean  Amber. 

A  pretty  little  Gean  (or  Mazzard,)  with  a  very  thin  and 
transparent  skin,  and  sweet  flavour.  It  is  exceedingly  produc- 
tive, ripens  late,  and  hangs  till  the  middle  of  July. 

Fruit  small,  oval  or  obtuse  heart-shape,  quite  regular  in 
form,  generally  borne  in  threes.  Skin  very  thin  and  pellucid, 
showing  the  texture  of  the  flesh  beneath,  colour  pale  yellow, 
partially  overspread  with  a  very  faint  red.  Stalk  long  and 
slender,  very  slightly  inserted.  Flesh  white,  juicy,  melting,  of 
a  sweet  and  pleasant  flavour. 

This  considerably  resembles  the  Transparent  Guigne,  but  it 
is  rather  smaller  and  less  handsome.  It  is  also  more  pellucid, 
more  yellow,  less  distinctly  spotted  with  red,  and  is  borne  in 
clusters,  which  the  latter  is  not. 

3,  Baumann's  Ma?. 

Bi^arreau  de  MaL    Ken, 
Wilder's  Bigarreau  de  MaL 
Bigarreau  de  Mai.    Thomp.  ? 

This  cherry,  which,  under  the  name  of  Bigarreau  de  Mai 
has  already  obtained  quite  a  reputation  as  the  earliest  cherryy 
was  received  several  years  ago  by  our  friend  M.  P.  Wilder, 
Esq.,  President  of  the  Massachu- 
setts Horticultural  Society,  from 
the  Messrs.  Baumann,  of  Boll- 
wyller,  in  France.  The  label  was 
lost  on  the  passage,  and  the  "  Bigar- 
reau de  Mai,"  being  in  the  invoice 
it  was  supposed  that  such  might 
be  the  name  of  this  variety.  As, 
however,  it  is  not  a  Bigarreau,  but 
a  tender  fleshed  cherry,  we  think 
it  best  for  the  present  to  call  it 
Baumann's  May,  The  young 
branches  are  literally  covered  with 
the  abundance  of  the  fruit,  it  being 
a  most  prolific  bearer.  Branches 
strong,  leaves  large. 

Fruit  rather  small,  oval  heart- 
shaped,  and  rather  angular  in  out- 
line.    Skin  deep  rich  red,  becom- 
ing rather  dark  when  fully  ripe. 
Stalk   an  inch  and  three   fourths       Fig.  60.    Baumann's  May. 
long,  pretty  stout  at  either  end,  and  set  in  a  very  narrow,  and 
rather  irregular  cavity.      Flesh  purplish,  tender,   juicy,  and 
when  fully  ripe,  tolerably  sweet  and  good.     Ripens  here  the 
20th  of  May. 


HEART   CHERRIES. 


169 


4.  Black  Heart.  §  Thomp.  Mill.  Lind. 

Early  Black. 

Ansell's  Fine  Black. 

Spanish  Black  Heart. 

Black  Russian,  {^of  American  gardens. 

Black  Caroon,  (^erroneously,  of  some.) 

Guinier  a  fruit  noir.    O.  Duh. 

Guigne  grosse  noir. 

Grosse  Schwarze  Hertz  Kirsche. 


The  Black  Heart,  an  old  variety, 
is  better  known  than  almost  any 
other  cherry  in  this  country,  and  its 
great  fruitfulness  and  good  flavour, 
together  with  the  hardiness  and  the 
large  size  to  which  the  tree  grows, 
render  it  every  where  esteemed. 

Fruit  above  medium  size,  heart- 
shaped,  a  little  irregular.  Skin 
glossy,  dark  purple,  becoming  deep 
black  when  fully  ripe.  Stalk  an 
inch  and  a  half  long,  slender,  set  in 
a  rnonerate  hollow.  Flesh,  before 
fully  ripe,  half  tender,  but  finally 
becoming  tender  and  juicy,  with  a 
rich,  sweet  flavour.  Ripens  the  last 
of  June,  about  ten  days  after  the 
Mayduke. 


Fig.  61.    Black  Heart. 


5.  Black  Heart,  Manning's  Early.     Man. 

This  is  a  seedling  raised  by  the  late  Robert  Manning,  of 
Salem,  Mass.,  from  the  common  Black  Heart.  In  size,  form 
and  colour,  it  scarcely  differs  from  the  original  variety,  but  it 
has  the  merit  of  ripening  ten  days  earlier — about  the  same  time, 
or  even  a  little  before  the  Mayduke. 

6.  Black  Heart,  Werder's  Early.     Thomp. 

Werder's  Early  Black. 

Werdersche  Friihe  Schwarze  Herz  ICirsche. 

A  new  variety,  recently  introduced  from  England,  and  which 
promises  to  be  very  valuable  on  account  of  its  ripening  among 
the  very  earliest  cherries.  Fruit  of  medium  size,  heart-shaped ; 
skin  black ;  flesh  purplish,  tender,  sweet  and  excellent.  Ripens 
the  last  of  May,  or  very  early  in  June. 

15 


170 


THE    CHERRY. 


7.  Black  Eagle.  §  Thornp.  Lind. 

A  very  excellent  English  variety, 
raised  by  the  daughter  of  Mr.  Knight,  at 
Downton  Castle,  in  1806,  from  the  seed 
of  the  Bigarreau  fertilized  by  the  May- 
duke.  It  ripens  at  the  beginning  of 
July  or  a  few  days  later  than  the  Black 
Tartarian. 

Fruit  rather  above  medium  size,  borne 
in  pairs  and  threes  ;  obtuse  heart-shaped. 
Skin  deep  purple,  or  nearly  black.  Stalk 
of  medium  length,  and  rather  slender. 
Flesh  deep  purple,  tender,  with  a  rich, 
high  flavoured  juice,  superiour  to  the 
Black  Heart.  Branches  strong,  with 
large  leaves. 


Rg.  62.    Black  Eagle. 
8.  Black  Tartarian.  §  Thomp.  Lind.  P.  Mag. 

Tartarian. 

Fraser's  Black  Tartarian,        >  p,   , 
Ronald's  Large  Black  Heart,  \  ^°^^' 
Black  Circassian.    Hooker. 
Superb  Circassian, 
Ronald's  large  Black  Heart, 
Ronald's  Heart, 

Fraser's  Black  Heart,  K,  <^'  ^ 

Fraser's  Black,  (  Thomp. 

Fraser's  Tartarische, 
Schwarze  Herz  Kirsche,       j 
Black  Russian,  of  the  English,  hut 
not  of  American  gardens. 

This  superb  fruit  has  already  become 
a  general  favourite  in  all  our  gardens ; 
and  in  size,  flavour,  and  productiveness, 
it  has  no  superiour  among  black  cher- 
ries. It  is  a  Russian,  and  West  Asian 
variety,  introduced  into  England  about 
1796,  and  brought  thence  to  this  country 
about  twenty  years  ago.  It  is  remark- 
able for  its  rapid,  vigorous  growth,  large 
leaves,  and  the  erect  habit  of  its  head. 
The  fruit  ripens  about  the  middle  of 
June,  a  few  days  after  the  Mayduke. 

Fruit  of  the  largest  size,  heart-shaped, 


W«'C8.    Back  Tartarian 


HEART   CHERRIES.  171 

(sometimes  rather  obtuse,)  irregular  and  uneven  on  the  surface. 
Skin  glossy,  bright  purplish  black.  Flesh  purplish,  thick,  (the 
stone  being  quite  small,)  half-tender,  and  juicy.  Flesh  very 
rich  and  delicious. 

9.  Bowyer's  Early  Heart.     Thomp. 

A  new  English  variety,  as  yet  little  known  with  us.  It  is 
one  of  the  earliest  of  light  coloured  cherries,  and  a  good  bearer, 
being  in  eating  very  early  in  June. 

Fruit  rather  below  medium  size,  obtuse  heart-shaped.  Skin 
amber,  mottled  with  red.  Flesh  white,  soft,  or  very  tender, 
juicy,  with  a  pleasant,  sweet  flavour. 

10.  Black  Mazzard.     Thomp.  Lind. 

Mazzard,  "j 

Common  English,        \    j-  . 

WUd  English  Cherry,  WAmencan 

Black  Honey,  [  g<^rdens. 

Bristol  Cherry.  J 

Cerasus  avium.    Dec. 

WUd  Black  Fruited,  T 

Small  Wild  Black,     I  of  English 

Whixley  Black,         j    gar^ns. 

Merry  Cherry.  J 

Merisier  a  petit  fruit.    O.  Duh. 

Merisier  a  petit  fruit  noir. 

This  is  the  wild  species  of  Europe,  being  common  in  the  for- 
ests of  France  and  some  parts  of  England  ;  and  it  has  now  be- 
come naturalized,  and  grows  spontaneously  on  the  borders  of 
woods  in  many  parts  of  the  Atlantic  states.  It  is  the  original 
species  from  which  nearly  all  the  fine  Heart  and  other  sweet 
cherries,  have  sprung.  It  is  small,  and  of  little  value  for  eat- 
ing, retaining,  unless  very  ripe,  a  certain  bitterness  ;  but  it 
ripens  and  hangs  on  the  tree  until  the  middle  or  last  of  July,  so 
that  it  then  becomes  somewhat  acceptable.  It  is,  however, 
chiefly  valued  for  the  manufacture  of  cherry  brandy,  and  in 
districts  where  this  is  carried  on,  from  the  large  size  and  great 
fruitfulness  of  the  trees  it  is  quite  a  profitable  sort.  It  affords 
the  most  valuable  seedling  stocks  on  which  to  bud  and  graft 
finer  varieties. 

Fruit  small,  roundish  or  oval  heart-shaped,  flattened  a  little 
on  both  sides.  Stalk  long  and  very  slender,  inserted  in  a  small 
depression.  Skin  thin,  and  when  fully  ripe,  jet  black.  Flesh 
soft  and  melting,  purple,  with  an  abundant,  somewhat  bitter 
juice. 

The  White  Mazzard,  of  Mr.  Manning,  is  a  seedling  raised 
by  that  pomologist,  which  differs  little  except  in  its  colour. 


172  THE   CHERRT. 


11.  CoRONE.     Thomp.  Fors. 

Couronne.     Lind. 
Coroun.    Lang. 
Herefordshire  Black. 
Black  Orleans. 
Large  Wild  Black. 

The  Corone  is  a  natural  cherry  in  many  parts  of  England, 
reproducing  itself  from  seed,  growing  with  great  vigour,  and 
bearing  most  abundantly.  It  is  only  of  second  quality  being 
merely  an  improved  Mazzard,  and  does  not  deserve  a  place  in 
a  small  collection,  but  as  it  is  very  hardy  and  ripens  late,  it  is 
of  some  value  at  the  north  on  that  account. 

Fruit  below  middle  size,  roundish  heart-shaped.  Skin  dingy 
black  when  fully  ripe.  Stalk  two  inches  long,  slender,  and  in- 
serted in  a  deep  and  narrow  cavity.  Flesh  when  ripe,  tender, 
abounding  in  a  deep  purple  juice,  of  tolerably  good  flavour. 
Middle  of  July.  The  Black  Heart  is  often  incorrectly  called 
by  this  name  in  the  middle  states. 


12.  DowNTON.  §  Thomp.  Lind. 

A.  very  beautiful  and  excellent  large 
variety  raised  by  T.  A.  Knight,  Esq.,  of 
Downton  Castle,  from  the  seed,  it  is  be- 
lieved, of  the  Elton.  It  ripens  a  little 
later  than  the  majority  of  sorts,  and  is  a 
very  desirable  cherry. 

Fruit  large,  very  blunt  heart-shaped, 
nearly  roundish.  Stalk  one  and  a  half 
to  two  inches  long,  slender,  set  in  a 
pretty  deep,  broad  hollow.  Skin  pale 
cream  colour,  semi-transparent,  deli- 
cately stained  on  one  side  with  red,  and 
marbled  with  red  dots.  Flesh  yellowish, 
without  any  red,  tender,  adhering  slightly 
to  the  stone,  with  a  delicious,  rich  fla- 
vour.    Early  in  July. 


Fig.  64.    Doumton. 
13.  Davenport's  Early. 

Davenport. 

Davenport's  Early  Black.    Ken. 

Scarcely  diflTerent  from  the  Black  Heart— indeed,  we  find  it 


HEABT   CHERRIES. 


173 


Impossible  to  distinguish  any  difference  in  the  fruit— -except  that 
it  ripens  a  few  days  earlier.  The  leaves,  however,  are  larger 
and  of  a  lighter  green  skin,  and  waved  on  the  margin,  and  the 
tree  comes  early  into  bearing.  The  thin,  light  brown  bark,  on 
the  young  trees,  resembles  that  of  the  Birch.  This  native  va- 
riety  has  been  called  New  Mayduke  by  some,  but  it  has  no  re- 
semblance  to  a  Duke  Cherry. 

14.  Downer's  Late.  § 

Downer.    Man. 
Downer's  late  Red. 


This  valuable  late  cherry  was 
raised  by  Samuel  Downer,  Esq.,  an 
ardent  cultivator  of  Dorchester,  near 
Boston.  It  is  a  very  regular  and 
great  bearer,  ripens  about  a  week 
after  the  cherry  season,  and  hangs 
for  a  considerable  time  on  the  tree. 
It  is  a  delicious,  melting  fruit,  and  de- 
serves a  place  in  every  garden. 

Fruit  of  medium  size,  roundish, 
heart-shaped,  inclining  to  oval.  Skin 
very  smooth,  of  a  soft  but  lively  red. 
mottled  with  a  little  amber  in  the 
shade.  Stalk  inserted  with  a  very 
slight  depression.  Fruit  borne  thick- 
ly, in  clusters.  Flesh  tender,  melt- 
ing, with  a  sweet  and  luscious  fla- 
vour. Ripens  from  the  4th  to  the 
10th  of  July. 


Fig.  65.    Downer's  Late. 


15.  Early  White  Heart. 

Arden's  Early  White  Heart. 
White  Heart.    Coxe.  Princess  Pom.  Man. 
White  Heart,  "j 

Dredge's  Early  White  Heart,  I  rrn,,^-  j 
White  Transparent,  f  ^  '^'^^' " 

Amber  Heart.  I 


An  old  variety,  long  cultivated  in  this  country,  and  one 
of  the  earliest,  ripening  before  the  Mayduke.  At  Ardenia,  the 
seat  of  R.  Arden,  Esq.,  opposite  West  Point,  on  the  Hudson, 
there  are  many  large  trees  of  this  variety,  received  by  him 
originally  from  France,  which  are  most  abundant  and  regular 
bearers — and  we  do  not  perceive  that  in  this  part  of  the  coun- 
iry  this  cherry  is  open  to  Coxe*s  accusation  of  being  a  bad 

15* 


174  THE   CHERRY. 

bearer.  Though  a  very  good 
early  fruit,  this  will  no  doubt 
be  supplanted  by  Bowyer's 
Early  Heart,  and  other  newer 
and  finer  sorts. 

The  White  Heart  of  Thomp- 
son and  Lindley,  may  perhaps 
prove  the  same  variety  as  this, 
though  they  describe  it  as  a 
late  ripening  sort. 

Fruit  below  medium  size, 
rather  oblong  heart-shaped — 
often  a  little  one-sided.    Suture 

quite  distinct.      Stalk  an  inch 

Fig.  66.  Early  White  Heart.  and  three  fourths  long,  rather 
slender,  inserted  in  a  wide  shallow  cavity.  Skin  dull  whitish 
yellow,  tinged  and  speckled  with  pale  red  in  the  sun.  Flesh 
half  tender,  unless  fully  ripe,  when  it  is  melting,  with  a  sweet 
and  pleasant  flavour.  Tree  grows  rather  erect,  with  a  distaff- 
like head  when  young.  In  the  nursery  the  young  trees  are 
easily  known  by  their  long  and  slender  shoots,  with  few  branches. 
First  of  June. 

16.  Early  Purple  Guigne.  §  Thomp. 

Early  Purple  Griotte. 

An  exceedingly  early  variety  ripening  the  last  of  May,  newly 
introduced  from  England,  and  which  promises  to  be  a  most 
valuable  acquisition. 

Fruit  of  medium  size,  and  very  handsome  appearance.  Skin 
smooth,  dark  red,  becoming  purple.  Flesh  purple,  tender, 
juicy,  with  a  rich  and  sweet  flavour.  The  leaves  have  longer 
petioles  than  those  of  most  other  sorts. 

17.  Gascoigne's  Heart.     Thomp. 


Bleeding  Heart.  Lind. 
Red  Heart,  (of  some,)  1 
Herefordshire  Heart,  [ 
Guigne  Rouge  Hative,  J 


An  old  English  variety,  very  seldom  seen  in  our  gardens. 
Fruit  of  medium  size,  long  heart-shaped,  and  remarkable  for 
the  small  drop  or  tear,  with  which  the  end  is  terminated.  Skin 
dark  red.  Flesh  reddish,  half  tender,  with  only  a  tolerable 
flavour.  Ripe  the  last  of  June.  Unfortunately,  this  variety 
has  the  reputation  of  being  a  bad  bearer. 


HEART    CHERRIES.  175 

18.  Honey.     Thomp. 

Large  Honey. 

Yellow  Honey. 

Late  Honey. 

Merisier  a  fruit  blanc.    N.  Dvh. 

The  Honey  cheny  is  a  variety  of  the  Mazzard  but  little 
larger  than  the  common  black  variety,  and  its  chief  merits  are 
great  productiveness  and  lateness  of  ripening.  It  is  exceedingly 
sweet  when  fully  ripe,  and  will  hang  for  a  long  time  upon  the 
tree,  which  is  one  of  the  hardiest  and  thriftiest  in  its  growth ; 
but  Downer's  Late,  which  ripens  at  the  same  time  is,  every 
way,  so  much  superior,  that  when  that  variety  can  be  had,  the 
Honey  cherry  will  scarcely  find  a  place  in  the  garden. 

Fruit  small,  roundish  or  oval.  Skin  smooth,  yellowish,  mar- 
bled with  red  at  first,  but  becoming  deep  amber-red.  Stalk 
long  and  slender,  very  slightly  inserted.  Flesh  tender,  melting, 
with  a  honied  sweetness.     Middle  of  July. 

19.  Hyde's  Red  Heart.    Man. 

A  new  variety  which  we  received  from  Mr.  Manning,  not  yet 
proved  here.  The  fruit  is  said  to  be  heart-shaped,  medium 
size  ;  skin,  at  first,  pale,  but  becoming  a  rather  lively  red. 
Flesh  tender,  with  a  pleasant,  sprightly  flavour.  The  young 
trees  make  strong  shoots,  the  bark  of  which  is  light  gray,  dotte/ 
with  clusters  of  small  white  specks. 

20.  Knight's  Early  Black.  §  Thomp.  Lind.  P.  Mag. 

A  most  admirable  early  cherry,  resem- 
bling the  Black  Tartarian,  though  much 
more  obtuse  in  form,  but  ripening  nearly  a 
week  earlier,  or  about  the  tenth  of  June. 
It  is  one  of  Mr.  Knight's  seedlings,  a  cross- 
breed between  the  Bigarreau  or  Graffion 
and  the  Mayduke,  originated  about  1810, 
and  is  universally  admired. 

Fruit  large,  a  little  irregular  in  outline, 
obtuse  heart-shaped.  Stalk  of  moderate 
length,  rather  stout,  (much  more  so  than 
in  the  Black  Eagle,)  and  inserted  in  a 
deep,  open  cavity.  Skin  dark  purple, 
becoming  black.  Flesh  purple,  tender, 
juicy,  with  a  rich  and  sweet  juice  of  high 
flavour. 


rig.  67.    Knight's  Earhf 


170  THE   CHERB 


21.  Manning's  Mottled.  § 

Mottled  Bigarreau.     Man. 

A  beautiful  cherry,  raised  by  Mr.  Manning, 
from  the  seed  of  the  Bigarreau.  It  is  a  very 
tender  fleshed,  heart  cherry,  and,  therefore, 
should  not  be  called  a  Bigarreau.  It  is  a 
most  abundant  bearer,  and  will  soon  become  a 
favourite  variety.  Bark  on  the  young  tree, 
dark,  with  a  few  large,  scattered  dots. 

Fruit  rather  large,  roundish  heart-shaped, 
flattened  on  one  side,  with  distinct  suture  lines. 
Skin  amber  colour,  finely  mottled  and  over- 
spread with  red,  with  a  semi-transparent, 
glossy  appearance.  Stalk  slender,  inserted  in 
a  shallow  hollow.  Flesh  when  fully  ripe, 
yellow,  tender,  with  a  sweet  and  delicious 
juice.  Stone  pretty  large.  Ripens  the  last 
of  June. 

Fig.  68.    Manning'a 
MoUUd. 

22.  Ox  Heart.     Thomp. 

lion's  Heart. 
Bullock's  Heart. 
Very  Large  Heart. 
OcHsen  Herz  Kirsche. 

This  has  been  made  synonymous,  by  Manning,  with  Gas- 
coigne's  Heart ;  but  it  is  a  larger  and  later  fruit,  obtuse,  instead 
of  pointed  in  its  form.  It  is  very  scarce  in  collections  here,  the 
White  Bigarreau  being  generally  known  by  the  name  of  Ox 
Heart  in  New- York.  Fruit  large,  obtuse  heart-shaped.  Skin 
dark  red.  Flesh  red,  half  tender,  with  a  pleasant  juice,  of 
second  quality  in  point  of  flavour.  Ripens  about  the  eighth  of 
July. 

23.  Roberts'  Red  Heart.     Man. 

A  new  variety,  which  originated  in  the  garden  of  David 
Roberts,  Esq.,  of  Salem,  Mass.  Fruit  large,  obtuse  heart- 
shaped.  Skin  a  bright,  lively  red.  Stalk  set  in  a  rather  wide 
hollow.  Flesh  red,  juicy,  tender,  with  an  excellent,  sweet  fla- 
vour. Shoots  on  young  trees  strong,  dotted  with  large  white 
dots.     Rather  late,  ripening  the  last  of  June. 


HEART   CHERRIES. 


177 


24.  Rivers'  Early  Heart. 

A  variety,  raised  by  Mr.  Rivers,  a  noted  English  nursery- 
man, which  has  not  yet  borne  fruit  with  us.  It  is  described  as  a 
medium  sized  heart-shaped  cherry,  ripening  about  the  middle 
of  June,  and  a  very  hardy  and  productive  tree. 

25.  Rivers'  Early  Amber.  § 

Another  seedling  from  the  same  source.  A  large  and  beau- 
tiful amber  coloured  cherry,  tinged  with  a  soft  red  on  the  sunny 
side,  heart-shaped,  a  hardy  and  very  prolific  tree.  It  is  also 
one  of  the  earliest  in  maturing  its  fruit,  which  will  be  in  perfec- 
tion here  about  the  tenth  of  June. 


26.  Sparhawk's  Honey.  §  Man.  Ken. 

Sparrowhawk's  Honey.     Thcmp. 

A  delicious,  melting,  sweet  cherry,  introduced  to  the  notice 
of  fruit  growers  by  Edward  Sparhawk,  Esq.,  of  Brighton,  near 
Boston.  It  ripens  a  little  later  than  most  varieties,  is  a  profuse 
bearer,  and  a  truly  valuable  sort. 

Fruit  of  medium  size,  roundish  heart-shaped — very  regular 
in  form.  Stalk  of  moderate  length,  rather  slender,  set  in  a 
round,  even  depression.  Skin  thin,  of  a  beautiful  glossy  pale 
amber-red,  becoming  a  lively  red  when  fully  ripe,  partially 
transparent.  Flesh  melting,  juicy,  with  a  very  sweet  and  de- 
licate flavour.     Ripe  the  last  of  June. 


27.  Transparent  Guigne.  §  Forsyth.  Prince.  Pom.  Man 


Transparent  Gean.    Forsj/th. 
Transparent 

A  nice  little  fruit,  ripening  with  the  common 
Honey  cherry,  about  ten  days  after  the  cherry 
season.  The  skin  is  thin  and  pellucid,  so  that 
the  stone  is  nearly  visible  on  holding  the  fruit  up 
to  the  light.  Some  writers  have  stated  this  to  be 
a  bad  bearer ;  this  is  incorrect.  We  have  uni- 
formly found  it  a  most  productive  variety,  the 
tree  growing  large  whh  spreading  branches.  It 
is  a  valuable  and  pretty  variety  for  the  dessert, 
hanging  late  on  the  tree,  and  is  admired  by  all 
amateurs. 

Fruit  small,  borne  in  pairs,  regular,  oval  heart- 
shaped.  Skin  glossy,  thin,  and  nearly  transparent, 
showing  the  network  texture  of  the  flesh  beneath, 
yelllowish-white,  delicately  blotched  with  fine 
red  ;  distinct  suture  line  on  both  sides.     Stalk 


Fig.  69.     Trana. 
fxirent  Guign 


17ft  THE  CHEREY. 

long  and  slender  set  in  a  slight  hollow.  Flesh  tender  and  melt- 
ing, and  when  fully  ripe  very  sweet,  mingled  with  a  very  slight 
portion  of  the  piquant  bitter  of  the  Mazzard  class  of  cherries. 
First  of  July. 

28.  Waterloo.  §  Thomp.  Lind.  P.  Mag. 

A  capital  variety,  cross-bred  by  Mr.  Knight,  by  fertilizing 
the  Bigarreau  with  the  pollen  of  the  May  duke.  It  retains,  ir 
part,  the  habits  of  both  parents,  the  flowers  and  the  tender  flesh 
resembling  considerably  those  of  the  Mayduke,  and  the  strong 
wood  and  leaves  those  of  the  Bigarreau.  It  was  named  from 
the  circumstance  of  its  having  first  shown  fruit  about  the  time 
of  the  Battle  of  Waterloo.  The  tree  is  rather  irregular  and 
spreading  in  its  head,  and  is,  with  us,  only  a  moderate  bearer. 

Fruit  large,  obtuse  heart-shaped.  Skin  dark  purplish, 
becoming  black  at  maturity.  Stalk  long  and  slender.  Flesh 
purplish-red,  juicy,  tender  when  fully  ripe,  with  a  rich  and 
sweet  flavour.     Beginning  of  July.     A  thrifty,  spreading  tree. 

29.  White  Tartarian.     Thomp. 

Fraser's  White  Tartarian,  )  ac  to 
Fraser's  White  Transparent,  >  y^^p 
Amber  a  petit  fruit.  )  ^' 

The  White  Tartarian  is  a  pretty  cream  coloured  fruit  of  me- 
dium size  and  delicate  flavour,  ripening  the  last  of  June.  The 
skin  is  somewhat  pellucid,  but  not  so  much  so  as  in  the  Trans- 
parent Gean. 

Fruit  of  medium  size,  obtuse  heart-shaped.  Skin  pale  yel- 
low or  cream  colour.  Stalk  of  moderate  length,  slender.  Flesh 
whitish  yellow,  half  tender  and  of  very  sweet  and  excellent 
flavour.     The  tree  is  a  moderate  bearer. 


Class  II.     Bigarreau  Cherries. 


(Fruit  sweet,  heart-shaped,  with  flesh  more  or  less  firm,  and  crisp  or  crackling ; 
trees  with  tall  and  spreading  heads,  and  large  leaves.) 

30.  American  Heart. 

American  Heart.     Thomp. 

This  productive  and  good  cherry,  which  we  have  cultivated 
for  the  last  eighteen  years,  and  widely  disseminated  under  this 
name,  came  to  us  from  Long  Island,  as  a  native,  and  is  really 


BIGARREATT   CHERRIES. 


179 


one  o^  the  Bigarreau  class.  Its  origin  is  uncertain,  and  there 
are  other  sorts  often  incorrectly- 
called  by  this  name.  The  fruit  is 
remarkable  for  its  pink  colour,  and 
rather  square  form,  often  being  near- 
ly as  broad  at  the  apex  as  at  the 
base  near  the  stalk.  The  tree  is 
quite  luxuriant,  with  wide-spreading 
branches,  a  very  horizontal  head, 
and  large,  rather  waved  leaves. 

Fruit  pretty  large,  heart-shaped, 
often  nearly  four  sided,  and  irregu- 
lar, in  its  outline — borne  in  clusters. 
Skin,  at  first,  pale,  but  becoming 
covered  with  light  red  or  pink,  mix- 
ed with  very  little  amber.  Stalk 
rather  long  and  slender,  inserted  in 
a  small  and  shallow  cavity.  Flesh 
half  tender  and  crackling,  adhering 
to  the  skin,  which  is  rather  tough  ; 
juice  abundant,  and,  in  dry  seasons, 
sweet  and  excellent,  but  ratner  want- 
ing in  sweetness  in  cool  or  wet  sea- 
sons. Ripens  a  week  before  the 
Fig.  70.  American  Heart,  following — or  early  in  June. 
Mr.  Manning,  who  confounds  this 

with  the  Early  White    Heart,  had 

evidently  never  seen  it  correct. 

31.  Bigarreau.  §  Thomp.  Lind. 

Graffion. 

Yellow  Spanish,  (of  most  American  gardens.) 

White  Bigarreau,  (of  Manning  and  Kenrick,) 

Amber,  or  Imperial.    Coxe. 

Turkey  Bigarreau  ? 

Bigarreau  Royal, 

Italian  Heart, 

Bigarreau  Gros  ? 

West's  White  Heart,  I  ax;,  to 

Bigarreau  Tardif,  \  Thomp. 

Groote  Princess, 

Hollandische  Grosse, 

Prinzessin  Kirsche, 

Cerise  Ambree.    N.  Duh. 


This  noble  fruit  is  the  Bigarreau 
var  excellence,  and  is  unquestionably 
one  of  the  largest,  most  beautiful  and 
delicious  of  cherries.  It  was  intro- 
duced into  this  country  about  the 
year    1800,    by   the    late    William 


Fig.  71.    Bigarrettm. 


180 


THE  CHERRY. 


Prince,  of  Flushing,  and  has  been  very  extensively  dissenninated 
under  the  names  of  Yellow  Spanish,  Graffion,  and  Bigarreau. 
The  tree  is  very  thrifty  in  its  growth,  making  strong  lateral 
shoots,  and  forming  a  large  and  handsome  head  with  spreading 
branches — and  it  commences  bearing  abundantly  and  regularly 
even  while  young.  Its  very  large  size  and  beautiful  appear- 
ance, together  with  the  firmness  of  its  flesh  renders  it  a  very 
valuable  variety  to  cultivate  for  market. 

Fruit  very  large,  and  of  a  beautiful  waxen  appearance,  regu- 
larly formed,  obtuse  heart-shaped,  the  base  a  good  deal  flatten- 
ed.  Stalk  stout,  nearly  two  inches  long,  inserted  in  a  wide 
hollow.  Skin  pale  whitish  yellow  on  the  shaded  side,  bordered 
with  minute  carmine  dots  and  deepening  into  bright  red  finely 
marbled  on  the  sunny  side.  Flesh  pale  yellow,  quite  firm, 
juicy,  with  a  rich,  sweet,  and  delicious  flavour  if  allowed  fully 
to  ripen.     In  perfection  the  last  of  June. 

This  is  often  confounded  with  the  following  sort,  from  which 
it  is  easily  known  by  its  long  and  hroad  leaves.  It  is  most 
commonly  known  in  the  middle  states  as  the  Yellow  Spanish, 
an  incorrect  name,  which  has  been  applied  to  two  or  three  sorts, 
and  the  cherry  so-called  by  the  older  pomologists  does  not  now 
appear  to  be  known. 

32.  BiGAEREAU,  White.     Prince's  Pom.  Man. 


White  Ox  Heart,  (of  the  middle 
White  Bigarreau.     Thomp.  ? 
Large  White  Bigarreau. 
Tradescant,  >  ^^^^ 
Ox  Heart.     J 
Harrison  Heart  ? 
Turkey  Bigarreau  ? 
Bigarreau  blanc  ? 


The  White  Bigarreau,  which  is  more 
common  in  the  neighbourhood  of  New- 
York  and  Philadelphia,  than  any  other 
part  of  the  country,  is  frequently  con- 
founded with  the  foregoing,  from  which 
it  is  materially  distinct.  The  first  trees 
of  this  cherry  were,  we  believe,  intro- 
duced from  France,  by  Chancellor  Liv- 
ingston. It  does  not  appear,  at  this 
time,  to  be  known  in  England,  though  it 
is  probably  identical  with  the  Harrison 
Heart  of  Forsyth,  and  the  Bigarreau  of 
Hooker.  It  is  inferior  to  the  Bigar- 
reau or  Graflion  in  hardiness,  and  in 
the  circumstance  that  it  is  a  very  poor 


Fig.  72.    White  Bigarreau. 
bearer  while  the  tree  is  young,  though  it  bears  fine  crops'^  when 


BIQABREAU   CHERRIES. 


181 


it  has  arrived  at  from  twelve  to  fifteen  years'  growth.  The  fruit 
strongly  resembles  that  of  the  Bigarreau,  but  is  not  so  obtuse 
heart-shaped,  and  is  more  irregular  in  its  outline.  But  the 
trees  may  be  readily  distinguished  even  when  very  small,  as  the 
Bigarreau  has  broad  flat  foliage,  while  the  White  Bigarreau  has 
narrow  waved  leaves. 

Fruit  of  the  largest  size,  heart-shaped,  with  a  rather  irregular 
outline,  and  a  pretty  distinct  suture  line  on  one  side.  Skin  yel- 
lowish white  at  first,  but  becoming  quite  overspread  with  mar- 
bling of  red.  Flesh  firm,  but  scarcely  so  much  so  as  that  of 
the  Bigarreau,  and  when  fully  ripe,  half  tender,  and  more  lus- 
cious than  the  latter  cherry.  It  is  very  liable  to  crack  after 
rain.     Middle  and  last  of  June. 

Mr.  Kenrick,  in  his  description  of  the  White  Bigarreau,  has 
confused  the  characteristics  of  this  and  the  former  variety. 

On  the  whole,  this  variety  is  likely  to  be  supplanted  by  the 
Bigarreau,  which  joins  to  most  of  its  good  qualities  those  of 
greater  hardiness,  vigour  and  productiveness. 

33.  Bigarreau  Rouge.     Thomp. 


This  variety,  which  we  have  cultivated  for  several  years, 
scarcely  differs  from  the  foregoing, 
except    in   the  colour  of  the  fruit, 
which  is  a  little  darker  red. 

34.  Bigarreau,  Holland.  § 

Bigarreau  d'HolIande.    Noisette. 
Spotted  Bigarreau. 
Armstrong's  Bigarreau. 

The  Holland  Bigarreau  is  certain- 
ly one  of  the  most  beautiful  of  all 
cherries.  The  tree  first  imported 
into  this  country  from  France,  is  now 
growing  at  Dans  Kamer,  on  the 
Hudson,  the  seat  of  the  late  Edward 
Armstrong,  Esq. ;  and  it  appears  to 
us  identical  with  the  Bigarreau  de 
Hollande,  of  which  a  coloured  figure  | 
and  description  are  given  by  Nois- 
ette, in  the  second  edition  of  his  Jar- 
din  Fruitier.  It  is  there  stated  to 
have  been  received  from  Holland  in 
1828.*  fig.  73.    HdOand 

*  The  B.  d'HolIande  is  made  synonymoiw  with  the  Bigarreau  by  Thompson  in 
e  3d  edition  of  the  London  Horticultural  Society's  Cataloeue.    This  is  undoubt- 


the 

edly  an  error 


16 


182  THE   CHERRY. 

A  cherry  so  large,  fine  and  beautiful,  and  so  productive  even 
when  young,  and  which  is  of  rapid  and  hardy  growth,  cannot 
fail  soon  to  become  a  general  favourite  in  our  fruit  gardens.  Il 
ripens  about  a  week  earlier  than  the  Bigarreau,  and  the  branch- 
es, which  are  spreading,  or  even  drooping,  are  literally  loaded 
with  heavy  bunches  of  fruit. 

Fruit  very  large,  of  a  regular  heart-shape,  rather  pointed. 
Skin  white  or  very  pale  yellow  in  the  shade,  beautifully  mottled 
and  spotted  on  the  sunny  side,  with  bright  carmine  red.  Stem 
rather  slender,  set  in  a  deep  hollow,  and  the  fruit  borne  in  thick 
clusters.  Flesh  firm,  but  not  so  much  so  as  that  of  the  Bigar- 
reau ;  a  little  more  juicy ;  sweet  and  excellent,  perhaps  scarcely 
so  high  flavoured,  but  this  depends  somewhat  on  the  dryness  of 
the  season.  Leaves  very  large  and  broad  with  rather  light 
footstalks.     Ripens  20th  of  June. 

35.  BiGARREAir,  CouLEiTR  DE  Chair.  §  Thomp. 

Flesh-coloured  Bigarreau. 

Gros  Bigarreau,  Couleur  de  Chair,  ?  «t  •  _., 

Gros  Bigarreau  Blanc.  }  NotseU^ 

Bigarreau  a  Gros  Fruit  Blanc. 

Large  Heart-shaped  Bigarreau,  of  Manning, 

Bigarreau  de  Rocmont. 

CcEur  de  Pigeon. 

Belle  de  Rocmont  ? 

The  Flesh-coloured  Bigarreau  is  a 
beautiful  and  excellent  variety,  much 
more  tender  in  its  flesh  than  most  of 
its  class,  and  which  attains,  under  our 
warm  skies,  a  higher  flavour  than  it 
does  in  England.  The  leaves  are  not 
large,  dark  green,  flat,  with  purplish 
footstalks.    Tree  moderately  vigorous. 

Fruit  very  large,  of  a  very  oblong 
heart-shape,  pointed  at  the  end.  Skin 
shining,  of  the  palest  yellow  or  flesh 
colour,  with  a  bright  red  marbled 
cheek.  Stalk  moderately  long  and 
slender,  set  in  a  rather  deep  and  nar- 
row hollow.  Flesh  half  tender,  or  be- 
coming nearly  tender  when  fully  ripe, 
quite  juicy  and  sweet,  and  in  this 
climate  high  flavoured  and  luscious. 
Ripe  the  middle  and  last  of  June.  On 
fruiting  several  of  the  synonymes  above, 

Kff  74    Flesh-  Urn  ed  Bur-    ^®  ^"^  ^^®"^  identical  with  this  va- 
ar-eau.   ^  riety,  which  is  truly  first  rate. 


BIGARREAU   CHERRIES.  18S 


36.  BiGARREAU,  Napoleon.  §  Thomp. 


BigaiTP.au  Lauermann, 
Lauermann's  Kirsche,  \  ac.  to 

Lauermann 's  Grosse  Kirsche,  j  Thomp. 
Lauermann's  Herz  Kirsche., 


le,  [  ' 
J..  J 


The  Napoleon  Bigarreau  is  one  of  the  finest  of  the  firm 
fleshed  cherries — large,  well  flavoured,  handsome,  and  produc- 
tive. It  was  introduced  into  this  country  from  Holland,  by  the 
late  Andrew  Parmentier,  of  Brooklyn.  (The  fruit  cultivated 
and  described  by  Mr.  Manning  and  Kenrick  under  this  name 
is,  we  think,  not  the  true  sort.) 

Fruit  of  the  largest  size,  very  regularly  heart-shaped,  a  little 
inclining  to  oblong.  Skin  pale  yellow,  becoming  amber  in  the 
shade,  richly  dotted  and  spotted  with  very  deep  red,  and  with  a 
fine  marbled  dark  crimson  cheek.  Flesh  very  firm,  (almost  too 
much  so,)  juicy,  with  an  excellent  flavour.  Stalk  very  stout, 
short  and  set  in  a  narrow  cavity.  Ripens  a  few  days  after  the 
Bigarreau,  about  the  first  of  July,  and  is  a  good  and  constant 
bearer.  The  fruit  is  not  so  obtuse  as  the  Bigarreau,  and  is 
much  more  firm  than  the  Holland,  or  the  Flesh  coloured  varieties. 

37.  Bigarreau  Gros  Cceuret.     Thomp.  Poiteau. 

Large  Heart-shaped  Bigarreau. 
Bigarreau  Gros  Monstrueux. 
Gros  CcBuret.     Bon.  Jard. 

This,  the  true  Large  Heart-shaped  Bigarreau,  is  a  Frencn 
variety  only  rarely  seen  in  the  fruit  gardens  of  this  country. 

Fruit  large,  roundish  heart-shaped,  with  a  suture  line  fre- 
quently raised,  instead  of  being  depressed.  Skin  at  first  yel- 
lowish red,  marked  with  deeper  red  streaks,  but  becoming,  when 
fully  ripe,  a  dark  shining  red,  almost  black.  Stalk  inserted  in 
a  shallow  hollow.  Stone  oval  and  rather  large.  Flesh  firm, 
purplish,  a  little  bitter  at  first,  but  of  an  excellent  rich  flavour 
when  fully  matured.     Ripe  from  the  10th  to  the  middle  of  July. 

38.  Bigarreau,  Large  Red. 

Gros  Bigarreau  Rouge.    Poiteau. 
Bigarreau  a  Gros  Fruit  Rouge.    Bon.  Jard. 
Bigarreau  a  Gros  Fruit  Rouge.    Thomp.  ? 
Belle  de  Rocmont,  iqfsome.) 

The  Large  Red  Bigarreau  is  another  handsome  French  va- 
riety, very  rare  in  the  United  States,  and  which  we  hope  to  see 
more  extensively  known. 

Fruit  very  large,  of  an  oblong  heart-shape,  rather  irregular 
in  its  outline,  a  good  deal  swollen  on  one  side,  the  shoulders 


184  CHERRIES. 

projecting  and  marked  with  a  distinct  suture  line  often  on  both 
sides.  Stalk  rather  large,  and  planted  in  a  very  deep  and  large 
hollow.  Skin  shining,  yellowish,  dotted  and  streaked  with  red 
in  the  shade,  but  dark  red  in  the  sun.  Flesh  yellowish,  or 
stained  with  red  next  the  stone,  firm,  and  of  a  rich  and  very  ex- 
cellent flavour.  Matures  early  in  July.  Tree  of  very  strong 
growth. 

39.  BiGARREAu,  China.     Prince's  Pom.  Man. 
Chinese  Heart.    Tkomp.  ? 

A  very  striking  and  peculiar  variety,  having 
the  skin  beautifully  mottled  and  of  a  shining 
waxen  colour.  It  was  raised  by  the  late  Wm. 
Prince,  of  Flushing,  from  the  seed  of  the  Bigar- 
reau,  and  is  worthy  of  a  place  in  the  amateur's 
garden. 

Mr.  Thompson  incorrectly  calls  this,  "  Chi- 
nese Heart."  It  is  a  true  Bigarreau,  and  we 
prefer  to  continue  its  proper  name.  The  tree 
grows  large,  and  the  lateral  branches  are 
somewhat  drooping,  leaves  broad,  light  green. 

Fruit    of   medium    size,    roundish  or  oval 
heart-shaped,  with  a  distinct  suture  line.     Skin 
shining,  at  first  light    amber  colour,   mottled 
with    red    spots,    but    becoming    red,     speck- 
led with   numerous   lighter  spots  when   fully  i 
ripe.     Stalk  long  and  slender,  set  in  a  shallow' 
hollow.     Flesh  firm,  or  half  tender  when  fully 
ripe,  with  a  sweet,  rich  and  peculiar  flavour. 
This  variety  is  the  more  valuable  as  it  ripens  p.    Ts^^TviaB'  - 
a  few  days  later  than  the  cherry  season.  *^'     arreau!"    *^' 

40.  Bigarreau  Tardif  de  Hildesheim.     Thomp.  Sickler. 

Bigarreau  marbre  de  Hildesheim.    Diet.  D'Agri. 
Bigarreau  Blanc  Tardif  de  Hildesheim. 
Hildesheimer  ganz  Spate  Knorpel  Kirsche. 
Hildesheimer  iSpate  Herz  Kirsche. 
Spate  Hildesheimer  Marmor  Kirsche. 
Hildesheim  Bigarreau.    Prince. 

The  Hildesheim  Bigarreau  is  a  rare  German  variety,  which 
ripens  here  in  August,  and  according  to  Thompson,  is  the  latest 
sweet  cherry  known  ;  a  quality  that  renders  it  peculiarly  valu- 
able. 

Fruit  of  medium  size,  heart-shaped.  Skin  yellow,  mottled 
and  marbled  with  red.  Flesh  pale  yellow,  firm,  with  a  sweet 
and  agreeable  flavour.  The  tree*  is  hardy,  and  will  doubtless 
prove  a  valuable  variety  in  this  country. 


BIGARREATT   CHERRIES.  185 

41.  BiGARREAU,  Black. 

Bigarreau  Noir. 

The  Black  Bigarreau  is  a  second  rate  sort,  and  an  indifferent 
bearer.  Fruit  middle  sized,  heart-shaped,  looking  much  like  a 
Black  Heart.  Skin  at  first  dotted  with  red,  but  finally  becom- 
ing quite  black.  Flesh  firm  and  rather  dry.  First  of  July. 
Scarcely  worth  cultivation. 

42.  Black  Bigarreau  of  Savoy.     Ken. 

A  very  firm,  large,  black  cherry,  very  recently  imported  from 
Savoy,  by  George  Brown,  Esq.,  of  Beverly,  near  Boston.  It 
has  been  rather  more  highly  rated  by  the  cultivators  of  Boston, 
than  it  deserves,  as,  though  a  handsome  and  rich  fruit,  it  is 
rather  too  firm  and  dry  in  its  flesh  to  rank  as  first  rate.  Its 
chief  merit  is  that  of  hanging  late  upon  the  tree — till  the  middle 
of  July. 

Fruit  large,  regularly  heart-shaped,  very  slightly  obtuse. 
Skin  smooth  and  even  on  the  surface,  not  very  glossy,  quite 
black  at  maturity.  Stalk  an  inch  and  three  fourths  long,  rather 
stout,  set  in  a  narrow  even  hollow.  Flesh  purple,  quite  firm 
and  solid,  with  a  rich  but  not  abundant  juice.  Stone  rather 
large. 

43.  Bigarreau,  New  Large  Black.     Ken. 

The  new  large  black  Bigarreau,  a  variety  recently  obtained 
from  France,  appears  likely  to  prove  one  of  the  finest.  The 
fruit  is  very  large  quite  as  handsome  as  that  of  the  Black  Tar- 
tarian, and  ripens  among  the  late  varieties. 

Fruit  very  large,  obtuse  heart-shaped.  Skin  quite  black  and 
glossy  at  maturity.  Flesh  purple,  pretty  firm,  but  with  a  very 
rich  and  luscious  flavour,  more  juicy  than  the  other  Black 
Bigarreaus.  The  tree  is  very  thrifty  in  its  growth,  with  large 
broad  leaves. 

44.  Buttner's  Yellow.     Thomp. 

Biittner's  Wachs-Knorpel  Kireche. 
Biittoer's  Gelbe-Knorpel  Kireche. 

Raised  by  Biittner,  of  Halle,  in  Germany,  and  one  of  the  few 
cherries  entirely  yellow.  We  have  just  received  this  variety 
from  abroad.  It  is  said  to  be  a  good  bearer,  and  will  no  doubt, 
be  a  very  interesting  addition  to  the  dessert.  Mr.  Thompson 
describes  it  as  follows  : 

Fruit  of  medium  size,  roundish,  a  little  compressed  on  its 
sides.  Skin  pale  yellow.  Flesh  firm,  yellowish,  sweet,  and 
good.     It  npens  at  the  usual  cherry  season. 

16* 


CHERRIES. 


45.  Downing's  Red  Cheek. 

A  very  handsome  and  excel- 
lent seedling  cherry,  just  raised 
at  this  establishment,  and  which 
promises  to  be  a  charming  addi- 
tion to  the  dessert.  It  somewhat 
resembles  the  Bigarreau,  but  is 
more  tender  and  sweet,  and 
rather  more  highly  coloured. 

Fruit  rather  large,  regularly 
obtuse  heart-shaped,  with  a  pretty 
distinct     suture.       Skin      thin, 
(slightly    pellucid    when    fully 
ripe,)  white,  with   a    rich  dark 
crimson  cheek  (somewhat  mot- 
tled,) covering  more  than  half  the 
fruit.     Stalk  an  inch  and  a  half 
long,  set   in  an  even  hollow  of 
moderate  depth.     Flesh  yellow- 
ish, half  tender,  and  of  a  very       Fig.  76.    Downing's  Red  Cheek. 
delicately  sweet  and  luscious  flavour.     Leaves  coarsely  serra- 
ted, with  dark  footstalks.     Ripens  a  few  days  before  the  Bigar- 
reau, or  about  the  14th  of  June. 

4t>.  Elton.  §  Thomp.  Lind.  P.  Mag. 

The  Elton,  a  seedling  raised  in  1806, 
by  the  late  President  of  the  London  Hor- 
ticultural Society,  is  certainly  one  of  the 
first  of  cherries  in  all  respects.  Its  large 
size,  early  maturity,  beautiful  appear- 
ance, luscious  flavour,  and  productiveness, 
render  it  universally  esteemed.  It  is  a 
cross-bred  variety  raised  from  the  Bigar- 
reau or  Graffion  with  the  White  Heart  for 
its  male  parent.  The  trees  grow  very 
vigorously,  and  are  readily  known,  when 
in  foliage,  by  the  unusually  dark  red  co- 
lour of  the  footstalks  of  the  leaves. 

Fruit  large,  rather  pointed,  heart- 
shaped.  Skin  thin,  shining  pale  yellow 
on  the  shaded  side,  but  with  a  cheek  next 
the  sun  delicately  mottled  and  streaked 
with  bright  red.  Stalk  long  and  slender. 
Flesh  somewhat  firm  at  first,  but  becom- 
ing nearly  tender,  juicy,  with  a  very  rich 
and  luscious  flavour,  not  surpassed  bj'-  any 
large  cherry  known.  Ripens  about  the 
middle  of  June,  or  directly  after  the  May- 
duke. 


Fig.  77.    Elton. 


BIGABREAir   CHERRIES.  187 

47.  Florence.  §  Thomp.  Lind. 
Knevett's  Late  Bigarreau. 

A  most  excellent  cherry,  originally  brought  from  Florence, 
in  Italy,  which  considerably  resembles  the  Bigarreau,  but  ripens 
a  little  later,  and  has  the  additional  good  quality  of  hanging  a 
long  time  on  the  tree. 

Fruit  large,  heart-shaped,  and  regularly  formed.  Skin  amber 
yellow,  delicately  marbled  with  red,  with  a  bright  red  cheek,  and 
when  fully  exposed,  the  whole  fruit  becomes  of  a  fine  lively  red. 
Stalk  over  two  inches  long,  slender,  set  in  a  deep  hollow.  Flesh 
yellowish,  firm,  very  juicy,  and  sweet.  In  perfection  f-om  the 
last  of  June  till  the  10th  or  15th  of  July. 

48.  Gridley.     Man.  Ken. 

Apple  Cherry. 
Maccarty. 

A  native  of  Roxbury,  Mass.,  which  sprung  up  on  the  farm  of 
Mr.  Samuel  Gridley,  of  that  town.  An  excessive  bearer,  and 
from  its  firmness,  bears  carriage  well,  and  is  a  good  sort  to  cul- 
tivate for  market. 

Fruit  of  medium  size,  about  that  of  the  Black  Heart,  round- 
ish. Stalk  rather  short,  and  inserted  in  a  shallow  cavity.  Skin 
black.  Flesh  quite  firm,  purplish,  moderately  juicy  and  of 
quite  a  rich  flavour.  Stone  small.  Ripens  after  the  Black 
Heart,  about  the  4th  of  July. 

49.  Lady  Southampton's  Yellow.     Thomp. 

Lady  Southampton's  Duke,  "j 

Golden  Drop,  {    ac.to 

Yellow  or  Golden,  f  Thomp. 

Spanish  Yellow.  J 

A  yellow  cherry,  very  rare  yet  in  our  collections  and  scarce- 
ly meriting  general  cultivation,  being  more  admired  for  its  co- 
lour.    The  best  flavoured  yellow  cherry  is  Biittner's  Yellow. 

Fruit  of  medium  size,  heart-shaped.  Skin  yellow.  Flash 
firm,  not  very  juicy.     Ripens  about  the  middle  of  July. 

50.  Madison  Bigarreau.     Man. 

The  Madison  Bigarreau  was  recently  raised,  and  named,  by 
Mr.  Manning,  from  the  common  Bigarreau.  It  is  a  pretty  fruit, 
and  of  good  flavour,  but  only  of  medium  size,  and  not,  there- 
fore, equal  to  many  of  this  class. 


iW 


THE   CHERRY. 


Fruit  of  medium  size,  half  as  large  as  the  Bigarreau,  very 
regularly  heart-shaped.  Skin  much  dotted  and  marbled  with 
rich  red  on  an  amber  yellow  ground.  Stalk  rather  short  and 
slender.  Flesh  yellowish,  half  tender,  with  a  sweet  and  plea- 
sant flavour.  Ripe  middle  to  the  last  of  June.  Young  trees 
thrifty,  with  spreading,  rather  drooping  branches — slender  at 
the  ends,  and  light  gray  bark.     A  good  bearer. 

51.  Manning's  Late  Black.     Man. 
Manning's  Late  Black  Heart. 

A  seedling,  raised  by  Mr.  Manning,  of  Salem,  its  parent  the 
Black  Heart.  Fruit  large,  roundish.  Skin  deep  purple,  or 
nearly  black  when  fully  ripe.  Flesh  purplish,  pretty  firm,  mo- 
derately juicy  and  sweet.  Ripens  about  the  second  week  in 
July. 

52.  Remington. 

Remington  White  Heart.    Prince. 
Remington  Heart. 

A  small,  firm  fleshed,  yellow  cherry,  a  native  of  Rhode  Island, 
which  ripens  very  late,  but  is  of  too  indifferent  flavour  to  be 
worthy  of  cultivation. 

Fruit  small,  heart-shaped.  Skin  yellow,  rarely  with  a  faint 
tinge  of  red  on  one  side.  Flesh  yellowish,  dry,  and  somewhat 
bitter.     Middle  and  last  of  August. 

63.  Tradescant's  Black  Heart.  §  Thomp. 

Elkhom,  )  Prince. 

Eikhorn  of  Maryland.  > 
Large  Black  Bigarreau.    Man. 
Tradescant's,  T 

Bigarreau  Gros  Noir,  |  . 

Guigne  Noire  Tardive,  i  ^rj° 

Grosse  Schwarze  Knoorpel,      1  P' 

Kirsche  mit  Saftigem  Fieisch.  J 

A  very  remarkable,  and  a  very  good 
fruit.  It  is  remarkable  for  the  exceed- 
ingly solid  "  liver  like"  consistence  of  its 
flesh,  and  the  irregular  surface  of  its  skin. 
Its  good  qualities  are,  handsome  appear- 
ance, late  ripening,  rich  flavour,  and  mode- 
rate and  uniform  productiveness.  When 
the  trees  are  young  and  thrifty,  the  fruit  is 
often  of  the  largest  size,  fully  as  large  as 
that  of  the  Black  Tartarian.  It  is  an  Eu- 
ropean variety,  but  a  tree  growing  about  40  ,,. 
years  since  in   the  garden  of  an    inn  in       '^' '^sUzckH^t'^*' 


DUKE    CHERRIES.  189 

Maryland,  attracted  the  notice  of  the  late  Wm.  Prince,  who 
propagated  it  under  the  name  of  Elkhorn,  by  which  it  was 
there  known.  The  leaves  are  broad,  the  bark  of  a  peculiarly 
gray  colour,   and  the  growth  quite  vigorous. 

Fruit  large,  heart-shaped,  with  a  very  irregular  or  uneven 
surface.  Skin  deep  black,  glossy,  (before  fully  ripe,  deep  pur- 
ple, mottled  with  black.)  Stalk  rather  short,  set  in  a  pretty 
deep  hollow.  Flesh  very  solid  and  firm,  dark  purple,  mode- 
rately juicy,  with  an  excellent  flavour.  Ripe  first  and  second 
week  in  July. 

54.  Tobacco  Leaved.     Thomp.  Lind. 

Four  to  the  Pound. 
Cerisier  de  4  a  Livre. 
Bigarreautier  a  Feuilles  de  Tabac. 
Bigarreautier  a  Grandes  Fenilles. 
(juignier  a  Feuilles  de  Tabac. 
Vier  auf  ein  Pfund. 

The  tobacco  leaved  cherry  is  an  example  of  one  of  the  impo- 
sitions sometimes  practised  upon  the  public  by  dishonest  nurse- 
rymen. It  has  been  extensively  sold,  both  in  Europe  and  this 
country,  under  the  high  sounding  title  of  "  Four  (cherries)  to 
the  Pound,"  while  in  fact  it  only  bears  a  very  small  hard  flesh- 
ed yellowish  cherry  tinged  with  a  little  red,  with  a  long  stalk, 
and  a  large  stone,  and  of  inferior  flavour.  The  leaves  are 
very  large  and  coarse. 


Class  III.     Duke  Cherries. 


(Fruit  roundish,  sub-acid  at  first,  becoming  nearly  sweet ;  skin  thin ;  flesh  very 
iuicy  and  melting.  Trees  of  upright  or  horizontal  growth,  with  flat,  dark  co- 
loured leaves.) 

55.  Arch  Duke.     Thomp.  Lind.  Fors. 

Griotte  de  Portugal.     O.  Duk.  Nois. 
Portugal  Duke. 
Late  Arch  Duke. 
Late  Duke,  {of  some.) 

This  is  a  variety  of  the  Mayduke,  with  considerably  larger 
fruit ;  ripening  a  fortnight  later,  but  we  think  inferior  to  it  in 
flavour.  It  is  very  scarce  in  this  country,  and  even  abroad 
more  than  half  the  cherries  sold  under  this  name  are  either  the 
Mayduke  or  the  Late  Duke.  The  trees  of  the  true  sort  are 
good  bearers,  rather  more  vigorous  than  those  of  the  Mayduke, 
with  longer  diverging  branches,  which  become  slightly  pendu- 
lous in  bearing  specimens. 


190 


THE   CHERRY. 


Fruit  large,  about  a  fourth  larger  than  that  of  the  Mayduke, 
nearly  round  or  a  little  flattened.  Skin,  at  first,  red,  but  becom. 
ing  a  very  dark  red,  almost  black.  Stalk  an  inch  and  a  half 
long,  rather  stout  at  its  point  of  insertion  in  the  fruit.  Flesh 
dark  red,  melting,  juicy,  slightly  bitter  until  fully  ripe,  when 
it  is  of  an  excellent,  rich,  sub-acid  flavour.  Ripe  about  the  first 
of  July. 

56.  Belle  de  Choisy.  §  Thomp.  Nois.  P.  Mag. 


Ambre6  de  Choisey, 
Ambree  a  Gros  I'ruit, 
Cerise  Doucette, 
Cerise  de  la  Palembre, 
Cerise  a  Noyau  Tendre, 
Schone  von  Choisy. 


of  French, 
gardens. 


In  our  estimation,  there  is  no  cherry 
for  the  dessert,  more  delicate  or  delici- 
ous than  the  Belle  de  Choisy.  It  comes 
from  the  village  of  Choisy  near  Paris, 
where  it  was  raised  in  1760.  The 
habit  of  the  tree  is  nearly  that  of  the 
Mayduke,  the  leaves  dark,  and  the 
head  upright.  But  the  fruit  is  rounder, 
of  a  beautiful  cornelian  colour,  and 
the  flavour  is  very  sweet  and  delici- 
ous. It  thrives  well,  appears  very 
Fig.  79.  Belle  de  Choisy.  hardy,  is  a  regular,  moderate  bearer, 
and  deserves  a  widely  extended  planting  in  this  country. 

Fruit  round  or  slightly  depressed.  Skin  very  thin  and  trans- 
lucent, showing  a  net-like  texture  of  flesh  beneath  ;  in  colour, 
pale  amber  in  the  shade,  but  in  the  sun  finely  mottled  with  yel- 
lowish-red— the  fruit  fully  exposed  becoming  a  bright  cornelian 
red.  Flesh  amber  coloured,  very  tender  and  melting,  of  a  deli- 
cate, sweet  flavour.  Stalk  rather  short,  swollen  at  the  upper 
end.     Middle  of  June,  or  directly  after  the  Mayduke. 


57.  JEFFREy's  Duke.     Thomp. 

Jeffrey's  Royal.    Lind.^ 
Jeffrey's  Royal  Caroon. 

Royale  Ordinaire.    Poiteau. 


Jeffrey's  Duke,  or  the  Cerise  Royale  of  the  French  gardens,  is 
a  fine  sort  considerably  resembling  the  Mayduke,  and  is  yet 
very  rare  in  this  country.  It  is  much  rounder  than  the  May- 
duke, and  seldom  or  ever  becomes  of  that  dark  hue  which  th© 
latter  fruit  always  assumes  when  fully  ripe. 


DUKE    CHERRIES. 


191 


Fruit  of  medium  size,  round,  or  a  little  flattened  at  the  apex 
and  base.  Skin  of  a  fine  lively  red.  Stalk  moderately  long. 
Flesh  yellowish  amber,  scarcely  red.  Juice  abundant,  and  of 
a  rich  flavour.  The  trees  are  of  a  distinct  habit  of  growth,  be- 
ing very  compact,  and  growing  quite  slowly.  The  buds  are 
very  closely  set,  and  the  fruit  is  borne  in  thick  clusters.  Mid- 
dle and  last  of  June. 


58.  Late  Duke.  §  Thomp.  Lind.  P.  Mag. 
Anglaise  Tardive. 

A  very  large  and  fine  Duke  cnerry, 
ripening  a  month  later  than  the  Mayduke, 
and  therefore  a  very  valuable  sort  for  the 
dessert  or  for  cooking.  The  tree  is  of  vigo- 
rous growth,  but  when  of  bearing  size,  the 
whole  branches  spread  almost  horizontally. 
Leaves  larger  than  those  of  the  Mayduke. 
Fruit  large,  flattened  or  obtuse  heart- 
shaped,  much  more  depressed  in  its  figure 
than  the  Mayduke.  Colour,  when  fully 
ripe,  rich  dark  red  ;  (but  at  first  white, 
mottled  with  bright  red.)  Stalk  rather 
slender,  inserted  in  a  shallow  hollow. 
Flesh  yellowish,  tender,  juicy,  with  a 
sprightly  sub-acid  flavour,  not  quite  so 
sweet  and  rich  as  the  Mayduke.  Ripens 
gradually,  and  hangs  on  the  tree  from  the 
Fig.  80.  Late  Duke,  middle  of  July  till  the  10th  of  August. 
The. branches  of  this  tree  are  slender  in  their  growth,  and  the 

whole  habit  of  the  tree  seems  to  incline  more  to  the  Morella 

than  the  Duke  class. 


59.  Mayduke.  §  Mill.  Thomp.  Lind. 


Royaie  Hative, 

Cherry  Duke,  {of  some,) 

Cerise  Guigne, 

Coularde, 

De  HoUande, 

D'Espagne, 

Griotte  Grosse  Noire, 

Griotie  D'Espagne,  {ofsonu 

Griotte  Precoce,  {of  some,) 


Early  Duke, 
Large  Mayduke, 
Morris  Duke, 
of  various  Morris'  Early  Duke, 
French    Benham's  Fine  Early  Duke, 
gardens.  Thompson's  Duke, 
Portugal  Duke, 
Buchanan's  Early  Duke, 
Millett's  Late  Heart  Duke. 


of  various 

English 

gardens. 

ac.  to 

Thomp. 


This  invaluable  early  cherry  is  one  of  the  most  popular  sorts 
in  all  countries,  thriving  almost  equally  well  in  cold  or  warm 
climates.  This,  the  Black  Heart,  and  the  Bigarreau,  are  the 
most  extensively  diffused  of  all  the  finer  varieties  in  the  United 
States.     And  among  all  the  new  varieties  none  has  been  found 


192  THE   CHEERY. 

to  supplant  the  Mayduke.  Before  it  is 
fit  for  table  use,  it  is  admirably  adapted 
for  cooking  ;  and  when  fully  ripe,  it  is, 
perhaps,  the  richest  of  the  sub-acid  cher- 
ries. In  the  gardens  here,  we  have  no- 
ticed a  peculiar  habit  of  this  tree  of  pro- 
ducing very  frequently  some  branches 
which  ripen  much  later  than  the  others, 
thus  protracting  for  a  long  time  the  pe- 
riod in  which  its  fruit  is  in  use.  The 
Mayduke  is  remarkable  for  its  upright, 
or,  as  it  is  called,  fastigiaie  head,  especi- 
ally while  the  tree  is  young,  in  distinc- 
tion to  other  sorts,  which  produce  many 
lateral  branches. 

Fruit  roundish  or  obtuse  heart-shaped, 
growing  in  clusters.  Skin  at  first  of  a 
lively  red,  but  when  fully  ripe  of  a  rich 
dark  red.  Flesh  reddish,  tender  and 
melting,  very  juicy,  and,  at  maturity,  Fig.  81.  Mayduke. 
rich  and  excellent  in  flavour.  This  fruit  is  most  frequent  f 
picked  while  it  is  yet  red,  and  partially  acid,  and  before  it  attaiha 
its  proper  colour  or  flavour.  It  begins  to  colour,  about  New- 
York,  in  favourable  seasons,  the  last  of  May,  and  ripens  during 
the  first  half  of  June. 

Mayduke  is  said  to  be  a  corruption  of  Midoc,  the  province  in 
France,  where  this  variety  (the  type  of  all  the  class  now  called 
Dukes)  is  believed  to  have  originated. 

Holman's  Duke,  appears  to  be  only  an  accidental  variety  of 
the  Mayduke,  ripening  from  a  week  to  two  weeks  later.  The 
Late  Mayduke,  of  some  gardens,  is  of  similar  character,  and 
was  obtained  by  grafting  from  the  late  ripening  branches  of 
the  common  Mayduke 

60.  Royal  Duke.    Thomp. 

Royale  Anglaise  Tardive. 

Fruit  large,  roundish,  and  distinctly  oblate  or  flattened.  Skin 
dark  red.  Flesh  reddish,  tender,  juicy  and  rich.  A  good  bear- 
er.     Ripens  in  the  last  of  June. 

The  true  Royal  Duke  is  very  rare  in  this  country.  The 
fruit  is  a  good  deal  larger  than  the  May  Duke,  and  more  flat- 
tened at  the  top  and  bottom.  It  is  readily  known  from  the  Late 
Duke  and  Archduke,  by  its  upright  growth,  which  is  similar  to 
that  of  the  Mayduke. 


MORELLO    CHERRIES.  108 

61.  Sweet  Montmorency.  §  Man. 
Allen's  Sweet  Montmorency. 

This  cherry,  a  seedling  raised  by  J.  F.  Allen, 
Esq.,  of  Salem,  Mass.,  does  not  properly  be- 
long here,  as,  though  in  external  appearance 
it  resembles  a  Montmorency,  it  isof  very  sweet 
and  delicate  flavour,  and  the  whole  growth 
and  habit  of  the  tree  is  rather  that  of  a  Heart 
cherry  than  a  Duke,  or  Morello.  It  is  no  doubt 
an  accidental  hybrid  between  these  two  classes. 
It  is  a  good  bearer,  ripens  long  after  sweet 
cherries  are  gone,  and  is  a  valuable  acquisi- 
tion to  all  collections  of  this  fruit. 

Fruit  of  medium  size,  round,  slightly  flat- 
tened at  the  base,  with  a  distinctly  depressed 
point  at  the  apex.  Skin  pale  amber  in  the 
shade,  light  red,  slightly  mottled,  in  the  sun. 
Stalk  an  inch  and  three  fourths  long,  rather 
slender,  inserted  in  a  small,  shallow,  even  hol- 
low.    Flesh  yellowish,  tender,  sweet  and  ex- 

c     Qo    c     .  TUT  .  cellent.     Ripens  here  the  last  week  in  July: 
Fig.  82.    Stveet  Mont-  .„.       j-        *u  i  ^     c  k  j. 

morency  m  Boston  durmg  the  early  part  of  August. 


Cldss  IV.    Morello,  or  Acid  Cherries. 


(Fruit  round,  or  flattened,  acid,  skin  thin,  flesh  juicy  and  melting.  Trees  of  low 
and  spreading  growth,  with  slender  branches,  which  are  often  drooping  and 
wiry,  and  small  dark  green  foliage.) 

62.  Belle  Magnifique.     Man. 

Belle  et  Magniiique.    Ken, 

A  sort  recently  imported  into  the  neighbourhood  of  Boston, 
from  France,  and  first  introduced  to  notice  here  by  Gen.  Dear- 
born. The  tree  is  of  stronger  growth  than  most  of  its  class, 
and  bears  moderate  crops. 

Fruit  large,  round.  Skin  light  red,  mottled  with  darker 
spots.  Stalk  pretty  long  and  inserted  in  a  hollow  of  moderate 
depth.  Flesh  juicy,  but  quite  acid.  Good  for  preserving. 
Ripens  about  the  middle  or  last  of  July. 

63.  Buttner's  October  Morello.     Thomp. 
Biittner's  October  Zucker  Weichsel. 

A  new,  Dutch,  acid  cherry,  said  to  be  the  latest  variety  known 

17 


tu 


THE    CHERRY. 


in  Europe,  and  chiefly  valued  for  ripening  long  after  all  others 
have  disappeared.  We  have  received  trees,  but  they  have  not 
yet  borne  fruit.  It  is  described  as  a  dark  red  fruit  of  medium 
size,  round,  flesh  juicy  and  tender,  and  quite  acid,  being  only 
fit  for  culinary  uses.  Ripens  in  September  and  hangs  on  the 
tree  till  October. 


64.  Carnation.  §  Thomp.  Lind. 

Wax  Cherry. 

Crown. 

Cerise  Nouvelle  d'Angletorre,  1  /^^  p      r 

Cerise  de  Portugal,  '  \  (of  French 

Grosse  Cerise  Rou-e  Pdle,         I    gardens, 

Griottier  Rouge  Pale, 

Griotte  de  Villeimes. 


f    ac.  to 
I    Thomp. 


A  very  handsome,  light  red,  large  cherry, 

highly  esteemed  here  for  brandying  and  pre- 
serving. 

Fruit  large,  round.     Skin  at  first  yellowish 

white,  mottled  with  red,  but  becoming  a  lively 

red  slightly  marbled.     Stalk  about  an  inch 

and  a  half  long,  stout.     Flesh  tender,  a  little 

more   firm   than    most  of   this   division,  but 

juicy,  and  when  fully  ripe,  of  a  sprightly  and 

good  sub-acid  flavour.     The  foliage  is  pretty 

large,  and  the  wood  strong,  but  the  tree  has  a 

spreading,  rather  low  habit.     It  is  a  moderate 

but  regular  bearer,   and  the  fruit   hangs 

long  while  on  the  branches,  without  decaying.] 
Ripe  the  middle  and 
last  of  July. 

Prince's  Duke  is  a  Fig.  83^  Carnation. 
very  large  variety  of  this  cherry,  raised 
from  a  seed  of  it,  by  Mr.  Prince,  of  Long 
Island.  Its  shy  habit  of  bearing  renders 
it  of  little  value. 

65.  Cluster.     Thomp. 

Cerise  h  Bouquet.    Poiteau.  Duh. 
Cerisier  a  Trochet,    "| 
Chevreuse,  ^/.  r- ^„7 

Commune  a  Trochet,  Tiw^ 
Tres  Fertile,  f  ^°^'^- 

Griottier  a  Bouquet.    J 
Bouquet  Amarelle,       "1 
Trauben  Amarelle,       1    „/•  ^j,^ 
Busch  Weichsel,  }.  riJz,, 

Flandrische  Weichsel,  f^^^^- 
Biischel  Kirsche.  J 

A  very  curious  fruit,  growing  closely 
Fig.  84.   atisier.        clustered  around  a  common  stalk.    Each 


MORELLO    CHERRIES.  195 

flower  varies  from  the  normal  state,  by  having  several  pistils 
or  styles,  several  of  which,  frequently  five  or  six,  become  perfect 
fruits  forming  a  bouquet  or  cluster.  The  fruit  is  too  acid  to  be 
of  any  value  except  for  preserving. 

Fruit  of  small  size,  borne  in  clusters  of  from  two  to  six  ; 
round,  of  a  lively  red.  Ripens  the  last  of  June.  The  tree  is 
small  in  all  its  parts. 

66.  Early  May.     Thomp.  Lind. 

May  Cheny.    Lang. 

Small  May. 

Cerisier  Nain  a  Fruit  Roud. 

- — • Precoce.    O.  Duh. 

Griottier  Nain  Precoce. 
Hative. 
Precoce. 
Nain  Precoce. 

Petite  Cerise  Rouge  Precoce. 
Konigliche  Amarelle. 
Friihe  Kieine  Runde.. 
Zwerg  Weichsel. 

One  of  the  smallest,  as  well  as  the  earliest  of  cherries.  The 
tree  very  small  and  dwarfish,  scarcely  growing  more  than  eight 
feet  high.  It  is  not  worth  cultivation  now  that  we  have  the 
Early  Purple  Guigne,  Baumann's  May,  and  the  like. 

Fruit  small,  round,  slightly  flattened.  Stalk  an  inch  long, 
rather  slender,  pretty  deeply  set.  Skin  pale  red,  or,  at  matu- 
rity, a  rather  lively  light  red.     Flesh  soft,  juicy,  and  quite  acid. 

67.  Flemish.     Thomp. 

Montmorency,  (of  Lindley.) 

Kentish,  (of  some.) 

Cerise  a  Courte  Quene.    PoU. 

Montmorency  a  Gros  Fruit,  ) 

Gros  Gobet,  [  O.  Duh. 

Gobet  a  Courte  Queue.        ) 

A  Courte  Queue  de  Provence. 

English  Weichsel.  ? 

Weichsel  mit  gauzkurzen  stiel,  )  of  the 

Double  Volgers.  \  Dutch. 


This  is  a  very  odd  looking 
fruit,  being  much  flattened,  and 
having  a  very  short  stalk.  The 
only  bearing  tree  we  have  seen, 
in  this  country,  is  one  in  the 
garden  of  Madame  Parmentier, 
Brooklyn,  N.  Y.  The  Flemish 
is  not  a  good  bearer,  and  has  not, 
therefore,  ever  become  a  popular 
fruit  even  in  France  or  Ffanders, 

Fig.  85.     Flemish. 


196 


THE    CHERRY. 


where  it  originated.     It  is  well  suited  to  the  grounds  of  the 
curious  amateur. 

Fruit  rather  large,  very  much  flattened  both  at  the  top  and 
base,  and  generally  growing  in  pairs.  Stalk  stout,  scarcely 
ever  an  inch  long,  deeply  inserted  in  a  hollow  which  has  often  a 
furrow  or  hollowed  slope  on  one  side.  Skin  shining,  of  a  bright 
lively  red.  Flesh  yellowish  white,  juicy,  and  sub-acid.  Good 
for  preserving — but,  unless  very  ripe,  scarcely  rich  enough  for 
table  use.     Last  of  July. 

68.  Kentish.  §  Thomp 


Virginian  May,     >  of  American 
Early  Richmond,  \    gardens. 
Kentish,  or  >  _  .    , 
Flemish.     J  ■^*«<^- 
Common  Red, 
Sussex, 
Pie  Cherry, 
Kentish  Red. 
Montmorency.    O.  Dtch. 
Montmorency  a  longue  queue,  I   of  the 
Commune,  s  French. 

Muscat  de  Prague. 


]• 


of  the  English. 


r 


The  true  Kentish  cherry,  an  old  European  sort,  better  known 
here  as  the  Early  Richmond  is  one  of  the  most  valuable  of  the 
acid  cherries.  It  begins  to  colour  about  the  20th  of  May,  and 
may  then  be  used  for  tarts,  while  it  will  hang  upon  the  tree, 
gradually  growing  larger,  and  losing  its  acidity,  until  the  last 
of  June,  or,  in  dry  seasons,  even  till  July,  when  it  becomes  of  a 
rich,  sprightly,  and  excellent  acid  flavour. 
The  tree  grows  about  18  feet  high,  with  a 
roundish  spreading  head,  is  exceedingly 
productive,  and  is  from  its  early  maturity 
a  very  profitable  market  fruit,  being 
largely  planted  for  this  purpose  in  New- 
Jersey.  This  kind  is  remarkable  for  the 
tenacity  with  which  the  stone  adheres  to 
the  stalk.  Advantage  is  taken  of  this  to 
draw  out  the  stones.  The  fruit  is  then 
exposed  to  the  sun,  and  becomes  one  of  the 
most  excellent  of  all  dried  fruits. 

Fruit  when  it  first  reddens  rather  small, 
but,  when  fully  ripe,  of  medium  size, 
round,  or  a  little  flattened  ;  borne  in  pairs,  (our  jig.  should 
be  one  half  larger.)  Skin  of  a  fine  bright  red,  growing  some- 
what dark  when  fully  ripe.  Stalk  an  inch  and  a  quarter  long, 
rather  stout,  set  in  a  pretty  deep  hollow.  Flesh  melting,  juicy, 
and,  at  maturity,  of  a  sprightly  rather  rich  acid  flavour. 

We  follow  Thompson  in  making  the  true  Montmorency  of 
the  French  synonymous  with  this.     But  we  confess  that  we  are 


Fig.  86.     Kentish. 


MOEELLO    CHERRIES.  197 

inclined  to  believe  that  it  may  prove  distinct.  The  true  Mont- 
morency, which  is  now  very  scarce  in  France,  (and  is  rather  a 
shy  bearer,)  is  carefully  described  and  figured  by  Poiteau  and 
others,  as  a  larger  growing  tree,  producing  much  richer  fruit, 
with  a  longer  and  thicker  stalk,  and  quite  as  sweet  and  high 
flavoured  as  that  of  the  finest  Duke  cherry. 

69.  Late  Kentish. 

Common  Red.  "I 

Smmt^^our  Cherry.    l^E-« 


This  cherry,  a  variety  of  the  Kentish,  is  betteT  known  among 
us  than  any  other  acid  cherry,  and  is  especially  abundant  on 
the  Hudson,  and  in  the  neighbourhood  of  New- York,  where  it  is 
most  extensively  disseminated  along  the  fences  and  road  sides, 
propagating  itself  readily  by  seeds  and  suckers.  It  does  not 
seem  to  be  exactly  identical  with  any  one  of  this  class  known 
abroad,  and  is  perhaps  a  seedling  sort  belonging  to  America. 
It  is  emphatically  the  Pie  Cherry  of  this  country,  being  more 
generally  grown  than  any  other  sort,  the  poorest  and  most  neg- 
lected  garden  affording  so  hardy  a  fruit  in  abundance.  It  is 
quite  acid  even  when  fully  ripe,  and  the  stone  does  not  adhere 
to  the  stalk,  like  that  of  the  foregoing.  It  ripens  two  or  three 
weeks  after  the  cherry  season,  or  about  the  middle  or  last  of 
July.  It  is  two  weeks  later  than  the  preceding  sort,  and  is 
much  more  acid. 

Fruit  of  medium  size,  round,  slightly  flattened.  Stalk  an 
inch,  to  one  and  a  half  long,  strong,  and  straight.  Skin  deep 
lively  red,  when  fully  ripe.  Flesh  very  tender  and  abounding 
with  a  highly  acid  juice. 

70.  MoRELLO.     Thomp.  Lind.  Lang. 

English  Morello. 

Lai^e  Morello. 

Dutch  Morello. 

Late  Morello, 

Ronald's  Large  Morello. 

Milan.    Lang. 

Cerise  du  Nord.     Nois. 

Griotte  Ordinaire  du  Nord 

September  Weichsel  Grosse. 

The  Morello  is  a  fine  fruit.  Its  name  is  said  to  be  derived 
from  the  dark  purple  colour  of  its  juice,  which  resembles  that 
of  the  Moras  or  Mulberry.*    When  grown  in  a  shaded  situation 

•  Or,  as  othera  say,  from  the  French  morelle,  (a  negress,)  from  the  dark  and 
shining  skin. 

17* 


198 


THE    CHERRY. 


the  fruit  will  hang  on  the  tree,  here,  till  August,  and  m  England, 
where  it  is  trained  on  north  walls  especially  to  retard  its  season, 
it  frequently  hangs  till  near  frost,  when  it  becomes  a  rich  and 
agreeable  table  fruit.  This  sort,  the  Large  or  true  Morello,  ia 
yet  very  scarce  in  this  country,  but  we  hope 
will  not  long  continue  so,  as  it  is  highly  valu- 
able for  all  kinds  of  preserves,  and  is  an  agree- 
able addition  to  a  dessert. 

Fruit  of  pretty  large  size,  round — or  slightly 
obtuse  heart-shaped.  Skin  dark  red,  becoming 
nearly  black  when  fully  ripe.  Flesh  dark  pur- 
plish red,  tender,  juicy,  and  of  a  pleasant  sub- 
acid flavour  when  quite  mature.  Ripe  20th  of 
July. 

The  Common  Morello  of  this  country,  krge- 
ly  cultivated  in  some  districts,  is  a  smaller  va- 
riety of  the  foregoing,  its  fruit  being  about  two 
thirds  the  size,  and  a  little  darker  in  colour. 
It  is  of  equally  fine  flavour,  and  is  highly  es- 
teemed for  drying,  for  preserving  in  sugar  or 
brandy,  or  for  bottling ;  keeping,  in  the  latter  Fig.  86.  Morello. 
mode,  like  green  gooseberries  without  sugar  or  brandy,  for  seve- 
ral months.  The  branches  are  smaller  and  more  slender  than 
those  of  the  true  Morello,  and  unfortunately  are  more  liable  to 
the  attacks  of  the  weevil,  which  causes  the  knots  on  the  Plum, 
than  those  of  any  other  cherry ;  for  which  cutting  off  and  burn- 
ing, early  in  the  spring,  is  the  only  remedy. 

71.  Plumstone  Morello.  §  Thomp.  Prince. 


This  is  undoubtedly  one  of  the  best  of  the 
acid  cherries.  Its  late  maturity,  handsome 
appearance,  and  good  flavour,  as  well  as  its 
thrifty  and  productive  habit,  render  it  highly 
esteemed  wherever  it  is  known.  It  is,  per- 
haps, the  largest  of  this  division  of  cherries, 
and  it  receives  its  name  from  the  rather  long-  - 
er  and  more  pointed  stone,  than  is  commonly 
seen  in  acid  cherries. 

Fruit  large,  roundish,  inclining  to  a  heart- 
shape.     Skin  deep  red.     Stalk  an  inch  and  a 
half  long,  rather  slender  and  straight,  set  in  a 
hollow  of  moderate    depth.      Flesh    reddish, 
\.  >^    tender,   juicy,  and  when  fully  matured,  of  a 

Vig&TlPbmstone  sprightly  and  agreeable  acid  flavour.     Last  of 
MoreOo.  July. 


n 


MORELLA    CHERRIES. 


199 


72.  Rumsey's  Late  Morello.  § 

A  new  variety,  of  remarkable  habit,  of  which  the  original 
tree  now  ten  or  twelve  years  old,  was  raised  by  our  friend,  Dr. 
J.  S.  Rumsey,  of  Fishkill  Landing,  on  the 
Hudson.  It  is  just  coming  into  bearing,  and 
gives  promise,  from  its  extraordinary  late- 
ness, large  size,  and  handsome  appearance, 
of  becoming  a  very  favourite  acid  cherry  for 
preserving  and  cooking.  The  tree  has  the 
Morello  habit,  with,  however,  unusually 
light  coloured  wood  and  leaves. 

A  few  of  the  fruit  commence  ripening 
about  the  first  of  August,  while  many  on  the 
tree  are  yet  small  and  green,  and  they  con- 
tinue ripening  gradually  until  the  first  frosts. 

Fruit  frequently  borne  in  pairs,  large, 
roundish  heart-shaped.  Skin  very  smooth 
and  polished  ;  before  fully  ripe,  of  a  light  yel- 
lowish red  or  cornelian  colour — becoming  at 
maturity,  a  rich  lively  red,  with  a  distinct 
suture  line  on  one  side.  Stalk  long  (for  a 
Morello,)  inserted  in  a  narrow  and  rather 
deep  hollow.  Flesh  very  juicy  and  melting,  ^.  33  Rumsey'g 
with  too   much   acid  for  the  table.      Stone  Late  Morello. 

long,  resembling  that  of  the  Plumstone  Morello. 


Ornamental  Varieties. 


73.  Large  Double  Flowering. 

Double  French  Cherry. 

Merisier  a  Fleurs  Doubles.     Thxmvp.  Dvh. 

Prunus  cerasus  pleno. 

Cerasis  sylvestris,  flore  pleno.    Arh.  Brit. 


The  double  blossomed  cherry  bears  no  fruit,  but  whoever  ad- 
mires a  beautiful  flowering  tree,  cannot  refuse  a  place  in  his 
garden  to  this  one,  so  highly  ornamental.  Its  blossoms,  which 
appear  at  the  usual  season,  are  produced  in  the  most  showy 
p?ofusion  ;  they  are  about  an  inch  and  a  half  in  diameter,  and 
resemble  clusters  of  the  most  lovely,  full  double,  white  roses. 
The  tree  has  the  habit  and  foliage  of  the  Mazzard  Cherries,  and 
soon  forms  a  large  and  lofty  head. 


300  THE   CHERRY. 


74.  Dwarf  Double  Flowering. 

Double  flowering  Kentish, 

Small  Double  Flowering. 

Cerisier  a  Fleurs  Doubles.     Thomp.  N.  Duh. 

This  is  a  double  flowering  variety  of  the  sour,  or  Kentish 
cherry,  and  has  the  more  dwarfish  habit  and  smaller  leaves 
and  branches  of  that  tree — scarcely  forming  more  than  a  large 
shrub,  on  which  account  it  is  perhaps  more  suitable  for  small 
gardens.  The  flowers  are  much  like  those  of  the  large  double 
flowering,  but  they  are  not  so  regular  and  beautiful  in  their 
form. 

75.  Chinese  Double  Flowerin  . 

Yung  To. 

Cerasus  semilata.  t  Arb.  Bnt. 

Serrulated  leaved  Cherry.  > 

This  is  a  very  rare  variety,  recently  imported  from  China, 
with  the  leaves  cut  on  the  edges  in  that  manner  known  as  ser- 
rulate by  botanists.  Its  flowers  which  are  borne  in  fascicles 
are  white,  slightly  tinged  with  pink,  and  nearly  as  double  as 
those  of  the  large  double  flowering.  The  tree  considerably  re- 
sembles the  sour  cherry  tree,  and  appears  rather  dwarfish  in  its 
growth. 

76.  Weeping,  or  Allsaints.     Thomp. 

Ever  flowering  Cherry.        )  Arb.  Brit. 
C.  vulgaris,  semperplorens.  ) 
Cerise  de  la  Toussainte.    N.  Duh.  Nois. 
Gui^ier  a  rameaux  pendans,"] 
Cense  Tardive,  \  of  the 

Cerisier  Pleurant,  j  French. 

Cerise  de  St.  Martin.  J 

St.  Martin's  Amarelle,  "] 
Martin's  Weichsel,         [  ^  the 
Monats  Amarelle,  C  Dutdi. 

Allerheiligen  Kirsche.  J 

This  charming  little  tree,  with  slender,  weeping  branches, 
clothed  with  small,  almost  myrtle-like  foliage,  is  a  very  pleasing 
ornament,  when  introduced  on  a  lawn.  Its  fruit  is  a  small,  deep 
red  Morello,  which  is  acid,  and  in  moist  seasons,  is  produced 
for  a  considerable  period  successively.  When  grafted,  as  it 
generally  is,  about  the  height  of  one's  head,  on  a  straight  stem 
of  the  common  Mazzard,  it  forms  a  beautiful  parasol-like  top, 
the  ends  of  the  branches  weeping  half  way  down  to  the  ground. 


THE   CURRANT.  201 


77.  Virginian  Wild  Cherry. 

Wild  Cherry,  of  the  United  States. 
Cerasus  Virginiana.     Arb.  Brit.  Dec. 
Cerasier  de  Virginie.    French. 
Virginisch  Kirsche.    German. 

Our  native  wild  cherry  is  too  well  known  to  need  minute  de- 
scription. It  forms  a  large  and  lofty  forest  tree,  with  glossy, 
dark  green  leaves,  and  bears  currant-like  bunches  of  small 
fruit,  which  are  palatable,  sweet,  and  slightly  bitter  when  fully 
ripe,  at  midsummer.  They  are,  however,  most  esteemed  for 
preparing  cherry  bounce,  a  favourite  liqueur  in  many  parts  of 
the  country,  made  by  putting  the  fruit  along  with  sugar  in  a 
demijohn  or  cask  of  the  best  old  rum. 

The  black  wild  cherry,  (C.  serotina,  Torrey  and  Gray,)  which 
ripens  the  first  of  September,  is  the  best  kind.  The  other  spe- 
cies, (C  Virginiana,)  which  is  commonly  known  as  the  Choke 
Cherry,  bears  reddish  coloured  fruit,  which  is  more  astringent, 
and  ripens  a  month  earlier. 


Selection  of  cherries  for  a  small  garden.  Early  Purple 
Guigne,  Baumann's  Early,  Knight's  Early  Black,  Mayduke, 
Bigarreau,  Tartarian,  Downer's  Late,  Elton,  Tradescant's 
Black,  Belle  de  Choisy,  Sweet  Montmorency,  Kentish,  Morello. 

The  hardiest  cherries  are  the  Kentish,  (or  Virginian  May,) 
the  Morello,  and  the  Mayduke.  These  succeed  well  at  the 
farthest  limits,  both  north  and  south,  in  which  the  cherry  can  be 
raised,  and  when  all  other  varieties  fail,  they  may  be  depended 
on  for  regular  crops.  Next  to  these,  in  this  respect,  are  the 
Black  Heart,  Downer's  Late,  Downton,  and  Elton. 


CHAPTER    Xin. 

THE    CURRANT. 


Rtbes  nihrum,  Lin.    Grossulacece,  of  botanists. 

GrossUUer  commun,  of  the  French ;  Die  Johanni^eere,  GermaJi ;  AaJbesseboom, 

Dutch ;  mbes  rosso,  Italian  ;  and  GrosseUa,  Spanish. 

The  name  currant  is  said  to  be  derived  from  the  resemblance 
in  the  fruit  to  the  little  Corinth  grapes  or  raisins,  which,  under 
the  name  of  cwrran^^,  are  sold  in  a  dried  state  in  such  quantities 
by  grocers ;  the  latter  word  being  only  a  corruotion  of  Corinth, 


202  THE   CURRANT. 

and,  the  fruit  of  this  little  grape,  being  familiarly  known  as 
such  long  before  the  common  currants  were  cultivated. 

The  currant  is  a  native  of  Britain,  and  the  north  of  Europe, 
and  is,  therefore,  an  exceedingly  hardy  fruit  bearing  shrub, 
seldom  growing  more  than  three  or  four  feet  high.  The  fruit 
of  the  original  wild  species  is  small  and  very  sour,  but  the  large 
garden  sorts  produced  by  cultivation,  and  for  which  we  are 
chiefly  indebted  to  the  Dutch  gardeners,  are  large  and  of  a 
more  agreeable,  sub-acid  flavour. 

The  Black  Currant,  (Ribes  nigrum,)  is  a  distinct  species, 
with  larger  leaves,  and  coarser  growth,  and  which,  in  the  whole 
plant,  has  a  strong  odour,  disagreeable,  at  first,  to  many  persons. 

Uses.  The  cooling  acid  flavour  of  the  currant  is  relished 
by  most  people,  in  moderate  quantities,  and  the  larger  varieties 
make  also  a  pretty  appearance  on  the  table.  Before  fully  ripe, 
currants  are  stewed  for  tarts,  like  green  gooseberries,  and  are 
frequently  employed  along  with  cherries  or  other  fruits  in  the 
same  way;  but  the  chief  value  of  this  fruit  is  for  making  currant 
jelly,  an  indispensable  accompaniment  to  many  dishes.  Currant 
shrub,  made  from  the  fruit  in  the  same  manner  as  lemonade,  is 
a  popular  summer  drink  in  many  parts  of  the  country,  and  cor- 
responds to  the  well  known  Paris  beverage,  eau  de  grosseilles. 
A  sweet  wine,  of  very  pleasant  taste,  is  made  from  their  express- 
ed juice,  which  is  very  popular  among  farmers,  but  which  we 
hope  to  see  displaced  by  that  afforded  by  the  Isabella  and  Ca- 
tawba grapes, — which  every  one  may  make  with  less  cost  and 
trouble,  and  which  is  infinitely  more  wholesome,  because  it  re- 
quires less  additions,  of  any  kind,  to  the  pure  juice. 

The  fruit  of  the  black  currant  is  liked  by  some  persons  in 
tarts,  but  it  is  chiefly  used  for  making  a  jam,  or  jelly,  much 
valued  as  a  domestic  remedy  for  sore  throats.  The  young 
leaves  dried,  very  strongly  resemble  green  tea  in  flavour,  and 
have  been  used  as  a  substitute  for  it. 

The  season  when  currants  are  in  perfection  is  midsummer, 
but  it  may  be  prolonged  until  October  by  covering  the  bushes 
with  mats,  or  sheltering  them  otherwise  from  the  sun. 

Propagation  and  culture.  Nothing  is  easier  of  culture 
than  the  currant,  as  it  grows  and  bears  well  in  any  tolerable 
garden  soil.  Never  plant  out  a  currant  sucker.  To  propagate 
it,  it  is  only  necessary  to  plant,  in  the  autumn,  or  early  in  tlie 
spring,  slips  or  cuttings,  a  foot  long,  in  the  open  garden,  where 
they  will  root  with  the  greatest  facility.  The  currant  should 
never  be  allowed  to  produce  suckers,  and,  in  order  to  ensure 
against  this,  the  superfluous  eyes  or  buds  should  be  taken  out 
before  planting  it,  as  has  been  directed  under  the  head  of  Cut- 
tings. When  the  plants  are  placed  where  they  are  finally  to 
remain,  they  should  always  be  kept  in  the  form  of  trees — that  is 
to  say,  with  single  stems,  and  heads  branching  out  at  from  one 


RED  AND  WHITE   CURRANTS. 


203 


foot,  to  three  feet  from  the  ground.  The  after  treatment  is  of 
the  simplest  kind,  thinning  out  the  superfluous  wood  every 
winter,  is  all  that  is  required  here.  Those  who  desire  berries 
of  an  extra  large  size  stop,  or  pinch  out,  the  ends  of  all  the  strong 
growing  shoots,  about  the  middle  of  June,  when  the  fruit  is  two- 
thirds  grown.  This  forces  the  plant  to  expend  all  its  strength 
in  enlarging  and  maturing  the  fruif.  And,  we  may  add  to  this, 
that  it  is  better  not  to  continue  the  cultivation  of  currant  trees 
after  they  have  borne  more  than  six  or  eight  years,  as  finer 
fruit  will  be  obtained,  with  less  trouble,  from  young  plants, 
which  are  so  easily  raised. 

There  are,  nominally,  many  sorts  of  currants,  but  the  follow- 
ing sorts  comprise  all  at  present  known,  worthy  of  cultivation. 
The  common  Red,  and  the  common  White,  are  totally  unde- 
serving a  place  in  the  garden,  when  those  very  superior  sorts, 
the  White,  and  Red  Dutch,  can  be  obtained. 


/.  Red  and  White  Currants,  (R* 
rubrum.) 

1.  Red  Dutch.  §  Thomo.  Lind. 

Large  Red  Dutch. 

New  Red  Dutch. 

Morgan's  Red. 

Red  Grape. 

Large  Bunched  Red. 

Long  Bunched  Red. 

Grosillier  Rouge  a  Gros-Fruit. 

Fruit  twice  the  size  of  the  com- 
mon currant,  red,  and  a  little  less 
acid.  Clusters  two  to  three  inches 
long. 

2.  White  Dutch.  §  Thomp.  Lind. 

New  White  Dutch. 
Reeve's  Wliite. 
White  Crystal. 
Morgan's  White. 
White  Leghorn. 

This  is  precisely  similar  to  the 
foregoing  in  size  and  habit,  and  the 
fruit  is  equally  large  and  of  a  fine 
yellowish  white  colour  with  a  very 
transparent  skin.  It  is  considerably 
less  acid  than  the  Red  Currants,  and 
is  therefore  much  preferred  for  the 
table. 


Fig.  90.    Whie  Duich. 


204  THE   CiriRANT. 


8.  Champa aNE.  §  Thomp.  Lind. 

Pleasant's  Eye. 

Grosellier  a  Fruit  Couleur  de  Chair. 

A  large  and  handsome  currant,  of  a  pale  pink,  or  flesh  co- 
lour, exactly  intermediate,  in  this  respect,  between  the  red  and 
white  Dutch.  It  is  quite  an  acid  sort,  but  is  admired  by  many 
for  its  pretty  appearance. 

4.  Knight's  Large  Red.    Thomp. 

This  seedling  of  Mr.  Knight's  is  one  of  the  largest  of  cur- 
rants, being  a  third  larger  than  the  Red  Dutch. 

5.  Knight's  Early  Red.     Thomp. 

The  merit  of  this  variety  is  its  ripening  ten  days  earlier  than 
other  sorts. 

6.  Knight's  Sweet  Red.  §  Thomp. 

This  is  not  a  sweet  currant,  in  a  literal  sense,  but  it  is  con- 
siderably less  acid  than  the  White  Dutch,  and  much  less  so  than 
all  other  varieties. 

7.  Striped  Fruited.     Thomp. 
GroBse  Weiss  und  Rothgestreifte  Johannisberre. 

A  very  pretty  new  currant  from  Germany,  the  fruit  of  which 
is  distinctly  striped  with  white  and  red.     It  is  yet  very  rare. 

3.  May's  Victoria.  § 

A  new  variety  recently  received  from  England.  It  is  said  to 
bear  very  large  bright  red  fruit,  in  bunches  5  or  6  inches  in 
length.  The  fruit  is  bright  red  and  hangs  on  the  tree  a  month 
longer  than  any  other  sort. 


//.  Black  Currants,  (R,  nigrum.) 
9.  Common  Black.     Thomp. 


Black  English. 
Cassis,  {of  the  French.) 


The  common  Black  English  Currant  is  well  known.     The 


BLACK   CURRANTS.  205 

berries  are  quite  black,  less  than  half  an  inch  in  diameter,  and 
borne  in  clusters  of  four  or  five  berries.  It  is  much  inferior 
to  the  following. 

10.  Black  Naples.  §  Thomp.  P.  Mag.  Lind. 

The  Black  Naples  is  a  beautiful  fruit,  the  finest  and  largest 
of  all  black  currants,  its  berries  oflen  measuring  nearly  three 
fourths  of  an  inch  in  diameter.  Its  leaves  and  blossoms  appear 
earlier  than  those  of  the  common  black,  but  the  fruit  is  later, 
and  the  clusters,  as  well  as  the  berries,  are  larger  and  more 
numerous. 

Ornamental  Varieties.  There  are  several  very  ornamental 
species  of  currant,  among  which  we  may  here  allude  to  the 
Missouri  Currant  (Ribes  Aureum,)  brought  by  Lewis  and 
Clark  from  the  Rocky  Mountains,  which  is  now  very  common 
in  our  gardens,  and  generally  admired  for  its  very  fragrant 
yellow  blossoms.  Its  oval  blue  berries,  which  are  produced  in 
great  abundance,  are  relished  by  some  persons.  But  there  is  a 
Large  Fruited  Missouri  Currant,  a  variety  of  this,  which  bears 
berries  of  the  size  of  the  Black  Naples,  and  of  more  agreeable 
flavour. 

The  Red  Flowering  Currant  (R.  sanguineum,)  is  a  very 
beautiful  shrub  from  the  western  coast  of  America,  with  foliage 
somewhat  like  that  of  the  common  black,  but  which  bears  very 
charming  clusters  of  large  light  crimson  blossoms,  in  April.  It 
is  not  quite  hardy  enough  to  stand  the  winters  to  the  north  of 
this.  There  are  several  varieties  with  white  and  pale  pink 
flowers. 


CHAPTER    XIV. 

THE    CRANBERRY. 


Oxycoccus,  Arb.  Brit.    Ericacea,  of  botanists. 
Airdle,  of  the  French  ;  Die  Moosd)eere,  German ;  Veen  bessen,  Dutch ;  Ossicocco, 

Italian. 

The  cranberry  is  a  familiar  trailing  shrub  growing  wild  in 
swampy,  sandy  meadows,  and  mossy  bogs,  in  the  northern  por- 
tions of  both  hemispheres,  and  produces  a  round,  red,  acid  fruit. 
Our  native  species,  (O.  macrocarpus,)  so  common  in  the  swamps 
of  New-England,  and  on  the  borders  of  our  inland  lakes,  as  to 
form  quite  an  article  of  commerce,  is  much  the  largest  and 
finest  species ;  the  European  cranberry,  (O.  palustris,)  being 

18 


206  THE   CRANBERRY. 

much  smaller  in  its  growth,  and  producing  fruit  inferior  in 
size  and  quality. 

The  value  of  the  common  cranberry  for  tarts,  preserves  and 
other  culinary  uses,  is  well  known,  and  in  portions  of  the  coun- 
try where  it  does  not  naturally  grow,  or  is  not  abundantly  pro- 
duced, it  is  quite  worth  while  to  attempt  its  culture.  Although 
naturally,  it  grows  mostly  in  mossy,  wet  land,  yet  it  may  be 
easily  cultivated  in  beds  of  peat  soil,  made  in  any  rather  moist 
situation,  and  if  a  third  of  old  thoroughly  decayed  manure  is 
added  to  the  peat,  the  berries  will  be  much  larger,  and  of  more 
agreeable  flavour  than  the  wild  ones.  A  square  of  the  size  of 
twenty  feet,  planted  in  this  way,  will  yield  three  or  four  bushels 
annually — quite  sufficient  for  a  family.  The  plants  are  easily 
procured,  and  are  generally  taken  up  like  squares  of  sod  or 
turf,  and  planted  two  or  three  feet  apart,  when  they  quickly 
cover  the  whole  beds. 

In  some  parts  of  New-England,  low  and  coarse  meadows,  of 
no  value,  have  been  drained  and  turned  to  very  profitable  ac- 
count, by  planting  them  with  this  fruit.  The  average  product 
is  from  eighty  to  100  bushels  of  cranberries,  worth  at  least  one 
dollar  a  bushel,  and  the  care  they  require  after  the  land  is  once 
prepared  and  planted  is  scarcely  any  at  all,  except  in  gathering. 
Some  of  the  farms  in  Massachusetts,  yield  large  crops,  partly 
from  natural  growth,  and  partly  from  cultivated  plantations.  The 
"  New-England  Farmer"  states  that  Mr.  Hayden,  of  Lincoln, 
Mass.,  gathered  400  bushels  from  his  farm  in  1830.  The  cran- 
berry grows  wild  in  the  greatest  abundance,  on  the  sandy  low 
necks  near  Barnstable,  and  an  annual  cranberry  festival  is 
made  of  the  gathering  of  the  fruit,  which  is  done  by  the  mass 
of  the  population,  who  turn  out  on  the  day  appointed  by  the  au- 
thorities, and  make  a  general  gathering  with  their  cranberry 
rakes,  a  certain  portion  of  the  crop  belonging,  and  being  deli- 
vered, to  the  town. 

Capt.  Hall,  one  of  the  most  successful  cranberry  cultivators 
of  that  neighbourhood,  thus  turns  his  sandy  bogs  and  rush- 
covered  land  to  productive  beds  of  cranberry.  After  draining 
the  land  well,  and  removing  all  brush,  he  ploughs  the  soil 
where  it  is  possible  to  do  so ;  but  he  usually  finds  it  sufficient 
to  cover  the  surface  with  a  heavy  top-dressing  of  beach  sand, 
digging  holes  four  feet  apart  into  which  he  plants  sods,  or  square 
bunches,  of  the  cranberry  roots.  These  soon  spread  on  every 
side,  overpowering  the  rushes,  and  forming  a  thick  coating  to 
the  surface.  A  laborer  will  gather  about  thirty  bushels  of  the 
fruit  in  a  day,  with  a  cranberry  rake. 

Cranberry  culture  would  be  a  profitable  business  in  this 
neighbourhood,  where  this  fruit  is  scarce,  and,  of  late  years, 
sells  for  two  or  three  dollars  a  bushel. 


THE   FIG.  207 


CHAPTER   XV. 


THE     FIG. 


Ficics  Carica,  L.     Arb.  Brit.     Urticacece,  of  botanists. 
Fignier,  ol'  the  French ;  Feigenbaum,  German  ;  Fico,  Italian ;  Higtiera,  Spanish. 

This  celebrated  fruit,  tree,  whose  history  is  as  ancient  as  that 
of  the  world,  belongs  properly  to  a  warm  climate,  though  it  may 
be  raised  in  the  open  air,  in  the  middle  states,  with  proper  care. 

In  its  native  countries,  Asia  and  Africa,  near  the  sea-coast  it 
forms  a  low  tree,  twenty  feet  in  height,  with  spreading  branch- 
es, and  large,  deeply  lobed,  rough  leaves.  It  is  completely 
naturalized  in  the  south  of  Europe,  where  its  cultivation  is  one 
of  the  most  important  occupations  of  the  fruit  grower. 

The  fruit  of  the  Fig  tree  is  remarkable  for  making  its  ap- 
pearance, growing,  and  ripening,  without  being  preceded  by  any 
apparent  blossom.  The  latter,  however,  is  concealed  in  the 
interior  of  a  fleshy  receptacle  which  is  called,  and  finally  be- 
comes, the  fruit.  The  flavour  of  the  fig  is  exceedingly  sweet 
and  luscious,  so  much  so  as  not  to  be  agreeable  to  many  per- 
sons, when  tasted  for  the  first  time  ;  but,  like  most  fruits  of  this 
kind,  it  becomes  a  great  favourite  with  all  after  a  short  trial, 
and  is  really  one  of  the  most  agreeable,  wholesome,  and  nutri- 
tious kinds  of  food.  It  has  always,  indeed,  been  the  favourite 
fruit  of  warm  countries,  and  the  ideal  of  earthly  happiness  and 
content,  as  typified  in  the  Bible,  consists  in  sitting  under  one's 
own  fig  tree. 

Its  cultivation  was  carried  to  great  perfection  among  the  An- 
cient Romans,  who  had  more  than  twenty  varieties  in  their 
gardens.  But  the  Athenians  seem  to  have  prided  themselves 
most  on  their  figs,  and  even  made  a  law  forbidding  any  to  be 
exported  from  Attica.  Smuggling,  however,  seems  to  have 
been  carried  on  in  those  days,  and  a  curious  little  piece  of  ety- 
mological history  is  connected  with  the  fig.  The  informers 
against  those  who  broke  this  law  were  called  sukophantai,  from 
two  words  in  the  Greek,  meaning  the  "  discoverers  of  figs."  And 
as  their  power  appears  also  to  have  been  used  for  malicious 
purposes,  thence  arose  our  word  sycophant.  The  fig  was  first 
introduced  from  Italy  about  1548,  by  Cardinal  Poole,  and  to 
this  country  about  1790,  by  Wm.  Hamilton,  Esq.* 

*  Dr.  Pocock,  the  oriental  traveller,  first  brought  the  fig  to  Oxford,  and  plantea 
a  tree  in  1648,  in  Oxford  College  Garden,  of  which  tree  the  following  anecdote  is 
told.  Dr.  Kennicott,  the  celebrated  Hebrew  scholar,  and  compiler  of  the  Polyglott 
Bible,  was  passionately  fond  of  this  fruit,  and,  seeing  a  very  fine  fig  on  this  tree 
that  he  wished  to  preserve,  wrote  on  a  label  "  Dr.  Kennicott's  fig,"  which  he  tied 
to  the  fruit.  An  Oxonian  wag,  who  had  observed  the  transaction,  watched  the 
fruit  daily,  and,  when  ripe,  gathered  it,  and  exchanged  the  label  for  one  thus 
worded — "  a  fig  fo   Dr.  Kennicott." — Mcintosh. 


208  THE    FIG. 

Propagation.  This  tree  is  very  readily  increased  by  cut- 
tings taken  off  in  the  month  of  March,  and  planted  in  light  soil 
in  a  hot  bed,  when  they  will  make  very  strong  plants  the  same 
season.  Or,  they  may  be  planted  in  a  shady  border  in  the  open 
air,  quite  early  in  April,  with  tolerable  success.  In  either  case 
the  cuttings  should  be  made  eight  or  ten  inches  long,  of  the  last 
year's  shoots,  with  about  half  an  inch  of  the  old,  or  previous 
year's  wood  left  at  the  base  of  each. 

Soil  and  culture.  The  best  soil  for  the  fig  is  one  mode- 
rately deep,  and  neither  too  moist  nor  dry,  as,  in  the  former 
case,  the  plant  is  but  too  apt  to  run  to  coarse  wood,  and,  in  the 
latter,  to  drop  its  fruit  before  it  is  fully  ripe.  A  mellow,  calca- 
reous loam,  is  the  best  soil  in  this  climate — and  marl,  or  mild 
lime  in  compost,  the  most  suitable  manure. 

As  in  the  middle  states  this  tree  is  not  hardy  enough  to  be  al- 
lowed to  grow  as  a  standard,  it  is  the  policy  of  the  cultivator  to 
keep  it  in  a  low  and  shrub-like  form,  near  the  ground,  that  it 
may  be  easily  covered  in  winter.  The  great  difficulty  of  this 
mode  of  training,  with  us,  has  been  that  the  coarse  and  over- 
luxuriant  growth  of  the  branches,  when  kept  down,  is  so  great 
as  to  render  the  tree  unfruitful,  or  to  rob  the  fruii  of  its  due 
share  of  nourishment.  Happily  the  system  ot  root-prumngy 
recently  found  so  beneficial  with  some  other  trees,  is  in  this  cli- 
mate, most  perfectly  adapted  to  the  fig.  Short  jointed  wood, 
and  only  moderate  vigour  of  growth,  are  well  known  accom- 
paniments of  fruitfulness  in  this  tree ;  and  there  is  no  means  by 
which  firm,  well  ripened,  short-jointed  wood  is  so  easily  obtain- 
ed as  by  an  annual  pruning  of  the  roots — cutting  off  all  that 
project  more  than  half  the  length  of  the  branches.  In  this  way 
the  fig  tree  may  be  kept  in  that  rich  and  somewhat  strong  soil 
necessary  to  enable  it  to  hold  its  fruit,  and  ripen  it  of  the  largest 
size,  without  that  coarseness  of  growth  which  usually  happens 
in  such  soil,  and  but  too  frequently  renders  the  tree  barren. 
The  mode  of  performing  root-pruning  we  have  already  described, 
but  we  may  add  here  that  the  operation  should  be  performed  on 
the  fig  early  in  November.  When  this  mode  is  adopted  but 
little  pruning  will  be  necessary,  beyond  that  of  keeping  the 
plant  in  a  somewhat  low,  and  regular  shape,  shortening-in  the 
branches  occasionally,  and  taking  out  old  and  decaying  wood. 

In  winter,  the  branches  of  the  fig  must  be  bent  down  to  the 
ground,  and  fastened  with  hooked  pegs,  and  covered  with  three 
or  four  inches  of  soil,  as  in  protecting  the  foreign  grape.  This 
covering  should  be  removed  as  soon  as  the  spring  is  well  set- 
tled. Below  Philadelphia,  a  covering  of  straw,  or  branches  of 
evergreens,  is  sufficient — and  south  of  Virginia  the  fig  is  easy 
of  culture  as  a  hardy  standard  tree. 

Two  crops  are  usually  produced  in  a  year  by  this  tree  ;  the 
first  which  ripens  here  in  midsummer,  and  is  borne  on  the  pre- 


EED   OR   BROWN   FIGS.  209 

vious  season's  shoots  ;  and  the  second  which  is  yielded  by  the 
young  shoots  of  this  summer,  and  which  rarely  ripens  well  in 
the  middle  states.  It  is,  therefore,  a  highly  advantageous  prac- 
tice to  rub  off  all  the  young  figs  of  this  second  crop  after  mid- 
summer, as  soon  as  they  are  formed.  The  consequence  of  this 
is  to  retain  all  the  organizable  matter  in  the  tree  ;  and  to  form 
new  embryo  figs  where  these  are  rubbed  off,  which  then  ripen 
the  next  season  as  the  first  crop. 

Ripening  the  fruit.  In  an  unfavourable  soil  or  climate,  the 
ripening  of  the  fig  is  undoubtedly  rendered  more  certain  and 
speedy  by  touching  the  eye  of  the  fruit  with  a  little  oil.  This 
is  very  commonly  practised  in  many  districts  of  France.  "At 
Argenteuil,"  says  Loudon,  "  the  maturity  of  the  latest  figs  is 
hastened  by  putting  a  single  drop  of  oil  into  the  eye  of  each 
fruit.  This  is  done  by  a  woman  who  has  a  phial  of  oil  sus- 
pended from  her  waist,  and  a  piece  of  hollow  rye  straw  in  her 
hand.  This  she  dips  into  the  oil,  and  afterwards  into  the  eye 
of  the  fig." 

We  have  ourselves  frequently  tried  the  experiment  of  touch- 
ing the  end  of  the  fig  with  the  finger  dipped  in  oil,  and  have 
always  found  the  fruits  so  treated  to  ripen  much  more  certainly 
and  speedily,  and  swell  to  a  larger  size  than  those  left  un- 
touched. 

There  are  forty-two  varieties  enumerated  in  the  last  edition 
of  the  London  Horticultural  Society's  Catalogue.  Few  of  these 
have,  however,  been  introduced  into  this  country,  and  a  ver} 
few  sorts  will  comprise  all  that  is  most  desirable  and  excellent 
in  this  fruit.  The  following  selection  includes  those  most  suit- 
able for  our  soil  and  climate.     Fruit  nearly  all  ripen  in  August. 


Class  I.     Red,  Brown,  or  Furple, 


1.  Brunswick.     Thomp.  Lind.  P.  Mag. 


Madonna. 

Hanover. 

Brown  Hamburgh. 

Black  Naples. 

Clementine. 

Bayswater- 

Red. 


'  Thomp. 


One  of  the  largest  and  finest  purple  figs,  well  adapted  for 
hardy  culture.  Fruit  of  the  largest  size,  pyriform  in  shape, 
with  an  oblique  apex.  Eye  considerably  sunk.  Stalk  short, 
and  thick,  of  a  fine  violet  brown  in  the  sun,  dotted  with  small 
pale  brown  specks,  and,  on  the  shaded  side,  pale  greenish  yel- 
low.    Flesh  reddish  brown,  slightly  pink  near  the  centre,  and 

18* 


■  210  THE   FIG. 

somewhat  transparent.  Flavour  rich  and  excellent.  The  only 
fault  of  this  variety  for  open  air  culture  is,  that  it  is  rather  too 
strong  in  its  growth,  not  being  so  easily  protected  in  winter  as 
more  dwarfish  sorts. 

2.  Brown  Turkey.  §  Thomp. 

Brown  Italian.     Forsyth. 
Large  Blue,  of  lAncU 
Italiaji. 

Brown  Naples. 
Murrey.  Lind. 
Lee's  Perpetual. 

This  is  undoubtedly  one  of  the  very  best  for  this  country,  and 
for  open  air  culture,  as  it  is  perhaps  the  very  hardiest,  and  one 
of  the  most  regular  and  abundant  bearers.  Fruit  large,  oblong, 
or  pyriform.  Skin  dark  brown,  covered  with  a  thick  blue 
bloom.     Flesh  red,  and  of  very  delicious  flavour. 

3.  Black  Ischia.     Thomp.  Lind. 

Early  Forcing. 
Blue  Ischia. 

One  of  the  most  fruitful  sorts,  and  pretty  hardy.  Fruit  of 
medium  size,  roundish,  a  little  flattened  at  the  apex.  Skin 
dark  violet,  becoming  almost  black  when  fully  ripe.  Flesh 
deep  red,  and  of  very  sweet,  luscious  flavour. 

4.  Brown  Ischia.  §  Thomp. 

Chestnut.    Lind.  Mill. 
Chestnut-coloured  Ischia. 

A  good  variety,  with,  however,  a  rather  thin  skin,  rendering 
it  liable  to  crack  or  burst  open  when  fully  ripe.  It  is  hardy, 
of  good  habit,  and  a  very  excellent  bearer. 

Fruit  of  medium  size,  roundish-obovate.  Skin  light  or  chest- 
nut-brown ;  pulp  purple,  very  sweet  and  excellent. 

5.  Black  Genoa.     Lind. 

The  fruit  of  this  fig  is  long-obovate,  that  portion  next  the 
stalk  being  very  slender.  Skin  dark  purple,  becoming  nearly 
black,  and  covered  with  a  purple  bloom.  Pulp  bright  red,  fla- 
vour excellent.     Habit  of  the  tree  moderately  strong. 


WHITE    FIGS.  211 

6.  Malta.  §   Lind. 
Small  Brown. 

A  small,  but  very  rich  fig,  which  will  often  hang  on  the  tree 
until  it  begins  to  shrivel,  and  becomes  "  a  fine  sweetmeat." 
Fruit  much  compressed  at  the  apex,  and  very  much  narrowed 
in  towards  the  stalk.  Skin  light  brown.  Pulp  pale  brown,  and 
of  a  sweet,  rich  flavour.  Ripens  later  than  the  foregoing,  about 
the  last  of  August. 

7.  Small  Brown  Ischia.  §  Lind. 

A  very  hardy  sort,  which,  in  tolerably  warm  places  south  of 
Philadelphia,  will  make  a  small  standard  tree  in  the  open  air, 
bearing  pretty  good  crops,  that  ripen  about  the  first  of  Sep- 
tember. Fruit  small,  pyriform,  with  a  very  short  footstalk. 
Skin  light  brown.  Pulp  pale  purple,  of  high  flavour.  Leaves 
oiore  entire  than  those  of  the  common  fig. 

8.  VioLETTE.     Lind.  Duh. 

A  very  good  sort  from  the  neighbourhood  of  Paris,  where  it 
produces  two  crops  annually.  Fruit  small,  roundish-obovate, 
flattened  at  the  apex.  Skin  dark  violet.  Pulp  nearly  white,  or 
a  little  tinged  with  red  on  the  inside,  and  of  pleasant  flavour. 

9.  ViOLETTE    DE    BORDEAUX.       Thomp. 
Bordeaux.    Lind.  JhJi. 

A  fig  which  is  much  cultivated  in  France,  being  quite  pro- 
ductive, though  of  inferior  flavour  to  many  of  the  foregoing 
sorts.  Fruit  large,  pyriform,  about  three  inches  long,  and  two 
in  diameter.  Skin  deep  violet  when  fully  ripe,  but  at  first  of  a 
brownish  red.     Pulp  reddish  purple,  sweet  and  good. 


Class  II.     Fruit,  White,  Green,  or  Yellow. 


10.  Angeliqtje.  §  Thomp.  Lind.  Duh. 


Concourelle  Blanche 
Melitte. 


This  little  fig  is  a  very  abundant  bearer,  and  a  pretty  hardy 
sort.     Fruit  small,  t^bovate.     Skin  pale  greenish  yellow,  dotted 


212  THE   FIG. 

with  lighter  coloured  specks.     Pulp  white,  but  only  tolerably 
sweet.     It  will  usually  bear  two  crops. 

11.  Large  White  Genoa.     Thomp.  Lind.  Fors. 

Fruit  large,  roundish-obovate.  Skin  thin,  pale  yellow.  Pulp 
red,  and  well  flavoured. 

12.  Marseilles.     Thomp.  Lind. 

White  Marseilles. 

White  Naples. 

Pocock. 

Ford's  Seedling. 

Wliite  Standard. 

Figue  Blanche.    Dvh. 

A  very  favourite  sort  for  forcing  and  raising  under  glass,  but 
which  does  not  succeed  so  well  as  the  Brown  Turkey,  and  the 
Ischias,  for  open  culture.  Fruit  small,  roundish-obovate, 
slightly  ribbed.  Skin  nearly  white,  with  a  little  yellowish 
green  remaining.     Flesh  white,  rather  dry,  but  sweet  and  rich. 

13.  Nerii.  §  Thomp.  Lind. 

A  fruit  rather  smaller  and  longer  than  the  Marseilles,  and 
which,  from  a  mingling  of  slight  acid,  is  one  of  the  most  exqui- 
site in  its  flavour.  Fruit  small,  roundish-obovate.  Skin  pale 
greenish  yellow.  Pulp  red.  Flavour  at  once  delicate  and 
rich.  This  is  a  very  favourite  variety,  according  to  Loudon, 
"  the  richest  fig  known  in  Britain." 

14.  Pregussata.  §  Thomp. 

A  sort  lately  introduced  from  the  Ionian  Isles  into  England. 
It  is  tolerably  hardy,  quite  productive,  and  succeeds  admirably 
under  glass.  Fruit  of  medium  size,  roundish,  a  good  deal  flat- 
tened. Skin  purplish  brown  in  the  shade,  dark  brown  in  the 
sun.  Pulp  deep  red,  with  a  luscious,  high  flavour.  Seeds  un- 
usually small.     Ripens  gradually,  in  succession. 

15.  White  Ischia.     Thomp. 

Green  Ischia.    Lind.  Fors. 

A  very  small  fig,  but  one  of  the  hardiest  of  the  light  coloured 
ones.  Fruit  about  an  inch  in  diameter,  roundish-obovate.  Skin 
pale  yellowish  green,  very  thin,  and,  when  fully  ripe,  the  darker 
coloured  pulp  appears  through  it.  Pulp  purplish,  and  high  fla- 
voured.    A  moderate  grower,  and  good  bearer. 


THE   GOOSEBERRY.  219 


CHAPTER    XVI. 


THE    GOOSEBERRY. 


Eibes  Grosstdaria,  Arb.  Brit.    GrossulacecB,  of  botaniste. 

Chrossciller,  of  the  French  j  StxicheOjeerslrauch,  German ;  Uva  Spina,  Italian ; 

GrosseUa,  Spanish. 

The  gooseberry  of  our  gardens  is  a  native  of  the  north  of 
Europe,  our  native  species  never  having  been  improved  by  gar- 
den culture.  This  low  prickly  shrub,  which,  in  its  wild  state 
bears  small  round  or  oval  fruit,  about  half  an  inch  in  diameter, 
and  weighing  one  fourth  of  an  ounce,  has  been  ^o  greatly  im- 
proved by  the  system  of  successive  reproduction  from  the  seed, 
and  high  culture  by  British  gardeners,  that  it  now  bears  fruit 
nearly,  or  quite  two  inches  in  diameter,  and  weighing  an  ounce 
and  a  half.  Lancashire,  in  England,  is  the  meridian  of  the 
gooseberry,  and  to  the  Lancashire  weavers,  who  seem  to  have 
taken  it  as  a  hobby,  we  are  indebted  for  nearly  all  the  surpri- 
singly large  sorts  of  modern  date.  Their  annual  shows  exhibit 
this  fruit  in  its  greatest  perfection,  and  a  Gooseberry  Book  is 
published  at  Manchester  every  year  giving  a  list  of  all  the  prize 
sorts,  etc.  Indeed  the  climate  of  England  seems,  from  its  moist- 
ness  and  coolness,  more  perfectly  fitted  than  any  other  to  the 
growth  of  this  fruit.  On  the  continent  it  is  considered  of  little 
account,  and  with  us,  south  of  Philadelphia,  it  succeeds  but  in- 
differently. In  the  northern,  and  especially  in  the  eastern 
states,  however,  the  gooseberry,  on  strong  soils,  where  the  best 
sorts  are  chosen,  thrives  admirably,  and  produces  very  fine 
crops. 

Uses.  This  fruit  is  in  the  first  place  a  very  important  one 
in  its  green  state,  being  in  high  estimation  for  pies,  tarts,  and 
puddings,  coming  into  use  earlier  than  any  other.  The  earli- 
est use  made  of  it  appears  to  have  been  as  a  sauce  with 
green  goose,  whence  the  name,  goose-berry.  In  its  ripe  state, 
it  is  a  very  agreeable  table  fruit,  and  in  this  country,  following 
the  season  of  cherries,  it  is  always  most  acceptable.  Unripe 
gooseberries  are  bottled  in  water  for  winter  use,  (placing  the 
bottles  nearly  filled,  a  few  moments  in  boiling  water,  after- 
wards corking  and  sealing  them,  and  burying  them  in  a  cool 
cellar,  with  the  necks  downward.)  As  a  luxury  for  the  poor, 
Mr.  Loudon  considers  this  the  most  valuable  of  all  fruits  "  since 
it  can  be  grown  in  less  space,  in  more  unfavourable  circum- 
stances, and  brought  sooner  into  bearing  than  any  other."  In 
the  United  States  the  gooseberry,  in  humble  gardens,  is  fre- 


214  THE   GOOSEBERRY. 

quently  seen  in  a  very  wretched  state — the  fruit  poor  and  small; 
and  covered  with  mildew.  This  arises  partly  from  ignorance 
of  a  proper  mode  of  cultivation,  but  chiefly  from  the  sorts  grown 
being  very  inferior  ones,  always  much  liable  to  this  disease. 

Propagation.  Gooseberry  plants  should  only  be  raised  from 
cuttings.  New  varieties  are  of  course  raised  from  seed,  but  no 
one  here  will  attempt  to  do  what,  under  more  favourable  cir- 
cumstances, the  Lancashire  growers  can  do  so  much  better.  In 
preparing  cuttings  select  the  strongest  and  straightest  young 
shoots  of  the  current  year,  at  the  end  of  October  (or  very  early 
in  the  ensuing  spring  ;)  cut  out  all  the  buds  that  you  intend  to 
go  below  the  ground  (to  prevent  future  suckers,)  and  plant  the 
cuttings  in  a  deep  rich  soil,  on  the  north  side  of  a  fence,  or  in 
some  shaded  border.  The  cuttings  should  be  inserted  six  inch- 
es deep,  and  from  three  to  six  or  eight  inches  should  remain 
above  ground.  The  soil  should  be  pressed  very  firmly  about 
the  cuttings,  and,  in  the  case  of  autumn  planting,  it  should  be 
examined  in  the  spring,  to  render  it  firm  again  should  the  cut- 
ting have  been  raised  by  severe  frost.  After  they  have  become 
well  rooted — generally  in  a  year's  time — they  may  be  trans- 
planted to  the  borders,  where  they  are  finally  to  remain. 

Cultivation.  The  gooseberry  in  our  climate  is  very  impa- 
tient of  drought,  and  we  have  uniformly  found  that  the  best  soil 
for  it  is  a  deep  strong  loam,  or  at  least  whatever  may  be  the 
soil,  and  it  will  grow  in  a  great  variety,  it  should  always  be 
deep — if  not  naturally  so,  it  should  be  made  deep  by  trenching 
and  manuring.  It  is  the  most  common  error  to  plant  this  fruit 
shrub  under  the  branches  of  other  trees  for  the  sake  of  their 
shade — as  it  always  renders  the  fruit  inferior  in  size  and  fla- 
vour, and  more  likely  to  become  mouldy.  On  the  contrary,  we 
would  always  advise  planting  in  an  open  border,  as  if  the 
soil  is  sufficiently  deep,  the  plants  will  not  suflTer  from  dryness, 
and  should  it  unfortunately  be  of  a  dry  nature,  it  may  be  ren- 
dered less  injurious  by  covering  the  ground  under  the  plants 
with  straw  or  litter.  In  any  case  a  rich  soil  is  necessary,  and 
as  the  gooseberry  is  fond  of  manure  a  pretty  heavy  top-dressing 
should  be  dug  in  every  year,  around  bearing  plants.  For  a 
later  crop  a  few  bushes  may  be  set  on  the  north  side  of  a  fence 
or  wall. 

For  the  gooseberry,  regular  and  pretty  liberal  pruning  is  ab- 
solutely necessary.  Of  course  no  suckers  should  be  allowed 
to  grow.  In  November  the  winter  pruning  should  be  perform- 
ed. The  leaves  now  being  off  it  is  easy  to  see  what  proportion 
of  the  new  as  well  as  old  wood  may  be  taken  away ;  and  we  will 
here  remark  that  it  is  quite  impossible  to  obtain  fine  gooseber- 
ries here,  or  any  where,  without  a  very  thorough  thinning  out 
of  the  branches.  As  a  general  rule,  it  may  safely  be  said  that 
one  half  of  the  head,  including  old  and  young  branches  (more 


RED    GOOSEBERRIES.  2^ 

especially  the  former,  as  the  best  fruit  is  borne  on  the  young 
wood,)  should  now  be  taken  out,  leaving  a  proper  distribution  of 
shoots  throughout  the  bush,  the  head  being  sufficiently  thinned 
to  admit  freely  the  light  and  air.  An  additional  pruning  is, 
in  England,  performed  in  June,  which  consists  in  stopping 
the  growth  of  long  shoots  by  pinching  out  the  extremities,  and 
thinning  out  superfluous  branches  ;  but  if  the  annual  pruning 
is  properly  performed,  this  will  not  be  found  necessary,  except 
to  obtain  fruit  of  extraordinary  size. 

The  crop  should  always  be  well  thinned  when  the  berries  are 
about  a  quarter  grown.  The  gooseberry  is  scarcely  subject  to 
any  disease  or  insect  in  this  country.  The  mildew,  which  at- 
tacks the  half  grown  fruit,  is  the  great  pest  of  those  who  are  un- 
acquainted with  its  culture.  In  order  to  prevent  this,  it  is  only 
necessary — 1st,  to  root  up  and  destroy  all  inferior  kinds  subject 
to  mildew  ;  2d,  to  procure  from  any  of  the  nurseries  some  of  the 
best  and  hardiest  Lancashire  varieties  ;  3d,  to  keep  them  well 
manured,  and  very  thoroughly  pruned  every  year. 

We  do  not  think  this  fruit  shrub  can  be  said  to  bear  well  for 
more  than  a  half  dozen  years  successively.  After  that  the 
fruit  becomes  inferior  and  requires  more  care  in  cultivation.  A 
succession  of  young  plants  should,  therefore,  be  kept  up  by 
striking  some  cuttings  every  season. 

Varieties.  The  number  of  these  is  almost  endless,  new 
ones  being  produced  by  the  prize  growers  every  year.  The 
last  edition  of  the  London  Horticultural  Society's  Catalogue 
enumerates  149  sorts  considered  worthy  of  notice,  and  Lindley's 
Guide  to  the  Orchard,  gives  a  list  of  more  than  seven  hundred 
prize  sorts.  It  is  almost  needless  to  say  that  many  of  these 
very  closely  resemble  each  other,  and  that  a  small  number 
of  them  will  comprise  all  the  most  valuable. 

The  sorts  bearing  fruit  of  medium  size  are  generally  more 
highly  flavoured  than  the  very  large  ones.  We  have  selected 
a  sufficient  number  of  the  most  valuable  for  all  practical  pur- 
poses. 

I.  Red  Gooseberries, 

1.  Boardman's  British  Crown.  Fruit  very  large,  round- 
ish, hairy,  handsome  and  good.     Branches  spreading. 

2.  Champagne.  A  fine  old  variety,  of  very  rich  flavour. 
Fruit  small,  roundish-oblong,  surface  hairy,  pulp  clear ;  branch- 
es of  very  upright  growth. 

3.  Capper's  Top  Sawyer.  Fruit  large,  roundish,  pale  red, 
hairy;  rather  late,  flavour  very  good.     Branches  drooping. 

4.  Farrow's  Roaring  Lion.  An  immense  berry,  and  hangs 
late.  Fruit  oblong,  smooth ;  flavour  excellent ;  oranches 
drooping. 


216  GOOSEBERRIES. 

5.  Hartshorn's  Lancashire  Lad.  Fruit  'arge,  roundish, 
dark  red,  hairy  ;  flavour  very  good  ;  branches  erect. 

6.  Keen's  Seedling.  Fruit  of  medium  size,  oblong,  hairy; 
flavour  first  rate  ;  branches  drooping.     Early  and  productive. 

7.  Leigh's  Rifleman.  Fruit  large,  roundish,  hairy ;  fla- 
vour first  rate  ;  branches  erect. 

8.  Melling's  Crow^n  Bob.  Fruit  large,  oblong,  hairy ;  fla- 
vour first  rate  ;  branches  spreading. 

9.  Miss  Bold.  Fruit  of  medium  size,  roundish,  surface 
downy  ;  flavour  excellent ;  branches  spreading. 

10.  Red  Warrington.  Fruit  large,  roundish-oblong,  hairy; 
flavour  first  rate  ;  branches  drooping. 

II.  Yellow  Gooseberries. 

11.  Buerdsill's  Duckwing.  Fruit  large  and  late,  obovate, 
smooth  ;  flavour  good  ;  branches  erect. 

12.  Capper's  Bunker  Hill.  Fruit  large,  roundish,  smooth ; 
flavour  good  ;  branches  spreading. 

13.  Early  Sulphur.  Fruit  middle  size,  and  very  early, 
roundish,  hairy ;  flavour  first  rate  ;  branches  erect. 

14.  Gorton's  Viper.  Fruit  large,  obovate,  smooth ;  fla- 
vour good  ;   branches  drooping. 

15.  Hill's  Golden  Gourd.  Fruit  large,  oblong,  hairy;  fla- 
vour good ;  branches  drooping. 

16.  Part's  Golden  Fleece.  Fruit  large,  oval,  hairy  ;  fla- 
vour first  rate  ;  branches  spreading. 

17.  Prophet's  Rockwood.  Fruit  large  and  early,  roundish, 
hairy  ;  flavour  good  ;  branches  erect. 

18.  Yellow  Champagne.  Fruit  small,  roundish,  hairy ;  fla- 
vour first  rate  ;  branches  erect. 

19.  Yellow  Ball.  Fruit  of  middle  size,  roundish,  smooth  ; 
flavour  first  rate  ;  branches  erect. 

III.  Green  Gooseberries. 

20.  Colliers'  Jolly  Angler.  Fruit  large  and  late,  oblong, 
downy  ;  flavour  first  rate  ;  branches  erect. 

21.  Berry's  Greenwood.  Fruit  large,  oblong,  smooth  ;  fla- 
vour good ;  branches  drooping. 

22.  Early  Green  Hairy,  (or  Green  Gascoigne.)  Fruit 
small  and  early,  round,  hairy  ;  flavour  excellent ;  branches 
spreading. 

23.  Edward's  Jolly  Tar.  Fruit  large,  obovate,  smooth ; 
flavour  first  rate  ;  branches  drooping. 

24.  Glenton  Green.  Fruit  of  middle  size,  oblong,  hairy ; 
flavour  excellent ;  branches  drooping. 


WHITE   GOOSEBERRIES.  217 

25.  Green  Walnut.     Fruit  middle  sized,  obovate,  smooth  ; 
flavour  first  rate  ;  branches  spreading. 

26.  Hepburn  Green  Prolific.     Fruit  of  middle  size,  round- 
ish, hairy  ;  flavour  first  rate  ;  branches  erect. 

27.  Massey's  Heart  of  Oak.     Fruit  large,  oblong,  smooth  ; 
flavour  first  rate  ;  branches  drooping. 

28.  Parkinson's  Laurel.     Fruit  large,  obovate,  downy ;  fla- 
vour first  rate  ;  branches  erect. 

29.  Pitmaston  Green  Gage.     Fruit  small,  and  hangs  long, 
obovate,  smooth ;  flavour  rich  and  excellent ;  branches  erect. 

30.  Wainman's  Green  Ocean.     Fruit  very  large,  oblong, 
smooth  ;  flavour  tolerably  good  ;  branches  drooping. 

IV.  White  Gooseberries. 

31.  Cleworth's  White  Lion.     Fruit  large  and  hangs  late, 
obovate,  downy,  flavour  first  rate  ;  branches  drooping. 

32.  Crompton  Sheba  Queen.     Fruit  large,  obovate,  downy, 
flavour  first  rate  ;  branches  erect. 

33.  Cook's  White  Eagle.     Fruit  large,  obovate,  smooth ; 
flavour  first  rate  ;  branches  erect. 

34.  Capper's  Bonny  Lass.     Fruit  large,  oblong,  hairy  ;  fla- 
vour good  ;  branches  spreading. 

35.  Hapley's  Lady  of  the  Manor.     Fruit  large,  roundish- 
oblong,  hairy  ;  flavour  good  ;  branches  erect. 

36.  Saunder's  Cheshire  Lass.     Fruit  large  and  very  early, 
oblong,  downy  ;  flavour  excellent ;  branches  erect. 

37.  Woodward's  Whitesmith.      Fruit  large,   roundish-ob- 
long, downy  ;   flavour  first  rate  ;  branches  erect. 

38.  Wellington's  Glory.     Fruit  large,  rather  oval ;  very 
dowy  ;  skin  quite  thin  ;  flavour  excellent ;  branches  erect. 

39.  White  Honey.     Fruit  of  middle  size,  roundish-oblong, 
smooth  ;  flavour  excellent ;  branches  erect. 

40.  Taylor's  Bright  Venus.     Fruit  of  middle  size,  hangs 
a  long  time,  obovate,  hairy  ;  flavour  first  rate  ;  branches  erect. 


Selection  of  sorts  for  a  very  small  garden.  Red  ;  Red  War- 
rington, Keen's  Seedling,  Crown  Bob.  Yellow;  Early  Sul- 
phur, Yellow  Ball.  White  ;  Woodward's  Whitesmith,  Early 
White,  Taylor's  Bright  Venus,  White  Honey.  Green  ;  Pit- 
maston Green  Gage,  Green  Walnut,  Parkinson's  Laurel. 


10 


S18  TRB  ORAFB. 

CHAPTER   XVII. 

THE   GRAPE. 

Vitis  vinifera,  L.    VilcuxcB,  of  botanists. 
Vigne,  of  the  French ;  Weinlravben,  German ;  Vigna,  Italian ;  Vid^  or  Viim,  Spanish. 

The  history  of  the  grape  is  almost  as  old  as  that  of  man. 
Growing  in  its  highest  perfection  in  Syria  and  Persia,  its  lus- 
cious fruit  and  the  unrivalled  beverage  which  its  fermented  juice 
affords,  recommended  it  to  the  especial  care  of  the  patriarchal 
tillers  of  the  soil,  and  vineyards  were  extensively  planted,  long 
before  orchards  or  collections  of  other  fruit  trees  were  at  all 
common. 

The  grapes  of  the  old  world  are  all  varieties  of  the  wine 
grape,  (  Vitis  vinifera,)  which,  though  so  long  and  so  universally 
cultivated  and  naturalized  in  all  the  middle  and  southern  por- 
tions of  Europe,  is  not  a  native  of  that  continent,  but  came  ori- 
ginally from  Persia.  From  the  latter  country,  as  civilization  ad- 
vanced westward,  this  plant  accompanied  it — first  to  Egypt,  then 
to  Greece  and  Sicily,  and  gradually  to  Italy,  Spain,  France 
and  Britain,  to  which  latter  country  the  Romans  carried  it  about 
two  hundred  years  after  Christ.  To  America  the  seeds  and 
plants  of  the  European  varieties  were  brought  by  numerous 
emigrants  and  colonists  within  the  first  fifty  years  after  its  set- 
tlement. 

The  wild  grapes  of  our  own  country  are  quite  distinct  species 
from  the  wine  grape  of  Europe — are  usually  stronger  in  their 
growth,  with  larger  and  more  entire  foliage,  and,  in  their  native 
state,  with  a  peculiar  foxy  odour  or  flavour,  and  more  or  less 
hardness  of  pulp.  These  traits,  however,  disappear  in  process 
of  cultivation,  and  we  have  reason  to  hope  that  we  shall  soon 
obtain,  from  the  wild  type,  new  varieties  of  high  quality,  and 
of  superiour  hardiness  and  productiveness  in  this  climate. 

The  grape  vine  is  in  all  cases  a  trailing  or  climbing  deciduous 
shrub,  living  to  a  great  age,*  and,  in  its  native  forests,  clamber- 
ing over  the  tops  of  the  tallest  trees.  In  the  deep  rich  alluvial 
soils  of  western  America,  it  is  often  seen  attaining  a  truly  pro- 
digious size,  and  several  have  been  measured  on  the  banks  of 
the  Ohio,  the  stems  of  which,  were  three  feet  in  circumference, 
and  the  branches  two  hundred  feet  long,  enwreathing  and  fes- 

*  Pliny  gives  an  account  of  a  vine  six  hundred  years  old,  and  there  are  said  to 
be  vines  in  Burgundy  more  than  four  hundred  years  old. 


THE    GRAPE.  219 

tooning  the  tops  of  huge  poplars  and  sycamores.  In  a  cultivated 
state,  however,  it  is  found  that  fine  flavour,  and  uniform  pro- 
ductiveness, require  the  plants  to  be  kept  pruned  within  a  small 
compass. 

Uses.  The  grape  in  its  finest  varieties,  as  the  Hamburgh 
and  the  Muscat,  is  in  flavour  .hardly  surpassed  by  any  other 
fruit  in  delicacy  and  richness,  and  few  or  none  are  more  beau- 
tiful in  the  dessert.  Dried,  it  forms  the  raisin  of  commerce, 
the  most  excellent  of  all  dried  fruits,  every  where  esteemed. 
And  wine,  the  fermented  juice,  has  always  been  the  first  of  all 
exhilarating  liquors.  Some  idea  of  the  past  consumption  of  this 
product  may  be  formed  from  the  fact  that  more  than  500,000,000 
imperial  gallons  have  been  made  in  France,  in  a  single  year ; 
and  as  a  data  to  judge  of  its  value,  we  may  add,  that,  while  a 
great  proportion  of  the  vin  ordinaire,  or  common  wine,  is  sold  at 
10  or  12  cents  a  bottle  ;  on  the  other  hand,  particular  old  and 
rare  vintages  of  Madeiras  or  Sherries  will  not  unfrequently 
command  twenty  or  thirty  dollars  a  gallon. 

Soil.  The  universal  experience  in  all  countries  has  establish- 
ed the  fact  that  a  dry  and  warm  soil  is  the  very  best  for  the 
vine.  Where  vineyards  are  cultivated,  a  limestone  soil,  or  one 
composed  of  decaying  calcareous  rocks,  is  by  far  the  best ;  but 
where,  as  in  most  gardens,  the  vine  is  raised  solely  for  its  fruit, 
the  soil  should  be  highly  enriched.  The  foreign  grape  will 
scarcely  thrive  well  here  on  a  heavy  soil,  though  our  native  va- 
rieties grow  and  bear  well  on  any  strong  land,  but  the  essence 
of  all  that  can  be  said  in  grape  culture  respecting  soil  is  that 
it  be  dry  and  light,  deep  and  rich.  Frequent  top-dressings  of 
well  rotted  manure  should  be  applied  to  vines  in  open  borders, 
and  this  should  every  third  or  fourth  year  be  alternated  with 
a  dressing  of  slacked  lime. 

Propagation.  The  grape  vine  makes  roots  very  freely,  and 
is,  therefore,  easy  of  propagation.  Branches  of  the  previous 
or  current  year's  wood  bent  down  any  time  before  midsummer, 
and  covered  with  earth,  as  layers,  root  very  freely,  and  make 
bearing  plants  in  a  couple  of  years,  or  very  frequently  indeed 
bear  the  next  season. 

But  the  finer  varieties  of  the  vine  are  almost  universally  pro- 
pagated by  cuttings,  as  that  is  a  very  simple  mode,  and  an 
abundance  of  the  cuttings  being  afforded  by  the  annual  trim- 
ming of  the  vines. 

When  cuttings  are  to  be  planted  in  the  open  border,  a  some- 
what moist  and  shaded  place  should  be  chosen  for  this  purpose. 
The  cuttings  should  then  be  made  of  the  young  wood  of  the 
previous  years'  growth,  cut  into  lengths  about  a  foot  or  eighteen 
inches  long,  and  having  three  buds — one  near  the  top,  one  at 
the  bottom,  and  the  third  in  the  middle.  Before  planting  the 
cutting  pare  off"  its  lower  end  smoothly,  close  below  the  buds, 


220  THE   GRAPE. 

and,  finally,  plant  it  in  mellow  soil,  in  a  slit  made  by  the  spade, 
pressing  the  earth  firmly  about  it  with  the  foot.* 

The  rarer  kinds  of  foreign  grapes  are  usually  grown  by  cut- 
tings of  shorter  length,  consisting  only  of  two  buds  ;  and  the 
most  successful  mode  is  to  plant  each  cutting  in  a  small  pot, 
and  plunge  the  pots  in  a  slight  hotbed,  or  place  the  cuttings  at 
once  in  the  mould  of  the  bed  itself.  In  either  case  they  will 
make  strong  plants  in  the  same  season. 

But  the  most  approved  way  of  raising  vine  plants  in  pots  is 
that  of  propagation  by  eyes,  which  we  have  fully  explained  in 
the  first  part  of  this  work.  This,  as  it  retains  the  least  portion 
of  the  old  wood,  is  manifestly  the  nearest  approach  to  raising  a 
plant  from  the  seed,  that  most  perfect  of  all  modes  with  respect 
to  the  constitution  of  a  plant.  In  the  case  of  new  or  rare  sorts 
it  offers  to  us  the  means  of  multiplying  them  with  the  greatest 
possible  rapidity.  As  the  grape  usually  receives  its  annual 
pruning  in  autumn  or  winter,  the  cuttings  may  be  reduced  to 
nearly  their  proper  length,  and  kept  in  earth,  in  the  cellar,  until 
the  ensuing  spring.  The  hardier  sorts  may  be  buried  in  the 
open  ground. 

The  foreign  and  the  native  grapes  are  very  different  in  their 
habits,  in  this  climate,  and,  therefore,  must  be  treated  differently. 
The  native  sorts,  as  the  Isabella  and  Catawba,  are  cultivated 
with  scarcely  any  further  care  than  training  up  the  branches 
to  poles  or  a  trellis,  and  are,  on  this  account,  highly  valuable 
to  the  farmer,  while  the  European  varieties  are  of  little  value 
in  this  climate  except  with  especial  care,  and  are,  therefore, 
confined  to  the  garden. 

1.  Culture  of  the  Foreign  Grape. 

The  climate  of  the  temperate  portion  of  this  country,  so  fa- 
vourable to  all  other  fruits,  is  unfortunately  not  so  for  the  foreign 
grape.  This  results,  perhaps,  from  its  variability,  the  great  ob- 
stacle being  the  mildew,  which,  seizing  upon  the  young  fruit, 
prevents  its  further  growth,  causes  it  to  crack,  and  renders  it 
worthless.  Unwilling  to  believe  that  this  was  not  the  fault  of 
bad  culture,  many  intelligent  cultivators,  and  among  them  men 
of  capital,  and  much  practical  skill,  have  attempted  vineyard 
culture,  with  the  foreign  sorts,  in  various  sections  of  the  country, 
under  the  most  favourable  circumstances,  and  have  uniformly 
failed.  On  the  other  hand,  the  very  finest  grapes  are  produced 
under  glass,  in  great  quantities,  in  our  first  rate  gardens,  espe- 
cially in  the  neighbourhood  of  Boston  ;f  in  the  small  yards  or 


*  In  sandy  or  dry  soils  the  cuttings  may  be  left  longer. 

t  The  vineries  at  the  seats  of  J.  P.  Gushing  and  Col.  Perkins,  near  Boston,  prO' 
•luce  annually  many  tons  of  these  grapes,  grown  in  the  highest  perfection. 


THE   GRAPE.  221 

gardens  of  our  cities,  owing  to  the  more  uniform  state  of  the  at- 
mosphere, the  foreign  grape  thrives  pretty  well ;  and,  finally,  in 
all  gardens  of  the  middle  states,  the  hardier  kinds  may,  under 
certain  modes  of  culture,  be  made  to  bear  good  fruit. 

Without  entering  into  any  inquiries  respecting  the  particular 
way  in  which  the  mildew  (which  is  undoubtedly  a  parasitical 
plant,)  is  caused,  we  will  endeavour  to  state  concisely  some 
practical  truths,  to  which  our  own  observation  and  experience 
have  led  us,  respecting  the  hardy  culture  of  the  foreign  grape 

In  the  first  place,  it  is  well  known,  to  gardeners  here,  tha. 
young  and  thrifty  vines  generally  bear  one  or  two  fair  crops  of 
fruit ;  second,  that  as  the  vine  becomes  older  if  it  is  pruned  in 
the  common  mode,  (that  is  to  say  the  spurring-in  mode  of  short- 
ening the  side  branches,  and  getting  fresh  bearing  shoots  from 
main  branches  every  year,)  it  soon  bears  only  mildewed  and 
imperfect  fruit ;  and,  finally,  that  the  older  and  larger  the  vine, 
the  less  likely  is  it  to  produce  a  good  crop. 

This  being  the  case,  it  is  not  difficult  to  see  that,  as  the  vine 
like  all  other  trees  is  able  to  resist  the  attacks  of  disease  or 
unfavourable  climate  just  in  proportion  as  it  is  kept  in  a  young 
and  highly  vigorous  state,  it  follows  if  we  allow  a  plant  to  retain 
only  young  and  vigorous  wood,  it  must  necessarily  preserve 
much  of  the  necessary  vigour  of  constitution.  And  this  is  only 
to  be  done,  so  far  as  regards  training,  by  what  is  called  the  re- 
newal system. 

The  renewal  system  of  training  consists 
in  annually  providing  a  fresh  supply  of 
young  branches  from  which  the  bearing 
shoots  are  produced,  cutting  out  all  the 
branches  that  have  borne  the  previous 
year.  Fig.  91  represents  a  bearing  vine 
treated  in  this  manner,  as  it  would  appear 
in  the  spring  of  the  year,  after  having  been 
pruned.  In  this  figure,  a,  represents  the 
two  branches  of  last  year's  growth  trained  Ylg^^^lT^ReneuxU  Train' 
up  for  bearing  the   present  year  ;   b,  the  ^"■g- 

places  occupied  by  the  last  year's  wood,  which,  having  borne, 
has  been  cut  down  to  within  an  inch  of  the  main  arm,  c.  The 
present  year,  therefore,  the  two  branches  a,  will  throw  out  side 
shoots,  and  bear  a  good  crop,  while  the  young  branches  will  be 
trained  up  in  the  places  of  b,  to  bear  the  next  year  when  a,  are 
in  like  manner  cut  down. 

This  renewal  training  will  usually  produce  fair  fruit,  chiefly 
as  it  appears  to  us,  because  the  ascent  and  circulation  of  the  sap 
being  mainly  carried  on  through  young  wood,  is  vigorous,  and 
the  plant  is  healthful  and  able  to  resist  the  mildew,  while,  on  the 
contrary,  the  circulation  of  the  sap  is  more  feeble  and  tardy, 

19* 


222  THE   GRAPE. 

through  the  more  compact  and  rigid  sap  vessels  of  a  vine  full  of 
old  wood.* 

The  above  mode  of  training  is  very  easily  understood,  but 
we  may  add  here  for  the  benefit  of  the  novice  ;  1st,  that  vines, 
in  order  that  they  may  bear  regularly  and  well,  should  always 
be  kept  within  small  bounds  ;  2d,  that  they  should  always  be 
trained  to  a  wall,  building,  or  upright  trellis  ;f  and,  3d,  that  the 
leaves  should  never  be  pulled  off  to  promote  the  ripening  of  the 
fruit.  The  ends  of  the  bearing  shoots  may  be  stopped,  (pinched 
off,)  when  the  fruit  is  nearly  half  grown,  and  this  is  usually  all 
the  summer  pruning,  that  under  our  bright  sun  the  grape  vine 
properly  treated  requires. 

Following  out  this  hint,  that  here,  the  vine  only  bears  well 
when  it  is  young,  or  composed  mainly  of  young  wood,  an  intel- 
ligent cultivator  near  us  secures  every  year  abundant  crops  of 
the  Chasselas,  by  a  system  of  renewal  by  layers.  Every  year, 
from  his  bearing  vines,  he  lays  down  two  or  more  long  and  clean 
shoots  of  the  previous  year's  growth.  These  root  freely,  are 
allowed  to  make  another  season's  growth,  and  then  are  made  to 
take  the  place  of  the  old  plants  which  are  taken  out ;  and  by 
this  continual  system  of  providing  young  plants  by  layers,  he  al- 
ways succeeds  in  obtaining  from  the  same  piece  of  ground  fair 
and  excellent  grapes. 

Culture  under  glass  without  artificial  heat.  The  great 
superiority  of  this  fruit  when  raised  under  glass,  renders  a  vine- 
ry an  indispensable  feature  in  every  extensive  garden.  Even 
without  fire-heat  grapes  may,  under  our  bright  sun,  be  grown 
admirably ;  the  sudden  changes  of  the  weather  being  guarded 
against,  and  the  warmth  and  uniformity  of  the  atmosphere  sur- 
rounding the  vines  being  secured.  In  the  neighbourhood  of 
Boston,  cheap  structures  of  this  kind  are  now  very  common,  and 
on  the  North  River,  even  the  Muscat  of  Alexandria  and  other 
sorts  which  are  usually  thought  to  require  fire-heat,  ripen  regu- 
larly and  well,  with  moderate  attention. 

A  vinery  of  this  kind  may  be  erected  so  as  to  cost  very  little, 
nearly  after  the  following  manner.  Its  length  may  be  thirty 
feet ;  its  width  sixteen  feet ;  height  at  the  front,  two  feet ;  at  the 
back  twelve  feet.  This  part  of  the  structure  may  all  be  built 
of  wood,  taking,  for  the  frame,  cedar  or  locust  posts,  setting 
them  three  and  a  half  feet  in  the  ground,  the  portion  rising 
above  the  ground  being  squared  to  four  or  five  inches.  On 
these  posts,  (which  are  placed  six  feet  apart,)  nail,  on  both 
sides,  matched  and  grooved  planks,  one  and  a  quarter  inches 
thick.     The  space  between  these  planks  not  occupied  by  the 

♦  See  Iloare  on  the  Grape  Vine 

t  And  nearer  on  an  arbour,  except  for  the  purposes  of  shade. 


THE    GRAPE.  223 

post,  fill  in  with  dry  tan,  which  should  be  well  rammed  down. 
The  rafters  should  be  fixed,  and  from  three  to  four  feet  apart. 
The  sashes  forming  the  roof,  (which  are  all  the  glass  that  will 
be  necessary,)  must  be  in  two  lengths,  lapping  in  the  middle, 
and  arranged  with  a  double  groove  in  the  rafters,  so  that  the 
top  and  bottom  ones  may  run  free  of  each  other.  The  building 
will,  of  course,  front  the  south,  and  the  door  may  be  at  either 
end. 

The  border  for  the  grapes  should  be  made  partly  on  the  in- 
side and  partly  on  the  outside  of  the  front  wall,  so  that  the  roots 
of  the  vines  may  extend  through  to  the  open  border.  A  trellis 
of  wire  should  be  fixed  to  the  rafters,  about  sixteen  inches  from 
the  glass,  on  which  the  vines  are  to  be  trained.  Early  in  the 
spring,  the  vines,  which  should  be  two  year  old  roots,  may  be 
planted  in  the  inside  border,  about  a  foot  from  the  front  wall — 
one  vine  below  each  rafter. 

Soil.  The  border  should  be  thoroughly  prepared  and  pulver- 
ized before  planting  the  grapes.  Two  thirds  of  mellow  sandy 
loam  mixed  with  one  third  of  a  compost  formed  of  well  ferment 
ed  manure,  bits  of  broken  charcoal,  and  a  little  lime  rubbish, 
forms  an  excellent  soil  for  the  grape  in  this  climate.  If  the 
soil  of  the  garden  is  old,  or  is  not  of  a  proper  quality  for  the 
basis  of  the  border,  it  is  best  to  prepare  some  for  this  purpose  by 
rotting  and  reducing  beforehand,  a  quantity  of  loamy  turf  from 
the  road  sides  for  this  purpose.  The  depth  of  the  border  need 
not  exceed  two  feet,  but  if  the  subsoil  is  not  dry  at  all  seasons, 
it  should  be  well  drained,  and  filled  up  half  a  foot  below  the 
border  with  small  stones  or  brick  bats. 

Pruning.  Decidedly  the  best  mode  of  pruning  for  a  cold 
house,  or  vinery  without  fire-heat,  is  what  is  called  the  long 
or  renewal  mode,  which  we  have  already  partially  explained. 
Supposing  the  house  to  be  planted  with  good  young  plants, 
something  like  the  following  mode  of  training  and  pruning  may 
be  adopted.  The  first  season  one  shoot  only  is  allowed  to  pro- 
ceed from  each  plant,  and  this,  at  the  end  of  the  first  season,  is 
cut  down  to  the  second  or  third  eye  or  bud.  The  year  follow- 
ing two  leading  shoots  are  encouraged,  the  strongest  of  which  is 
headed  or  stopped  when  it  has  extended  a  few  joints  beyond  the 
middle  of  the  house  or  rafter,  and  the  weaker  about  half  that 
length.  In  November  these  shoots  are  reduced,  the  strong  one 
having  four  or  five  joints  cut  from  its  extremity,  and  the  weaker 
one  to  the  third  eye  from  its  lower  end  or  place  of  origin.  In 
the  third  season  one  leading  shoot  is  laid  in  from  each  of  these, 
the  stronger  one  throwing  out  side  shoots  on  which  the  fruit  is 
produced,  which  side  shoots  are  allowed  to  mature  one  bunch  of 
grapes  each,  and  are  topped  at  one  or  two  joints  above  the  fruit. 
No  side  shoots  are  allowed  to  proceed  from  the  weaker  shoot, 
but  it  is  laid  in,  to  produce  fruit  the  ensuing  season,  so  that  by 


224  THE    GRAPE. 

the  third  season  after  planting,  the  lower  part  of  the  house  oi 
rafters  is  furnished  with  a  crop  of  fruit  proceeding  from  wood 
of  the  preceding  year.  At  next  autumn  pruning,  the  longest 
of  these  main  shoots  is  shortened  about  eighteen  inches  from  the 
top  of  the  rafter,  and  the  next  in  strength  to  about  the  middle  of 
the  rafter,  and  all  the  spurs  which  had  borne  fruit  are  removed. 
Each  vine  is  now  furnished  with  two  shoots  of  bearing  wood,  a 
part  of  old  barren  wood  which  has  already  produced  fruit,  and  a 
spur  near  the  bottom  for  producing  a  young  shoot  for  the  follow- 
ing year.  In  the  fourth  summer  a  full  crop  is  produced,  both 
in  the  upper  and  lower  part  of  the  house,  the  longer  or  oldest 
shoot  producing  fruit  on  the  upper  part  of  its  length,  and  the 
shorter  on  its  whole  length  ;  from  this  last,  a  leading  shoot  is 
laid  in,  and  anothei  to  succeed  it  is  produced  from  the  spur 
near  the  bottom.  At  the  next  autumn  pruning,  the  oldest  or 
longest  shoot,  which  has  now  reached  the  top  of  the  house,  is 
entirely  cut  out  and  removed,  and  replaced  by  that  which  was 
next  in  succession  to  it,  and  this  in  its  turn  is  also  cut  out  and 
replaced  by  that  immediately  behind  it,  a  succession  of  a  year- 
ly shoot  being  obtained  from  the  lower  part  of  the  old  stem. 
{Mcintosh.)  This  is  decidedly  the  most  successful  mode  for  a 
vinery  without  heat,  producing  abundant  and  fair  crops  of  fruit. 
Hoare,  who  is  one  of  the  most  experienced  and  ingenious  wri- 
ters  on  the  Grape,  strongly  recommends  it,  and  suggests  that 
"  the  old  wood  of  a  vine,  or  that  which  has  previously  produced 
fruit,  is  not  only  of  no  further  use,  but  is  a  positive  injury  to 
the  fertility  of  the  plant.  The  truth  of  this  remark  depends  on 
the  fact  that  every  branch  of  a  vine  which  produces  little  or  no 
foliage,  appropriates  for  its  own  support  a  portion  of  the  juices 
of  the  plant  that  is  generated  by  those  branches  that  do  produce 
foliage." 

Routine  of  culture.  In  a  vinery  without  heat  this  is  com- 
paratively simple.  As  soon  as  the  vines  commence  swelling 
their  buds  in  the  spring,  they  should  be  carefully  washed  with 
mild  soap  suds,  to  free  them  from  any  insects,  soften  the  wood, 
and  assist  the  buds  to  swell  regularly.  At  least  three  or  four 
times  every  week,  they  should  be  well  syringed  with  water, 
which,  when  the  weather  is  cool,  should  always  be  done  in  the 
morning.  And  every  day  the  vine  border  should  be  duly  sup- 
plied with  water.  During  the  time  when  the  vines  are  in  blos- 
som, and  while  the  fruit  is  setting,  all  sprinkling  or  syringing 
over  the  leaves  must  be  suspended,  and  the  house  should  be 
kept  a  little  more  closed  and  warm,  than  usual,  and  should  any 
indications  of  mildew  appear  on  any  of  the  branches  it  may  at 
once  be  checked  by  dusting  them  with  flower  of  sulphur.  Air 
must  be  given  liberally  every  day  when  the  temperature  rises 
in  the  house,  beginning  by  sliding  down  the  top  sashes  a  little  in 
the  morning,  more  at  mid-day,  and  then  gradually  closing  them 


THE   GRAPE.  225 

in  the  same  manner.  To  guard  against  the  sudden  changes  of 
temperature  out  of  doors,  and  at  the  same  time  to  keep  up  as 
moist  and  warm  a  state  of  the  atmosphere  within  the  vinery  as 
is  consistent  with  pretty  free  admission  of  the  air  during  sun- 
shine, is  the  great  object  of  culture  in  a  vinery  of  this  kind. 

Thinning  ike  fruit  is  a  very  necessary  practice  in  all  vine- 
ries— and  on  it  depends  greatly  the  flavour,  as  well  as  the  fine 
appearance  and  size  of  the  berries  and  bunches.  The  first 
thinning  usually  consists  in  taking  off  all  superfluous  blossom 
buds,  leaving  only  one  bunch  in  the  large  sorts  or  two  in  the 
small  ones  to  each  bearing  shoot.  The  next  thinning  takes 
place  when  the  berries  are  set  and  well  formed,  and  is  per- 
formed with  a  pair  of  scissors,  taking  care  not  to  touch  the  ber- 
ries that  are  left  to  grow.  All  this  time,  one  third  of  the  berries 
should  be  taken  off  with  the  point  of  the  scissors,  especially 
those  in  the  centre  of  the  cluster.  This  allows  the  remainder 
to  swell  to  double  the  size,  and  also  to  form  larger  bunches  than 
would  otherwise  be  produced.  Where  the  bunches  are  large, 
the  shoulders  should  be  suspended  from  the  trellis  by  threads,  in 
order  to  take  off  part  of  the  weight  from  the  stem  of  the  vine. 
The  last  thinning,  which  is  done  chiefly  to  regulate  the  form  of 
the  bunch,  is  done  by  many  gardeners,  just  before  the  fruit  be- 
gins to  colour — but  it  is  scarcely  needed  if  the  previous  thii> 
ning  of  the  berries  has  been  thoroughly  done. 

The  regular  autumnal  pruning  is  best  performed  about  tne 
middle  of  November.  The  vines  should  then  be  taken  down, 
laid  down  on  the  border,  and  covered  for  the  winter  with  a  thick 
layer  of  straw,  or  a  slight  covering  of  earth. 

Culture  under  glass,  with  fire-heat.  As  the  foreign 
grape  is  almost  the  only  fruit  of  temperate  climates,  which  can- 
not be  raised  in  perfection  in  the  open  air  in  this  climate,  we 
shall  give  some  concise  directions  for  its  culture  in  vineries 
with  artificial  heat.  Those  who  only  know  this  fruit  as  the 
Chasselas  or  Sweetwater  appears,  when  grown  in  the  open 
air,  have  little  idea  of  the  exceeding  lusciousness,  high  flavour, 
size  and  beauty  of  such  varieties  as  the  Black  Hamburgh  or 
Muscat  of  Alexandria,  when  well  grown  in  a  first  rate  vinery. 
By  the  aid  of  artificial  heat,  which,  in  this  climate,  is,  after  all, 
chiefly  required  in  the  spring  and  autumn,  and  to  counteract 
any  sudden  cold  changes  of  atmosphere,  this  most  admirable 
fruit  may  easily  be  produced  for  the  dessert,  from  May  till  De- 
cember. Indeed  by  vineries  constructed  in  divisions,  in  some 
of  which  vines  are  forced  and  in  others  retarded,  some  gentle- 
men near  Boston,  have  grapes  nearly  every  month  in  the  year. 

Construction  of  the  vinery.  The  vinery  with  fire-heat  may 
be  built  of  wood,  and  in  the  same  simple  manner  as  just  de- 
scribed, with  the  addition  of  a  flue  above  the  surface  of  the 
ground,  running  close  along  the  end,  two  feet  from  the  front 


226 


THE   GSAPE. 


wall,  and  about  a  foot  from  the  back  wall,  and  returning  ii.o  a 
chimney  in  the  back  wall  over  the  furnace. 

For  the  sake  of  permanence,  however,  a  vinery  of  this  kind 
•  is  usually  built  of  brick  ;  the  ends  and  front  wall  eight  inches 
thick  ;  the  back  wall  a  foot  thick — or  eight  inches  with  occa- 
sional abutments  to  increase  its  strength.    In  fig.  92  (I)  is  shown 

a  simple  plan  of  a 
vinery  of  this  kind. 
In  this  the  surface 
of  the  ground  is 
shown  at  a,  below 
which,  the  founda- 
tion walls  are  sunk 
three  feet.  Above 
the  surface  the  front 
wall  5,  rises  two 
feet,  the  back  wall 
c,  twelve  feet,  and 
the  width  of  the 
house  is  fourteen 
feet.  On  these  walls 
are  placed  the  raft- 
ers, from  three  to 
four  feet  distant, 
with  the  sashes  in 
Fig.  92.  Plan  and  seQtion  of  a  vinery,  with  fire-heaU  tWO  lengths. 
In  the  present  example  the  flues  are  kept  out  of  the  way,  and 
the  space  clear,  by  placing  them  in  a  square  walled  space,  di- 
rectly under  the  walk  ;  the  walk  itself  being  formed  by  an  open 
grating  or  lattice,  through  which  the  heat  rises  freely.  The 
arrangement  of  the  flue  will  be  better  understood  by  referring 
to  the  ground  plan  (II.)  In  this  the  furnace  is  indicated  at  d, 
in  the  back  wall  ;*  from  this  the  flue  rises  gradually  to  e, 
whence  it  continues  nearly  the  length  of  the  house,  and  return- 
ing enters  the  chimney  at  f.  For  the  convenience  of  shelter, 
firing,  etc.,  it  is  usual  to  have  a  back  shed,  g,  behind  the  back 
wall.  In  this  shed  may  be  a  bin  for  wood  or  coals,  and  a  sunk 
area  (shown  in  the  dotted  lines  around  d,  f,)  with  steps  to  de- 
scend to  the  furnace  and  ash-pit. f  There  are  two  doors  h,  in 
the  vinery  at  either  end  of  the  walk. 

*  This  furnace  should  be  placed  two  feet  below  the  level  of  the  flue  at  e,  in  or- 
der to  secure  a  draught,  after  which  it  may  be  carried  quite  level  till  it  enters  the 
chimney.  An  air  chamber  may  be  formed  round  it,  with  a  register  to  admit  heat- 
ed air  to  the  house  when  necessary.  A  furnace  fourteen  inches  square  and  deep, 
with  an  ash-pit  below,  in  which  anthracite  coal  is  burned,  will  be  found  a  very 
easy  and  perfect  mode  of  heating  a  house  of  this  width,  and  thirty  feet  long. 

t  The  most  perfect  vinery  that  we  have  seen  in  this  country  is  one  of  two  hun- 
dred feet  long  at  the  country  residence  of  Horace  Gray,  Esq.,  Newtown,  near 
Boston,  It  is  built  of  wood,  with  a  curved  span  roof,  after  a  plan  of  Mr.  Gray's 
which  seems  to  us  to  combine  "fitness  and  beauty  in  an  unusual  degree. 


THE   GRAPE.  227 

The  harder  should  be  thoroughly  prepared  previously  to 
planting  the  vines,  by  excavating  it  two  feet  deep  and  filling  it 
up  with  suitable  compost.  This  is  best  formed  of  one  half 
loamy  turf,  well  rotted  by  having  been  previously  laid  up  in 
heaps,  (or  fresh  and  pure  loamy  soil  from  an  old  pasture  or 
common  ;)  one  third  thoroughly  fermented  horse  or  cow  ma- 
nure, which  has  laid  in  a  turf-covered  heap  for  three  months  ; 
and  one  third  broken  pieces  of  charcoal  and  old  lime  rubbish. 
The  whole  to  be  thoroughly  mixed  together  before  planting  the 
vines. 

The  vines  themselves  should  always  be  planted  in  a  border 
prepared  inside  the  house,  and  in  order  to  give  the  vines  that 
extent  of  soil  which  is  necessary  for  them,  the  best  cultivators 
make  an  additional  border  twelve  or  fourteen  feet  wide  outside, 
in  front  of  the  vinery.  By  building  the  founda;ion  of  the  front 
wall  on  piers  within  a  couple  of  inches  of  the  surface,  and  sup- 
porting the  wall  above  the  surface  on  slabs  of  stone  reaching 
from  pier  to  pier,  the  roots  of  the  vines  easily  penetrate  to  the 
border  on  the  outside. 

The  vines  should  be  planted  early  in  the  spnng.  Two  year 
old  plants  are  preferable,  and  they  may  be  set  eighteen  inches 
from  the  front  wall — one  below  each  rafter,  or,  if  the  latter  are 
over  three  feet  apart,  one  also  in  the  intermediate  space. 

The  pruning  and  training  of  the  vines  we  have  already  de- 
scribed. The  renewal  system  of  pruning  we  consider  the  best 
in  all  cases.  The  spur  system  is,  however,  practised  by  many 
gardeners,  with  more  or  less  success.  This,  as  most  of  our 
readers  are  aware,  consists  in  allowing  a  single  shoot  to  extend 
from  each  root  to  the  length  of  the  rafters  ;  from  the  sides  of  this 
stem  are  produced  the  bearing  shoots  every  year ;  and  every 
autumn  these  spurs  are  shortened  back,  leaving  only  one  bud 
at  the  bottom  of  each,  which  in  its  turn  becomes  the  bearing 
shoot,  and  is  again  cut  back  the  next  season.  The  fruit  is 
abundantly  produced,  and  of  good  flavour,  but  the  bunches  are 
neither  so  large  nor  fair,  nor  do  the  vines  continue  so  long  in  a 
productive  and  healthy  state  as  when  the  wood  is  annually  re- 
newed. 

"  The  essential  points  in  pruning  and  training  the  vine,  what- 
ever mode  be  adopted,  according  to  Loudon,  "  are  to  shorten  the 
wood  to  such  an  extent  that  no  more  leaves  shall  be  produced 
than  can  be  fully  exposed  to  the  light ;  to  stop  all  shoots  pro- 
duced in  the  summer  that  are  not  likely  to  be  required  in  the 
winter  pruning,  at  two  or  three  joints,  or  at  the  first  large 
healthy  leaf  from  the  stem  where  they  originate  ;  and  to  stop 
all  shoots  bearing  bunches  at  one  joint,  or  at  most  two,  beyond 
the  bunch.  As  shoots  which  are  stopped,  generally  push  a 
second  time  from  the  terminal  bud,  the  secondary  shoots  thus 
produced  should  be  stopped  at  one  joint.     And  if  at  that  joint 


THE   GRAPE. 


they  push  also,  then  a  third  stopping  must  take  place  at  one 
joint,  and  so  on  as  long  as  the  last  terminal  bud  continues  to 
break  Bearing  these  points  in  mind,  nothing  can  be  more 
simple  than  the  pruning  and  training  of  the  vine." 

When  early  forcing  of  the  vines  is  commenced,  the  heat 
should  be  applied  very  gently,  for  the  first  few  days,  and 
afterwards  very  gradually  increased.  Sixty  degrees  of  Fah- 
renheit's thermometer  may  be  the  maximum,  till  the  buds  are 
all  nearly  expanded.  When  the  leaves  are  expanded  sixty-five 
may  be  the  maximum  and  fifty-five  the  minimum  temperature. 
When  the  vines  are  in  blossom,  seventy-five  or  eighty,  in  mid- 
day, with  the  solar  heat  should  be  allowed,  with  an  abundance 
of  air,  and  somewhat  about  this  should  be  the  average  of  mid- 
day temperature.  But,  as  by  far  the  best  way  of  imparting  in- 
formation as  to  the  routine  of  vine  culture  under  glass  is  to  pre- 
sent a  precise  account  of  a  successful  practice,  we  give  here 
the  diary  of  O.  Johnson,  Esq.,  of  Lynn,  Mass.,  as  reported  by 
him  in  Hovey's  Magazine.  Mr.  Johnson  is  a  very  successful 
amateur  cultivator,  and  we  prefer  to  give  his  diary  rather  than 
that  of  a  professional  gardener,  because  we  consider  it  as  likely 
to  be  more  instructive  to  the  beginner  in  those  little  points  which 
most  professional  men  are  likely  to  take  for  granted  as  being 
commonly  known.  We  may  premise  here  that  "  the  vines  were 
planted  out  in  the  border  in  May,  1835  ;  they  were  then  one 
year  old,  in  pots.  In  1836  and  1837,  they  were  headed  down. 
In  1838  they  bore  a  few  bunches  of  grapes,  and  made  fine  wood 
for  the  following  year,  when  the  date  of  the  diary  commences. 


< 

Fd).  1839. 
Temperature. 

b 

ll 

1 

S 
i 

13 

14 

50 

80 

60 

15 
16 

50 

48 

70 
60 

58 
55 

1 

Diary  of  the  Vinery. 

Commenced  fire  heat  in  the  vinery.  [The 
thermometrical  observations  are  taken  at  6 
o'clock  in  the  morning,  at  noon,  and  10 
o'clock  at  night.] 

Placed  horse  manure  in  the  house  to  warm  the 
border.  Washed  the  house.  Took  up  the 
vines,  (which  had  been  covered  to  protect 
them  from  the  frost,)  and  washed  them 
with  warm  soap  suds  :  raised  as  much 
moisture  as  possible.  Weather  moderate 
and  cloudy. 

Weather  quite  moderate  and  thawy.     Sleet. 

Covered  inside  border  with  sand  for  sprinkling. 
Thaw.    Whitewashed  the  vinery. 


THE   GRAPE. 


229 


17 

18 
19 

20 


50 

51 
40 

57 


55 

67 
75 

70 


21 


22 
24 


25 
26 

27 


57 


57 
60 


57 
59 

59 


75 


64 
63 


64 
70 

64 


58 

60 
60 

61 


61 


63 
64 


64 
65 

64 


Earthen  pans  on  the  flues  kept  fiKed  with 
water,  but  syringing  suspended  on  account 
of  the  moisture  in  the  atmosphere,  it  having 
been  damp  for  three  days.     Cloudy. 

Washed  vines  with  soap  suds.  Weather  mo- 
derate :  a  slight  snow  last  night. 

Pans  kept  full  of  water  for  the  sake  of  steam, 
and  vines  syringed  twice  a  day  in  sunny 
weather.  Weather  changed  suddenly  last 
night ;  cold,  and  temperature  fell  10°  below 
minimum  point. 

A  Sweetwater  vine  in  a  pot,  taken  from  the 
cellar  on  the  18th,  and  pruned  at  that  time, 
is  now  bleeding  profusely.  At  this  season 
of  the  year,  in  order  to  economize  with  fuel, 
the  furnace  should  be  managed  carefully. 
We  found  it  a  good  plan  about  10  o'clock 
at  night  to  close  the  door  of  the  ash-pit  and 
furnace,  and  push  the  damper  in  the  chim- 
ney as  far  in  as  possible.  No  air  is  then 
admitted,  except  through  the  crevices  of  the 
iron  work.  The  thermometer  fell  only  4° 
during  the  night.  Watered  vines  with  soap 
suds. 

The  last  seven  days  have  been  very  mild  for 
the  season  :  to-day  appears  like  an  April 
day. 

Weather  became  cold  during  the  night. 

Weather  cloudy  and  thawy  for  the  last  three 
days.  The  floor  of  the  vinery  kept  con- 
stantly damp,  and  the  flues  watered  twice  at 
night. 

Rainy  and  thaw. 

Muscat  of  Alexandria  vine  bleeding  at  the 
buds.     Weather  clear  and  rather  cool. 

Muscat  vine  continuing  to  bleed  excessively, 
and  finding  all  attempts  to  stop  it  unsuccess- 
ful, we  hastily  concluded  to  prune  it  down 
beyond  the  bleeding  bud,  and  cover  the 
wound  with  bladder  of  triple  thickness  (two 
very  fast :)  this,  it  was  supposed,  would  stop 
it ;  but  in  a  few  moments  the  sap  re-appear- 
ed, forcing  its  way  through  other  buds,  and 
even  through  the  smooth  bark  in  many 
places.  The  buds  on  the  Sweetwater  vines 
in  pots  began  to  swell.  Rain  last  night : 
dull  weather  during  the  day  :  snow  nearly 
gone. 

20 


230 


THE   GRAPE. 


58 

75 

65 

56 

80 

71 

64 

70 

68 

58 

64 

64 

62 

80 

63 

51 

70 

68 

60 

73 

68 

62 

75 

68 

59 

74 

64 

60 

75 

63 

60 

73 

63 

50 

75 

60 

54 

76 

62 

60 

75 

64 

60 

74 

60 

54 

70 

64 

60 

75 

61 

60 

80 

61 

Morning  fine  ;  afternoon  cloudy.  When  the 
fire  is  at  a  red  heat,  the  damper  and  furnace 
door  are  closed  to  keep  up  the  heat. 

Bright  morning  ;  weather  cool. 

Quite  warm  and  pleasant  for  the  season. 

Weather  changed  last  evening  suddenly ;  a 
cold  snow  storm  set  in  to-day.  Afternoon 
clear. 

Buds  of  some  black  Hamburg  vines  beginning 
to  swell.  Dug  up  the  inside  border,  and, 
notwithstanding  all  precautions,  destroyed  a 
few  of  the  grape  roots,  which  were  within 
three  inches  of  the  surface.  From  this  cir- 
cumstance, we  have  determined  not  to  dis- 
turb the  border  outside,  but  merely  to  loosen 
two  inches  below  the  surface  :  we  are  satis- 
fied that  the  vines  have  been  injured  by 
deep  digging  the  borders.  Cold  severe  : 
last  night  temperature  2®  below  0. 

The  cold  very  severe.  The  sudden  changes 
render  it  almost  impossible  to  keep  a  regu- 
lar temperature  in  the  house,  which  should 
not  stand  (at  this  stage  of  forcing)  below  60o. 
The  house  having  originally  been  intended 
for  a  grapery  without  fire  heat,  it  is  not  wel 
adapted  to  forcing. 

Weather  cool  and  pleasant. 

Buds  of  the  vine  in  pot  breaking. 

Buds  of  Hamburgs  breaking.     Snow  last  night , 

Quite  cold  last  night.     Windy. 

Buds  of  Hamburgs  mostly  breaking.  Owing 
to  the  changeable  weather,  there  is  some 
fear  that  there  has  been  too  much  heat,  as  a 
few  of  the  shoots  appear  weak.  Plenty  of 
air  has  been  given  daily. 

Buds  of  Muscat  of  Alexandria  breaking.  Fruit 
buds  appear  on  the  Hamburgs. 


The  buds  have  broken  remarkably  fine  :  al- 
most every  bud  throughout  the  house  is 
opening.  Longest  shoot  on  Hamburg  was 
four  inches  at  noon.  The  Muscat,  which 
broke  first  last  year,  is  now  the  most  back- 


THE    GRAPE. 


231 


67 
72 

77 
66 


63 

63 

64 

62 

60 

63 

62 

65 

64 

62 

62 

66 

60 

60 

66 

62 

66 

60 

69 

60 

65 

62 

63 

63 

64 

61 

67 

64 

67 

66 

68 

62 

70 

60 

72 

62 

71 

66 

70 

64 

74 

65 

73 

66 

76 

74 

66 

62 

72 

66 

74 

64 

73 

70 

73 

73 

78 

66 

80 

68 

76 

77 
77 
74 
78 


ward.     Quere — Is  it  not  owing  to  excessive 
bleeding  ? 


After  this  period,  the  thermometer  was  observ. 
ed  only  at  morning  and  at  night. 

The  temperature  ranging  from  62°  to  80® 
during  the  remainder  of  the  day,  with  an 
abundance  of  air  in  good  weather. 


The  last  six  days  cloudy ;  wind  east ;  quite 
cold  last  night  for  the  season. 


Topped  the  fruit-bearing  shoots  one  joint  above 
the  fruit,  and  when  the  lower  shoots  appear 
weak,  top  the  leading  shoot  of  the  vine. 

Discontinued  syringing  the  vines. 


A  few  clusters  of  flowers  began  to  open  on  two 
vines. 


The  last  three  days  wind  north-east,  with 
much  rain  ;  to-day  sleet  and  rain. 

Grapes  blooming  beautifully  :  keep  up  a  high 
temperature  with  moisture,  v/hen  the  wea- 
ther is  cloudy  during  the  day. 

Floor  sprinkled  to  create  a  fine  steam. 

A  few  clusters  of  flowers  open  on  the  Muscat 
,     of  Alexandria. 


232 


THE   GRAPE. 


73 
70 

64 


71 


77 
76 

78 


78 


69 

81 

77 

75 

74 

78 

77 

63 

71 

80 

73 

75 

70 

70 

70 

70 

70 

70 

68 

66 

66 

68 

68 

70 

60 

77 

61 

62 

59 

66 

57 

73 

70 

68 

58 

62 

56 

54 

56 

71 

65 

66 

Temperature  kept  up.  The  thermometer  should 
not  be  allowed,  at  this  stage  of  the  grcwth  of 
the  vines,  to  fall  below  75° ;  but  owing  to  the 
faulty  construction  of  the  house,  it  has  been  al- 
most impossible  to  keep  up  a  regular  heat. 

The  grapes  on  the  black  Hamburg  vines  are 
mostly  set ;  those  at  the  top  of  the  house  as 
large  as  small  peas,  while  those  below  are  just 
out  of  bloom.  Many  of  the  bunches  show  great 
promise,  and  the  vines  look  remarkably  vigorous 
and  strong,  with  the  exception  of  one  vine,  next 
the  partition  glass,  which  made  the  largest  wood 
last  season,  apparently  fully  ripe  and  little  pith  ; 
notwithstanding  these  favourable  promises,  it 
showed  little  fruit,  and  the  shoots  are  small  and 
weak. 

Cut  out  about  fifty  bunches  in  thinning. 


Commenced  syringing  again,  twice  a  day,  in  fine 
weather.  Moisture  is  also  plentifully  supplied 
by  keeping  the  pans  well  filled  with  water. 


Much  rain  during  the  last  week  :  have  kept  a 
brisk  fire  in  the  day,  and  admitted  air.  The 
vines  look  finely.  Continue  thinning  and 
shouldering  the  bunches,  after  cutting  out  about 
one  half  their  number.  [By  shouldering  is  un- 
derstood tying  up  the  shoulders  on  the  large 
clusters  to  the  trellis,  so  that  they  may  not  press 
upon  the  lower  part  of  the  bunch.] 


Plenty  of  air  admitted. 


Grapes  now  swelling  off*  finely. 
Abundance  of  moisture  kept  up. 


THE   GRAPE. 


233 


14  1  63 


65 


73 


68 


69 

70 

68 

61 

58 

71 

68 

74 

68 

69 

62 

69 

70 

76 

66 

72 

69 

72 

70 

72 

68 

72 

72 

74 

74 

72 

73 

72 

70 

70 

62 

68 

A  fine  rain  to-day.  The  month  has  been  rather 
cool ;  several  nights  the  past  week  the  earth 
has  frozen  slightly.  The  grapes  are  now  swell- 
ing finely.     Continue  to  thin  the  fruit  daily. 

The  process  of  thinning  the  berries  continued, 
taking  out  some  almost  every  day,  and  always 
the  smallest. 


Abundance  of  air  given  in  fine  weather. 


Next  year's  bearing  wood  carefully  laid  in. 


64 
69 
66 


The  month  of  May  has  been,  as  a  whole,  unfa- 
vourable for  the  grape.  Much  rainy  and  dull 
weather  :  we  have  been  obliged  to  light  fires 
every  night,  and  occasionally  in  the  day.  The 
grapes  have  been  often  looked  over  and  thinned, 
yet  there  is  no  doubt  the  scissors  have  been  used 
too  sparingly. 


All  lateral  branches  cut  clean  out. 


Bunches  supported  by  tying  to  the  trellis. 


The  grapes  have  now  completed  their  stoning  pro- 
cess, and  a  few  near  the  furnace  swelling  off. 
No  mildew,  or  disease  of  any  kind,  has  yet  been 
discovered,  and  the  vines  generally  have  the 
most  healthy  and  vigorous  appearance.  The 
weather  has  been  dull  and  disagreeable,  which 
has  rendered  fires  necessary. 


A  few  of  the  black   Hamburgs    and    Zinfindals, 


234 


THE  GKAPE. 


14 
15 
16 
17 
18 
19 
20 
21 
22 
23 


20 


29 


65 
71 
61 
58 
50 
61 
56 
66 
60 
64 


near  the  flue,  perceived  to  oe  changing  colour. 
Weather  quite  unfavourable  ;  fires  at  night. 

Syringing  now  discontinued. 


The  month,  thus  far,  has  been  remarkable  for  hign 
winds,  which  have  injured  many  plants. 


The  grapes  are  now  swelling  finely.  Those  at 
the  western  flue  mostly  coloured  ;  also  the  Zin- 
fiudal  next.  The  second  vine  from  the  partition, 
having  to  sustain  the  heaviest  crop,  is  rather 
backward,  and  we  fear  some  of  the  berries  may 
shrink  :  having  left  different  quantities  on  vines 
of  the  same  apparent  strength,  we  shall  be  able 
to  ascertain  their  powers  of  maturation. 

After  this  period  the  thermometrical  observations 
were  discontinued  ;  as  the  crop  was  now  begin- 
ning to  colour,  and  the  weather  generally  warm, 
abundance  of  air  is  admitted  in  all  fine  weather. 

Bunches  of  the  Zinfindal  near  the  furnace,  and  at 
the  top  of  the  house,  are  now  perfectly  coloured, 
and  apparently  ripe.     Ceased  making  fires. 

A  little  air  is  admitted  at  night.  Weather  de- 
lightful. 


July  4. — Cut  six  bunches  of  Zinfindal  grapes ;  the  largest 
a  pound  and  a  half;  weight  of  the  whole,  five  pounds  and  a 
quarter. 

Gill. — Exhibited  Zinfindal  grapes  at  the  Massachusetts  Hor- 
ticultural Society. 

13^^. — Exhibited  black  Hamburg  grapes  at  the  Massachu- 
setts Horticultural  Society's  room. 

15^A. — A  few  bunches  of  the  Muscat  of  Alexandria  are  now 
ripe  ;  the  flavour  exceedingly  fine. 

2Qih. — Continued  to  cut  Zinfindal  grapes. 

22d!. — The  ripening  of  all  the  grapes  being  now  completed, 
we  have  not  deemed  it  necessary  to  continue  the  diary.  In  the 
vinery  we  shall  cut  about  two  hundred  and  thirty  pounds  of 
grapes  from  nine  vines,  [being  about  twenty-five  pounds  to 
each.]  The  Hamburgs  average  nearly  one  pound  and  a  quar- 
ter to  the  bunch  throughout. 

In  the  cold  house,  separated  from  the  vinery  by  the  partition, 
a  little  mildew  was  perceived.  By  dusting  sulphur  on  the  in- 
fected bushes,  the  mischief  is  instantly  checked.     Most  of  the 

20* 


THE    GRAPE.  235 

cultivators  with  whom  we  have  conversed  complain  grievously 
of  mildew  this  season,  and  some  have  lost  part  of  their  crops  by 
inattention  on  its  first  appearance. 

Aug.  lOih. — Again  exhibited  some  of  the  Hamburg  grapes 
at  the  Massachusetts  Horticultural  Society's  room.  One  fine 
bunch  weighed  two  and  a  half  pounds,  and  a  beautiful  cluster 
of  Muscat  of  Alexandria  one  pound  Some  of  the  berries  of  the 
former  measured  three  inches  in  circumference,  and  the  latter 
three  and  a  quarter  by  three  and  three  quarter  inches. 

Another  season  we  intend  to  use  a  larger  quantity  of  soap 
suds  on  the  grape  border.  Have  not  paid  sufficient  attention 
to  the  watering  of  the  border,  and  the  inside,  especially,  must 
have  suffered.  Another  fault  to  be  removed  next  year  is,  to  tie 
up  all  the  projecting  grapilons  as  well  as  the  shoulders,  which 
would  allow  the  grapes  to  swell  without  crowding. 

The  grapes  in  the  cold  house  are  swelling  finely.  The 
bunches  were  thinned  much  more  severely  than  in  the  vinery, 
but,  notwithstanding  this,  they  are  all  filled  up,  and  many  are 
too  crowded.  The  berries  are  also  larger  than  the  grapes  in  the 
vinery,  though  none  of  the  clusters  have  attained  the  same  size. 

Much  has  been  written  upon  the  subject  of  the  shrivelling  or 
shrinking  of  grapes  :  none  of  the  clusters  in  the  vinery  were 
affected  ;  but  in  the  cold  house,  some  shrivelling  was  perceived 
on  a  few  bunches.  We  are  inclined  to  believe  that  the  moisture 
given  after  the  grapes  begin  to  colour,  and  want  of  sufficient 
air,  are  the  causes. 

To  insure  a  good  crop  of  grapes,  we  are  satisfied  that  they 
must  have — plenty  of  heat — plenty  of  air — plenty  of  moisture — 
severe  thinning  of  hunches — and  severe  thinning  of  berries.  The 
vines,  also,  must  be  pruned  often,  and  kept  free  :  the  wood 
never  crowded.  Great  attention  must  be  paid  to  the  airing  of 
the  house,  which  must  be  done  gradually,  that  there  may  be  at 
no  time  a  sudden  change  in  the  temperature. 

With  such  attention,  and  the  prerequisite  of  a  rich  border, 
on  a  dry  subsoil,  good  crops  of  fine  grapes  are  always  to  be  ob- 
tained. The  vines  require  much  moisture  until  they  have  com- 
pleted their  last  swell,  when  the  moisture  should  be  withdrawn." 


Insects  and  diseases.  When  properly  grown  under  glass, 
the  grape  is  a  very  vigorous  plant,  liable  to  few  diseases.  The 
bleeding  which  often  happens  at  the  commencement  of  growth, 
usually  ceases  without  doing  harm,  when  the  foliage  begins  to 
expand.  If  excessive,  it  may  be  stopped  by  a  mixture  of  three 
parts  cheese  parings  and  one  part  lime,  applied  to  the  wound. 
The  red-spider  which  sometimes  infests  vineries  kept  at  a  high 
temperature,  is  usually  destroyed  by  coating  over  the  flues  with 
a  wash  of  quick  lime  and  sulphur,  afler  which,  the  house  must 
be  kept  closed  for  half  a  day.     The  smaller  insects  which  occa- 


236  THE   GEAPE. 

sionally  prey  on  the  young  shoots,  are  easily  kept  down  by 
syringing  the  parts  affected,  with  a  solution  of  whale  oil  soap. 

Varieties.  There  are  in  the  catalogues  a  vast  number  of 
names  of  grapes,  many  of  which  belong  to  the  same  fruit.  But 
there  are  really  only  twenty  or  thirty  varieties  which  are  at  all 
worthy  of  cultivation  in  gardens.  Indeed,  the  most  experienced 
gardeners  are  satisfied  with  half  a  dozen  of  the  best  sorts  for 
their  vineries,  and  the  sorts  universally  admired  are  the  Black 
Hamburgh,  Black  Prince,  White  Muscadine,  and  Muscat  of 
Alexandria.  We  will  describe  all  the  finest  foreign  grapes 
that  have  been  introduced,  and  for  the  sake  of  simplifying  their 
arrangement,  shall  divide  them  into  three  classes  ;  1st,  those 
with  dark  red,  purple  or  black  berries  ;  2d,  those  with  white  or 
yellow  berries  ;  3d,  those  with  light  red,  rose-coloured,  gray,  or 
striped  berries. 


Class  /.     Grapes  toith  dark  red,  purple,  or  black  herries. 


1.  Black  Cluster.     Thomp. 

Black  Morillon.    Lind.  Morillon  noir.  "j 

Auverne.  ^  Franc  Pineau.  ^ 

Auverna.  I  titj/^  Auvernas  Rouge.  V  $/ 

Pineau.  f^^'  Vrai  Auvernas  l^'-' 

True  Burgundy.  J  Raisin  de  Bourguigne.J 

Small  Black  Cluster.     UpeecUy.  Burgunder.  "^      ,- ., 

Black  Burgundy.  Bother.  >  Senmins 

Early  Black.  Schwarzer.  J  t^^"««"*- 


the 
French. 


This  excellent  hardy  grape  is  the  true  Burgundy  grape  so 
highly  valued  for  wine  in  France.  It  is  readily  distinguished 
from  Miller's  Burgundy,  by  the  absence  of  the  down  on  its 
leaves,  which  peculiarly  distinguishes  that  sort.  The  fruit  is 
very  sweet  and  excellent,  and  the  hardiness  of  the  vine  renders 
it  one  of  the  best  varieties  for  the  open  air  in  this  climate. 

Bunches  small,  compact,  (i.  e.  berries  closely  set.)  Berries 
middle  sized,  roundish-oval.  Skin  deep  black.  Juice  sweet 
and  good.  Ripens  in  the  open  air  about  the  20th  of  September. 
Thompson  gives  more  than  40  synonymes  to  this  grape. 

2.  Black  Frontignan.  §  Thomp. 

Muscat  Noir. 

Sir  William  Rowley's  Black. 

Muscat  Noir  Ordinaire. 

Purple  Frontignan. 

Black  Frontignac.  \  ^  Jl 

Purple  Constlntia.  <^  Thomp. 

Black  Constantia,  {of  some.) 

Bourdales  des  Hautes  Pyrenees. 

Muscat  Noir  de  Jura, 

An  excellent  grape  for  the  vinery,  originally  from  the  town 


ax:,  to 


FOREIGN   GRAPES. 


237 


of  Frontignan,  in  France,  where  it  and  other  similar  sorts  are 
largely  cultivated  for  making  the  Muscadine  or  Frontignao 
wine. 

Bunches  rather  long.  Berries  of  medium  size,  round,  quite 
black.  Skin  thin,  flavour  musky  and  rich.  Ripens  in  October. 
A  good  bearer. 

The  BLUE  FRONTIGNAN,  {Violet  Frontignan  and  Black  Con- 
tantion,  of  some,)  is  rather  inferiour  to  the  above,  having  only  a 
slightly  musky  flavour  ;  the  bunches  are  more  compact,  the 
berries  not  quite  round,  purplish,  with  a  thick  skin. 

3.  Black  Hamburgh.  §  Thomp.  Lind.  Speechly. 

Warner's  Black  Hamburgh. 

Purple  Hamburgh. 

Red  Hamburgh. 

Brown  Hamburgh. 

Dutch  Hamburgh. 

Victoria. 

Salisbury  Violet. 

Hampton,  Court  Vine. 

Valentine's. 

Gibaralter. 

Frankendale. 

The  Black  Hamburgh  has  long  been  considered  the  first  of 
black  grapes  for  the  vinery,  but  it  will  very  rarely  perfect  its 
fruit  out  of  doors.  Its  very  large  size  and  most  luscious  fla- 
vour render  it  universally  esteemed. 

Bunches  large,  (about  nine  inches  deep,) 
and  mostly  with  two  shoulders,  making  it 
broad  at  the  top.  Berries  very  large  (fig. 
93,)  roundish,  slightly  inclining  to  oval. 
Skin  rather  thick,  deep  brownish  purple, 
becoming  nearly  black  at  full  maturity.  I 
Flavour  very  sugary  and  rich.  A  good  and 
regular  bearer. 

Wilmot's  N^w  Black  Hamburgh  is  a 
recent  variety  which  is  said  to  bear  larger   Yig.  93.    Black  Ham- 
and  handsomer  fruit.  burgh. 


Frankenthaler. 

Frankentlialer  Gros  Noir. 

TroUinger. 

Blue  Trollinger. 

of  various 
European 

TroUer. 

Welscher. 

■gardens. 

Fleish  Traube. 

ac.  to 

Hudler. 

Thomp. 

Languedoc. 

Mohrendutte. 

Weissholziger  Trollinger., 

4.  Black  Prince.  §  Lind.  Thomp. 


Alicant. 
Black  Spanish. 
Black  Valentia. 
Black  Portugal. 
Boston. 


Sir  A.  Pytches'  Black. 
Pocock's  Damascus.  ■  ^ 

Cambridge  Botanic  Garden.  >r^l^ 
Steward's  Black  Prince.  i  ^'^'^• 
Black  Lisbon. 


The  Black  Prince  is  very  highly  esteemed.  It  is  hardier 
than  the  Black  Hamburgh,  ripening  very  well  here  in  good 
situations  in  the  open  air,  and  bearing  profusely,  with  the  easiest 
culture,  in  the  vinery. 


238  THE   GRAPE. 

Bunches  long  and  not  generally  shouldered,  berries  large, 
rather  thinly  set,  oval.  Skin  thick,  black,  covered  with  a  thick 
blue  bloom.     Flavour  first  rate — sweet  and  excellent. 

5.  Black  Lombardy.  §  Lind.  Thomp. 

Wests'  St.  Peters. 

Poonah. 

Money's. 

Raisin  des  Cannes. 

Raisin  de  Cuba. 

Bunches  large  and  long,  with  shoulders.  Berries  large, 
roundish-oval.  Skin  thin,  very  black  at  maturity.  Flavour 
very  rich  and  sugary.  The  leaves  are  rather  small,  and  turn 
purple  as  the  fruit  ripens.  Thompson  considers  this  synony- 
mous with  the  Poonah  grape  introduced  by  Sir  Joseph  Banks, 
from  Bombay.  It  requires  a  pretty  high  temperature,  and  is 
then  a  great  bearer. 

6.  Black  Morocco.     Thomp. 

Le  CcBur.    Lind. 
Ansell's  Large  Oval  Black. 
Black  Muscadel. 
Raisin  d'Espagne. 

A  large  and  showy  grape,  ripening  late,  but  requiring  a  good 
deal  of  heat.  The  blossoms  are  a  little  imperfect,  and  require 
to  be  fertilized  with  those  of  the  Black  Hamburgh,  or  some 
other  hardy  sort. 

Bunches  large  ;  berries  very  large,  oval ;  skin  thick,  dark 
red,  flavour  tolerably  sweet  and  rich. 

7.  Black  Saint  Peter's.  §  Thomp. 

Saint  Peter's.    Lind.  Speechly. 

Black  Palestine. 

Oldaker's  West's  St.  Peter's. 

A  capital  variety,  ripening  quite  late  and  which  may  be  kept 
on  the  vines  if  it  is  allowed  to  ripen  in  a  cool  house  until  winter. 
This  is  one  of  the  best  sorts  for  a  vinery  without  fire-heat. 

Bunches  of  pretty  good  size,  rather  loose.  Berries  rather 
large,  round.  Skin  thin  and  black.  Flavour  delicate,  sweet, 
and  excellent. 


8.  Black  Muscat  of  Alexandria.     Thomp. 

Red  Muscat  of  Alexandria.    Lind. 
Red  Frontinac  of  Jerusalem. 

Bunches  large,  and  shouldered.     Berries  large,  oval ;  skin 


FOREIGN   GRAPES.  239 

thick,  of  a  reddish  colour,  becoming  black  at  maturity.  Flesh 
quite  firm,  with  a  rich  musky  flavour.  Requires  a  vinery  with 
fire-heat. 

9.  Black  Tripoli.     Thomp. 
Black  Grape  from  Tripoli.    Lind.  Speech, 

This  grape,  which  we  have  not  yet  seen  in  fruit,  is  said  to  be 
a  large  and  very  excellent  one,  ripening  late,  and  well  worthy 
of  a  place  in  the  vinery.     It  requires  some  fire-heat. 

Bunches  of  medium  size,  shouldered,  rather  loose.  Berries 
large,  round,  often  slightly  flattened.  Stones  quite  small.  Skin 
thin,  purplish  black,  slightly  covered  with  bloom.  Flesh  tender 
and  sweet,  with  a  very  high  flavoured,  rich  juice. 

10.  Black  Muscadine.     Lind.  Thomp. 

Black  Chasselas 
Chasselas  noir  1 

A  pretty  good  black  grape,  scarcely  succeeding  well,  how- 
ever, in  the  open  air,  and  inferior  to  other  sorts  for  the  vinery. 

Bunches  of  medium  size,  compact.  Berries  roundish-oval. 
Skin  thick,  black,  overspread  with  a  blue  bloom.  Juice  sweet, 
and  of  pretty  good  flavour. 

11.  Black  Sweetwater.     TJiomp.  Lind. 

Water  Zoet  Noir. 

Bunches  small,  compact.  Berries  small,  round.  Skin  thin, 
with  a  sweet  and  pleasant  juice.  A  second  rate,  but  rather 
hardy  sort.  ♦ 

12.  Early  Black  July.  §  Thomp.  Lind. 

July  Grape. 

Madeleine. 

Madeleine  Noir. 

Raisin  precoce.    Poitiau. 

Morillon  Hatif.    O.  Duh. 

De  St.  Jean. 

Schwarzer  Friihzeitiger  1 

Burgunder.  \    of  the 

August  Traube.  j  Germans. 

Jacobs  straube.  J 

The  earliest  of  grapes,  and  chiefly  valued  for  the  dessert  on 
that  account.  In  the  open  air  it  ripens,  here,  the  last  of  July, 
or  early  in  August.  The  leaves  are  rather  small,  and  light 
green  above  and  beneath. 

Bunches  small  and  compact.      Berries  small,  quite  round. 


240  THE   GRAPE. 

Skin  thick,  black,  covered  with  a  blue  bloom.     Flavour  mode- 
rately sweet,  but  not  rich  or  perfumed. 

13.  EsPERiONE.     Thomp.  Lind. 

Turner's  Black. 
Hardy  Blue  Windsor. 
Cumberland  Lodge. 

The  Esperione  is  a  hardy,  luxuriant,  and  prolific  grape, 
growing  as  well  in  the  open  air  as  the  Muscadine,  and  even 
better  in  many  situations.  It  is  yet  very  rare  with  us,  but 
merits  more  general  cultivation. 

Bunches  large,  shouldered,  like  the  Black  Hamburgh  in  size. 
Berries  round,  or  occasionally  flattened,  and  often  indented  with 
a  groove.  Skin  thick,  dark  purple,  powdered  with  a  thick  blue 
bloom.  Flesh  adheres  to  the  skin,  of  a  pleasant,  sprightly  fla- 
vour, not  very  rich. 

14.  Miller's  Burgundy.     Lind.  Thomp.  Speechlv 


Miller  Grape.  Miiller. 

Le  Meunier.  MuUevrebe. 

Morillon  Taconn^.  Morone  Farinaccio. 

Fromente.  Pulverulenta. 

Aleatica  du  Po.  Farineux  noir. 

Sauvignien  noir.  Noirin. 


^  of  European 
gardens. 


A  favourite  variety,  long  known  and  cultivated  in  all  parts 
of  the  world  as  a  hardy  grape  for  wine  and  table  use.  It  ripens 
pretty  well  in  the  open  air,  and  is  readily  known  by  the  dense 
covering  of  cottony  dovm  which  lines  both  sides  of  the  leaves, 
whence  the  name  miller^s  grape. 

Bunches  short,  thick,  and  compact.  Berries  roundish-oval, 
very  closely  set  together.  Skin  thin,  black,  with  a  blue  bloom. 
Flesh  tender,  abounding  with  a  sweet  high  flavoured  juice. 
Each  berry  contains  two  small  seeds. 


Class  II.     Grapes  with  White  or  Yellow  herries. 


15.  CioTAT.     Thomp.  Lind.  Duh. 

Parsley-leaved. 
White  Parsley-leaved. 
Parsley-leaved  Muscadine. 
Malmsey  Muscadine. 
Raisin  d'Autriche. 

The  Parsley-leaved  grape,  as  its  name  denotes,  is  remarkable 
for  its  very  deeply  divided  leaves,  quite  unlike  those  of  any 


FOREIGN    GRAPES.  241 

Other  sort.  It  succeeds  veiy  well  with  us  m  the  open  air,  and 
may  therefore  be  considered  a  valuable  sort,  but  it  is  greatly 
superior  in  flavour  when  grown  under  glass. 

Bunches  of  middle  size,  long,  rather  loose.  Berries  round. 
Skin  thin,  white,  with  a  sweet  and  pleasant,  but  not  rich  fla- 
voured  juice. 

There  is  a  variety  of  this  grape  with  red  fruit. 

16.  Chasselas  Musque.  §  Thomp.  Duh. 

Musk  Chasselas. 
Le  Cour. 

A  very  delicious  grape,  the  highest  flavoured  Chasselas, 
having  much  of  the  flavour  of  the  Muscat  of  Alexandria. 

Bunches  of  medium  size,  long  and  rather  loose.  Berries 
middle  size,  round.  Skin  thin,  yellowish  white.  Flesh  tender, 
with  an  abundant  juice,  of  a  rich  musky  flavour.  Leaves 
smaller  and  deeper  green  than  those  of  the  Sweetwater  or  Mus- 
cadine. 

17.  Charlsworth  Tokay.     Thomp. 

A  new  variety  very  recently  received  from  England,  reputed 
to  be  of  superior  quality. 

Bunches  long,  compact.  Berries  large,  oval  ;  skin  thick, 
white.     Flavour  rich  and  excellent,  with  a  Muscat  perfume. 


18.  Early  White  Malvasia.    Thomp 


Moma  Chasselas.  Mornair  blanc.        "] 

Early  Chasselas.  Le  IVIelier.  \    of  the 

Grove  End  Sweet  Water.  Melier  blanc.  [  French. 

White  Melier.  Blanc  de  Bonneuii. 


A  nice  early  grape,  and  a  good  bearer,  which  is  in  fact  only 
an  earlier  variety  of  the  Chasselas.  It  bears  very  well  in  the 
open  air. 

Bunches  in  size  and  form,  much  like  those  of  the  white  Chas- 
selas or  Royal  Muscadine.  Berries  round,  yellowish  white. 
Skin  thin.  Flesh  sweet,  juicy  and  agreeable  in  flavour. 
Ripens  in  August.  The  leaves  are  pale  green  on  the  upper 
side,  slightly  downy  below,  cut  into  five,  rather  deep  lobes. 

19.  PiTMASTON  White  Cluster,  § 

A  pretty  hardy  grape,  raised  in  Pitmaston,  England,  from 
the  Black  Cluster,  ripening  rather  earlier  than  the  Sweetwater, 
of  good  quality  and  well  deserving  a  place  where  the  foreign 
grapes  are  cultivated  in  the  open  air. 

21 


243  THE   GRAPE. 

Bunches  of  medium  size,  compact  and  shouldered.  Berries 
middle  sized,  round.  Skin  thin,  amber  colour,  occasionally 
tinged  with  a  little  russet  when  fully  ripe.  Flesh  tender,  juicy, 
sweet  and  excellent. 

20.  Royal  Muscadine.  §  Thomp.  Lind.  Mill. 

Amber  Muscadine.  Chasselas  blanc.  "1 

Early  White  Teneriffe.  Chasselas  de  Fontainebleau.  1 

Golden  Chasselas.  D'Arbois.  }•  ^ 

White  Chasselas.  Raisin  de  Champagne.  \  inomp. 

Chasselas  dor^.  Amiens.  J 

A  truly  excellent  grape  in  all  respects — one  of  the  very  best 
for  hardy  culture  in  this  climate,  or  for  the  vinery.     It  is  every 
where  highly  esteemed,  and  is  the  Chasselas 
par  excellence  of  the  French. 

Bunches  large,  and  shouldered.     Berries, 

(fig.  94,)  larger  than  those  of  the  Sweetwater, 

round.     Skin  thin,  at  first  greenish  white,  but 

turning  to  an  amber  colour  when  fully  ripe. 

Flesh  tender,  with   a   rich  and  delicious  fla- 

Fiff^94 — 'rovoI     ^^^^'     Ripens  here  about  the  20th  of  Septem- 

Muscadine.         ber.     Wood  and  foliage  stronger  than  those  of 

the  Sweetwater. 

21.  Scotch  White  Cluster.  §  Thomp. 

Blacksmith's  White  Cluster. 

This  is  a  new  grape,  not  yet  fairly  tested  in  this  country,  but 
which  is  likely  to  prove  a  valuable  one  for  garden  culture,  as  it 
has  the  reputation  in  England  of  being  very  hardy,  very  early, 
and  a  great  bearer.  It  was  raised  from  the  seed  by  a  black- 
smith of  Edinburgh  in  1812. 

Bunches  of  middle  size,  compact.  Berries  medium  sized, 
roundish-oval.  Skin  white,  thin.  Flesh  tender,  juicy,  sweet, 
and  excellent. 

22.  Syrian.     Thomp.  Lind.  Speech. 
Jews. 

This  is  believed  to  be  the  grape  mentioned  in  the  scriptures 
as  found  by  the  Israelites  on  the  brook  of  Eschol,  the  bunches 
of  which  were  so  large  as  to  be  borne  on  a  staff  by  two  men. 
It  is  a  very  superb  looking  fruit,  and  has  been  grown  in  this 
country  to  very  large  size.  In  England,  bunches  of  it  have 
been  produced  weighing  19J  lbs.  It  is  much  inferiour  in  fla- 
vour to  No.  24,  and  is,  perhaps,  tljerefope  scarjcely  desirable  in 
a  small  collection. 


FOREIGN    GRAPES.  51^ 

Bunches  enormously  large,  and  regularly  formed,  with  broad 
shoulders.  Berries  large,  oval.  Skin  thick,  white  at  first,  but 
becoming  a  tawny  yellow,  or  amber  when  at  full  maturity. 
Flesh  firm  and  solid,  moderately  juicy  and  sweet,  though  not 
rich.  Will  hang  till  Christmas  in  a  vinery.  The  wood  and 
foliage  are  very  large. 

23.  Verdelho.     Thomp.  Lind. 

Verdal. 

Verdilhio. 

Madttird  Wine  Grape. 

A  vigorous  growing  grape,  of  good  quality,  from  Madeira, 
which  is  largely  used  in  that  island  for  making  the  best  wines. 

Bunches  rather  small,  loose.  Berries  small,  rather  unequal 
in  size,  and  often  without  seeds.  Skin  thin,  semi-transparent, 
yellowish-green,  a  little  tinged  with  russet  when  very  ripe. 
Juice  a  little  acid  at  first,  but  rich  and  excellent  at  maturity. 

24.  White  Muscat  of  Alexandria.  §  Thomp.  Lind. 

Frontniac  of  Alexandria.  )  jicng- 

Jerusalem  Muscat.  ) 

Malaga. 

White  Muscat. 

Totfenham  Park  Muscat. 

White  Muscat  of  Lunel. 

Lunel. 

Mascat  d'Alexandria. 

Passe-longue  Musque.     Duh. 

Passe  Musque. 

Zebibo,  {of  Sicily.) 

The  most  delicious  of  all  grapes,  but  requires  to  be  grown 
under  glass  in  this  climate.  In  favourable  seasons  it  reaches 
maturity  well  in  a  vinery  without  fire-heat,  but  it  can  scarcely 
be  said  to  attain  its  highest  flavour  except  with  the  aid  of  artifi- 
cial heat. 

Bunches  very  large,  often  9  to  12  inches 
long,  rather  loose  and  irregular.  Berries, 
(fig.  95,)  very  large,  an  inch  or  more  long, 
oval.  Skin  thick,  white  or  pale  amber  when 
fully  ripe.  Flesh  quite  firm  and  crisp,  with 
a  peculiarly  musky,  rich,  perfumed  flavour, 
very  delicious.  Seeds  small,  and  occasion- 
ally absent  from  the  larger  berries.  This 
variety  is  a  very  strong  grower,  and  is 
raised  in  great  perfection  about  Boston.  It 
will  hang  a  long  time  on  the  vines.  

Mr.   Thompson   considers    the    Malaga  rig.  95.    White  Muscat 
grape  (brought  to  this  country  in  jars,)  as         of  Alexandria. 
synonymous.     It  is  picked  so  early  for  importation  as  to  have 
little  flavour. 


244  THE    GRAPE. 

The  Cannon-Hall  Muscat,  an  English  seedling,  closely  re. 
sembles  this  grape,  but  the  flesh  is  firmer,  the  skin  yellower,  and 
it  is  not  quite  so  rich  in  flavour.  It  also  sets  rather  badly,  re- 
quiring to  be  fertilized  by  hand  with  the  pollen  of  some  other  sort, 

25.  White  Frontignan.  §  Lind.  Thomp. 

White  Constantia.  Moechata  Bianca. 

White  Frontniac.  Moscado  Bianco. 

Nepean's  Constantia.  Moscatel  Commun 

Muscat  Blanc.  Muscatelier. 

Raisin  de  Frontignan.  Wiesser  Muscatelier. 

Muscat  Blanc  de  Jura.  Weisse  Muscaten  Traube. 

The  White  Frontignan  is  a  very  favourite  grape,  as  the 
many  names,  quoted  above,  by  which  it  is  known  in  various 
parts  of  Europe  sufficiently  prove.  Its  hardy  habit,  uniform 
productiveness  in  the  vinery,  and  most  luscious  flavour,  make 
it  every  where  esteemed. 

Bunches  of  medium  size,  or  pretty  long,  and  without  shoul- 
ders. Berries  middle  sized,  round,  rather  thickly  set.  Skin 
thin,  dull  white  or  yellow,  covered  with  a  thin  bloom.  Flesh 
tender,  with  a  rich,  perfumed,  musky  flavour. 

26.  White  Sweetwater.     Thomp. 

Early  White  Muscadine. 
White  Muscadine,  {of  Lind.) 
Early  Sweetwater. 
Stillward's  Sweetwater. 
Dutch  Sweetwater. 
Chasselas  Precoce.     ., 
Chasselas  Royal. 
Water  Zoete  Blanc. 

This  grape  is  better  known,  and  more  commonly  cultivated 
than  any  other  in  this  country,  although  it  is  inferior  to  the 
Royal  Muscadine.  It  diflTers  from  the  latter  in  having  weaker 
wood,  and  open,  loose,  bunches  of  a  paler  colour. 

Bunches  middle  sized,  loose  or  open,  usually  with  many 
small  imperfect  berries,  shouldered.  Berries  of  the  middle  size, 
round.  Skin  thin,  clear  watery  green,  rarely  becoming  amber 
except  very  fully  exposed  to  the  sun.  Flesh  crisp,  watery, 
sweet,  but  not  high  flavoured.  Ripens  in  the  open  air  from  the 
20th  to  the  last  of  August — a  fortnight  earlier  tlian  the  Royal 
Muscadine. 

27.  White  Tokay.     Thomp. 

Genuine  Tokay.     Lind.  Speech. 
Gray  Tokay  ? 
Tokai  blanc. 

This  is  the  fruit  from  which  the  delicious  Tokay  wine  of 


FOREIGN  GRAPES.  245 

Hungary  is  made.     We  have  ripened  it  very  well  in  the  open 
air.     Its  flavour  is  good  and  its  aroma  peculiarly  agreeable. 

Bunches  of  medium  size,  compact.  Berries  rounded  oval, 
closely  set.  Skin  thin,  of  a  dull  white.  Flesh  very  delicate, 
sweet  and  perfumed.  Leaves  deeply  5-lobed,  and  covered  with 
a  satiny  down  on  the  lower  surface. 

28.  White  Hamburgh.     Thomp. 

White  Lisbon. 
White  Portugal. 
White  Raisiii. 

This  is  the  Portugal  grape  of  commerce  which  is  so  largely 
exported  to  different  parts  of  the  world  in  jars.  It  is  not  a  high 
flavoured  though  a  very  showy  grape,  and  will  hang  a  long 
time  on  the  vines  after  maturity.     It  requires  a  vinery. 

Bunches  very  large  and  loose.  Berries  large,  oval.  Skin 
thick,  greenish-white.  Flesh  solid,  sweet,  and  sometimes  with 
a  slight  Muscat  flavour.  Bunches  of  this  variety  weighing  over 
three  pounds  have  been  grown  near  Boston. 

29.  White  Nice.     Thomp.  M'Intosh. 

A  very  large  and  showy  fruit,  and,  in  a  vinery  with  fire-heat, 
a  very  excellent  sort.  M'Intosh,  an  English  gardener  of  repu- 
tation, has  grown  bunches  of  this  the  White  Nice  to  the  enor- 
mous weight  of  eighteen  pounds,  and  considers  it  "  one  of  the 
noblest  of  grapes." 

Bunches  very  large,  with  loose  shoulders.  Berries  roundish, 
medium  size,  thinly  distributed  over  the  shoulders  and  sides  of 
the  bunch.  Skin  thin,  rather  tough,  greenish-white,  becoming, 
finally,  a  little  yellowish.  Flesh  crisp,  sweet,  and  of  very  good 
flavour.  Leaves  and  wood  very  strong,  the  latter  remarkably 
downy  beneath. 

30.  White  Rissling.     Thomp. 

Schloss  Johannisberg. 

Rudesheiraerberg. 

Reissling. 

Petit  Riessling. 

Grosser  Riessling. 

Rossling. 

Kleier  Rissling. 

The  most  celebrated  grape  of  the  Rhine,  producing  the  cele- 
brated hock  wines.  It  is  yet  little  known  in  this  country,  but 
from  its  very  great  hardiness  and  productiveness,  in  the  cold 
districts  of  its  native  soil,  we  hope  to  find  in  it  a  valuable  ac- 
quisition for  our  gardens — if  not  for  our  vineyards. 

21* 


!^li  THE    GRAPE. 

Bunches  of  medium  size,  compact.  Berries  rather  small, 
round.  Skin  thin.  Flesh  tender  and  juicy,  with  sweet  and 
sprightly  pleasant  flavour. 


Class  III.     Grapes  with  light  red,  rose-coloured,  or  stnped 
berries. 


81.  Aleppo.     Thomp.  Lind. 

Switzerland  Grape. 
Striped  Muscadine. 
Variegated  Ciiasselas. 
Raisin  Suisse. 
Raisin  d'Aless. 
Ctiasselas  panach6. 
Mauritian  panache. 
Maurillan  noir  panache. 

A  very  singular  grape,  the  berries  being  mostly  striped  with 
white  and  black  in  distinct  lines  ;  or  sometimes  half  the  bunch 
will  be  black,  and  half  white.  It  bears  very  well,  and  is  de- 
serving a  place  in  the  vinery  of  the  amateur.  The  foliage  is 
also  prettily  striped  in  autumn. 

Bunches  rather  below  medium  size.  Berries  medium  size, 
roundish.  Skin  thin,  striped  with  white  and  dark  red,  or  black. 
Flesh  juicy,  and  of  a  rich  and  excellent  flavour. 

32.  Grizzly  Frontignan.  §  Thomp.  Lind. 

Red  Frontignan,  (of  some. 
Grizzly  Frontignac. 
Red  Constantia. 
Muscat  Rouge. 
Muscat  Gris. 
Muscado  Rosso. 
KUramel  Traube. 
Grauer  Muscateller. 

This  delicious  grape  requires  to  be  grown  in  a  vinery  when 
it  is,  to  our  taste,  scarcely  surpassed. 

Bunches  rather  long,  with  narrow  shoulders.  Berries  round, 
of  medium  size,  and  growing  closer  upon  the  bunches  than 
those  of  the  White  Frontignan.  Skin  thick,  pale  brown,  blend- 
ed with  red  and  yellow.  Flesh  very  juicy,  rich,  musky  and 
high  flavoured. 

The  Red  Frontignan  Thompson  considers  the  same  as  the 
foregoing  only  being  more  deeply  coloured  in  some  situations. 
But  Lindley,  with  whom  we  are  inclined  to  agree  in  this  case, 
keeps  it  distinct.  The  latter  describes  the  Red  Frontignan  as 
having  bunches  without  shoulders,  berries  perfectly  round,  and 


FOREIGN    GRAPES.  ZifJ 

deep  red,  flavour  excellent.     These   two  sorts   require    more 
careful  comparison. 

33.  Knight's  Variegated  Chasselas.     Thomp, 

Variegated  Chasselas.     Lind 

A  hybrid  seedling,  raised  by  Mr.  Knight  from  the  White 
Chasselas,  impregnated  by  the  Aleppo.  A  curious  and  pretty 
fruit,  but  not  first  rate  in  flavour. 

Bunches  rather  long,  unshouldered.  Berries  below  the  mid- 
dle size,  round,  loosely  set.  Skin  quite  thin,  white,  shaded 
with  bluish  violet,  sometimes  becoming  purplish  in  the  sun. 
Flesh  tender,  sweet,  and  pleasant.  The  leaves  die  off  in  au- 
tumn of  fine  red  yellow  and  green  colours. 

34.  LoMBARDY.     Thomp.  Lind. 

Flame  Coloured  Tokay. 

Rhemish  Red. 

Wantage. 

Red  Grape  of  Taurida. 

The  Lombardy  is  remarkable  for  the  very  large  size  of  the 
bunches,  which  are  frequently  twelve  to  eighteen  inches  long. 
It  is  a  handsome  fruit,  the  berries  thickly  set,  (so  much  so  as  to 
need  a  good  deal  of  thinning,)  and  it  requires  fire-heat  to  bring 
it  to  full  perfection. 

Bunches  very  large,  handsomely  formed,  with  large  shoulders. 
Berries  large  roundish.  Skin  thick,  pale  red  or  flame  colour. 
Flesh  firm,  sweet,  with  a  sprightly,  very  good  flavour. 

35.  Red  Chasselas.     Thomp.  Lind.  Fors. 

Red  Muscadine.    Mill. 
Chasselas  Rouge.     Dtih. 

This  grape  a  good  deal  resembles  the  White  Chasselas,  ex- 
cept that  the  berries  are  slightly  coloured  with  red.  Very  rare- 
ly, when  over  ripe,  they  become  a  dark  red. 

Bunches  loose,  not  large  ;  berries  medium  size,  round.  Skin 
thin,  at  first  pale  green,  but  when  exposed  to  the  sun  they  be- 
come red.  Flesh  tender,  sweet,  and  very  good.  Not  very 
hardy.  • 


n.  Cultivation  of  the  Native  Grapes, 


The  better  varieties  of  the  native  grapes,  as  the  Isabella,  Ca- 
tawba, etc.,  are  among  the  most  valuable  of  fruits  in  the  middle 


248  THE    GRAPE 

States.  Hardy,  vigorous,  and  productive,  with  very  trifling 
care  tliey  yield  the  farmer,  and  the  common  gardener,  to  whom 
the  finer  foreign  sorts  requiring  much  attention  and  considerable 
expense  in  culture,  are  denied,  the  enjoyment  of  an  abundance 
of  very  good  fruit.  In  the  neighbourhood  of  New- York  and 
Philadelphia  their  culture  is  carried  to  a  large  extent  for  sup- 
plying the  markets,  a  single  grower  on  the  Hudson,  (Dr.  Un- 
derbill,) sending  thousands  of  baskets  to  New- York  annually. 
In  this  part  of  the  country  no  fruit  is  more  common  than  the 
Isabella  grape,  and  many  families  preserve  large  quantities  for 
use  during  the  winter  months,  by  packing  them  away,  as  soon  as 
ripe,  in  jars,  boxes,  or  barrels,  between  layers  of  cotton  batting — 
in  which  way  they  may  be  kept  plump  and  fresh  till  March. 

North  of  the  42«'  of  latitude,  and  east  of  the  Hudson  river, 
these  varieties,  except  in  favourable  situations,  do  not  always 
succeed  perfectly — the  summers  being  frequently  too  short  to 
mature  their  fruit,  and  the  winter  injuring  the  vines  ;  but  this 
may  be  guarded  against  by  planting  them  against  the  south  side 
of  walls  and  buildings.  In  nearly  all  the  middle  and  western 
states  they  thrive  perfectly.  But  in  many  localities  at  the 
south,  especially  in  Georgia,  the  fruit  is  very  liable  to  rot  be- 
fore ripening,  and  this  is  most  successfully  remedied  by  allow- 
ing the  vines  to  run  very  high — in  the  tops  of  trees,  or  upon  a 
very  tall  trellis. 

The  varieties  of  native  grapes  at  present  grown  are  chiefly 
either  the  finer  sorts  of  wild  species,  or,  which  is  most  generally 
the  case,  they  are  accidentally  improved  varieties,  that  have 
sprung  up  in  woods  and  fields  from  wild  vines.  They  are, 
therefore,  but  one  remove  from  a  wild  state,  and,  as  extensive 
trials  are  now  being  made  by  various  cultivators  to  produce 
new  varieties  from  these,  there  is  little  doubt  that  in  a  few 
years  we  shall  have  many  new  native  sorts,  combining  the  good 
qualities  of  the  best  foreign  grapes,  with  the  hardiness  of  the 
indigenous  ones,  and  with  also  the  necessary  adaptation  to  the 
various  soils  and  climates  of  the  United  States. 

Garden  Culture.  The  garden  culture  of  these  grapes  is 
very  easy.  They  grow  with  vigour  in  any  soil  not  absolutely 
poor,  and  bear  abundant  crops  in  sandy  or  heavy  soils,  though 
being  of  grosser  habit  than  many  of  the  foreign  grapes,  they 
prefer  a  rather  strong  and  rich  soil.  One  of  the  first  points  to 
be  attended  to  in  planting  them  is  to  secure  a  perfectly  sunny, 
open  exposure,  as  it  may  always  be  assumed  that,  with  us,  no  at- 
mosphere can  be  too  bright  or  sunny  for  the  grape  ;  for  although 
it  will  make  the  most  luxuriant  and  vigorous  shoots  in  the  shade 
of  trees  or  buildings,  yet  the  crops  will  be  small  and  uncertain, 
and  the  berries  will  be  likely  to  fall  a  prey  to  mildew. 

In  the  second  place  the  vines  should  be  kept  within  moderate 
hounds,  and  trained  to  an  upright  trellis.     The  Isabella  and  Ca- 


THE   GEAPE.  249 

tawba  are  so  rampant  in  their  growth,  when  young,  that  the  in- 
dulgent and  gratified  cniltivator  is  but  too  apt  to  allow  them  to 
cover  a  large  space.  Experience,  however,  has  convinced  us 
that  this  is  an  error.  For  two  or  three  seasons,  vines  of  great 
size  will  produce  enormous  crops,*  but  they  soon  exhaust  the 
supply  of  nourishment  at  hand,  (which,  indeed,  it  is  difficult  to 
supply  again,)  the  vine  becomes  filled  with  useless,  old  wood, 
and  speedily  becomes  unfruitful  and  worthless.  About  6  or  8 
feet  apart  we  have  found  to  be  the  best  distance  at  which  to  plant 
the  native  grapes.  Assuming  the  trellis  to  be  8  feet  high,  then 
each  vine  will  extend  either  way  3  or  4  feet,  covering  a  space  8 
feet  square.  In  this  form,  the  roots  and  branches  extending  but 
a  short  distance,  they  may  be  kept  in  high  vigour,  and  a  state 
of  constant  productiveness,  for  a  great  length  of  time. 

The  system  of  pruning  and  training  these  grapes  generally 
pursued  is  the  upright  mode,  with  the  spur  mode  of  training. 
The  first  seasons'  growth  of  a  newly  planted  vine  is  cut  back 
to  two  buds  the  ensuing  fall  or  spring.  These  two  buds  are 
allowed  to  form  two  upright  shoots  the  next  summer,  which,  at 
the  end  of  the  season,  are  brought  down  to  a  horizontal  position, 
and  fastened  each  way  to  the  lower  horizontal  rail  of  the  trellis, 
being  shortened  at  the  distance  of  three  or  four  feet  from  the 
root — or  as  far  each  side  as  the  plant  is  wished  to  extend.  The 
next  season,  upright  shoots  are  allowed  to  grow  one  foot  apart, 
and  these,  as  soon  as  they  reach  the  top  of  the  trellis,  are  also 
stopped.  The  next  year,  the  trellis  being  filled  with  the  vines, 
a  set  of  lateral  shoots  will  be  produced  from  the  upright  leaders 
with  from  one  to  three  bunches  upon  each,  which  will  be  the 
first  crop.  The  vine  is  now  perfect,  and,  in  the  spur  mode  of 
pruning,  it  is  only  necessary  at  the  close  of  every  season,  that 
is,  at  the  autumnal  or  winter  pruning,  to  cut  back  these  lateral 
shoots,  or  fruit  spurs,  to  within  an  inch  of  the  upright  shoot  from 
which  they  sprung,  and  a  new  lateral  producing  fruit  will  an- 
nually supply  its  place,  to  be  again  cut  out  at  the  winter  pruning. 

After  several  years  bearing,  if  it  is  found  that  the  grapes  fail 
in  size  or  flavour,  the  vines  should  be  cut  down  to  the  main 
horizontal  shoots  at  the  bottom  of  the  trellis.  They  will  then 
speedily  make  a  new  set  of  upright  shoots  which  will  produce 
very  abundantly,  as  at  first. 

It  cannot  be  denied  that  the  renewal  system  of  training,  (see 
page  221,)  is  certain  of  yielding  always  the  largest  and  finest 
fruit,  though  not  so  large  a  crop — as  half  the  surface  of  the  vine 
is  every  year  occupied  with  young  wood,  to  take  the  place  of 
that  annually  cut  out. 

What  we  have  already  stated,  in  page  222,  respecting  pruning 
will  apply  equally  well  here.     If  the  vine  is  fully  exposed  to  the 

*  An  old  vine  of  the  Isabella,  still  standing  in  these  gardens,  has  produced  3,000 
dusters  of  grapes  in  a  year 


250  THE    GRAPE. 

sun  it  will  require  very  little  summer  pruning  ;  in  fact,  none^ 
except  stopping  the  young  shoots  three  joints  beyond  the  farthest 
bunch  of  grapes,  at  midsummer — for  the  leaves  being  intended 
by  nature  to  elaborate  the  sap,  the  more  we  can  retain  of  them 
(without  robbing  the  fruit  unduly  of  fluids  expended  in  making 
new  growth.)  the  larger  and  higher  flavoured  will  be  the  fruit ; 
careful  experiments  having  proved  that  there  is  no  more  suc- 
cessful mode  of  impoverishing  the  crop  of  fruit  than  that  of 
pulling  off*  the  leaves. 

The  annual  pruning  of  the  hardy  grapes  is  usually  perform- 
ed during  mild  days  in  February  or  March — at  least  a  month 
before  vegetation  is  likely  to  commence.  Many  cultivators 
prefer  to  prune  their  vines  in  November,  and,  except  for  cold 
latitudes  or  exposures,  this  is  undoubtedly  the  better  season. 

Every  third  year,  at  least,  the  borders  where  the  vines  are 
growing  should  have  a  heavy  top-dressing  of  manure.  The 
vine  soon  exhausts  the  soil  within  its  reach,  and  ceases  bearing 
well  when  that  is  the  case.  We  have  frequently  seen  old  and 
impoverished  vines  entirely  resuscitated  by  digging  in  about  the 
roots,  as  far  as  they  extend,  a  very  heavy  top-dressing  of  slightly 
fermented  stable  manure. 

Vineyard  culture.  While  many  persons  who  have  either 
made  or  witnessed  the  failures  in  raising  the  foreign  grapes  in 
vineyards  in  this  country,  believe  it  is  folly  for  us  to  attempt 
to  compete  with  France  and  Germany  in  wine-making,  some  of 
our  western  citizens,  aided  by  skilful  Swiss  and  German  vine- 
dressers— emigrants  to  this  country,  have  placed  the  fact  of 
profitable  vineyard  culture  beyond  a  doubt,  in  the  valley  of  the 
Ohio.  The  vineyards  on  the  Ohio,  now  covering  many  acres, 
produce  regular,  and  very  large  crops,  and  their  wine  of  the 
different  characters  of  Madeira,  Hock,  and  Champagne,  brings 
very  readily  from  75  cents  to  one  dollar  a  gallon  in  Cincinnati. 
The  Swiss,  at  Vevay,  first  commenced  wine-making  in  the  West, 
but  to  the  zeal  and  fostering  care  of  N.  Longworth,  Epq.,  of 
Cincinnati,  one  of  the  most  energetic  of  western  horticulturists, 
tliat  district  of  country  owes  the  firm  basis  on  which  the  vine 
culture  is  now  placed.*  The  native  grapes — chiefly  the  Ca- 
tawba— are  entirely  used  there,  and  as  many  parts  of  the  middle 

*  From  an  interesting  letter  on  this  subject  which  Mr.  Longworth  has  kindly 
favoured  us  with,  we  gladly  extract  the  following,  knowing  how  much  it  will  in- 
terest the  practical  reader, 

"  I  can  scarcely  now  state  the  present  extent  of  the  culture  of  the  grape  for 
wine  in  this  country.  We  have  a  large  German  population  who  are  yearly  plants 
ing  new  vineyards,  and  I  believe  the  Ohio  river  will  be,  in  the  course  of  the  next 
century,  as  celebrated  for  its  wine  as  the  Rhine,  After  30  years  of  experience, 
with  vines  from  Madeira  in  the  south,  and  the  mountains  of  Jura  in  the  north, 
and  most  of  the  intermediate  latitudes,  I  am  satisfied  that  the  foreign  vine  can 
never  succeed  with  us.  Nor  do  I  believe  in  its  acclimation.  I  have  cultivated 
the  Chasselas  for  tlie  table  for  30  years,  and  it  does  not  now  succeed  so  well  as  it 
did  the  first  few  seasons  that  I  had  it,    I  have  found  two  or  three  foreign  varie. 


Tltfe  GRAPE*  251 

states  are  quite  as  favourable  as  the  banks  of  the  Ohio  for  these 
varieties,  the  much  greater  yield  of  these  grapes  leads  us  to  be- 
lieve that  we  may  even  here  pursue  wine-making  profitably. 
The  vineyard  culture  of  the  native  grape  is  very  simple. 

lies  that  may  be  worthy  of  cultivation,  and  one  that  may  make  a  wine  equal  to 
Madeira,  but  it  produces  small  wood  and  will  not  bear  a  large  crop.  It  was  re- 
ceived from  Prince  under  the  name  of  the  Missouri,  but  it  is  clearly  a  foreign 
grape,  and  I  believe  of  the  Pineau  family.  We  must  rely  on  our  native  grapes, 
and  new  varieties  raised  from  their  seed.  Our  best  success,  with  present  materials, 
will  be  with  the  Catawba  grape,  as  we  can  make  from  it  a  wine  equal  to  the  best 
Hock,  and  with  a  finer  aroma.  I  sent  recently  a  sample  of  some  Catawba  wine 
to  New-Orleans,  and  was  offered  the  highest  price  of  Hock  wine  if  I  would  for- 
ward a  quantity  for  sale. 

The  Isabella  rots  with  us  more  than  other  grapes,  and  is  only  fit  to  make  a  sweet 
wine  by  adding  sugar,  I  have  made  a  fine,  white,  sweet  wine  from  it,  and  have 
samples  now  12  years  of  age.  The  Ohio  grape  is,  with  us,  quite  as  hardy  as  the 
Catawba  and  Isabella.  It  does  not  bear  to  be  crowded,  but  requires  the  full  bene- 
fit of  the  sun  and  air.  I  deem  it  better  for  the  table  than  for  wine,  as  it  is  free  from 
the  hard  pulp  common  to  most  of  our  native  grapes. 

The  cultivation  of  the  grape  at  Vevay  is  on  the  wane,  as  they  cultivate  only 
one  variety — the  Cape  grape — a  native  sort,  otherwise  known  as  the  Alexander's, 
or  Schuylkill  Muscadell.  From  it  they  may  make  a  rough,  red,  acid  wine.  This 
same  grape  makes  a  wine  resembling,  and  equal  to,  the  Tenereiffe,  when  made 
without  being  fermented  on  the  skins,  and  with  the  addition  of  brandy  as  is  usual 
with  the  TenereiflTe. 

I  have  now  14  vineyards,  under  the  management  of  Germans  and  Swiss,  and 
containing  about  70  acres.  The  wine  meets  a  ready  sale  with  our  German  popu- 
lation, at  prices  varying  from  75  cents  to  one  and  a  half  dollars  per  gallon,  by  the 
quantity. 

The  grape  requires  a  good  soil,  and  is  benefitted  by  well  rotted  manure.  For 
aspect  I  prefer  the  sides  of  our  hills,  but  our  native  grapes  would  not  succeed  well 
in  a  dry  sandy  soil,  particularly  the  Catawba,  which  is  a  cousin  german  to  the  old 
fox-grape,  tlmt  prefers  a  spot  near  a  stream  of  water.  The  north  sides  of  our  hills 
are  tne  richest,  and  I  believe  they  will,  as  our  summers  are  warm,  in  the  majority 
of  seasoas  produce  the  best  crops.  In  my  first  attempts  at  vineyard  culture,  to 
gratify  my  Germans,  I  went  to  unnecessary  expense  in  deep  trenching.  In  a  loose 
soil,  Like  mine,  it  can  do  no  good ;  in  a  clay  soil  it  is  injurious  to  put  the  rich  soil 
below  and  have  from  one  to  two  feet  of  clay  on  the  top.  The  root  seldom  gets  to 
the  rich  soil,  and  grows  too  near  the  surface,  which  should  be  guarded  against, 
as  the  fruit  then  suffers  from  the  drought.  Deep  ploiighing  is  better,  and  is  not 
a  twentieth  part  of  the  expense.  Where  a  hill  is  steep,  trenching  and  walling — or 
sod  terracing,  is  necessary. 

I  believe  our  best  wine  will  be  made  in  latitudes  similar  to  ours.  A  location 
farther  north  may  answer  well  if  the  ground  be  covered  with  snow  all  the  winter, 
to  protect  the  vine.  It  is  to  this  cause  that  they  are  indebted  for  their  success  in 
the  cultivation  of  the  grape  on  the  Jura  mountains,  in  France.  There  is  little 
doubt  that  the  grape  will  bear  better  with  us,  and  (judging  from  samples  I  have 
had  from  the  first  grower  at  the  south,)  will  make  a  better  wine  here  tlian  in 
Carolina. 

There  was  lately  published  an  absurd  statement  respecting  the  product  of  a 
vineyard  at  the  south — that  the  product  was  at  the  rate  of  3,400  gallons  of  wine  to 
the  acre.  This  arose  from  a  false  calculation,  made  by  measuring  the  yield  of  a 
single  vine,  which  grew  over  the  top  of  a  tree,  and  calculating  the  product  of  the 
vineyard  by  the  space  occupied  by  the  root  of  this  vine  !  One  favourable  year  I 
selected,  from  the  best  part  of  one  of  my  vineyards,  the  fourteenth  part  of  an  acre, 
the  product  of  which  was  105  gallons — at  the  rate  of  1,470  gallons  per  acre.  The 
best  crop  I  have  ever  seen,  was  here,  at  the  vineyard  of  Mr.  Hackinger,  a  Ger- 
man— about  900  gallons  to  the  acre,  from,  ihe  Catawba  grape.  It  was  a  truly 
gratifying  sight  to  see,  in  the  midst  of  the  vintage,  his  aged  father  sitting  in  his 
arm  chair,  under  the  shade  of  a  tree,  in  the  centre  of  the  vineyard,  with  his  bot- 
tle and  glass  "  just  as  he  did  in  Germany." 

We  generally  leave  six  feet  between  the  rows,  and  use  the  plough,  setting  the 
plants  3  to  4  feet  apart,  and  training  them  to  stakes  about  6  feet  high.    The  Get- 


252  THE    GRAPE. 

Strong  loamy  or  gravelly  soils  are  preferable — limestone  soils 
being  usually  the  best — and  a  warm,  open,  sunny  exposure  being 
indispensable.  The  vines  are  planted  in  rows,  about  six  feet 
apart,  and  trained  to  upriglit  stakes  or  posts  as  in  Europe.  The 
ordinary  culture  is  as  simple  as  that  of  a  field  of  Indian  corn — one 
man  and  horse  with  the  plough,  and  the  horse-cultivator,  being 
able  to  keep  a  pretty  large  surface  in  good  order.  The  annual 
pruning  is  performed  in  winter,  top-dressing  the  vines  when  it 
is  necessary  in  the  spring  ;  and  the  summer  work,  stopping  side 
shoots,  thinning,  tying,  and  gathering,  being  chiefly  done  by 
women  and  children.  In  the  fermentation  of  the  newly  made 
wine  lies  the  chief  secret  of  the  vigneron,  and,  much  as  has 
been  said  of  this  in  books,  we  have  satisfied  ourselves  that 
careful  experiments,  or,  which  is  better,  a  resort  to  the  experi- 
ence  of  others,  is  the  only  way  in  which  to  secure  success  in 
the  quality  of  the  wine  itself. 

Diseases.  The  mildew,  which  is  troublesome  in  some  dis- 
tricts, is  easily  prevented  by  keeping  the  vine  of  small  size,  and 
by  the  renewal  system  of  pruning,  or,  never  allowing  the  vine 
to  bear  more  than  two  years  on  spurs  from  the  same  old  wood. 

The  beetles  which  sometimes  infest  the  grape  vines  in  sum- 
mer, especially  the  large  brownish  yellow  vine  beetle,  (Pelid- 
nota  punctata^)  and  the  grape-vine  flea-beetle  (Haltica  chalyhea,) 
are  very  destructive  to  the  foliage  and  buds,  and  the  most  eflec- 
tual  remedy  is  hand-picking  when  taken  in  time.  But  we  would 
also  very  strongly  recommend  again  the  use  of  open  mouthed 
bottles,  half  filled,  (and  kept  renewed,)  with  a  mixture  of  sweet- 
ened water  and  vinegar,  and  hung  here  and  there  among  the 
vines.  Indeed,  we  have  seen  bushels  of  beetles,  and  other  in- 
sects, destroyed  in  a  season,  and  all  injury  prevented,  simply 
by  the  use  of  such  bottles. 

Varieties.  There  are  yet  but  few  varieties  of  our  native 
grapes  that  are  really  worthy  of  cultivation.  Adlum  and 
Prince,  in  their  treatises,  describe  quite  a  large  number,  but 
many  of  these  are  really  quite  worlhlesB.  In  the  following  list 
will  be  found  described  all  that  we  have  yet  been  able  to  find  of 
any  value.  Most  of  these  as  the  Isabella,  Catawba,  Alexan- 
der's,  &c.,  are  no  doubt  accidental  seedlings  from  the  wild  Fox- 
man  women  and  children  do  most  of  the  labor,  in  tying  the  vines,  trimming  the 
lateral  shoots,  topping  the  fruit  branches,  etc. 

In  onr  first  experiments  we  generally  used  to  add  sugar  to  the  juice,  but  our 
GJermans,  and  indeed  all  foreigners,  give  the  wine  made  without  sugar  the  pre- 
ference. I  have  now  Catawba  wine  made  without  sugar  20  years  old,  soiuid  and 
Btill  improving.  The  Catawba  will  convert  from  8  to  10  oz.  to  the  gallon,  but 
when  sugar  is  added  it  does  not  so  readily  fine  itself.  When  I  add  sugar  I  mix  it 
with  the  must  as  it  comes  frora  the  press.  The  wines  our  climate  wul  best  pro- 
duce are  the  dry  Hock  wines  ;  though,  from  our  dry  Catawba  wine,  a  skilful  wine- 
cooper  can  make  all  the  varieties  of  sparkling  Hock,  etc.,  eqixal  to  the  imported. 
The  best  Champagne  I  have  ever  drunk  was  made  by  one  of  my  German  tenants, 
frora  the  Catawba  grape." 


NATIVE   GRAPES.  263 

grape  of  the  northern  states.  {Vitis  Lahrusca,  L.)  While 
others  of  a  different  habit  in  leaf,  and  berry,  as  the  Elsing- 
burgh,  Ohio,  &;c.,  are,  perhaps,  the  offspring  of  the  Frost  Grape, 
(  V.  cardifolia,)  or  the  Summer  Grape,  ( V.  estivalis.)  The  most 
popular  American  Grapes,  as  yet,  are  the  Isabella  and  Catawba. 
More  delicate  sorts  for  the  dessert,  being  free  from  pulp,  are 
the  Ohio,  Elsingburgh  and  Bland.  All  these  grapes  require  a 
warm  summer  to  enable  them  to  attain  their  flavour,  which  is 
the  reason  why,  in  the  cool  climate  of  England,  they  have  been 
pronounced  so  "  harsh  and  disagreeable." 


Native  Grapes, 


1.  Alexander's.     Thomp.  Prin. 

Schuylkill  MuscadelL    Adlum. 

Muscadine. 

Cape  Grape.  i 

Spring  Mill  Constantia.  >  of  Fccay,  lU. 

Clifton's  Constantia.       ) 

Madeira,  of  York,  Fa. 

Tasker's  Grape. 

Winne. 

This  grape,  a  natural  seedling,  was  first  discovered  by  Mr. 
Alexander,  gardener  to  Gov.  Penn,  before  the  war  of  the  revo- 
lution. It  is  not  unfrequently  found,  as  a  seedling,  from  the 
wild  Foxgrape,  on  the  borders  of  our  woods.  It  is  quite  sweet 
when  ripe,  and  makes  a  very  fair  wine,  but  is  quite  too  pulpy 
and  coarse  for  table  use.  The  bunches  are  more  compact,  and 
the  leaves  much  more  dotimy,  than  those  of  the  Isabella. 

Bunches  rather  compact,  not  shouldered.  Berries  of  medium 
size,  oval.  Skin  thick,  quite  black.  Flesh  with  a  very  firm 
pulp,  but  juicy,  and  quite  sweet  and  musky,  when  fully  ripe, 
which  it  is  not  till  the  last  of  October. 

2.  Bland. 

Bland's  Virginia. 

Bland's  Madeira. 

Bland's  Pale  Red. 

Powell. 

Red  Suppemong,  (of  some.) 

The  Bland  is  one  of  the  best  of  our  native  grapes,  approach- 
ing, in  flavour  and  appearance,  the  Chasselas  grapes  of  Eu- 
rope, with  very  little  pulp,  and  only  a  slight  astringency.  It 
does  not  ripen  well  to  the  north  of  this,  except  in  favourable 
situations,  and  should  always  be  planted  in  a  warm  exposure. 
It  is  a  genuine  native  sort,  (doubtless  a  natural  seedling,)  and 

22 


354  THE  GRAPE. 

is  said  to  have  been  found  on  the  eastern  shore  of  Virginia,  by 
Col.  Bland  of  that  state,  who  presented  scions  to  Mr.  Bartram, 
the  botanist,  by  whom  it  was  first  cultivated.  The  Bland  is  not 
a  great  bearer,  but  it  merits  a  place  in  every  good  garden  in 
this  country.  The  fruit  keeps  admirably,  in  jars,  for  winter 
use. 

Bunches  rather  long,  loose,  and  often 
with  small,  imperfect  berries.  Berries, 
(fig.  96,)  round,  on  long  stalks — hang- 
ing rather  thinly.  Skin  thin,  at  first, 
pale  green,  but  pale  red  when  ripe. 
Flesh  slightly  pulpy,  of  a  pleasant, 
sprightly,  delicate  flavour,  and  with 
little  or  no  musky  scent,  but  a  slight 
astringency.  Ripens  pretty  late.  Fo- 
liage lighter  green  than  that  of  the 
Fig.  %.    BUnd.  Catawba,  smoother,  and  more  delicate. 

This  vine  is  quite  difficult  of  propagation  by  cuttings. 

3.  Catawba.     Adlum.  Ken. 

Red  Muncy. 
Catawba  Tokay. 

This  excellent  native  grape  was  first  introduced  to  notice  by 
Major  Adlum,  of  Georgetown,  D.  C,  and  was  found  by  him  in 
Maryland.  It  probably  has  its  name  from  the  Catawba  river, 
but  it  has  been  found  growing  at  various  points  from  that  river 
to  Pennsylvania.  It  is  one  of  the  hardiest,  most  productive, 
and  excellent  of  our  native  sorts,  either  for  wine  or  table  use, 
and  succeeds  well  in  all  situations  not  too  cold  for  grape  culture. 
In  habit  of  growth,  it  so  closely  resembles  the  Isabella  that  it  is 
difficult  to  distinguish  the  two,  except  in  the  colour  and  shape  of 
the  fruit.  Unless  it  be  very  ripe,  it  is,  perhaps,  a  little  more 
musky  in  flavour,  than  the  Isabella. 

Bunches  of  medium  size,  somewhat  ii 

loose,  shouldered.     Berries,  (fig.  97,)  i>i 

round,  (or  sometimes  slightly  oval,) 
pretty  large.  Skin  rather  thick,  pale 
red  in  the  shade,  but  pretty  deep  red 
in  the  sun,  covered  with  a  lilac  bloom. 
Flesh  slightly  pulpy,  juicy,  very 
bweet,  with  an  aromatic,  rich,  musky 
flavour.     Ripe    from   the    1st   to   the  Fig.  97.    Catawba. 

middle  of  October,  and  should  be  allowed  to  hang  till  fully  ripe. 

The  To  Kalon,  is  a  seedling  of  this  grape  raised  by  the  late 
Dr.  Spoffbrd,  of  Lansingburgh,  N.  Y.  It  has  no  pulp,  but  it 
proves,  with  us,  too  shy  a  bearer  to  be  worth  cultivation. 


NATIYB   GRAPES.  255 

Pond's  Seedling  is  a  sub- variety  from  the  neighbourhood  of 
Boston,  which  ripens  earlier  than  the  Catawba,  but  is  also  a 
shy  bearer. 

4.  Diana. 

A  seedling  of  the  Catawba,  raised  by  Mrs.  Diana  Crehore,  of 
Boston,  and  named  by  the  Massachusetts  Horticultural  Society. 
It  is-  said  to  be  of  superiour  quality,  and  to  ripen  a  fortnight 
earlier,  which  will  make  it  valuable  at  the  north. 

Fruit  much  resembling  the  Catawba,  but  paler  in  colour,  be- 
ing a  pale  grayish  red.  Bunches  loose.  Berry  round,  almost 
without  pulp,  juicy,  with  a  sweet,  rich  flavour. 

5.  Elsinburgh.     Ken.  Prin.  Adlum. 

Smart's  Elingburg. 
Elsenborough. 

A  very  nice  little  grape  for  the  dessert,  perfectly  sweet  and 

melting,  without  pulp,  originally  brought  from  a  village  of  this 

name  in  Salem  co.,  New- Jersey.     It  is  not  a  great  deal  larger 

^  than  the  common  Frost  grape,  in  the  size  of  the 

berry.      A  moderate,  but   regular  bearer,  ripens 

well,  and  much  esteemed  by  many  for  the  table. 

Bunches  pretty   large,    loose,  and  shouldered. 

[  )  Berries,  (fig.  98,)  small,  round.     Skin  thin,  black, 

\^^^^  covered  with  a  blue  bloom.     Flesh  entirely  with- 

Fig.98.  Elsing.^^^    pulp,   melting,    sweet,    and  excellent.      The 

burgh.        leaves  are  deeply  5-lobed,  pretty  dark  green,  and 

the  wood  rather  slender,  with  long  joints. 

6.  Isabella.     Prin.  Ken.  Adlum. 

This  very  popular  grape,  a  native  of  South  Carolina,  was 
brought  to  the  north  and  introduced  to  the  notice  of  cultivators, 
about  the  year  1818,  by  Mrs.  Isabella  Gibbs,  the  wife  of  George 
Gibbs,  Esq.,  in  honor  of  whom  it  was  named.  Its  great  vig- 
our, hardiness,  and  productiveness,  with  the  least  possible  care, 
have  caused  it  to  be  most  widely  disseminated.  A  vine  grow- 
ing here  has  borne  12  bushels  of  grape  in  a  single  year.  It  is, 
perhaps,  a  little  more  hardy,  and  ripens  earlier  than  the  Ca- 
tawba, which  renders  it  valuable  at  the  northern  part  of  this 
state,  or  the  colder  portions  of  New-England.  No  farmer's 
garden,  however  small,  should  be  without  this  and  the  Ca- 
tawba. 

Bunches  of  good  size — five  to  seven  inches  long,  rather  loose, 
shouldered.     Berries,  (fig.  99,)  oval,  pretty  large.     Skin  thick. 


■^ 


256  THE   GRAPE. 

dark  purple,  becoming  at  last  nearly 
black,  covered  with  a  blue  bloom. 
Flesh  tender,  with  some  pulp,  which 
nearly  dissolves  when  fully  mature  ; 
juicy,  sweet,  and  rich,  with  slight 
musky  aroma. 

This  grape  is  frequently  picked  as 
soon  as  it  is  well  coloured,  and  long 
before  it  is  ripe.  Fig-  99-    Isabella. 

7.  Lenoir. 

Sumpter  ? 
Clarence  ? 

A  very  excellent  table  grape,  perhaps  superior  in  flavour  for 
the  dessert  to  any  of  the  foregoing.  It  comes,  originally,  from 
Mr.  Lenoir,  of  the  Santee  River,  Carolina,  and  is  believed  to  be 
a  seedling  raised  by  him  from  a  seed  of  one  of  the  Burgundy 
grapes.  It  has  very  much  the  habit  of  a  foreign  vine,  but  ap- 
pears to  bear  well,  and  ripen  admirably  here.  The  wood  is 
grayish  brown,  strong,  and  long  jointed,  and,  like  the  Elsing- 
burgh  and  Ohio  grapes  should  be  left  rather  long  in  pruning. 

Bunches  very  handsome,  large,  compact,  not  much  shouldered. 
Berries  small,  round.  Skin  thin,  purple,  with  a  slight  bloom. 
Flesh  tender,  melting,  (without  pulpiness,)  sweet,  and  excellent. 

8.  Norton's  Virginia.     Prin.  Ken. 

Norton's  Seedling. 

A  native  seedling,  produced  by  a  cross  between  the  Bland 
and  Miller's  Burgundy,  by  Dr.  N.  Norton,  of  Richmond,  Vir- 
ginia. It  is  a  most  productive  grape  in  garden  or  vineyard, 
bearing  very  large  crops  (especially  at  the  south,  where  many 
kinds  rot,)  in  all  seasons.  It  has  been  confounded  by  some 
with  Ohio  grape,  from  which  it  is  quite  distinct,  more  pulpy, 
and  less  agreeable  for  the  dessert,  though,  probably  a  much 
better  wine  grape. 

Bunches  long,  sometimes  eight  or  nine  inches,  occasionally 
shouldered,  somewhat  compact.  Berries  small,  round.  Skin 
thin,  dark  purple.  Flesh  pulpy,  with  a  sweet  and  pleasant  fla- 
vour. The  foliage  is  light  coloured,  resembling  that  of  the 
Bland.     Shoots  strong  and  hardy. 

9.  Missouri. 

Missouri  Seedling. 

This  grape  we  received  from  Cincinnati,  where  it  is  cod- 


NATITE   QEAPES.  257 

siderably  cultivated,  and  much  esteemed  in  the  vineyards, 
making  a  wine  much  resembling  Madeira.  It  was  received  there 
from  the  east,  under  this  name,  and  we  think,  may  very  proba- 
bly be  a  seedling  from  one  of  the  Pineau  or  Burgundy  grapes. 
It  is  not  very  productive,  and  makes  little  wood.  The  latter  is 
grayish,  spotted  with  dark  brown  specks,  short  jointed,  buds  in 
clusters,  double  and  triple.     Leaves  deeply  cut,  trilobed. 

Bunches  loose,  and  of  moderate  size.  Berries  small,  round. 
Skin  thin,  almost  black,  with  very  little  bloom.  Flesh  tender, 
with  little  pulp,  sweet,  and  pleasant,  but  inferiour  to  the  Ohio 
for  the  table. 

10.  Ohio. 

Segar  Box  Grape. 
Longworth's  Ohio. 

This  grape,  which  has  recently  attracted  a  good  deal  of  at- 
tention, has  a  rather  singular  history.  The  cuttings,  from 
which  all  the  present  stock  has  originated,  were  left  in  a  segar 
box,  at  the  residence  of  N.  Longworth,  Esq.,  Cincinnati,  Ohio, 
during  his  absence  from  home,  by  some  person  who  was  not 
known,  and  who  left  no  account  of  them.  It  is  still  commonly 
known  as  the  Segar  Box  in  that  vicinity.  Subsequent  efforts  to 
trace  its  origin  have  not  been  successful,  but  there  is  no  doubt, 
from  its  strong  general  resemblance  to  the  Elsingburgh,  that  it 
is  a  native.  It  is  a  capital  dessert  fruit,  free  from  pulp,  and  of 
excellent  flavour,  and  though  the  berries  are  rather  small,  this 
is  in  some  measure  compensated  for  in  the  large  size  of  the 
bunches.  It  ripens  early,  but  we  fear  it  will  prove  a  little  ten- 
der to  the  north  of  this.  The  wood  is  strong,  long  jointed, 
lighter  red  than  that  of  the  Norton's  Virginia,  and  smooth,  with 
peculiarly  pointed  buds.     Leaves  large,  trilobed. 

Bunches  large  and  long,  from  six  to  ten 
inches,  and  often  fifteen  inches  in  length, 
rather  loose,  tapering,  shouldered.  Ber- 
ries, (fig.  100,)  small,  round.  Skin  thin, 
purple,  with  a  blue  bloom.  Flesh  tender, 
and  melting,  without  any  pulp,  sweet,  and 
very  excellent. 

This  grape  is  a  good  bearer,  requires  to 
Fig.  100.    Ohio.      be  well  pruned,  and  the  wood  laid-in  thin 
and  long. 

11.  Shiirtleff's  Seedling. 

A  new  variety  raised  by  Dr.  S.  A.  Shurtleff*,  of  Pembertoii 
Hill,  near  Boston.  It  is  a  seedling  from  the  foreign  grape,  but 
appears  to  have  a  hardier  habit  than  most  foreign  varieties.    But 

22* 


258  THE  OBAPB. 

little,  however,  is  yet  known  of  it,  as  it  has  not  yet  been  placed 
in  the  hands  of  cultivators  generally  for  trial,  but  we  hope  soon 
to  see  it  disseminated. 

Bunches  large,  often  weighing  a  pound,  shouldered.  Bciries 
nearly  as  large  as  Black  Hamburgh,  oval,  pretty  thickly  set. 
Skin  thick,  light  purple,  or  lilac,  (obscurely  spotted,)  with  a 
grayish  bloom.  Flesh  firm,  with  a  rich,  sweet,  and  very  excel- 
lent flavour.  This  fruit  ripens  early  in  September,  or,  in  favour- 
able situations  the  last  of  August. 

12.  ScuppERNONG.     Prin.  Adlum. 


Fox  Grape. 

Bull  or  bullet.  Uf  ihe  totOi, 

American  Muscadine.  ("J  "'*'  ■•«*"*• 

Roanoake. 

Vitis  vulpina.    Lind. 

rotundifolJa.    Michx. 


'}' 


The  Scuppernong  grape  is  a  very  distinct  southern  species, 
found  growing  wild,  from  Virginia  to  Florida,  and  climbing  the 
tops  of  the  tallest  trees.  It  is  easily  known  from  every  other 
grape  by  the  small  size  of  its  leaves,  which  are  seldom  over 
two  or  three  inches  in  diameter,  and  by  their  being  glossy  and 
smooth  on  both  the  under  and  upper  surfaces.  These  leaves 
are  roundish,  and  coarsely  serrated,  and  the  young  shoots  are 
slender ;  the  old  wood  is  smooth,  and  not  shaggy,  like  that  of 
most  vines.     This  species  is  dioecious. 

We  have  made  several  trials  with  the  Scuppernong  grape,  but 
find  it  quite  too  tender  for  a  northern  climate,  being  killed  to  the 
ground  by  our  winters.  At  the  south  it  is  a  very  hardy,  pro- 
ductive, and  excellent  wine  grape.  The  White  and  Black  Scup- 
pernong scarcely  differ,  except  in  the  colour  of  the  fruit.  The 
tendrils  of  each  correspond  in  hue  with  the  fruit. 

Bunches  small,  loose,  seldom  composed  of  more  than  six  ber- 
ries. Berries  round,  large.  Skin  thick,  light  green  in  the 
white,  dark  red  in  the  black  variety.  Flesh  quite  pulpy,  ex- 
cept when  very  thoroughly  ripe,  juicy  and  sweet,  but  with  a 
strong,  musky  scent  and  flavour, 

12.  Warren. 

A  variety  recently  brought  into  notice  by  Mr.  Prince,  of 
Flushing,  which  may  prove  synonymous  with  Nos.  7  or  9.  We 
made  the  following  memoranda  from  an  examination  of  the  fruit 
last  season. 

Bunches  long,  loose,  slightly  shouldered.  Berries  round, 
small,  of  the  same  size,  and  form  of  those  of  the  Elsingburgh, 
but  rather  more  closely  set.  Skin  thin,  dark  purple,  with  but 
little  bloom.  Flesh  tender,  melting,  with  no  pulp,  and  s.  very 
sweet,  pleasant  flavour. 


THE   MTTLBERRY.  259 

Other  wild  varieties.  There  are  many  other  wild  varie- 
ties recently  introduced  into  gardens,  but  which  are  of  little  or 
no  value  for  the  table.  Among  these,  the  Cunningham  and 
Woodson  Prince  Edward,  from  Virginia,  are  pretty  good  wine 
grapes,  though  the  former  is  a  shy  bearer.  Gimbrede's  Hudson 
and  Ladies'  grapes,  as  well  as  the  Hyde's  Black,  Red  River, 
Perfumed  Red,  and  several  others,  are  Foxgrapes,  with  a  strong 
scent,  and  harsh  flavour,  of  no  value  for  the  dessert,  and  un- 
worthy of  cultivation.  The  Troy  Grape,  Hyde's  Eliza,  and 
some  others,  are  varieties  of  the  Isabella,  in  no  way  remarkable. 
Worthington  and  Lufl^'borough  are  recommended  by  Adlum  for 
wine  ;  we  have  found  them  harsh  and  worthless  for  the  dessert. 

Selection  of  foreign  grapes  for  hardy  culture.  Royal  Musca- 
dine, Early  Black  July,  Early  White  Malvasie,  Black  Prince. 

Selection  of  foreign  grapes  for  a  vinery.  Black  Hamburgh^ 
White  Muscat  of  Alexandria,  White  Frontignan,  Royal  Musca- 
dine, West's  St.  Peters,  Red  Frontignan. 

Selection  of  native  grapes  for  a  small  garden,  Catawba, 
Bland,  Ohio,  Lenoir,  Isabella. 


CHAPTER    XVIII. 

THE    MULBERRY. 


Moras,  Toum.     Urticacece,  of  botanists. 
Muner,  of  the  French ;  MauJbeerbaum,  German ;  Moro,  Italian ;  Morel,  Spanish. 

The  Mulberry  is  a  hardy,  deciduous  fruit  tree,  but  little  cul 
tivated  in  this  country,  though  it  is  really  a  very  considerable 
acquisition  to  our  list  of  summer  fruits,  and  every  garden  of 
considerable  size,  ought  to  contain  one  or  two  trees.  The  fruit 
ripens  in  July,  very  soon  after  the  season  of  cherries.  It  is 
rarely  picked  from  the  trees,  as  it  falls  as  soon  as  ripe,  and  it  is 
therefore  the  custom  to  keep  the  surface  below  it  in  short  turf, 
and  the  fruit  is  picked  from  the  clean  grass.  Or,  if  the  surface 
is  dug  ground,  it  may  be  sown  thickly  with  cress  seed,  six  weeks 
previously  to  the  ripening  of  the  fruit,  which  will  form  a  tem- 
porary carpet  of  soft  verdure. 

The  Red  Mulberry  {Morus  rubra,  L.)  is  a  native  species, 
more  or  less  common  in  our  woods,  with  large,  rough,  heart- 
shaped  or  lobed  leaves.  The  fruit  is  about  an  inch  long,  and 
very  pleasant  and  palatable — though  much  inferiour  to  the  fol- 
lowing sort.     It  bears  transplanting  well,  or  is  easily  raised 


260  THE  NXTT. 

from  seed,  and  may,  undoubtedly,  be  greatly  improved  by  re- 
peated reproduction  in  this  way.  As  it  forms  a  large  orna- 
mental tree  with  a  fine  spreading  head,  40  feet  high,  it  is  well 
deserving  a  place  on  the  lawn,  or  near  the  house,  in  ornamental 
plantations. 

Johnson  Mulberry.  We  have  lately  received  from  Profes- 
sor Kirtland,  of  Cleveland,  one  of  the  most  intelligent  horticultu- 
rists in  the  country,  this  new  variety  of  our  native  Mulberry, 
the  fruit  of  which  is  said  to  be  of  extra  large  size  and  superior 
flavour. 

Fruit  very  large,  oblong,  cylindric ;  blackish  colour,  sub- 
acid,  and  of  mild,  agreeable  flavour.  Growth  of  the  wood 
strong  and  irregular.     Leaves  uncommonly  large. 

The  Black  Mulberry,  or  English  Mulberry,  (Morus  nigraj 
L.)  is  a  very  celebrated  old  fruit  tree,  originally  from  Asia, 
more  or  less  commonly  cultivated  in  all  parts  of  Europe,  but 
yet  quite  rare  in  this  country.  Its  growth  is  slow,  and  it  seldom 
attains  a  height  of  more  than  12  or  15  feet,  forming  a  low, 
branching  tree,  with  lobed  leaves,  but  it  is  very  long  lived,  and 
there  is  a  specimen  in  England,  at  the  seat  of  the  duke  of  Nor- 
thumberland, 300  years  old.  In  this  country  it  is  scarcely 
hardy  enough  for  the  eastern  states  ;  but  it  thrives  pretty  well 
here,  and  we  have  seen  very  fine  crops  on  a  tree  in  a  sheltered 
position,  at  Hyde  Park,  on  the  Hudson,  80  miles  above  New- 
York.  The  fruit  is  incomparably  larger  and  finer  than  that  of 
the  Red  Mulberry,  being  an  inch  and  a  half  long,  and  nearly 
an  inch  across — black,  and  of  delicious  flavour. 

There  are  many  varieties  of  the  White  Mulberry,  commonly 
cultivated  for  silk,  but  which  produce  fruit  of  no  value. 

The  best  soil  for  the  Mulberry,  is  a  rich,  deep,  sandy  loam. 
The  tree  requires  little  or  no  pruning,  and  is  of  very  easy  cul- 
ture. It  is  usually  propagated  by  cuttings,  three  feet  long, 
planted  in  the  spring,  half  their  depth  in  the  ground  ;  cuttings 
made  of  pieces  of  the  roots  will  also  send  up  shoots  and  become 
plants. 


CHAPTER    XIX. 

NUTS. 


The  European  Walnut,  {Juglans  regia^  L. ;  Noyer,  of  the 
French ;  Walnausshaum,  German  ;  Nodi,  Italian  ;  and  Nogalj 
Spanish  j)  better  known  here  as  the  Madeira  Nut,  is  a  fine  lofty 


FILBERTS.  261 

growing  tree,  with  a  hanasome  spreading  heaa,  and  bearing 
crops  of  large  and  excellent  nuts,  enclosed  like  those  of  our 
native  black  walnut  in  a  simple  husk.  It  stands  the  winter 
very  well  here,  and  to  the  south  of  this  it  would  undoubtedly  be 
a  profitable  fruit  to  plant  for  the  market.  The  fruit  in  a  green 
state  is  very  highly  esteemed  for  pickling,  and  the  great  quan- 
tities of  the  ripe  nuts  annually  imported  and  sold  here,  prove  the 
estimation  in  which  they  are  held  for  the  table.  There  are 
several  varieties  reputed  to  be  of  rather  finer  quality,  which, 
however,  have  not  displaced  the  original  species,  even  in  the 
gardens  of  Europe,  and  have  not  yet  borne  fruit  here. 

This  tree  is  usually  propagated  by  the  seed,  and  transplanted 
from  the  nurseries  when  from  three  to  six  feet  high.  But  it 
may  also  be  grafted,  with  due  care,  on  the  common  hickory  nut. 

The  Hickory  Nut  (Carya  alba,)  or  shell-bark.  The  Black 
Walnut  {Juglans  nigra,)  and  the  Butternut,  {J.  cineria,)  are 
native  nut-bearing  trees,  common  in  our  forests,  and  too  well 
known  to  need  description  here.  There  are  occasionally  found 
in  the  woods,  accidental  varieties  of  the  shell-hark  hickory,  of 
much  larger  size  and  finer  flavour  than  the  common  species, 
which  are  highly  worthy  of  cultivation,  as  we  confess,  to  our 
own  taste,  this  nut  is  much  superiour  to  the  European  walnut. 
There  is  indeed  no  doubt,  that  with  a  little  care  in  reproduction 
by  seed,  the  shell-bark  may  be  trebled  in  size,  and  greatly  im- 
proved  in  flavour. 

The  Filbert,  (Noisette,  of  the  French  ;  Nasshaum,  German  ; 
Avellano,  Spanish  ;)  is  an  improved  variety  of  the  common 
hazel-nut  of  the  woods  of  Europe,  Corylus  avellana,  L.)  The 
fruit  is  three  or  four  times  as  large  as  that  of  our  common  hazel- 
nut, and  from  its  size  and  excellent  flavour  is  admired  for  the 
dessert.  The  old  Spanish  filbert  common  in  many  of  our  gar- 
dens, is  a  worthless,  nearly  barren  variety,  but  we  have  found 
the  better  English  sorts  productive  and  excellent  in  this  climate, 
and  at  least  a  few  plants  of  them,  should  have  a  place  in  all  our 
gardens.  They  are  generally  raised  from  layers,  made  in  the 
spring,  but  they  may  also  be  grafted  readily  on  the  common 
hazel-nut,  or  the  Spanish  nut.  When  planted  out  they  should 
not  be  permitted  to  sucker,  and  should  be  kept  in  the  form  of 
bushes  with  low  heads,  branching  out  about  two  feet  from  the 
ground,  and  they  should  be  annually  pruned  somewhat  like 
'  the  gooseberry,  so  as  to  preserve  a  rather  thin,  open  head — 
shortening  back  the  extremities  of  the  young  shoots  one  half, 
every  spring. 

The  following  are  the  best  filberts  known. 

1.  CosFORD.  (Thomp.  P.  Mag.)  Nut  large,  oblong  ;  husk 
hairy  ;  shell  remarkably  thin,  and  kernel  of  excellent  flavour. 
A  good  bearer. 

2.  Frizzled.    (Thomp.  P.Mag.)    Easily  known  by  its  hand' 


262  THE   PLUM. 

some,  deeply  cut  husk.     Nut  of  medium  size,  oval,  compressed ; 
husk  hairy  ;  shell  thick  ;  kernel  sweet  and  good. 

3.  Northamptonshire  Prolific.  (Thomp.)  Ripens  early. 
Nut  of  medium  size,  oblong,  husk  hairy ;  shell  thick. 

4.  Red  Filbert.  Easily  known  from  other  sorts,  by  the 
crimson  skin  of  the  kernel.  Fruit  of  medium  size,  ovate. 
Shell  thick.     Kernel  with  a  peculiar,  excellent  flavour. 

5.  White  Filbert.  (Thomp.  Lind.)  Resembles  the  last, 
but  with  a  light  yellow  or  white  skin.  The  tree  is  also  quite 
bushy.     Nuts  ovate.     Husk  long  and  tubular. 

The  English  generally  call  those  varieties  with  long  husks, 
filberts,  (full-beards,)  and  those  with  short  husks,  simply  nuts. 

The  Chestnut,  {Castanea  vesca,  W. ;  Chatagnier,  of  the 
French  ;  Castainenbaum,  German ;  Castagno,  Italian ;)  is  one 
of  our  loftiest  forest  trees,  common  in  most  parts  of  the  United 
States  and  Europe,  and  bearing  excellent  nuts.  The  foreign 
variety  best  known  in  this  country,  is  the  Spanish  Chestnut,  with 
fruit  nearly  as  large  as  that  of  the  Horse-Chestnut,  and  which 
is  excellent  when  boiled  or  roasted.  It  thrives  very  well  here, 
but  is  not  quite  hardy  to  the  north  or  east  of  this.  One  or  two 
English  varieties  have  been  produced,  of  considerable  excel- 
lence, among  which,  the  Downton  is  considered  the  best.  The 
French  cultivate  a  dozen  or  more  varieties  of  greater  or  less 
excellence,  but  though  some  of  them  have  been  introduced,  we 
have  not  yet  fairly  tested  them  in  this  country. 

The  Chinquapin,  or  Dwarf  Chestnut,  common  in  some  parts 
of  the  middle  and  southern  states,  is  a  dwarf  species  of  the 
chestnut,  usually  growing  not  more  than  six  to  ten  feet  high, 
and  bearing  fruit  of  half  the  size  as  the  common  chestnut,  with 
the  same  flavour.  It  is  worth  a  place  in  a  small  fruit  garden, 
as  a  curiosity. 

All  the  chestnuts  are  very  easily  cultivated  in  any  good,  light 
soil,  and  may  be  propagated  by  grafting,  and  by  sowing  the 


CHAPTER   XX. 

THE    PLUM. 


Prunus  domestica,  L.    Rosacea,  of  botanists. 

PrtmieTt  of  the  French ;  Pfiaumenhaum,  Grerman ;  Prugno,  Italian ;  CirudOf 

Spanish. 

The  original  parent  of  most  of  the  cultivated  plums  of  oui 
gardens  is  a  native  of  Asia  and  the  southern  parts  of  Europe, 


ITS  USES.  263 

but  it  has  become  naturalized  in  this  country,  and  in  many- 
parts  of  it  is  produced  in  the  greatest  abundance.*  That  the 
soil  and  climate  of  the  middle  states  are  admirably  suited  to  tnis 
fruit  is  sufficiently  proved  by  the  almost  spontaneous  production 
of  such  varieties  as  the  Washington,  Jefferson,  Lawrence's  Fa- 
vourite, etc. ;  sorts  which  equal  or  surpass  in  beauty  or  flavour 
the  most  celebrated  plums  of  France  or  England. 

Uses.  The  finer  kinds  of  plums  are  beautiful  dessert  fruits, 
of  rich  and  luscious  flavour.  They  are  not,  perhaps,  so  en- 
tirely wholesome  as  the  peach  or  the  pear,  as,  from  their  some- 
what cloying  and  flatulent  nature,  unless  when  very  perfectly 
ripe,  they  are  more  likely  to  disagree  with  weak  stomachs. 

For  the  kitchen  the  plum  is  also  very  highly  esteemed,  being 
prized  for  tarts,  pies,  sweetmeats,  etc.  In  the  south  of  France 
an  excellent  spirit  is  made  from  this  fruit  fermented  with  honey. 
In  the  western  part  of  this  state,  where  they  are  very  abundant, 
they  are  halved,  stoned,  and  dried  in  the  sun  or  ovens,  in  large 
quantities,  and  are  then  excellent  for  winter  use.  For  eating, 
the  plum  should  be  allowed  to  hang  on  the  tree  till  perfectly 
ripe,  and  the  fruit  will  always  be  finer  in  proportion  as  the  tree 
has  a  more  sunny  exposure.  The  size  and  quality  of  the  fruit 
is  always  greatly  improved  by  thinning  the  fruit  when  it  is  half 
grown.  Indeed  to  prevent  rotting  and  to  have  this  fruit  in  its 
highest  perfection,  no  two  plums  should  be  allowed  to  touch 
each  other  while  growing,  and  those  who  are  willing  to  take  this 
pains,  are  amply  repaid  by  the  superior  quality  of  the  fruit. 

One  of  the  most  important  forms  of  the  plum  in  commerce  is 
that  of  prunes,  as  they  are  exported  from  France  to  every  part 
of  the  world.  We  quote  the  following  interesting  account  of 
the  best  mode  of  preparing  prunes  from  the  Arboretum  Brit- 
tanicum. 

The  best  prunes  are  made  near  Tours,  of  the  St.  Catherine 

*  There  are  three  species  of  wild  plum  indigenous  to  this  country— of  tolerable 
flavour,  but  seldom  cultivated  in  awe  gardens.     They  are  the  following. 

I.  The  Chickasaw  Plum.  {Prunus  Chicasa,  Michaux.)  Fniit  about  three 
fourths  of  an  inch  in  diameter,  round,  and  red  or  yellowish  red,  of  a  pleasant,  sub- 
acid flavour,  ripens  pretty  early.  Skin  thin.  The  branches  are  thorny,  the  head 
rather  bushy,  with  narrow  lanceolate,  serrulate  leaves,  looking  at  a  little  distance, 
somewhat  like  those  of  a  peach  tree.  It  usually  grows  about  12  or  14  feet  high, 
but  on  the  Prairies  of  Arkansas  it  is  only  3  or  4  feet  high,  and  in  this  form  it  is 
also  common  in  Texas.  The  Dwarf  Texas  Plum  described  by  Kenrick  is  only 
this  species.     It  is  quite  ornamental. 

II.  Wild  Red  or  Yellow  Plum,  (P.  americana,  Marshall.)  Fruit  roundish- 
oval,  skin  thick,  reddish  orange,  with  a  juicy,  yellow,  sub-acid  pulp.  The  leaves 
are  ovate,  coarsely  serrate,  and  the  old  branches  rough  and  somewhat  thorny. 
Grows  in  hedges,  and  by  the  banks  of  streams,  from  Canada  to  the  Gulf  of  Mex- 
ico.    Tree  from  10  to  15  feet  high.     Fruit  ripens  in  July  and  August. 

III.  The  Beach  Plum,  or  Sand  Plum.  (P.  maratima,  Wang.)  A  low  shrub, 
with  stout  straggling  branches,  found  mostiy  on  the  sandy  sea-coast,  from  Massa- 
chusetts to  Virginia,  and  seldom  ripening  well  elsewhere.  Fruit  roundish,  scarcely 
an  inch  in  diameter,  red  or  purple,  covered  with  a  bloom ;  pleasant,  but  some* 
what  astringent.    I^eaves  oval,  finely  serrate. 


264  THE   PLUM. 

plum  and  the  prune  d'Agen  ;  and  the  best  French  plums  (so- 
called  in  England,)  are  made  in  Provence,  of  the  Perdrigon 
blfinc,  the  Brignole,  and  the  prune  d'Ast ;  the  Provence  plums 
being  most  fleshy,  and  having  always  most  bloom.  Both  kinds 
are,  however,  made  of  these  and  other  kinds  of  plums,  in  various 
parts  of  France.  The  plums  are  gathered  when  just  ripe 
enough  to  fall  from  the  trees  on  their  being  slightly  shaken. 
They  are  then  laid,  separately,  on  frames,  or  sieves,  made  of 
wicker-work  or  laths,  and  exposed  for  several  days  to  the  sun, 
till  they  become  as  soft  as  ripe  medlars.  When  this  is  the  case, 
they  are  put  into  a  spent  oven,  shut  quite  close,  and  left  there 
for  twenty-four  hours  ;  they  are  then  taken  out,  and  the  oven 
being  slightly  reheated,  they  are  put  in  again  when  it  is  rather 
warmer  than  it  was  before.  The  next  day  they  are  again  taken 
out,  and  turned  by  slightly  shaking  the  sieves.  The  oven  is 
heated  again,  and  they  are  put  in  a  third  time,  when  the  oven 
is  one-fourth  degree  hotter  than  it  was  the  second  time.  After 
remaining  twenty-four  hours,  they  are  taken  out,  and  left  to  get 
quite  cold.  They  are  then  rounded,  an  operation  which  is  per- 
formed by  turning  the  stone  in  the  plum  without  breaking  the 
skin,  and  pressing  the  two  ends  together  between  the  thumb 
and  finger.  They  are  then  again  put  upon  the  sieves,  which 
are  placed  in  an  oven,  from  which  the  bread  has  been  just 
drawn.  The  door  of  the  oven  is  closed,  and  the  crevices  are 
stopped  round  it  with  clay  or  dry  grass.  An  hour  afterwards, 
the  plums  are  taken  out,  and  the  oven  is  again  shut  with  a  cup 
of  water  in  it,  for  about  two  hours.  When  the  water  is  so  warm 
as  just  to  be  able  to  bear  the  finger  in  it,  the  prunes  are  again 
placed  in  the  oven,  and  left  there  for  twenty-four  hours,  when 
the  operation  is  finished,  and  they  are  put  loosely  into  small, 
long,  and  rather  deep  boxes,  for  sale.  The  common  sorts  are 
gathered  by  shaking  the  trees  ;  but  the  finer  kinds,  for  making 
French  plums,  must  be  gathered  in  the  morning,  before  the 
rising  of  the  sun,  by  taking  hold  of  the  stalk,  between  the  thumb 
and  finger,  without  touching  the  fruit,  and  laid  gently  on  a  bed 
of  vine-leaves  in  a  basket.  When  the  baskets  are  filled,  without 
the  plums  touching  each  other,  they  are  removed  to  the  fruit 
room,  where  they  are  left  for  two  or  three  days  exposed  to  the 
sun  and  air  ;  after  which,  the  same  process  is  employed  as  for 
the  others ;  and  in  this  way  the  delicate  bloom  is  retained  on 
the  fruit,  even  when  quite  dry. 

Propagation  and  culture.  The  plum  is  usually  propagated 
in  this  country  by  sowing  the  seeds  of  any  common  free  grow- 
ing variety,  (avoiding  the  damsons  which  are  not  readily  work- 
ed,) and  budding  them  when  two  years  old,  with  the  finer  sorts. 
The  stones  should  be  planted  as  soon  as  gathered,  in  broad 
drills,  (as  in  planting  peas,)  but  about  an  inch  and  a  half  deep. 
In  good  soil  the  seedlings  will  reach  eighteen  inches  or  two  feet 


SOIL.  365 

in  height,  the  next  season,  and  in  the  autumn  or  the  ensuing 
spring,  they  may  be  taken  from  the  seed  beds,  their  tap  roots 
reduced,  and  all  that  are  of  suitable  size,  planted  at  once  in  the 
nursery  rows,  the  smaller  ones  being  thickly  bedded  until  after 
another  season's  growth. 

The  stocks  planted  out  in  the  nursery  will,  ordinarily,  be  ready 
for  working  about  the  ensuing  midsummer,  and,  as  the  plum  is 
quite  difficult  to  bud  in  this  dry  climate,  if  the  exact  season  is 
not  chosen,  the  budder  must  watch  the  condition  of  the  trees, 
and  insert  his  buds  as  early  as  they  are  sufficiently  firm, — say, 
in  this  neighbourhood,  about  the  10th  of  July.  Insert  the  buds, 
if  possible,  on  the  north  side  of  the  stock,  that  being  more  pro- 
tected from  the  sun,  and  tie  the  bandage  rather  more  tightly 
than  for  other  trees. 

The  English  propagate  very  largely  by  layers  three  varieties 
of  the  common  plum — the  Muscle,  the  Brussels  and  the  Pear 
Plum,  which  are  almost  exclusively  employed  for  stocks  with 
them.  But  we  have  not  found  these  stocks  superiour  to  the 
seedlings  raised  from  our  common  plums,  (the  Blue  Gage, 
Horse-plum,  &c.,)  so  abundant  in  all  our  gardens.  For  dwarf- 
ing, the  seedlings  of  the  Mirabelle  are  chiefly  employed. 

Open  standard  culture,  is  the  universal  mode  in  America,  b.^ 
the  plum  is  one  of  the  hardiest  of  fruit  trees.  It  requires  lit- 
tle or  no  pruning,  beyond  that  of  thinning  out  a  crowded  head, 
or  taking  away  decayed  or  broken  branches,  and  this  should  be 
done  before  midsummer,  to  prevent  the  flow  of  gum.  Old  trees 
that  have  become  barren,  may  be  renovated  by  heading  them 
in  pretty  severely,  covering  the  wounds  with  our  solution  of 
gum  shellac,  and  giving  them  a  good  top  dressing  at  the  roots. 

Soil.  The  plum  will  grow  vigorously  in  almost  every  part 
of  this  country,  but  it  only  bears  its  finest  and  most  abundant 
crops  in  heavy  loams,  or  in  soils  in  which  there  is  a  consider- 
able mixture  of  clay.  In  sandy  soils,  the  tree  blossoms  and 
sets  plentiful  crops,  but  they  are  rarely  perfected,  falling  a  prey 
to  the  curculio,  an  insect  that  harbors  in  the  soil,  and  seems  to 
find  it  difficult  to  penetrate  or  live  in  one  of  a  heavy  texture, 
while  a  warm,  light,  sandy  soil,  is  exceedingly  favorable  to  its 
propagation.  It  is  also,  undoubtedly  true,  that  a  heavy  soil  is 
naturally  the  most  favourable  one.  The  surprising  facility  with 
which  superior  new  varieties  are  raised  merely  by  ordinary  re- 
production from  seed,  in  certain  parts  of  the  valley  of  the  Hud- 
son, as  at  Hudson,  or  near  Albany,  where  the  soil  is  quite 
clayey,  and  also  the  delicious  flavour  and  great  productive- 
ness and  health  of  the  plum  tree  there  almost  without  any  care, 
while  in  adjacent  districts  of  rich  sandy  land  it  is  a  very  uncer- 
tain bearer,  are  very  convincing  proofs  of  the  great  importance 
3f  clayey  soil  for  this  fruit. 

Where  the  whole  soil  of  a  place  is  light  and  sandy,  we  would 

23 


266  THE   PIUM. 

recommend  the  employment  of  pure  yellow  loam  or  yellow  clay, 
in  the  place  of  manure,  when  preparing  the  border  or  spaces  for 
planting  the  plum.  Very  heavy  clay,  burned  slowly  by  mixing 
it  in  large  heaps  with  brush  or  faggots,  is  at  once  an  admirable 
manure  and  alterative  for  such  soils.  Swamp  muck  is  also 
one  of  the  best  substances,  and  especially  that  from  salt  water 
marshes. 

Common  salt  we  have  found  one  of  the  best  fertilizers  for  the 
plum  tree.  It  not  only  greatly  promotes  its  health  and  luxuri- 
ance,  but  from  the  dislike  which  most  insects  have  to  this  sub- 
stance, it  drives  away  or  destroys  most  of  those  to  which  the 
plum  is  liable.  The  most  successful  plum  grower  in  our  neigh- 
bourhood, applies,  with  the  best  results,  half  a  peck  of  coarse 
salt  to  the  surface  of  the  ground  under  each  bearing  tree,  annu- 
ally, about  the  first  of  April. 

Insects  and  diseases.  There  are  but  two  drawbacks  to  the 
cultivation  of  the  plum  in  the  United  States,  but  they  are  in 
some  districts  so  great  as  almost  to  destroy  the  value  of  this  tree. 
These  are  the  curculio,  and  the  knots. 

The  curculio,  or  plum-weevil,  (Rhynchcenus  Nenuphar,)  is 
the  uncompromising  foe  of  all  smooth  stone  fruits.  The  culti- 
vator of  the  Plum,  the  Nectarine,  and  the  Apricot,  in  many 
parts  of  the  country,  after  a  flattering  profusion  of  snowy  blos- 
soms and  an  abundant  promise  in  the  thickly  set  young  crops 
of  fruit,  has  the  frequent  mortification  of  seeing  nearly  all,  or 
indeed,  often  the  whole  crop,  fall  from  the  trees  when  half  or 
two-thirds  grown. 

If  he  examines  these  falling  fruits,  he  will  perceive  on  the 
surface  of  each,  not  far  from  the  stalk,  a  small  semi-circular 
scar.  This  star  is  the  crescent-shaped  insignia  of  that  little 
Turk,  the  curculio  ;  an  insect  so  small,  as  perhaps,  to  have  es- 
caped his  observation  for  years,  unless  particularly  drawn  to  it, 
but  which  nevertheless  appropriates  to  himself  the  whole  pro- 
duct of  a  tree,  or  an  orchard  of  a  thousand  trees. 

The  habits  of  this  curculio,  or  plum-weevil,  are  not  yet  fully 
and  entirely  ascertained.  But  careful  observation  has  resulted 
in  establishing  the  following  points  in  its  history. 

The  plum-weevil  is  a  small,  dark  brown 
beetle,  with  spots  of  white,  yellow,  and  black. 
Its  length  is  scarcely  one-fifth  of  an  inch.  On 
its  back  are  two  black  humps,  and  it  is  fur- 
nished with  a  pretty  long,  curved  throat  and 
snout,  which,  when  it  is  at  rest,  is  bent  between 
the  forelegs.  It  is  also  provided  with  two 
wings  with  which  it  flies  through  the  air.  How 
far  this  insect  flies  is  yet  a  disputed  point,  some 
cultivators  affirming  that  it  scarcely  goes  far- 
Fig.  loT^he  cur-  ^^®^  *^*^  ^  single  tree,  and  others  believing 
c&o,  and  its  mark,  that  it  flies  over  a  whole  neighbourhood.     Our 


INSECTS   AND    DISEASES.  267 

own  observation  inclines  us  to  the  belief  that  this  insect  emi- 
grates just  in  proportion  as  it  finds  in  more  or  less  abundance 
the  tender  fruit  for  depositing  its  eggs.  Very  rarely  do  we  see 
more  than  one  puncture  in  a  plum,  and,  if  the  insects  are  abun- 
dant, the  trees  of  a  single  spot  will  not  aflbrd  a  sufficient  num- 
ber for  the  purpose  ;  then  there  is  little  doubt  (as  we  have  seen 
them  flying  through  the  air,)  that  the  insect  flies  farther  in 
search  of  a  larger  supply.  But  usually,  we  think  it  remains 
nearly  in  the  same  neighbourhood,  or  migrates  but  slowly. 

About  a  week  or  two  after  the  blossoms  have  fallen  from  the 
trees,  if  we  examine  the  fruit  of  the  plum  in  a  district  where 
this  insect  abounds,  we  shall  find  the  small,  newly  formed  fruit, 
beginning  to  be  punctured  by  the  proboscis  of  the  plum-weevil. 
The  insect  is  so  small  and  shy,  that  unless  we  watch  closely  it 
is  very  likely  to  escape  our  notice.  But  if  we  strike  or  shake 
the  tree  suddenly,  it  will  fall  in  considerable  numbers  on  the 
ground,  drawn  up  as  if  dead,  and  resembling  a  small  raisin,  or, 
perhaps  more  nearly,  a  ripe  hemp  seed.  From  the  first  of  April 
until  August,  this  insect  may  be  found,  though  we  think  its  de- 
predations on  fruit,  and  indeed  its  appearance  in  any  quantity, 
is  confined  to  the  month  of  May  in  this  climate.  In  places 
where  it  is  very  abundant,  it  also  attacks  to  some  extent  the 
cherry,  the  peach,  and  even  the  apple. 

Early  in  July  the  punctured  plums  begin  to  fall  rapidly  from 
the  tree.  The  egg  deposited  in  each,  at  first  invisible,  has  be- 
come a  white  grub  or  larva,  which  slowly  eats  its  way  towards 
the  stone  or  pit.  As  soon  as  it  reaches  this  point,  the  fruit  falls 
to  the  ground.  Here,  if  left  undisturbed,  the  grub  soon  finds 
its  way  into  the  soil. 

There,  according  to  most  cultivators  of  fruit,  and  to  our  own 
observations,  the  grubs  or  larvae  remain  till  the  ensuing  spring, 
when  in  their  perfect  form  they  again  emerge  as  beetles  and 
renew  their  ravages  on  the  fruit.  It  is  true  that  Harris,  and 
some  other  naturalists,  have  proved  that  the  insect  does  some- 
times undergo  its  final  transformation  and  emerge  from  the 
ground  in  twenty  days,  but  we  are  inclined  to  the  opinion  that 
this  only  takes  place  with  a  small  portion  of  the  brood,  which, 
perhaps,  have  penetrated  but  a  very  short  distance  below  the 
surface  of  the  soil.  These  making  their  appearance  in  mid- 
summer, and  finding  no  young  fruit,  deposit  their  eggs  in  the 
young  branches  of  trees,  etc.  But  it  is  undeniable  that  the 
season  of  the  plum-weevil  is  early  spring,  and  that  most  of  the 
larvse  which  produce  this  annual  swarm,  remain  in  the  soil 
during  the  whole  period  intervening  since  the  fall  of  the  previ- 
ous year's  fruit. 

There  are  several  modes  of  destroying  this  troublesome  in- 
sect. Before  detailing  them,  we  will  again  allude  to  the  fact, 
that  we  have  never  known  an  instance  of  its  being  troublesome 


268  THE   PLUM. 

in  a  heavy  soil.  Almost  always  the  complaint  comes  from  por- 
tions of  country  where  the  soil  is  light  and  sandy.  The  explana- 
tion of  this  would  seem  to  be  that  the  compact  nature  of  a  clayey 
soil  is  not  favourable  to  the  passage  or  life  of  this  insect,  while 
the  warm  and  easily  permeable  surface  of  sandy  land  nurses 
every  insect  through  its  tender  larvae  state.  Plum  trees  grow- 
ing in  bard  trodden  court-yards,  usually  bear  plentiful  crops. 
Following  these  hints  some  persons  have  deterred  the  plum- 
weevil  by  paving  beneath  the  trees  ;  and  we  have  lately  seen  a 
most  successful  experiment  which  consisted  in  spreading  be- 
neath the  tree  as  far  as  the  branches  extended  a  mortar  made 
of  stiff  clay  about  the  thickness  of  two  or  three  inches — which 
completely  prevented  the  descent  of  the  insect  into  the  earth. 
This  is  quickly  and  easily  applied,  and  may  therefore  be  re- 
newed every  season  until  it  is  no  longer  found  necessary. 

The  other  modes  of  destroying  the  plum-weevil  are  the  fol- 
lowing : — 

1.  Shaking  the  tree  and  killing  the  beetles.  Watch  the  young 
fruit,  and  you  will  perceive  when  the  insect  makes  its  appear- 
ance, by  its  punctures  upon  them.  Spread  some  sheets  under 
the  tree,  and  strike  the  trunk  pretty  sharply  several  times  with 
a  wooden  mallet.  The  insects  will  quickly  fall,  and  should  be 
killed  immediately.  This  should  be  repeated  daily  for  a  week, 
or  so  long  as  the  insects  continue  to  make  their  appearance. 
Repeated  trials  have  proved,  beyond  question,  that  this  rather 
tedious  mode,  is  a  very  effectual  one  if  persisted  in.*  Coops  of 
chickens  placed  about  under  the  trees  at  this  season  will  assist 
in  destroying  the  insects. 

2.  Gathering  the  fruit  and  destroying  the  larvcz.  As  the  in- 
sect, in  its  larvse  or  grub  form,  is  yet  within  the  plums  when 
they  fall  prematurely  from  the  tree,  it  is  a  very  obvious  mode  of 
exterminating  the  next  year's  brood  to  gather  these  fallen  fruits, 
daily,  and  feed  them  to  swine,  boil,  or  otherwise  destroy  them, 
In  our  own  garden,  where  several  years  ago  we  suffered  by  the 
plum-weevil,  we  have  found  that  this  practice,  pursued  for  a 
couple  of  seasons,  has  been  pretty  effectual.  Others  have  re- 
ported less  favourably  of  it ;  but  this,  we  think,  arose  from  their 
trying  it  too  short  a  time,  in  a  soil  and  neighbourhood  where  the 
insect  is  very  abundant,  and  where  it  consequently  had  sought 
extensively  other  kinds  of  fruit  besides  the  plum. 

*  Merely  shaking  the  tree  is  not  sufficient.  The  following  memorandum,  as  ad- 
ditional proof,  we  quote  from  the  Gtenesee  Farmer.  "  Under  a  tree  in  a  remote 
part  of  the  fruit  garden,  having  spread  the  sheets,  I  made  the  following  experi- 
ment. On  shaking  the  tree  well  I  caught  five  curculios  ;  on  jarring  it  with  the 
hand  I  caught  twelve  more  ;  and  on  striking  the  trde  with  a  stone,  eight  more 
dropped  on  the  sheets.  I  was  now  convinced  that  I  had  been  in  error  ;  and  calling 
in  assistance,  and  using  a  hammer  to  jar  the  tree  violently,  we  caught  in  less 
than  an  hour,  more  than  two  hundred  and  sixty  of  these  insects."  We  will  add  to 
this,  that  to  prevent  injury  to  the  tree  a  large  wooden  mallet  should  be  substituted 
for  a  hammer,  and  it  is  better  if  a  thick  layer  of  cloth  is  bound  over  its  head. 


INSECTS   AND   DISEASES.  209 

A  more  simple  and  easy  way  of  covering  the  difficulty,  where 
there  is  a  plum  orchard  or  enclosure,  is  that  of  turning  in  swine 
and  fowls  during  the  whole  season,  when  the  stung  plums  are 
dropping  to  the  ground.  The  fruit,  and  the  insects  contained  in 
it,  will  thus  be  devoured  together.  This  is  an  excellent  expe- 
dient for  the  farmer,  who  bestows  his  time  grudgingly  on  the 
cares  of  the  garden. 

3.  The  use  of  salt.  A  good  deal  of  attention  has  lately  been 
drawn  to  the  use  of  common  salt,  as  a  remedy  for  the  curculio. 
Trials  have  been  made  with  this  substance  in  various  parts  of 
the  country,  where  scarcely  a  ripe  plum  was  formerly  obtained, 
with  the  most  complete  success.  On  the  other  hand,  some  per- 
sons  after  testing  it,  have  pronounced  it  of  no  value.  Our  own 
experience  is  greatly  in  favour  of  its  use.  We  believe  that, 
properly  applied,  it  is  an  effectual  remedy  against  the  curculio, 
while  it  also  promotes  the  growth  of  the  tree,  and  keeps  the  soil 
in  that  state  most  congenial  to  its  productiveness.  The  failures 
that  have  arisen  in  its  use,  have,  doubtless,  grown  out  of  an  im- 
perfect application,  either  in  regard  to  the  quantity  or  the  time 
of  applying  it. 

In  the  directions  usually  given,  it  seems  only  considered  ne- 
cessary  to  apply  salt,  pretty  plentifully,  at  any  season.  If  the 
soil  be  thoroughly  saturated  with  salt,  it  is  probable  that  it  would 
destroy  insects  therein,  in  any  stage  of  their  growth.  But, 
though  the  plum  tree  seems  fond  of  saline  matter,  (and  one  of 
the  most  successful  experimenters  applied  strong  fish  brine,  at 
the  rate  of  three  or  four  pails  full  to  a  tree  of  moderate  size,)  it 
must  be  confessed  this  is  a  somewhat  dangerous  mode,  as  the 
roots  are  forced  to  receive  a  large  supply  of  so  powerful  an 
agent  at  once. 

The  best  method  of  applying  salt  against  the  plum-weevil  is 
that  of  strewing  it  pretty  thickly  over  the  surface,  when  the 
punctured  plums  commence  dropping.  The  surface  of  the  ground 
should  be  made  smooth  and  hard,  and  fine  packing  salt  may  then 
be  evenly  spread  over  it,  as  far  as  the  branches  extend,  and  about 
a  fourth  of  an  inch  in  depth.  Should  the  weather  be  fine,  this 
coat  will  last  until  the  fruit  infected  has  all  fallen  ;  should  it  be 
dissolved  or  carried  off  by  showers,  it  must  be  replaced  directly. 
The  larvsB  or  grubs  of  the  weevil,  in  this  most  tender  state, 
emerging  from  the  plum  to  enter  the  ground,  will  fall  a  prey  to 
the  effect  of  the  salt  before  they  are  able  to  reach  the  soil.  If 
this  is  carefully  and  generally  practised,  we  have  little  doubt  of 
its  finally  ridding  the  cultivator  of  this  troublesome  enemy,  even 
in  the  worst  divStricts  and  soils. 

The  knots,  or  black  gum.  In  some  parts  of  the  country  this  is 
a  most  troublesome  disease,  and  it  has,  in  neighbourhoods  where 
it  has  been  suffered  to  take  its  course,  even  destroyed  the  whole 
race  of  plum  trees. 

23* 


270  THB   PLUM. 

The  knots  is  a  disease  attacking  the  bark  and  wood.  The 
former  at  first  becomes  swollen,  afterwards  bursts,  and,  finally, 
assumes  the  appearance  of  large,  irregular,  black  lumps,  with  a 
hard,  cracked,  uneven  surface,  quite  dry  within.  The  passage 
of  the  sap  upwards,  becomes  stopped  by  the  compression  of  the 
branch  by  the  tumor,  and,  finally,  the  poison  seems  to  dissemi- 
nate itself  by  the  downward  flow  of  the  sap  through  the  whole 
trunk,  breaking  out  in  various  parts  of  it. 

The  sorts  of  plum  most  attacked  by  this  disease,  are  those 
with  purple  fruit,  and  we  have  never  known  the  green  or  yellow 
fruited  varieties  infected,  until  the  other  sorts  had  first  become 
filled  with  the  knots.  The  common  horse  plum,  and  damson, 
appear  to  be  the  first  to  fall  a  prey  to  it,  and  it  is  more  difficult 
to  eradicate  it  from  them,  than  from  most  other  sorts.  The 
common  Morella  cherry  is,  also,  very  often  injured  by  the  same 
disease  in  Pennsylvania. 

There  is  yet  some  doubt  respecting  the  precise  cause  of  these 
knotty  excrescences,  though  there  is  every  reason  to  think  it  is 
the  work  of  an  insect.  Professor  Peck  and  Dr.  Harris  believe 
that  they  are  caused  by  the  same  curculio  or  plum-weevil  that 
stings  the  fruit  ;  the  second  brood  of  which,  finding  no  fruit 
ready,  choose  the  branches  of  this  tree  and  the  cherry.  This 
observation  would  seem  to  be  confirmed  by  the  fact  that  the 
grubs  or  larvae  of  the  plum-weevil  are  frequently  found  in  these 
warts,  and  that  the  beetles  have  been  seen  stinging  the  branches. 

On  the  other  hand,  the  following  facts  are  worthy  of  attention. 
First,  in  some  parts  of  the  country,  where  the  curculio  has 
been  troublesome  for  many  years,  the  knots  have  never  been 
known.  Secondly,  in  many  cases,  the  knots  have  been  abun- 
dant on  plum  trees,  when  the  fruit  was  entirely  fair  and  unin- 
jured by  the  curculio,  even  upon  the  same  branches. 

These  facts  seem  so  irreconcilable  with  the  opinion  that  the 
curculio  produces  both  these  effects,  that  we  rather  incline  at 
present  to  the  belief,  that  though  the  curculio  deposits  its  eggs 
in  the  tumors  on  the  branches  while  they  are  yet  soft  and  tender, 
yet  it  is  not  to  the  curculio,  but  to  some  other  insect  or  cause, 
that  we  owe  this  unsightly  disease. 

Practically,  however,  this  is  of  little  account.  The  experi- 
ence  of  many  persons,  besides  ourselves,  has  proved,  most  satis- 
factorily, that  it  is  easy  to  extirpate  this  malady,  if  it  is  taken 
in  season,  and  unremittingly  pursued.  As  early  as  possible  in 
the  spring,  the  whole  of  the  infected  trees  should  be  examined, 
and  every  branch  and  twig  that  shows  a  tumor,  should  be  cut  off, 
and  immediately  burned.  Whatever  may  be  the  insect,  we  thus 
destroy  it,  and,  as  experience  has  taught  us  that  the  malady 
spreads  rapidly,  we  will  thus  effectually  prevent  its  increase. 
If  the  trees  are  considerably  attacked  by  it,  it  will  probably  be 
necessary  to  go  over  them  again,   about  the  middle  of  May, 


VARIETIES.  271 

but,  usually,  once  a  year  will  be  sufficient.  If  any  of  the  trees 
are  very  much  covered  with  these  knots,  it  is  better  to  head  back 
the  shoots  severely,  or  dig  them  up  and  burn  them  outright,  and 
it  will  be  necessary  to  prevail  on  your  neighbours,  if  they  are 
near  ones,  to  enter  into  the  plan,  or  your  own  labors  will  be  of 
little  value.  Pursue  this  simple  and  straightforward  practice, 
for  two  or  three  seasons,  (covering  any  large  wounds  made, 
with  the  solution  of  gum  shellac,)  and  the  knots  will  be  found  to 
disappear,  the  curculio  to  the  contrary  notwithstanding. 

Varieties.  There  are  now  a  pretty  large  number  of  fine 
plums,  and  some  most  important  additions  have  been  made  by 
the  seedlings  raised  in  this  country.  The  Green  Gage  still 
stands  at  the  head  of  the  list  for  high  flavour,  though  several 
other  sorts  are  nearly  or  quite  equal  to  it.  The  Washington,  the 
Jefferson  and  the  Columbia,  are  among  the  largest  and  most 
beautiful ;  and  Coe's  Golden  Drop  and  Roe's  Autumn  Gage, 
are  very  desirable  for  their  late  maturity. 

In  describing  plums,  the  surface  of  the  young  wood,  when  just 
ripened,  is  an  important  character ;  as  it  is  smooth,  in  some  varie- 
ties, and  downy,  or  covered  with  soft  hairs,  in  others.  In  some 
varieties,  the  flesh  parts  from  the  stone,  while  in  others,  it  ad- 
heres. And,  finally,  the  depressed  line  or  channel  which  runs 
down  one  side  of  the  exterior  surface  of  the  plum,  is  called  the 
suture,  and  the  prominence  or  absence  of  this  feature  enables  us 
to  distinguish  many  kinds  at  first  sight. 


Class  L     Green,  White,  or  Yellow  Plums. 


1.  Autumn  Gage. 

Roe's  Autumn  Gage. 

A  new  plum,  raised  by  Wm.  Roe, 
Esq.,  of  Newburgh,  of  good  quality, 
a  very  abundant  bearer,  and  so  late 
in  its  maturity,  as  to  be  valuable. 
The  tree  forms  a  spreading  head, 
with  regular,  pointed,  ovate  leaves ; 
the  branches  drooping  with  the 
weight  of  the  fruit,  which  is  in 
perfection  about  the  middle  of  Sep- 
tember. 

Branches  smooth.  Fruit  medium 
size,  oval,  rather  broadest  towards 
the  stalk.  Stalk  three-fourths  of  an 
inch  long,  inserted  without  any  de.      Fig.  102.   Autumn  Gage, 


273  THE   PLUM. 

pression.  Skin  pale  yellow,  covered  with  thin  whitish  bloom. 
Flesh  greenish  yellow,  separating  from  the  stone ;  juicy,  sweet, 
and  of  delicate,  pleasant  flavour.  Stone  long,  compressed,  point- 
ed at  both  ends. 

2.  Apricot.     Lind.  Miller. 

Apricot  Plum  of  Tours. 
Abricotee  de  Tours.  )  j^, 
Abricotee.  S  ^^^' 

Yellow  Apricot. 

Branches  quite  downy,  nearly  white.  Fruit  above  medium 
size,  roundish,  with  a  deep  suture  or  furrow.  Stalk  very  short, 
seldom  half  an  inch  long.  Skin  yellow,  dotted  and  tinged  with 
red  on  the  sunny  side,  covered  with  a  white  bloom.  Flesh  yel- 
low, rather  firm,  separates  from  the  stone  ;  slightly  bitter,  until 
fully  ripe,  when  it  is  melting,  juicy,  and  high  flavoured.  Ripe 
the  middle  of  August. 

This  is  the  true  old  Apricot  plum  of  Duhamel.  The  Apricot 
plum  of  Thomson  is  an  inferiour,  clingstone,  oval  fruit,  (with 
smooth  branches,)  fit  only  for  cooking. 

3.  Byfield.     Man. 

This  plum,  not  having  yet  borne  fruit  with  us,  we  can  only 
give  its  character  from  the  mss.  of  Mr.  Manning. 

Branches  smooth.  Fruit  small,  round ;  suture  a  mere  line. 
Stalk  half  an  inch  long,  set  in  an  even  basin.  Skin  light  yel- 
low, with  red  spots  around  the  stem.  Flesh  yellow,  of  good  fla- 
vour, adheres  to  the  stone,  which  is  thick.  Middle  to  last  of 
August. 

4.  Buel's  Favourite. 

An  excellent  new  plum,  raised  by  that  successful  grower, 
Isaac  Denniston,  of  Albany,  and  named  after  his  friend,  the  dis- 
tinguished agriculturist.  Judge  Buel. 

Branches  smooth,  reddish.  Fruit  pretty  large,  ovate,  broad- 
est towards  the  stalk.  Suture  quite  distinct  for  half  the  cir- 
cumference. Stalk  nearly  three  quarters  of  an  inch  long,  rather 
stout,  slightly  inserted.  Skin  pale  green,  thickly  sprinkled  with 
lighter  dots,  and  speckled  with  a  little  red  next  the  stalk.  Flesh 
greenish-yellow,  rather  firm,  juicy,  and  quite  rich  and  high  fla- 
voured, adheres  to  the  stone,  which  is  long  and  pointed.  Last 
of  August. 

5.  Bingham.  §Man.  Ken.  Thomp. 

A  native  fruit,  originally  frOm  Pennsylvania,  and  named  after 


WHITE  OR   YELLOW  PLUMS.  273 

the  Bingham  family,  but  better  known  now  near  Boston,  where 
it  is  very  popular. 

Fruit  large,  handsome,  productive,  and  excellent.  Branches 
downy.  Fruit  an  inch  and  three  fourths  long,  oval,  rather 
widest  towards  the  stalk.  Skin  deep  yellow,  somewhat  spotted 
with  rich  red  on  the  sunny  side.  Stalk  slightly  inserted.  Flesh 
yellow,  adhering  to  the  stone,  juicy,  and  of  rich  and  delicious 
flavour.     Last  of  August  and  first  of  September. 

6.  Bleecker's  Gage.  §   Man. 
German  Gage. 

A  fruit  of  the  first  quality,  and  the  most  popular  plum  in  the 
northern  and  western  portion  of  this  state,  being  not  only  ex- 
cellent, but  remarkably  hardy,  and  a  good  and  regular  bearer. 
It  was  raised  by  the  late  Mrs.  Bleecker,  of  Albany,  about  30 
years  ago,  from  a  prune  pit  given  her  by  the  Rev.  Mr.  Dull,  of 

Kingston,  N.  Y.,  which  he  receiv- 
ed from  Germany.  The  original 
tree  still  stands  in  her  garden. 

It  ripens  the  last  of  August, 
from  a  week  to  two  weeks  later 
than  our  Yellow  Gage.  Branch- 
es downy.  Fruit  of  medium 
size,  roundish-oval,  very  regular. 
Suture  scarcely  perceptible. 
Stalk  quite  long,  an  inch  or  more, 
straight  and  pretty  stout,  downy, 
slightly  inserted.  Skin  yellow, 
with  numerous  imbedded  white 
specks,  and  a  thin  white  bloom. 
Flesh  yellow,  rich,  sweet,  and 
luscious  in  flavour.  Separates 
almost  entirely  from  the  stone, 
which  is  pointed  at  both  ends. 
Leaves  dark  green.  Easily  dis- 
tinguished from  Yellow  Gage  by 
Rg.  103.    Bfoecfer's  Gage.        its  longer  and  stouter  stalk. 

7.  Coe's  Golden  Drop.     Thomp.  Lind.  P.  Mag. 

Bury  Seedling. 
Coe's  Imperial. 
New  Golden  Drop. 
Fair's  Golden  Drop. 
Golden  Gage. 

Coe's  Golden  Drop  is  worthy  of  its  name,  being  the  largest, 
most  beautiful,  and  delicious  of  late  plums.     It  succeeds  admi- 


274  THE   PLUM. 

rably  in  the  middle  states, 
ripening  from  the  middle  to 
the  last  of  September.  It 
bears  abundantly,  keeps  well, 
and  frequently  grows  larger 
than  the  Magnum  Bonum. 
No  garden  is  complete  with- 
out it.  It  is  an  English  va- 
riety, raised  by  a  market 
gardener,  in  Suffolk,  whose 
name  it  bears. 

Branches  smooth.  Fruit  of 
the  largest  size,  oval,  with  a 
well  marked  suture,  on  one 
side  of  which  it  is  a  little 
more  swollen  than  the  other, 
the  outline  narrowing  towards 
the  stalk.  Skin  light  yellow, 
with  a  number  of  rich,  dark 
red  spots  on  the  sunny  side. 
Stalk  nearly  an  inch  long, 
rather  stiff,  set  on  the  end 
of  the  fruits.  Flesh  yellow, 
rather  firm,  adhering  closely 
to  the  stone,  which   is  quite  Fig.  104.    Coe's  Golden  Drop. 

pointed.     Flavour  rich,  sweet,  and  delicious. 

8.  Drap  d'Or.     Thomp.  Lind.  Lang. 

Mirabelle  Double.    Duh. 
Mirabelle  Grosse. 
Yellow  Perdrigon. 

The  Drap  d'Or,  or  Cloth  of  Gold,  Plum  is  about  the  size  and 
figure  of  the  Green  Gage,  but  of  a  fine  golden  yellow  and  ripens 
a  week  earlier. 

Branches  slightly  downy.  Fruit  below  medium  size,  round, 
with  an  indistinct  suture  and  a  dimpled  or  pitted  apex.  Stalk 
slender,  half  an  inch  long.  Skin  rich  bright  yellow,  with  a 
few  crimson  specks  when  fully  exposed.  Flesh  yellow,  sugary 
and  rich,  but  sometimes  a  little  dry ;  separates  freely  from  the 
stone.     Early  in  August. 

9.  DowNTON  Imperatkice.     Thomp.  Lind. 

A  hybrid,  raised  by  Mr.  Knight,  from  the  White  Magnum 
Bonum,  fertilized  by  the  Blue  Imperatrice.  A  strong,  upright 
growing  tree,  and  a  brisk,  sprightly  flavoured  fruit.  Ripens 
late,  and  is  valuable  for  preserving. 


WHITE  OR  YELLOW  PLUMS.  275 

Branches  long,  smooth.  Fruit  of  mediuns  size,  oval,  narrow- 
ing a  little  to  the  stalk.  Skin  pale  yellow,  quite  thin.  Flesh 
yellow,  melting  and  sweet  when  fully  ripe,  with  a  little  acidity 
before  ;  adhering  to  the  stone.  Ripens  last  of  September,  and 
hangs  some  time  on  the  tree. 

10.  Denniston's  Albany  Beauty. 

A  good  variety.  Branches  slightly  downy.  Fruit  rather  be- 
low medium  size,  roundish-oval,  with  an  obscure  suture.  Skin 
pale  whitish-green,  marked  with  numerous  small  purplish  dots, 
and  covered  with  a  thin  bloom.  Stalk  an  inch  or  more  long, 
slender,  very  slightly  inserted.  Flesh  yellow,  moderately  juicy, 
rich,  and  sweet,  separates  from  the  stone,  which  is  small  and 
pointed.     Ripe  24th  of  August. 

11.  Denniston's  Superb.  § 

An  excellent  seedling,  from  Mr.  Denniston's  famous  plum  or- 
chard, near  Albany,  N.  Y.,  of  the  Green  Gage  family,  a  third 
larger  than  the  latter  variety,  and  nearly  as  rich  in  flavour. 

Branches  downy.  Fruit  round,  a  little  flattened,  and  having 
a  distinct  suture,  often  extending  quite  round  the  fruit.  Skin 
pale  yellowish-green,  marked  with  a  few  large  purple  blotches 
and  dots,  and  overspread  with  a  thin  bloom.  Stalk  rough,  three 
fourths  of  an  inch  long,  set  in  a  cavity  of  moderate  size.  Flesh 
very  thick,  (the  stone  being  small,)  moderately  juicy,  with  a 
rich  vinous  flavour.  Stone  parts  readily,  and  is  roundish  and 
thick.     Middle  and  last  of  August. 

12.  Dana's  Yellow  Gage.     Man. 

A  New-England  variety,  raised  by  the  Rev.  Mr.  Dana,  of 
Ipswich,  Mass.  It  is  a  very  hardy  and  healthy  tree,  and  bears 
abundantly.  The  flavour  good,  and  rather  more  sprightly  than 
our  common  Yellow  Gage,  though  not  so  luscious. 

Fruit  of  medium  size,  oval,  pale  yellow,  with  a  very  thin 
bloom,  the  skin  clouded  like  that  of  the  Imperial  Gage.  Flesh 
adheres  to  the  stone,  juicy,  sweet,  with  a  lively,  peculiar  fla- 
vour.    Last  of  August  and  first  of  September. 

13.  Emerald  Drop. 

A  variety  produced  in  our  own  gardens,  from  a  stone  of  the 
Washington.  It  is  a  rich  juicy  plum,  nearly  first  rate,  and  a 
most  abundant  bearer. 


27tf 


THE    PLUM. 


Branches  long  and  smooth.  Fruil 
of  medium  size,  long-oval.  Suture 
strongly  marked,  and  the  fruit  larger 
on  one  of  its  sides.  Skin  pale  yel- 
lowish-green, sometimes  dull  green 
only,  in  the  shade.  Stalk  three- 
fourths  of  an  inch  long,  inserted  with 
scarcely  any  depression.  Flesh  green- 
ish-yellow, very  juicy  and  rich,  ad- 
heres somewhat  to  the  stone,  which  is 
long  and  pointed.     Last  of  August. 

14.  Ghiston's  Early. 

A  large  and  handsome  (native  ?) 
fruit,  resembling,  a  good  deal,  the 
Magnum  Bonum  or  Yellow  Egg  Plum, 
Fig.  105.  Emerald  Drop,  but  a  freestone.  Branches  smooth, 
short-jointed.  Fruit  large,  oval,  skin  clear  yellow,  with  a  light 
bloom.  Flesh  yellow,  separates  from  the  stone,  of  pleasant  fla- 
vour.    Middle  of  August. 

15.  Green  Gage.  §   Lang.  Lind.  Thomp. 


Bruyn 

Bradford  (jra^e, 
Schuyler's  (Sige  ? 
Wilmot's  Green  Gage.  *) 

New  Green  Gage,    of  some 

'  late  Green  Gage.    >  English 

Isleworth  Green  Ga^e.  j  gardens. 

Biugnon  Gage.  J 


Reine  Claude. 
Grosse  Reine  Claude. 
Grosse  Reine. 
Damas  Vert. 
Sucrin  Vert. 
Vert  Bonne. 
Abricot  Vert. 
Dauphine. 


of  various  I 
French 
gardens. 


The  Green  Gage  is  universally  admitted  to  hold  the  first  rank 
in  flavour  among  all  plums,  and  is  every  where  highly  esteemed. 
In  France,  this  variety  is  generally  known  as  the  Reine  Claude, 
having,  it  is  said,  been  introduced 
into  that  country  by  Queen  Claude, 
wife  of  Francis  L  During  the  last 
century,  an  English  family  by  the 
name  of  Gage,  obtained  a  number 
of  fruit  trees  from  the  monks  of 
Charteuse,  near  Paris.  Among 
them  was  a  tree  of  this  plum,  which, 
having  lost  its  name,  was  called  by 
the  gardener  the  Green  Gage.  It 
is  pronounced,  by  Lindley,  the  best 
plum  in  England,  and  we  must  ad- 
mit that  we  have  no  superiour  to  it 
llQYe,  fig"  106.    Green  Qage, 


WHITE  OR   YELLOW  PLUMS.  ??^ 

The  Green  Gage  is  a  very  short-jointed,  slow  growing  tree, 
of  spreading  and  rather  dwarfish  habit.  It  is  an  abundant  and 
pretty  regular  bearer,  though  the  fruit  is  a  little  liable  to  crack 
upon  the  tree  in  wet  seasons. 

Branches  smooth.  Buds  with  large  shoulders.  Fruit  round, 
rather  small,  seldom  of  medium  size.  Suture  faintly  marked, 
but  extending  from  the  stalk  to  the  apex.  Skin  green,  or  yel- 
lowish-green at  full  maturity,  when  it  is  often  a  little  dotted  or 
marbled  with  red.  Stalk  half  to  three-fourths  of  an  inch  long, 
slender,  very  slightly  inserted.  Flesh  pale  green,  exceedingly 
melting  and  juicy,  and  usually  separates  freely  from  the  stone. 
Flavour,  at  once,  sprightly  and  very  luscious.  Ripe  about  the 
middle  of  August. 

There  are  several  seedling  varieties  of  this  plum  in  various 
parts  of  this  country — but  none  superiour  or  scarcely  equal  to 
the  old.  That  known  as  the  Bruyn  Gage,  which  has  been  dis- 
seminated from  the  garden  of  A.  Bruyn,  Esq.,  of  Kingston,  N.  Y., 
is  only  the  true  Reine  Claude,  brought  by  Chancellor  Livingston 
from  France. 

16.  Hudson  Gage. 

A  new  early  plum,  which  promises  to  rank  among  the  first,  of 
the  season  at  which  it  ripens.  It  is  one  of  the  seedlings  which 
Mr.  Lawrence,  of  the  city  of  Hudson,  (see  Lawrence's  Favour- 
ite,) has  had  the  good  fortune  to  give  to  the  public  within  a  few 
years.  It  has  some  affinity  to  the  Imperial  Gage,  but  ripens 
three  weeks  earlier. 

Branches  slightly  downy.  Fruit  of  medium  size,  oval,  a 
little  enlarged  on  one  side  of  the  obscure  suture.  Skin  yellow, 
clouded  with  green  streaks  under  the  skin,  and  covered  with  a 
thin  white  bloom.  Stalk  short,  little  more  than  half  an  inch 
long,  inserted  in  a  moderate  hollow.  Flesh  greenish,  very 
juicy  and  melting,  with  a  rich,  sprightly,  excellent  flavour.  It 
separates  from  the  stone,  (adhering  very  slightly,)  which  is  quite 
small.     First  week  in  August,  two  weeks  before  the  Washington. 

17.  HuLiNGs'  Su»ERB.  §   Pom.  Man. 
Keyset's  Plum. 

A  noble  plum,  of  the  largest  size,  raised  from  seed  by  Mr. 
Keyser,  of  Pennsylvania,  but  first  made  known  to  cultivators  by 
Dr.  Wm.  G.  Hulings,  of  the  same  state.  It  is  as  large  as  the 
Washington,  frequently  measuring  six  inches  in  circumference, 
or  two  and  a  fourth  in  diameter,  the  longest  way.  In  flavour,  it 
is  more  sprightly  than  that  plum,  having  its  sweetness  relieved 
by  a  little  acidity,  and  is  scarcely  inferiour  to  the  Green  Gage. 
It  is  productive,  and  in  every  way,  a  fruit  of  great  merit. 

24 


m 


THE   PLUM. 


The  tree  is  remarkable  for  its  vigorous  growth,  its  stout,  hlunt 
shoots  with  large  shouldered  buds,  and  its  fine  luxuriant  foliage. 
It  is  a  good  bearer,  especially  in  strong  soils. 

Branches  downy.  Fruit  very  large,  globular,  a  little  incli- 
ning to  ovate,  with  a  distinct  suture.  Stalk  three  fourths  of  an 
inch  long,  set  in  a  shallow  depression.  Skin  dull,  greenish- 
yellow.  Flesh  pale  greenish-yellow,  rather  firm,  with  a  rich, 
brisk,  excellent  flavour  ;  partly  clinging  to  the  stone.  Ripens 
middle  of  August. 

18.  Imperial  Ottoman.     Thomp. 

A  very  neat,  early  plum,  of  good  flavour,  and  a  prolific  bearer. 
It  has  the  reputation  of  having  been  brought  from  Turkey,  but 
it  is  uncertain  whether  this  is  correct. 

Branches  slightly  downy.  Fruit  scarcely  below  medium  size, 
roundish,  between  Green  Gage  and  the  American  Yellow  Gage 
in  appearance,  and  having  a  suture  on  one  side,  from  the  stalk 
half  way  down.  Stalk  downy,  slender,  curved,  three-fourths  of 
an  inch  long,  inserted  in  a  very  slight  cavity.  Skin  dull  yellow, 
clouded  with  darker  streaks,  and  covered  with  a  thin  bloom.  It 
adheres  considerably  to  the  stone,  which  is  pointed  at  both  ends. 
The  flesh  is  juicy,  sweet,  melting,  and  of  very  good  flavour.  It 
ripens  the  last  of  July,  or  four  or  five  days  before  the  American 
Yellow  Gage. 

19.  Imperial  Gage.  §  Pom.  Man.  Ken. 

Flushing  (Jage.     Thomp.  Floy. 
Prince's  Imperial  Gage. 
White  Gage,  of  Boston. 
Superiour  Green  Gage. 

The  Imperial  Gage  has  long 
enjoyed  the  reputation  of  one  of' 
the  most  excellent  and  produc- 
tive of  plums.  It  was  raised  at 
Prince's  Nursery,  Flushing,  N. 
Y.,  from  the  seed  of  the  Green* 
Gage,  and  the  fact  of  the  fruit  of 
a  single  tree  near  Boston  having 
produced  fruit  to  the  value  of 
near  fifty  dollars,  annually,  has 
often  been  repeated  as  a  proof  of 
the  profit  of  its  cultivation  for 
market.  It  should  be  remarked, 
however,  as  an  exception  to  the 
general  rule,  that  it  is  peculiarly 

fitted  for  dry,  light  soils,  where  

many  sorts  drop  their  fruit,  and  Fig.  107.    Imperial  Gage.^ 


WHITE  OR  YELLOW  PLUMS.  279 

that  in  rich  heavy  soils,  like  those  of  Albany,  the  fruit  is  often 
insipid. 

The  tree  grows  freely  and  rises  rapidly,  and  has  long  dark 
shoots  and  leaves,  slightly  downy.  Fruit  rather  above  medium 
size,  oval,  with  a  distinct  suture.  Stalk  nearly  an  inch  long, 
slightly  hairy,  and  pretty  stout,  inserted  in  an  even  hollow.  Skin 
pale  green,  until  fully  ripe,  when  it  is  tinged  with  yellow,  show- 
ing a  peculiar  marbling  of  dull  green  stripes,  and  covered  with 
copious  white  bloom.  Flesh  greenish,  very  juicy,  melting,  and 
rich,  with  a  very  sprightly,  agreeable  flavour.  In  some  situ- 
ations it  adheres  to  the  stone,  but  it  generally  separates  pretty 
freely.  The  latter  is  oval,  and  pointed  at  both  ends.  It  is  a 
great  and  regular  bearer,  and  the  fruit  is  therefore  improved  by 
thinning,  when  half  grown.  Ripens  about  the  1st  of  Septembei, 
or  a  week  later  than  the  Washington. 

20.  Jaune  Hative.     Thomp.  Lind.  O.  Duh. 

Early  Yellow.  Jaune  de  Catalogne. 

Cataionian.  Prune  de  St.  Barnabe. 

White  Primordian.  D'Avoine. 
Amber  Primordian. 

The  earliest  of  plums,  which  is  its  chief  recommendation.  It 
is  a  very  old  variety  from  Catalonia,  and  the  south  of  France, 
and  has  been  in  cultivation  more  than  two  hundred  years.  It  is 
a  pretty  little  fruit,  and  is  worthy  of  a  place  in  the  garden  of  the 
amateur.     The  tree  has  long,  slender,  downy  branches. 

Fruit  small,  oval,  or  obovate,  with  a  shallow  suture  on  one 
side.  Stalk  slender,  half  an  inch  long.  Skin  pale  yellow, 
thinly  coated  with  bloom.  Flesh  yellow,  tolerably  juicy,  and 
melting,  of  sweet  and  pleasant  flavour  ;  separates  from  the 
stone.     Ripens  from  the  10th  to  the  middle  of  July. 

21.  Jefferson.  § 

If  we  were  asked  which  we  think  the  most  desirable  and 
beautiful  of  all  dessert  plums,  we  should  undoubtedly  give  the 
name  of  this  new  variety.  When  fully  ripe,  it  is  nearly,  shall 
we  not  say  quite — equal  in  flavour  to  the  Green  Gage,  that  un- 
surpassable standard  of  flavour.  But  when  we  contrast  the 
small  and  rather  insignificant  appearance  of  the  Green  Gage, 
with  the  unusual  size  and  beauty  of  the  Jefferson,  we  must  admit 
that  it  takes  the  very  first  rank.  As  large  as  the  Washington, 
it  is  more  richly  and  deeply  coloured,  being  dark  yellow,  uni- 
formly and  handsomely  marked  with  a  fine  ruddy  cheek.  It  is 
about  ten  days  or  a  fortnight  later  than  the  Washington,  ripen- 
ing the  last  of  August,  when  it  has  the  rare  quality  of  hanging 
long  on  the  tree,  gradually  improving  in  flavour.     It  does  not, 


THE  PLUM. 


like  many  sorts,  appear  liable  to  the  attacks  of  wasps,  which 
destroy  so  many  of  the  light 
coloured  plums  as  soon  as 
.hey  arrive  at  maturity. 

We  received  the  Jefferson 
Plum  a  few  years  ago,  from 
the  late  Judge  Buel,  by 
whom  it  was  raised  and 
named.  The  original  tree 
is  still,  we  believe,  growing 
in  his  garden  near  Albany. 
It  is  a  good  and  regular 
bearer,  and  the  crop  is  very 
handsome  upon  the  tree. 

Branches  slightly  downy, 
leaves  oval,  flat.  Fruit 
large,  oval,  slightly  nar- 
rowed on  one  side,  towards 
the  stalk.  Skin  golden  yel- 
low, with  a  beautiful  pur- 
plish-red cheek,  and  covered 
with  a  thin  white  bloom. 
Stalk  an  inch  long,  pretty 
stout,  very  slightly  inserted.  Fig.  108.    Jefferson. 

Suture  indistinct.  Flesh  deep  orange,  (like  that  of  an  Apricot,) 
parts  freely,  and  almost  entirely  from  the  stone,  which  is  long 
and  pointed ;  very  rich,  juicy,  luscious  and  high  flavoured. 
Hangs  a  fortnight  on  the  tree. 

22.  Lawrence's  Favourite.  § 
Lawrence's  Gage. 


Rg.  109.    Lawrence's  Favourite. 


Lawrence's  Favourite  is  a 
fruit  of  high  merit,  raised  by 
Mr.  L.  U.  Lawrence,  of  Hud- 
son,  N.  Y.,  from  a  seed  of  the 
Green  Gage.  The  exceeding 
congeniality  to  the  plum  of  the 
soil  of  Hudson,  which  is  almost 
a  stiff  clay,  is  fully  attested  by 
the  seemingly  spontaneous  pro- 
duction of  such  varieties  as  this, 
the  Columbia  and  several  others. 

The  general  appearance  of 
the  fruit  is  like  that  of  its  parent, 
except  that  it  is  two  or  three 
times  as  large.     It  hangs  well 


on  the  tree,  and  its  remarkable  size,  flavour  and  productiveness, 


WHITE  OR  YELLOW  PLTJMS.  281 

will  soon  give  it  a  place  in  eve^y  garden,  and  we  think  it  de- 
serving  our  highest  commendation.  Specimen  trees  only  8  feet 
high,  have  borne  abundantly  with  us  this  season. 

Lawrence's  Favourite  forms  an  upright  tree  of  thrifty  growth, 
with  dark  green  leaves,  (which  are  rather  below  the  medium 
size,)  and  upright  growing  short-jointed  shoots.  Young  branch- 
es, downy. 

Fruit  large,  heavy,  roundish,  a  little  flattened  at  either  end. 
Skin  dull  yellowish-green,  clouded  with  streaks  of  a  darker 
shade  beneath,  and  covered  with  a  light  bluish-green  bloom. 
The  upper  part  of  the  fruit,  when  fully  ripe,  is  covered  with  a 
•peculiar  hrownisli  net-work,  and  a  few  reddish  dots.  Stalk  short, 
only  half  an  inch  long,  slender,  inserted  in  a  narrow  cavity. 
Flesh  greenish,  resembling  that  of  the  Green  Gage,  remarkably 
juicy,  and  melting,  perhaps  scarcely  so  rich  as  the  latter,  but 
with  a  very  rich,  sprightly,  vinous  flavour,  and  one  of  the  most 
delicious  of  plums.  Stone  five  eighths  of  an  inch  long,  flat- 
tened ;  the  flesh  sometimes  adheres  a  little,  when  not  fully 
ripe,  but  then  separates  freely.  Ripens  at  the  middle  of  Au- 
gust. 

23.  Lucombe's  Nonesuch.     Thomp.  Lind.  P.  Mag. 

An  English  plum  raised  by  Lucombe,  of  the  Exeter  Nursery. 
It  is  a  large,  yellowish-green  clingstone  fruit,  of  good  quality, 
but,  unless  fully  ripe,  not  very  rich  in  flavour.  Branches 
smooth. 

Fruit  above  medium  size,  roundish,  shaped  and  coloured 
much  like  the  Green  Gage,  but  much  more  distinctly  streaked 
with  yellow  and  orange,  and  covered  with  a  whitish  bloom. 
Suture  broad.  Stalk  straight,  three  fourths  of  an  inch  long,  set 
in  a  wide  hollow.  Flesh  pretty  firm,  greenish,  rich,  sweet 
mingled  with  acid,  adheres  to  the  stone.  Bears  well,  and  ripens 
about  the  middle  of  August. 

24.  Large  Green  Drying.  §  Thomp. 
Knight's  Large  Drying.    Ken. 

A  new  late  variety,  raised,  we  believe,  by  Mr.  Knight,  and 
introduced  here  from  the  garden  of  the  Horticultural  Society, 
of  London.  It  has  produced  fruit  for  the  first  time  this  season, 
scarcely  giving  us  an  opportunity  of  judging,  but  Mr.  Thomp- 
son,  the  head  of  the  fruit  department,  in  that  garden,  describes  it 
as  of  the  first  quality,  bearing  "  fruit  as  large  as  that  of  the 
Washington,  which  when  perfectly  ripened,  is  exceedingly  rich." 
The  tree  is  vigorous,  and  the  branches  are  smooth  ;  the  fruit 
large,  round,  greenish-yellow,  the  flesh  yellowish,  moderately 

24* 


282  THE    PLUM. 

juicy,  rich  and  excellent,  adheres  to  the  stone.     Ripens  about 
the  middle  of  September,  and  is  a  moderate  bearer. 

25.  Mulberry. 

Raised  by  Isaac  Denniston,  of  Albany,  and  is  likely  to  prove 
a  desirable  sort.  The  leaves  are  remarkably  luxuriant,  broad 
and  crumpled.  Fruit  large,  oval,  somewhat  narrowest  towards 
the  stalk.  Skin  pale,  whitish-yellow,  sprinkled  with  white  dots, 
and  dusted  with  a  pale  bloom.  Stalk  an  inch  long,  rather 
slender,  very  slightly  inserted.  Flesh  greenish-yellow,  juicy, 
sweet  and  good  ;  adheres  slightly  to  the  stone.  The  latter  is 
long  and  pointed.     First  of  September. 

26.  MiRABELLE.     Thomp.  Lind.  O.  Duh. 

Mirabelle  Petite. 
Mirabelle  Jaune. 

A  very  pretty  little  fruit,  exceedingly  orna- 
mental on  the  tree,  the  branches  of  which  are 
thickly  sprinkled  with  its  abundant  crops.  The 
tree  is  small  in  all  its  parts,  and  although  the 
fruit  has  a  tolerable  flavour,  yet  from  its  size 
and  high  perfume,  it  is  chiefly  valued  for  pre- 
serving. 

Branches  downy.  Fruit  quite  small,  obo- 
vate,  with  a  well  marked  suture.  Stalk  half/ 
an  inch  long,  slightly  inserted.  Skin  of  a' 
beautiful  yellow,  a  little  spotted  with  red  at 
maturity,  and  covered  with  a  white  bloom. 
Flesh  orange,  sweet,  and  sprightly,  becoming  Fig.  110.  Mirabelle 
dry  when  over-ripe,  and  separates  from  the  stone.  Ripens  with 
the  Green  Gage. 

27.  Orange. 
Orange  Gage,  {of  some.)* 

The  Orange  Plum  is  a  new  variety,  which  we  have  recent- 
ly introduced,  from  the  garden  of  Mr.  Teller,  of  Rhinebeck, 
Dutchess  CO.,  N.  Y.  It  is  considerably  disseminated  about 
that  locality,  and  undoubtedly  originated  there.  It  is  only  of 
second  quality  in  flavour,  but  its  extraordinary  size,  and  showy 
appearance,  as  well  as  the  abundance  of  its  crops,  will  recom- 
mend it  to  all  large  planters  of  the  plum.  It  is,  perhaps,  the 
largest  of  all  plums,  and  has  a  peculiar  bronze  gold  colour. 

*  There  is  a  great  propensity  for  calling  every  plum  of  merit  a  Gage,  in  this 
part  of  the  country.  As  this  has  no  resemblance  whatever  to  the  original  type 
of  this  class,  we  drop  that  part  of  its  name. 


WHITE  OR    YELLOW  PLUMS. 


283 


Branches  stout  and  smooth.     Fruit  very  large,  oval,  flattened 
at  both  ends.     Skin  bronze  yellow,  marked  with  roughish  white 

dots,  and  clouded  with 
purplish  red  near  the 
stalk.  The  latter  is 
three-fourths  of  an  inch 
long,  rather  rough,  in- 
serted in  a  narrow  round 
cavity.  Flesh  deep  yel- 
low, a  little  coarse  grain- 
ed, but  with  acid  flavour 
when  fully  ripe.  It  ad- 
heres a  little  to  the  stone, 
which  is  much  compress- 
ed and  furrowed.  Ripens 
the  last  of  August. 

28.  Saint  Martin's 
QuETscHE.     Thomp. 


A  very  late  variety  of 
Prune,  recently  introdu- 
ced from  Germany,  and 
likely  to  take  its  place 
among  the  select  sorts. 
Hardy  and  a  good  bearer. 
Branches  smooth.  Fruit 
of  medium  size,  ovate,  or 
stalk.     Skin  pale  yellow 


Fig.  111.  Orange  Plum. 
considerably  broadest  towards  the 
covered  with  a  white  bloom.  Flesh 
yellowish,  with  a  rich  and  excel- 
lent flavour,  and  separates  readily 
from  the  stone.  The  tree  is  a  good 
bearer,  and  the  fruit  hangs  a  long 
while  on  the  tree,  but  we  fear  that 
to  the  northward  of  this  it  may  not 
come  to  full  maturity  every  season. 
Ripens  the  first  of  October,  and  will 
hang  a  month. 

29.  Saint  Catherine.  §  Thomp. 
Lind.  O.  Duh. ' 

Among  the  fine  old  varieties  of 
late  plums,  the  St.  Catherine  is  one 
of  the  most  celebrated.  In  France 
it  is  raised  in  large  quantities,  in 
Bome  districts  making  the  most  de- 


Fig.  112.    St.  Catherine. 


284 


THE   PLTTM. 


licate  kind  of  prunes.  It  is  also  much  esteemed  for  preserving, 
and  is  of  excellent  quality  for  the  dessert.  It  bears  regularly, 
and  abundantly  in  this  part  of  the  country,  and  deserves  a 
place  in  every  good  garden. 

Branches  smooth,  upright,  rather  slender.  Fruit  of  medium 
size,  obovate,  narrowing  considerably  towards  the  stalk,  and 
having  a  strongly  marked  suture  on  one  side.  Stalk  three- 
fourths  to  an  inch  or  more  long,  very  slender,  inserted  in 
a  slight  cavity.  Skin  very  pale  yellow,  overspread  with  thin 
white  bloom,  and  occasionally  becoming  a  little  reddish  on  the 
sunny  side.  Flesh  yellow,  juicy,  rather  firm,  and  adheres  to 
the  stone  ;  in  flavour  it  is  sprightly,  rich  and  perfumed.  Ripens 
the  middle  and  last  of  September. 

30.  Siamese. 


A  curious  growing  variety,  as  its  name  indicates,  in  pairs, 
attached  on  one  side,  and  hanging  by  a  common  stalk.  Nearly 
all  the  fruit  on  the  tree  exhibits  this  peculiarity,  and  grafts 
taken  from  it  continue  its  habit.  The  original  seedling  tree 
stands  in  the  garden  of  Wm.  Roe,  Esq.,  of  this  place. 

Branches  long,  slender,  and  smooth.  Fruit  mostly  in  pairs, 
distinct,  but  closely  joined  on  one  side,  medium  sized,  obovate. 
Skin  pale  yellow,  with  a  white  bloom.  Stalk  rather  long  and 
slender,  slightly  inserted.  Flesh  yellow,  juicy  and  sprightly, 
of  second  rate  flavour,  and  adheres  to  the  stone.  Bears  abun- 
dantly, and  ripens  about  the  10th  of  September. 

31.  Washington.  §  P.  Man.  Thomp.  Lind. 


Bolraar. 

Bolmor's  Washington. 

New  Washington. 

Franklin. 


Fig.  113.    Washington 


The  Washington  undoubt- 
edly stands  higher  in  general 
estimation  in  this  country,  than 
any  other  plum.  Although 
not  equal  to  the  Green  Gage 
and  two  or  three  others,  in 
high  flavour,  yet  its  great  size, 
its  beauty,  and  the  vigour  and 
hardiness  of  the  tree,  are 
qualities  which  have  brought 
this  noble  fruit  into  notice 
every  where.  The  parent 
tree  grew  originally  on  De- 
lancey's  farm,  on  the  east  side 


WHITE  OR   YELLOW  PLUMS.  285 

of  the  Bowery,  New- York,  but  being  grafted  with  another 
sort,  escaped  notice,  until  a  sucker  from  it,  planted  by  Mr. 
Bolmar,*  a  merchant  in  Chatham-street,  came  into  bearing 
about  the  year  1818,  and  attracted  universal  attention  by  the 
remarkable  beauty  and  size  of  the  fruit.  In  1821,  this  sort  was 
first  sent  to  the  Horticultural  Society  of  London,  by  the  late 
Dr.  Hosack,  and  it  now  ranks  as  first  in  nearly  all  the  European 
collections. 

The  Washington  has  remarkably  large,  broad,  crumpled  and 
glossy  foliage,  is  a  strong  grower,  and  forms  a  handsome  round 
head.  Like  several  other  varieties  of  plum,  the  fruit  of  this, 
especially  in  sandy  soils,  does  not  attain  its  full  perfection  until 
the  tree  has  borne  for  several  years.  We  have  measured  them 
very  often  six  inches  in  circumference,  and  once  from  Mr.  Bol- 
mar's  original  tree,  seven  and  a  quarter  inches. 

Wood  light  brown,  downy.  Fruit  of  the  largest  size,  round- 
ish-oval, with  an  obscure  suture,  except  near  the  stalk.  Skin 
dull  yellow,  with  faint  marblings  of  green,  but  when  well  ripen- 
ed, deep  yellow,  with  a  pale  crimson  blush  or  dots.  Stalk 
scarcely  three-fourths  of  an  inch  long,  a  little  downy,  set  in  a 
shallow,  wide  hollow.  Flesh  yellow,  firm,  very  sweet  and  lus- 
cious, separating  freely  from  the  stone.  Stone  pointed  at  each 
end.     Ripens  from  about  the  middle  to  the  last  of  August. 

32.  White  Imperatrice.     Thomp.  Lind.  P.  Mag, 

White  Empress. 

Imperatrice  Blanche.    O.  Duh. 

The  White  Imperatrice  is  but  little  known  in  this  country. 
In  the  habit  of  the  tree,  appearance  and  flavour  of  the  fruit,  and 
season  of  maturity,  it  strongly  resembles  the  St.  Oatherine,  but 
is  a  freestone.  It  is  not  equal  to  the  latter  in  flavour,  though 
esteemed  by  some  persons,  neither  does  it  hang  well  after 
ripening. 

Branches  smooth.  Fruit  of  medium  size,*  obovate,  a  little 
flattened  at  the  ends,  suture  rather  obscure.  Skin  bright  yel- 
low, covered  partially  with  a  thin  white  bloom,  and  spotted  with 
a  little  red.  Stalk  a  little  more  than  half  an  inch  long,  set  in  a 
narrow  cavity.  Flesh  yellow,  very  juicy,  crisp,  sweet,  and 
quite  transparent  in  texture  ;  separates  freely  from  the  stone, 
which  is  small. and  oblong.     Ripe  early  in  September. 

*  Which  he  purchased  of  a  market  woman. 


286 


THE   PLUM. 


33.  White  Magnum  Bonum.     Thomp.  Lind. 


Egg  Plum. 

Yellow  Egg. 

White  --_ 

Magnum 
Yellow  Magnum  Bonimx."!  of  many 
White  Mogul.  English 

Wentworth.  >gardens. 

White  Imperial.* 
White  Holland.  J 


of  American 
gardens. 

Dame  Ambert. 
Dame  Ambert  blanche. 
Dame  Ambert  jaune. 
Imperiale  blanche. 
Grosse  Luisante. 


of  the 
French, 


The  White  Magnum  Bonum,  or  Egg  Plum,  as  it  is  almost 
universally  known  here,  is  a  very  popular  fruit,  chiefly  on  ac- 
count of  its  large  and  splendid  appearance,  and  a  slight  acidity, 
which  renders  it  admirably  fitted  for  making  showy  sweetmeats 

or  preserves.  When  it  is  raised 
in  a  fine  warm  situation,  and  is 
fully  matured,  it  is  pretty  well 
flavoured,  but  ordinarily,  it  is 
considered  coarse,  and  as  be- 
longing to  the  kitchen,  and  not 
to  the  dessert. 

Branches  smooth,  long.  Fruit 
of  the  largest  size,  measuring 
six  inches  in  its  longest  cir- 
cumference, oval,  narrowing  a 
good  deal  to  both  ends.  Suture 
well  marked.  Stalk  about  an 
inch  long,  stout,  inserted,  with- 
out cavity,  in  a  folded  border. 
ISkin  yellow,  with  numerous 
'white  dots,  covered  with  thin 
white  bloom — when  fully  ripe, 
of  a  deep  gold  colour.  Flesh 
yellow,  adhering  closely  to  the 
stone,  rather  acid  until  very 
ripe,  when  it  becomes  sweet, 
though  of  only  second  rate  fla- 
Fig.  114.  White  Magnum  Bonum.  vour.  Stem  long,  and  pointed 
at  both  ends.  A  pretty  good  bearer,  though  apt,  in  light  soils, 
to  drop  from  the  tree  before  matured.     Middle  of  August. 


♦  There  is  really  no  practical  difference  between  the  White,  and  the  Yellow 
Magnum  Bonum.  The  fruit  is  precisely  similar  in  appearance  and  quality, 
though  the  growth  of  the  two  trees  may  not  fully  agree. 


WHITE    OR    YELLOW  PLUMS.  287 

34.  White  Damson.     Thomp.  Lind. 

Late  Yellow  Damson.  Shailer's  WTiite  Damson. 

White  Pmne  Damson.  White  Damascene. 

A  very  pretty  and  pleasant  little  plum  of  the  damson  class.  In 
England  it  is  thought  of  very  little  value,  except  for  preserving, 
but  here,  where  it  matures  more  perfectly,  it  becomes  a  very 
pleasant  table  fruit,  and  from  its  lateness,  may  be  considered  a 
very  desirable  variety.  The  long  slender  branches  are  loaded, 
so  as  to  be  pendant,  with  the  weight  of  the  abundant  rich  clusters 
of  fruit. 

Branches  smooth,  and  of  thrifty  growth.  Fruit  small,  about 
an  inch  long,  oval.  Skin  pale  yellow,  with  a  white  bloom,  and 
sprinkled  with  reddish  brown  spots  at  maturity.  Stalk  rather 
more  than  half  an  inch  long,  downy,  inserted  without  depres- 
sion. Flesh  adheres  closely  to  the  stone,  yellow,  and  when  fully 
ripe,  of  a  rich,  sprightly,  sub-acid,  agreeable  flavour.  Ripens 
about  the  last  of  September,  and  will  hang,  shrivelling  some- 
what, until  severe  frosts. 

35.  White  Perdrigon.     Thomp.  Nois. 

Perdrigon  blanc.    O.  Duh. 
Muitre  Claude. 
Brignole  ? 

A  very  sugary  plum,  which  is  largely  cultivated  in  Provence, 
along  with  the  Brignole,  for  drying,  to  form  the  celebrated 
Brignole  prunes — so  called  from  the  little  town  of  that  name. 
Thompson,  indeed,  makes  this  and  the  Brignole  synonymous, 
but  the  French  consider  them  distinct,  the  Brignole  being  larger, 
rather  yellower,  and  dryer.  It  is  probable  that  the  difference  is 
very  slight. 

Branches  downy.  Fruit  middle  sized,  oval,  narrowing  to- 
wards the  stalk.  Skin  pale  greenish-yellow,  with  numerous 
small  white  dots,  and  a  few  red  spots  on  the  sunny  side — thinly 
coated  with  bloom.  Stalk  three-fourths  of  an  inch  long,  slender. 
Flesh  pale  yellow,  very  sweet  with  a  slight  perfume,  and  ad- 
heres to  the  stone.     Ripens  last  of  August. 

36.  Yellow  Gage,  Prince's.  §  P.  Man. 

American  Yellow  (Jage,  {of  some.) 
White  Gage,  (of  some.) 

The  Yellow  Gage  was  raised,  so  long  ago  as  the  year  1783, 
by  the  elder  Mr.  Prince,  of  Flushing,  L.  I.  It  is  very  common 
on  the  Hudson  river,  but  we  do  not  find  any  description  of  it  in 
Manning  or  Kenrick.  We  have  noticed  that  it  is  sometimes 
confounded,  at  Boston,  with  the  Imperial  Gage,  which  is  really 


288  THE   PLUM 

quite  distinct.  Its  great  hardiness  and  productiveness,  joined  to 
its  rich  sugary  flavour,  make  it  a  favourite  sort.  There  is  a 
tree  in  the  gardens  here,  thirty  years  old,  which  still  bears  most 
excellent  crops  annually. 

Branches  smooth,  short-jointed,  with  glossy  leaves,  and  form- 
ing a  large  spreading  head.  Fruit  a  little  above  medium  size, 
oval,  rather  broadest  towards  the 
stalk.  Suture  a  mere  line.  Skin 
golden  yellow,  a  little  clouded, 
and  covered  with  a  copious  white 
bloom.  Stalk  an  inch  long,  in- 
serted in  a  small  round  cavity. 
Flesh  deep  yellow,  rich,  sugaiy 
and  melting,  though  sometimes 
rather  dry ;  parts  freely  from  the 
stone.  Ripens  rather  early,  about 
the  first  week  in  August. 

The  growth  of  this  plum  is  not 
only  very  different  from  the  Im- 
perial Gage,  but  the  fruit  of  the 
latter  is  readily  distinguished  by 
its  abundant  juiciness,  its  green- 

ish    colour,     and    the     superiour  

sprightliness  of  its  flavour.  pig.  115.    Pnnce's  Yellow  Ga(re. 

37.  Yellow  Gage,  [of  the  English.]     Thomp, 

Little  Queen  Claude.    Mill.  Lind. 
Petite  Reine  Claude.    O.  Duh. 
Reine  Claude  blanche. 

petite  esp^ce. 

Small  Green  Gage,      i  of  some 

-    Gonne's  Green  Gage.  >  English 

White  Gkige.  )  gardens. 

This  plum,  formerly  known,  we  believe,  as  the  Little  Queen 
Claude,  but  which  has  now  received  the  soubriquet  of  Yellow 
Gage,  we  suppose  for  good  reasons,  from  the  head  of  the  fruit 
department,  in  the  London  Horticultural  Society's  garden,  is  an 
old  French  variety,  described  by  Duhamel.  It  is  of  smaller 
size  than  the  true  Green  Gage,  much  inferior  in  flavour,  and 
does  not  appear  to  us  much  worthy  of  cultivation,  when  that 
plum,  the  Jefferson,  and  Lawrence's  Favourite  can  be  had. 

Branches  smooth  and  rather  long.  Fruit  below  medium  size, 
round,  with  a  distinct  suture  on  one  side.  Stalk  half  an  inch 
long,  rather  slender,  inserted  in  a  slight  hollow.  Skin  pale  yel- 
lowish-green, speckled  with  a  few  reddish  dots,  and  overspread 
with  a  good  deal  of  bloom.  Flesh  pale  yellow,  sweet,  and 
pleasant,  separates  freely  from  the  stone.  Ripens  about  the 
middle  of  August. 


RED  OR  PURPLE  PLUMS.  289 

Class  11.     Red,  Blue,  or  Purple  Plums. 


38.  Abricot^e  Rouge.     Thomp.  O.  Duh.  Nois 

The  Abricotee  Rouge,  or  Red  Apricot  plum,  is  a  French  va- 
riety, of  rather  pretty  colour,  but  indifferent  in  flavour,  and  not 
comparable  to  several  of  our  native  sorts. 

Branches  smooth.  Fruit  of  medium  size,  oval,  considerably 
flattened  at  each  end.  Stalk  nearly  an  inch  long,  set  in  a  slight 
cavity.  Skin  of  a  fine  clear  red  in  the  shade,  violet  in  the  sun, 
covered  with  an  abundant  blue  bloom.  Flesh  orange  colour, 
sweet,  but  rather  dry,  and  without  much  flavour ;  separates 
freely  from  the  stone.     Ripens  the  last  of  August. 

39.  American  Wheat. 

A  singular  little  plum,  of  second  quality,  received  by  us  from 
the  late  Robert  Manning.  Branches  slender,  smooth,  leaves 
quite  small  and  light  coloured.  Fruit  quite  small,  of  the  shape 
of  a  small  bullet,  dropping  from  the  tree  when  ripe.  Skin  pale 
blue,  covered  with  a  white  bloom.  Stalk  slender,  half  an  inch 
long.  Flesh  greenish,  melting,  juicy,  and  sweet,  adheres  to 
the  stone.     Last  of  August.     Bears  abundantly. 

40.  Blue  Gage.     Lind.  Mill. 

Azure  Hative.     Thomp. 
Black  Perdrigon. 
Little  Blue  Gage. 

An  ordinary  little  round  blue  plum,  the  Azure  HdHve  of  the 
French,  of  sweet  and  pleasant  flavour,  and  very  hardy,  but  the 
most  indifferent  of  all  the  Gages.  It  bears  most  abundant  crops 
every  season,  and  we  have  found  the  seedlings  to  make  good 
stocks. 

Branches  slender  and  downy.  Fruit  quite  small  and  round, 
about  three  quarters  of  an  inch  in  diameter.  Skin  dark  blue, 
covered  with  light  blue  bloom.  Stalk  three  fourths  of  an  inch 
long.  Flesh  greenish,  juicy,  a  little  acid,  somewhat  rich,  and 
separates  from  the  stone.     Ripe  the  middle  of  August. 

41.  Brevoort's  Purple.     Floy.  Ken. 

New- York  Purple.  Floy. 
Brevoort's  Purple  Bolraar. 
Brevoort's  Puj^pl^  Washington. 

Originated  by  Henry  Brevoort,  Esq.,  of  New- York,  from  a 

25 


W8m  THE   PLUM. 

Stone  of  the  Washington  planted  in  1819.  It  is  a  handsome 
and  most  productive  plum,  but  appears  to  us  to  have  been  over 
praised  as  regards  its  flavour,  which  is  of  second  quality. 

Branches  long,  smooth.  Fruit  large,  oval,  suture  distinct 
at  the  base.  Skin  reddish  purple,  or  reddish,  covered  with  a 
violet  bloom.  Stalk  three  fourths  of  an  inch  long,  set  in  a  deep 
but  narrow  cavity.  Flesh  yellowish,  soft,  juicy,  not  very  sweet, 
but  with  considerable  vinous  flavour,  adheres  closely  to  the 
stone.     Ripe  the  first  of  September. 

42.  Blue  Perdrigon. 

Violet  Perdrigon.  ?  ^  •  j 
Blue  Perdrigon.    ^ -t.Mu/. 
Perdrigon  Violette.     O.  Duh. 
Brignole  Violette. 

The  Blue  Perdrigon  is  a  very  old  variety,  having  been  intro- 
duced into  England  from  Italy,  as  long  ago  as  1582.  It  is  a 
sweet  and  pleasant  plum,  and  is  largely  employed  with  the 
White  Perdrigon  in  making  the  Brignole  prunes. 

Branches  downy.  Fruit  of  medium  size,  oval,  narrowing  a 
little  towards  the  stalk.  Skin  at  first  reddish,  but  becoming 
purple,  sprinkled  with  many  brown  dots,  and  covered  with  a  very 
thick  whitish  bloom.  Stalk  three  fourths  of  an  inch  long,  set  in 
a  small  cavity.  Flesh  greenish-yellow,  rather  firm,  sugary, 
rich  and  excellent,  adhering  to  the  stone.     Last  of  August. 

43.  Blue  Imperatrice.  §  Thomp.  P.  Mag. 

^Al  Imp^ratri<^.    Lind.  MM. 


Veritable  Imperatrice, 


\l       Violette. 
11       Imperatrice  Violette.    O.  Duh. 


^  I   time 

y^  I  in  th 

f  \  perioi 

/  I  rich, 

/  I  branc 


The  true  Blue  Imperatrice  is  an 

admirable  plum,  one  of  the  finest  of 

the  late  plums,  hanging  for  a  long 

e  on  the  tree,  and  may  be  kept 

the  fruit   room   a   considerable 

period  after  being  gathered.     It  is 

sugary  and  excellent.     The 

branches    are   long,    smooth,    and 

I  •  i  I  slender,  and  the  smaller  twigs  start 

I  /  /  °"*  ^*  nearly  right  angles  with  the 

\  /  I  main  branches. 

Fruit  of  medium   size,  obovate, 

tapering   most    towards   the   stalk. 

Stalk  nearly  an  inch  long,  set  in 

Kg.  116.   Blue  Imperatrice.       a  slight  hoUow.     Skin  deep  purple, 


RED  OR   PURPLE   PLTJMS.  291 

covered  with  a  thick  blue  bloom.  Flesh  greenish-yellow,  pretty 
firm,  rather  dry,  but  quite  rich  and  sugary,  adhering  closely  to 
the  stone.  Ripens  in  October,  and  will  hang,  in  sheltered  situ- 
ations, till  the  middle  of  November. 

The  so-called  Semiana,  or  Blue  Imperatrice  of  Boston,  has 
been  considered,  until  lately,  as  identical  with  this  plum.  It  is 
an  acid,  rather  harsh  fruit,  only  fit  for  preserving,  and  should 
not,  therefore,  be  confoundea  with  the  true  Blue  Imperatrice, 
which  is  sweet  and  excellent. 

The  growth  of  this  spurious  tree  resembles  that  of  the  true 
Imperatrice,  the  fruit  is  oval,  narrowing  to  the  stalk,  which, 
however,  is  scarcely  more  than  half  an  inch  long,  very  slender, 
and  set  without  depression.  Skin  dark  blue,  with  little  bloom, 
flesh  rather  acid,  and  adheres  to  the  stone.  An  abundant 
bearer,  and  hangs  till  late  frosts. 

This  fruit,  so  well  known  about  Boston,  seems  to  agree  with 
the  figure  and  description  of  the  Imperatrice  Violette  of  the  old 
Duhamel,  and  we  doubt,  therefore,  the  identity  of  the  English 
and  French  Plums  of  this  name.  Duhamel,  even  in  the  dryer 
and  finer  climate  of  France,  only  says,  "  assez  douce  pour  una 
Prune  tardive."  This  will  apply  to  the  Imperatrice  or  Semiana, 
of  Boston,  but  not  to  the  Blue  Imperatrice  of  the  English. 

44.  Cooper's  Large.     Coxe.  Thomp. 

Cooper's  Large  Red. 
Cooper's  Large  American. 
La  D61icieuse  1    Lind. 


Coxe  who  first  described  this  plum,  says  it  was  raised  by  Mr. 
Joseph  Cooper,  of  New-Jersey,  from  a  stone  of  the  Orleans. 
He  considers  it  as  a  fine  large  plum,  but  exceedingly  liable  to 
rot  upon  the  tree,  and  we  learn  from  Mr.  Ives,  of  Salem,  that 
the  same  complaint  was  made  by  former  cultivators  of  this  sort 
in  his  neighbourhood,  where  it  is  now  nearly  abandoned.  It 
seems  to  be  scarcely  known  now  in  this  country — that  is  to  say, 
in  gardens* — as  we  have  made  diligent  search  for  it,  the  last 
two  years,  without  being  able  to  obtain  the  fruit  of  the  true 
sort. 

Lindley  describes  a  plum.  La  D61iceuse,  as  having  been 
brought  from  New- Jersey  about  1815,  and  which  was  sold  by 
Mr.  Kirke,  for  a  guinea  a  plant.  And  Mr.  Thompson  gives 
this  fruit  as  identical  with  Cooper's  Large.  We  hope  another 
season  to  be  able  to  compare  the  two. 

Thompson's  description  of  the  Cooper's  Large  is  as  follows. 

*  Some  nurserymen  here,  we  regret  to  say,  do  not  scruple  to  fill  large  catalogues 
with  the  names  of  varieties  which  have  no  corresponding  existence  in  meir 
grounds. 


29a 


THE   PLUM. 


Branches  smooth.  Fruit  purple,  oval,  of  medium  size,  sepa- 
rates from  the  stone,  of  second  quality,  ripens  at  the  end  of 
September,  and  a  great  bearer. 

Coxe  describes  it  as  ripening  in  August,  and  of  the  largest 
size. 

The  following  is  Lindley's  description  of  La  Deliceuse,  which 
we  give  in  order  to  assist  in  identifying  the  two,  if  they  prove 
really  distinct.  Branches  long  and  smooth.  Fruit  oval,  about 
two  inches  long,  and  one  and  three  quarters  in  diameter.  Su- 
ture rather  broad,  shallow,  swelled  a  little  more  on  one  side 
than  on  the  other.  Stalk  an  inch  long,  slender,  slightly  inserted. 
Skin  pale  yellow  on  the  shaded  side,  but  in  the  sun  deep  purple, 
full  of  brown  specks.  Flesh  yellow,  and  separates  from  the 
stone.  Juice  peculiarly  rich  and  abundant.  Ripe  in  October, 
with  the  Imperatrice. 


45.  Columbia.  § 
Columbian  Gage. 

A  noble  plum,  a  contemporary  of  the  Lawrence's  Favourite, 
already  described,  and  like  that,  raised  by  Mr.  Lawrence,  of 
Hudson,  from  a  pit  of  the  Green  Gage.  It  is  a  superb  looking, 
and  a  rich  flavoured  variety — undoubtedly  one  of  the  finest  of 
the  large  dark  coloured 
plums.  The  tree  is  re- 
markable for  its  very 
stout  blunt  shoots,  large 
roundish  leaves,  and 
the  spreading  horizontal 
form  of  its  head.  It  is 
also  highly  productive. 
Branches  and  upper  side 
of  the  leaves  downy. 
Fruit  of  the  largest  size, 
six  or  seven  inches  in 
circumference,  nearly 
globular,  one  half  rather 
larger  than  the  other. 
Skin  brownish  purple, 
dotted  with  numerous 
fawn-coloured  specks, 
and  covered  with  much 
blue  bloom,  through 
which  appears  a  red- 
dish brown  tint  on  the  Fig.  117.  Columbia. 
shaded  side.  Stalk  about  an  inch  long,  rather  stout,  inserted  in 
a  narrow,  small  cavity.     Flesh  orange,   not  very  juicy,  but 


EED  OR  PURPLE  PLUMS.  293 

when  at  full  maturity,  very  rich,  sugary  and  excellent ;  it  sepa- 
rates freely  from  the  stone,  except  a  little  on  the  edge.  The 
stone  is  quite  small  and  compressed.     Last  of  August. 

46.  Corse's  Admiral. 

A  rather  large,  light  purple  plum,  which,  like  the  two  or  three 
following  ones,  was  raised  by  Henry  Corse,  Esq.,  an  intelligent 
cultivator,  of  the  neighbourhood  of  Montreal,  Canada.  They 
are  all  well  adapted  to  a  northern  climate. 

Branches  quite  downy.  Fruit  above  medium  size,  oval,  or  a 
little  obovate,  considerably  enlarged  on  one  side  of  the  suture. 
Skin  light  purple,  covered  with  a  pale  lilac  bloom,  and  dotted 
with  yellow  specks.  Stalk  nearly  an  inch  long,  hairy,  slightly 
inserted.  Flesh  greenish-yellow,  juicy  and  sprightly,  but  se- 
cond rate  in  flavour,  and  adhering  closely  to  the  stone.  A  pro- 
lific tree.     September. 

47.  Corse's  Field  Marshal. 

Handsome  in  appearance.  Skin  lively  purplish  red.  Fru/t 
rather  large,  oval.  Stalk  rather  slender,  three-fourths  of  fin 
inch  long,  slightly  inserted.  Flesh  greenish-yellow,  juicy,  but 
a  little  tart,  adheres  closely  to  the  stone,  which  is  long,  and 
pointed  at  both  ends.     Ripe  middle  and  last  of  August. 

48.  Corse's  Nota  Bene.     Ken. 

This  is  the  best  of  Mr.  Corse's  varieties  that  have  been 
proved  in  the  United  States. 

Branches  smooth.  Fruit  of  rather  large  size,  round.  Skin 
pale  lilac  or  pale  brown,  ofien  dull  green  on  the  shaded  side, 
with  much  light  blue  bloom.  Stalk  half  an  inch  long,  set  in  a 
round  hollow.  Flesh  greenish,  rather  firm,  juicy,  sweet  and 
rich,  and  separates  from  the  stone.  The  tree  is  a  very  great 
bearer,  and  is  very  hardy.     First  of  September. 

49.  Cruger's  Scarlet.  § 

Cruger's. 

Cruger's  Seedling. 
Cruger's  Scarlet  Gage. 

An  exceeding  delicate  and  beautiful  dessert  fruit,  raised  from 
seed,  by  Henry  Cruger,  Esq.,  of  New-York,  and  first  dissemi- 
nated from  the  gardens  here.  Its  mild  and  agreeable  flavour  is 
preferred  by  many  who  do  not  like  the  more  luscious  plums,  and 
its  sure  and  abundant  crops  render  it  a  favourite  on  light  soils, 
where  the  curculio  destroys  many  less  hardy.     Mr.  Ives  in- 

25* 


294  THE   FLTJM. 

forms  us,  that  with  him,  it  is  less 
liable  to  drop  from  the  tree  than  any- 
other  sort. 

Branches  downy.  Fruit  rather 
larger  than  a  Green  Gage,  roundish- 
oval,  with  an  obscure  suture.  Skin, 
when  fully  exposed,  a  lively  red,  but 
usually  a  bright  lilac,  covered  with 
a  thin  bluish  bloom  ;  and  speckled 
with  numerous  golden  dots  ;  in  the 
shade  it  is  pale  fawn-coloured  on 
one  side.  Stalk  half  an  inch  long, 
set  in  a  shallow  depression.  Flesh 
deep  orange,  not  very  juicy  nor 
rich,  but  with  a  very  agreeable, 
Fig.  118.  Cruger's  Scarlet,  mild^  sprightly  flavour.  It  hangs 
well  after  ripening.     Last  of  August. 

50.  Cherry.     Thomp.  Coxe. 

Early  Scarlet. 

Myrobolan.  "j 

Virginian  Cherry.      [of  European 

De  Virginie.  {     gardens. 

D'Amerique  Rouge.  J 

Prunus  Myrobolana.     O.  Duh.  Lind. 

PruniLs  Cerasifera.    Pursh. 

Miser  Plum,  of  Hoffy. 

The  Cherry  Plum,  or  Early  Scarlet,  is  a  very  distinct  species. 
It  has  been  considered  a  native  of  this  country,  but  we  doubt 
this,  and  think,  with  Pursh,  that  it  is  only  found  here  in  the 
neighbourhood  of  houses.  The  tree  grows  pretty  rapidly,  forms 
a  small,  bushy  head,  and  is  easily  recognized  by  the  slender- 
ness  of  its  branches,  and  the  smallness  of  its  leaves.  It  bears 
the  greatest  profusion  of  snowy  blossoms  in  the  spring,  which 
from  the  early  date  at  which  they  appear,  are  rather  liable  to 
be  cut  off  by  frost. 

There  are  several  varieties  produced  from  seed,  but  that  most 
common  here,  is  round,  about  an  inch  in  diameter,  of  a  lively 
red,  with  very  little  bloom,  and  a  very  slender,  short  stem,  set  in 
a  narrow  cavity.  On  the  trees  they  resemble  cherries,  rather 
than  plums.  The  flesh  is  greenish,  melting,  soft,  very  juicy, 
with  a  pleasant,  lively,  sub-acid  flavour — neither  rich  nor  high 
flavoured,  and  adheres  closely  to  the  stone.  The  stone  is  oval, 
and  pointed.  It  ripens  about  the  middle  of  July,  before  most 
other  plums,  and  this,  and  its  pretty  appearance  at  the  dessert, 
are  its  chief  merits.     Branches  smooth. 

The  common  cherry  plum,  or  Myrobolan,  of  Europe,  is 


EED  OR    PURPLE    PLUMS. 


295 


rather  larger,  and  shaped  like  a  heart.     In  all  other  respects 
the  same. 

Golden  Cherry  Plum.  Mr.  Samuel  Reeve,  of  Salem,  New* 
Jersey,  has  produced  a  seedling  of  the  cherry  plum,  which  is 
worthy  of  notice.*  It  is  heart-shaped,  yellow,  speckled  with 
scarlet  in  the  sun,  but  of  a  glossy  waxen  yellow  in  the  shade. 
The  habit  of  the  tree  is  exactly  that  of  the  common  cherry  plum, 
but  as  it  is  a  very  abundant  bearer,  and  ripens  early  in  July, 
Mr.  R.  has  found  it  one  of  the  most  profitable  plums  for  the 
market.     It  is  worthy  of  more  extensive  trial. 

51.  Coe's  Late  Red.  §  Thomp.  Lind. 

Saint  Martin.  )  of  the 

Saint  Martin  Rouee.  \  French. 
Prune  de  la  St.  Martin.    Nois. 


This  plum  (which  should  properly  be  called  the  St.  Martin's, 
though  as  it  was  also  claimed  to  have  been  raised  by  an  English 
nurseryman,  it  seems  difficult  to  rid  it  of  that  title,)  proves,  with 
us,  to  be  an  exceedingly  valuable,  late  variety.  Indeed,  it  is  so 
late,  that  we  fear,  to  the  north  of 
this,  it  would  not  come  to  ma- 
turity. It  grows  vigorously,  bears 
regularly  and  heavily,  and  would 
prove  a  valuable  market  fruit.  The 
flavour  is  excellent. 

Branches  downy.  Fruit  of  me- 
dium size,  nearly  round,  with  a  well 
marked  suture  running  along  one 
side.  Skin  light  purplish-red,  with  a 
thin  blue  bloom.  Stalk  pretty  stout, 
three-fourths  of  an  inch  long,  set 
nearly  even  with  the  surface.  Flesh 
yellowish,  rather  firm  and  crisp, 
juicy,  with  a  rich  vinous  flavour, 
separating  almost  entirely  from  the 
stone.     October  and  November. 


Fig.  119.     Coe's  Late  Rea. 


52.  Cheston.     Thomp.  Lind. 

Matchless.     Lang. 
Diapree  Violette.  )  ac.  to 
Violet  Diaper.       J  Thomp. 

A  pleasant,  early  plum,  but  superseded  now  by  better  ones. 
Branches  downy.     Fruit  rather  small,  oval.     Skin  dark  purple, 


*  Described  in  Hoffy's  Orchardist's  Compaoion,  (Philadelphia.)  as  the  market 

FLUM. 


296  THE   PLTJM. 

with  a  blue  bloom.  Stalk  quite  short,  set  without  depression. 
Flesh  yellow,  firm,  sweet,  and  rather  sprightly,  separating  from 
the  stone.     Last  of  July,  and  first  of  August. 

53.  Denniston's  Red. 

A  strikingly  handsome,  new  seedling,  which  has  newly  come 
into  bearing,  in  the  celebrated  plum  orchard  of  the  gentleman 
whose  name  it  bears,  at  Albany. 

Branches  smooth,  dark  coloured.  Fruit  rather  large,  round- 
ish-oval, narrowed  towards  the  stalk.  Suture  running  half 
round.  Skin  of  a  beautiful  light  red,  sprinkled  with  many 
small,  fawn  coloured  dots,  and  dusted  with  a  very  light  bloom. 
Stalk  very  long  and  slender,  slightly  inserted.  Flesh  amber 
colour,  juicy,  rich,  and  sprightly,  with  an  excellent  flavour.  It 
separates  from  the  stone,  which  is  small,  oval,  and  compressed. 
Last  of  August. 

54.  DoMiNE  Dull.  §  Floy.  Thomp. 

German  Prune.  ?  Man.  and  of  some 
Dutch  Prune.  )  American  gardens. 
Dutch  Quetzen. 

This  good  American  prune  was  raised  from  a  seed  brought 
from  Holland,  by  the  Rev.  Mr.  Dull,  a  Dutch  minister,  who 
afterwards  resided  at  Kingston,  N.  Y.  The  parent  tree  was 
the  common  Dutch  prune,  which  this  strongly  resembles.  The 
same  gentleman's  little  parcel  of  plum  stones  from  ^'fader- 
land,''  it  will  be  remembered, 
gave  origin  to  Bleecker's  Gage, 
one  of  the  finest  of  our  yellow 
varieties. 

Branches  long  and  smooth. 
Fruit  of  medium  size,  long- 
oval,  with  little  or  no  suture. 
Skin  very  dark  purple,  nearly 
black,  dusted  with  some  blue 
bloom.  Stalk  nearly  an  inch 
long,  inserted  with  very  little 
cavity.  Flesh  yellow,  quite 
juicy  at  first,  but  if  allowed  to 
hang  on  the  tree  becomes  dry, 
rich  and  sweet  ;  it  adheres 
closely  to  the  stone.  A  pro- 
_        _  digious  bearer,    and  a    really 

F?g.iaO.    DomineDdl.  good  fruit.     September. 


EED  OR  PURPLE  PLUMS.  297 


55.  Damson.     Thomp. 

Common  Damson. 
Purple  Damson. 
Black  Damson. 
£^ly  Damson,  {of  many.) 

The  common,  oval,  blue  Damson  is  almost  too  well  known  to 
need  description,  as  every  cottage  garden  in  the  country  con- 
tains this  tree,  and  thousands  of  bushels  are  annually  sold  in 
the  market  for  preserves.  The  tree  is  enormously  productive, 
but  in  the  hands  of  careless  cultivators  is  liable  to  be  rendered 
worthless  by  the  knots,  caused  by  an  insect  easily  extirpated, 
if  the  diseased  branches  are  regularly  burned  every  winter  or 
spring. 

Branches  slender,  a  little  thorny  and  downy.  Fruit  small, 
oval,  about  an  inch  long.  Skin  purple,  covered  with  thick  blue 
bloom  ;  flesh  melting  and  juicy,  rather  tart,  separates  partially 
from  the  stone.     September. 

As  the  Damson  is  frequently  produced  from  seed,  it  varies 
somewhat  in  character. 

The  Shropshire  or  Prune  Damson  is  an  English  purple  va- 
riety, rather  obovate  in  figure,  but  little  superiour  to  our  com- 
mon sort.  The  Sweet  Damson  resembles  the  common  Dam- 
son, and  is  but  slightly  acid. 

The  Winter  Damson  is  a  valuable  market  sort,  from  its 
extreme  lateness.  It  is  small,  round,  purple,  covered  with  a 
very  thick  light  blue  bloom  ;  flesh  greenish,  acid,  with  a  slight 
astringency,  but  makes  good  preserves.  It  bears  enormous 
crops,  and  will  hang  on  the  tree  till  the  middle  of  November, 
six  weeks  after  the  common  Damson,  uninjured  by  the  early 
frosts 

56.  Duane's  Purple  French.  §  P.  Man.  Ken. 

A  superb  looking  purple  fruit  of  the  largest  size,  and  of  very 
fair  quality, — occasionally,  in  warm  dry  seasons,  first  rate.  It 
was  imported  from  France  by  James  Duane,  Esq.,  of  Duanes- 
burgh,  N.  Y.,  but  without  a  name,  and  is  now  generally  known 
under  the  present  title.  We  have  seen  this  fruit,  about  Albany, 
confounded  with  the  Purple  Magnum  Bonum.  The  tree  is 
easily  known  by  the  gray  appearance  of  the  wood,  and  large 
leaves,  which  are  unusually  woolly  on  the  under  surface.  It  is 
a  highly  attractive  dessert  fruit,  ripening  rather  before  the  olum 
season,  and  bearing  well. 


298 


THE   PL17M. 


Branches  very  downy. 
Fruit  very  large,  oval  or 
oblong,  considerably  swol- 
len on  one  side  of  the 
suture.  Skin  reddish-pur- 
ple in  the  sun,  but  a  very 
pale  red  in  the  shade, 
sparingly  dotted  with  yel- 
low specks,  and  covered 
with  lilac  bloom.  Stalk 
three-fourths  of  an  inch 
long,  slender,  set  in  a  nar- 
row cavity.  Flesh  amber 
coloured,  juicy,  sprightly, 
moderately  sweet,  adheres 
partially  to  the  stone.  Ri- 
pens with  the  Washington, 
(or  a  little  before,)  about 
the  10th  of  August. 


Kg.  121.    Thumbs  PurjiU. 


57.  Diamond.     Thomp.  Man. 

A  very  large  plum,  but  exceedingly  coarse  in  flavour,  and  of 
no  value,  except  for  cooking.  It  grows  thriftily  and  bears 
regularly  and  abundantly  with  us,  and  is  very  showy  on  the 
tree,  but  it  is,  otherwise,  scarcely  third  rate.  It  was  raised 
from  seed,  by  an  Englishman,  in  Kent,  named  Diamond. 

Branches  long,  downy.  Fruit  of  the  largest  size,  oval,  shaped 
like  an  Egg  Plum  or  Magnum  Bonum.  Skin  black,  covered 
with  a  blue  bloom.  Stalk  three-fourths  of  an  inch  long,  set  in 
a  narrow  cavity.  Flesh  deep  yellow,  coarse-grained,  and  rather 
dry — a  little  acid,  and  without  flavour  ;  separates  from  the  long 
pointed  stone.  [The  author  of  the  American  Orchardist  says, 
"  flavour  superior !"] 

58.  DiAPREE  Rouge.  §  Thomp.  Poit.  O.  Duh. 

Roche  Corbon.      )  ac  to 
Imperial  Diadem.  S  ^^°^^- 

The  Diapre6  Rouge,  or  Red  Diaper,  is  a  very  large  and 
handsome  French  plum.  Mr.  Thompson  considers  it  synony- 
mous with  a  fine  English  variety,  better  known  here  as  the 
MiMMS,  or  Imperial  Diadem.  As  the  Mimms  plum  has  been 
fully  tested  by  us,  and  proves  to  be  a  first  rate  fruit  in  all  re- 


RED   OE  PXTEPLE   PLUMS. 


299 


spects,  m  this  climate,  we  give  the  following  description  and 

outline  drawn  from  the  fruit,  as  produced  by  us. 

A  rather  slow  grower,  branches  almost  smooth.     Fruit  large, 

obovate.     Skin  of  a  reddish-purple,  with  a  few  golden  specks, 

and  a  light  blue  bloom 
easily  rubbed  off.  Stalk 
three-fourths  of  an  inch 
long,  slender,  hairy,  slight- 
ly inserted.  Flesh  pale 
green,  juicy,  very  melting, 
rich  and  delicious ;  separa- 
ting from  the  stone,  which 
is  quite  small.  Last  of 
August. 

The  Diapre^  Rouge  is 
described  by  Poiteau  as 
having  a  thick,  rather  bit- 
ter skin,  exactly  the  op- 
posite to  that  of  the  fruit 
we  have  described.  It  is 
probable,  however,  that 
our  climate,  more  favour- 
able for  the  plum,  may 
produce  it  in  greater  per- 

Fig.122.    Red  Diaper.  ^«°^^°°- 

59.  Elfrey.     Coxe.  Man. 
Elfiry's  Prune. 

A  native  plum,  first  described  by  Coxe.  It  belongs  to  the 
class  of  prune  plums,  with  dry,  sweet  flesh,  and  is  much  es- 
teemed by  many  persons.  The  tree  is  thrifty,  with  rich  glossy 
leaves,  and  bears  to  a  fault. 

Branches  smooth.  Fruit  rather  below  medium  size,  oval. 
Skin  blue.  Flesh  greenish,  very  sweet,  dry  and  firm,  parting 
very  freely  from  the  stone — ^indeed,  often  splitting  open  when 
fully  ripe. 

60.  FoTHERiNGHAM.     Thomp.  Lind.  Mill. 

Sheen. 

Grove  House  Purple. 

An  old  English  plum  of  good  quality.  It  is  not  unlikely  that 
it  originated  at  Sir  William  Temple's  seat — Sheen,  in  Surrey, 
where,  according  to  Lindley,  it  was  grown  before  1700,  under 
the  name  of  the  Sheen  plum. 

Branches  smooth.     Fruit  of  medium  size,  obovate,  with  a 


800  THE    PLUM. 

distinct  suture.  Skin  purple,  where  exposed,  but  in  the  shade 
reddish,  sprinkled  with  small  specks,  and  covered  with  a  pale 
blue  bloom.  Stalk  an  inch  long.  Flesh  pale  greenish-yellow, 
juicy,  sprightly,  and  rich,  separating  from  the  stone.  Ripens 
about  the  middle  of  August. 

61.  Frost  Gage.  §  Pom.  Man 
Frost  Plum. 

A  most  valuable  late  plum,  scarcely  yielding  to  any  other  late 
variety  in  the  excellence  of  its  flavour.  It  appears  to  have  ori- 
ginated in  Fishkill,  Dutchess  co.,  N.  Y.,  where  it  has,  for  many 
years  past,  been  most  extensively  cultivated  for  market.  Before 
fully  ripe  it  abounds  with  sprightly,  sub- 
acid juice,  and  is  highly  esteemed  for 
preserving,  and  when  mature  is  a  sweet 
and  luscious  fruit  for  the  dessert.  It  will 
hang  on  the  tree  till  very  late  frosts.  The 
tree  is  a  tall  upright  grower,  with  smooth 
and  rather  slender  shoots,  and  bears 
abundantly.  The  fruit  is  in  perfection 
about  the  first  of  October,  and  from  its 
lateness  and  good  quality  commands 
from  two  to  five  dollars  a  bushel,  even 
when  hundreds  of  bushels  are  sent  to 
New- York  market  at  once.* 

Branches  smooth.  Fruit  rather  below  Fig.  123.  Frost  Gage 
medium  size,  roundish-oval,  with  a  distinct  suture  on  one  side. 
Skin  deep  purple,  with  a  few  brown  specks,  and  a  thin  bloom. 
Stalk  half  to  three- fourths  of  an  inch  in  length,  inserted  with 
little  or  no  depression.  Flesh  greenish-yellow,  juicy,  sweet, 
rich  and  melting,  adhering  to  the  stone. 

62.  Goliath.     Thomp.  Lind. 

Caledonian,  {of  some.) 
Saint  Cloud. 
Steers's  Emperor. 
Wilmot's  late  Orleans. 

A  large  and  handsome  plum,  not  quite  first  rate,  but  well  de- 
serving cultivation.  It  is  easily  distinguished  from  the  Necta- 
rine plum,  with  which  it  has  been  confounded  by  its  gray,  very 
dovmy  shoots.     It  bears  fine  crops. 

*  Eighteen  hundred  dollars  have  been  received  by  a  single  farmer  in  this 
vicinity,  for  a  single  season's  crop  of  this  plum.  Having  some  affinity  to  the 
Damson,  it  is,  in  some  districts,  liablo  to  the  knots,  but  trifling  care  will  sooo 
banish  this  enemy. 


RED  OB  PURPLE  PLUMS.  801 

Fruit  large,  roundish-oblong,  enlarged  on  one  side  of  the 
suture.  Skin  a  fine  deep  red,  approaching  purple,  a  little  paler 
in  the  shade,  dusted  with  a  thin  blue  bloom.  Stalk  three  quar- 
ters of  an  inch  long,  deeply  inserted  in  a  well  marked  hollow. 
Flesh  yellow,  adheres  considerably  to  the  stone,  rather  juicy, 
with  a  brisk,  sprightly  flavour.     Last  of  August. 

63.  GwALSH.     Thomp. 

A  fruit  little  known  out  of  New-Jersey,  where,  we  believe,  it 
is  a  native.  We  received  it  from  Thomas  Hancock,  of  Burling- 
ton, N.  J.  It  is  large,  showy  and  prolific,  and  about  the  quality 
of  the  Red  Magnum  Bonum. 

Branches  nearly  smooth.  Fruit  large,  regularly  formed,  obo- 
vate,  with  scarcely  any  suture.  Skin  rich,  dark  purple,  cover- 
ed with  blue  bloom.  Stalk  rather  slender,  not  quite  an  inch 
long,  slightly  inserted.  Flesh  yellow,  juicy,  of  sprightly  fla- 
vour, mixed  with  a  slight  acid,  and  adheres  to  the  stone.  Second 
quality.     Middle  of  August. 

64.  Holland.     Pom.  Man.  Ken. 

Blue  Holland. 
Holland  Prune. 

A  pleasant,  late  plum,  of  second  quality,  handed  down  from 
the  old  Dutch  gardens  of  New- York,  and  perhaps,  originally 
brought  over  by  the  first  settlers  of  that  city. 

Branches  downy,  rather  slender.  Fruit  round,  slightly  flat- 
tened. Skin  blue  or  light  reddish-purple,  covered  with  a  blue 
bloom.  Stalk  set  in  a  small  cavity.  Flesh  juicy,  melting, 
sweet  and  pleasant,  separating  freely  from  the  stone.  It  hangs 
a  long  while  on  the  tree,  to  which  the  stalk  adheres  rather 
closely,  ripening  from  the  last  of  August  to  the  middle  of  Sep- 
tember. 

65.  Horse  Plum.     Thomp.  Floy. 

Large  Early  Damson.  ?  of  Prince 
Sweet  Damson.  J  and  Ken 

A  very  common  and  inferiour  fruit,  which  reproduces  itself 
from  seed,  and  is  almost  naturalized  in  the  gardens  of  the  middle 
states.     The  seedlings  make  good  stocks  for  the  nursery. 

Branches  downy.  Fruit  of  medium  size,  oval,  with  a  deep 
suture  on  one  side.  Skin  purple  in  the  sun,  reddish  on  the 
shaded  side,  with  blue  bloom.  Flesh  greenish-yellow,  rather 
dry  and  acid,  separates  from  the  stone.     Last  of  August. 

26 


$02  ^^^       THE  PLUM. 

66.  Howell's  Early. 

This  is  a  very  desirable  early  fruit,  ripening  about  the  20th 
of  July,  a  few  days  before  the  Morocco.  It  takes  its  name  from 
Mr.  B.  Howell,  of  Newburgh,  N.  Y.,  who  brought  the  parent 
tree  when  a  sucker,  from  Virginia.  It  appears  to  us  unlike 
any  other  described  variety.     The  fruit  is  remarkably  fragrant. 

Wood  slender,  gray  and  downy.  Leaves  small,  oval,  downy. 
Fruit  rather  below  medium  size,  oval,  without  any  suture,  a 
little  angular.  Stalk  slender,  three -fourths  of  an  inch  long,  set 
even  with  the  surface.  Skin  light  brown,  often  greenish-yellow 
on  the  shaded  side,  covered  with  a  thin  blue  bloom.  Flesh  am- 
ber coloured,  melting,  juicy,  with  a  sweet  and  perfumed  flavour, 
separates  from  the  stone,  which  is  quite  small  and  oval.  Very 
productive. 

67.  IcKwoRTH  Imperatrice.  §   Thomp. 

Knight's  No.  6. 

The  Ickworth  Imperatrice  was  raised  by  Mr.  Knight,  of 
Downton  Castle,  and  is  a  hybrid  between  Blue  Imperatrice  and 
Coe's  Golden  Drop.  It  is  one  of  the  numerous  recent  and  valu- 
able  additions  to  the  class  of  late  plums,  prolonging  this  form- 
erly fleeting  fruit  the  whole  autumn.  It  hangs  a  long  while  on 
the  tree,  and  if  gathered  and  wrapped  in  soft  paper,  will  keep 
many  weeks — much  longer  than  any  other  variety,  and  is,  per- 
haps, one  of  the  best  late  dessert  sorts. 

Branches  smooth.  Fruit  rather  above  medium  size,  obovate. 
Skin  purple,  peculiarly  traced  or  embroidered  with  streaks  of 
golden  fawn  colour.  Stalk  moderately  long  and  thick.  Flesh 
greenish-yellow,  sweet,  juicy  and  rich,  mostly  adhering  to  the 
stone,  which  is  rather  small.  Ripens  early  in  October,  and 
may  be  kept  till  Christmas,  gradually  becoming  dryer  and  more 
sugary.  It  will,  even  if  laid  away  in  paper  in  a  dry  place,  be- 
come an  excellent  prune,  and  it  has  been  found  in  this  state, 
and  with  an  excellent  flavour,  the  next  summer. 

68.  Italian  Damask.     Lind. 

Damas  d'ltalie.    O.  Diih.  Thomp. 

Branches  smooth.  Fruit  middle  sized,  nearly  round,  a  little 
flattened  at  the  base,  and  having  a  well  marked  suture  extending 
from  the  stalk  to  the  apex.  Stalk  half  an  inch  long,  slender, 
inserted  in  a  small  round  cavity.  Skin  violet,  becoming  brown 
when  fully  ripe.  Flesh  yellowish-green,  firm,  and  separates 
clean  from  the  stone.  Juice  very  sweet  and  high  flavoured. 
Stone  oval,  rather  thick.     End  of  August.     [Lindley's  Guide.l 


RED  OR  PURPLE  PLUMS.  303 

To  this  we  will  add  that  the  Morocco  (with  dovmy  shoots)  is 
often  mistaken  for  this  plum  in  this  country. 

69.  Lombard.     Ken. 

Bleecker's  Scarlet. 
Beekman's  Scarlet. 

The  Lombard  is  an  exceedingly  pretty  plum,  of  pleasant  fla- 
vour, and  it  has  qualities  that  will  always  make  it  popular  ;— 
great  hardiness  and  productiveness,  and  the  power  of  holding  its 
fruit  uninjured  in  those  light  sandy  soils  where  most  other  sorts 
are  punctured  and  fall  by  the  curculio. 

It  was  called  the  Lombard  plum  by  the  Massachusetts  Horti- 
cultural Society,  in  compliment  to  Mr.  Lombard,  of  Springfield, 
Mass.,  who  first  brought  it  into  notice  in  that  state ;  and  it  is  said  to 
have  been  received  by  him  from  Judge  Piatt,  of  Whitesborough, 
N.  Y.,  who  raised  it  from  seed.  But  it  was  previously  well 
known  here  by  the  name  of  Bleecker^s  Scarlet,  Never  having 
been  described  under  that  name,  how- 
ever, we  adopt  the  present  title.  The 
tree  has  strikingly  crumpled  leaves, 
thrifty,  bright  purple,  glossy  shoots, 
and  grows  with  much  vigour. 

Branches  smooth.  Fruit  of  medium 
size,  roundish-oval,  slightly  flattened 
at  either  end  ;  suture  obscure.  Stalk 
[quite  slender,  scarcely  three-fourths 
!of  an  inch  long,  set  in  a  broad,  ab- 
ruptly narrowing  cavity.  Skin  deli- 
cate violet  red,  paler  in  the  shade,  dot- 
ted with  red,  and  dusted  thinly  with 
bloom.  Flesh  deep  yellow,  juicy,  and 
pleasant,  but  not  rich ;  adhering  to  the 
Fig.  124.   Lombard.         gtone.     Middle  and  last  of  August. 

70.  Long  Scarlet. 

Scarlet  Gage. 

Red  Gage,  (incorrectly^  of  some.') 

A  bright  red,  oblong  fruit,  very  handsome  upon  the  tree,  which 
usually  hangs  heavy  laden  with  its  fruit.  It  is  a  native  of  this 
part  of  the  Hudson,  and  has  been  disseminated  by  us.  It  is  a 
little  tart,  and  of  second  rate  flavour,  but  it  is  highly  valued  for 
the  bright  red  transparent  jelly,  that  is  made  from  the  fruit, 
surpassing  that  of  any  other  variety. 

Shoots  downy.  Fruit  of  medium  size,  oblong-obovate,  swol- 
len on  one  side  of  the  suture,  and  tapering  to  the  stalk.  Skin 
bright  red  in  the  sun,  pale  yellowish-red  on  the  shady  side. 


304  THE   PLTJM. 

covered  with  a  fine  lilac  bloom.  Stalk  three-fourths  of  an  inch 
long,  set  in  a  narrow  cavity.  Flesh  deep  yellow,  juicy,  acid  at 
first,  but,  if  allowed  to  hang,  it  becomes  rather  rich  and  sweet. 
It  adheres  to  the  stone.     Last  of  August. 

71.  Orleans.     Lind.  Thomp. 

Monsieur.  )  t^ihe 

Monsieur  Ordinaire.         \  French. 
Old  Orleans. 
Red  Damask. 

The  most  popular  English  market  plum,  being  hardy  and 
uniformly  productive.  It  is  not  generally  cultivated  here,  being 
considered  a  second  rate  fruit,  and  is  supplanted  by  better  Ame- 
rican sorts.     As  a  kitchen  fruit,  it  is  chiefly  esteemed. 

Branches  gray,  and  very  downy.  Fruit  middle  sized,  round, 
a  little  enlarged  on  one  side  of  the  distinct  suture.  Skin  dark 
red,  becoming  purple  in  the  sun.  Stalk  little  more  than  half  an 
inch  long,  set  in  a  wide  hollow.  Flesh  yellowish,  sweet,  mixed 
with  acid,  and  separates  freely  from  the  stone.  Ripens  a  little 
after  the  middle  of  August. 

72.  Orleans,  Early.     Thomp.  Lind. 

New  Early  Orleans.  Monsieur  Hatif.      I 

New  Orleans.  Monsieur  Hatif  de  \  ^the 
Grimwood's  Early  Orleans.  Montmorency.     {French. 

Hampton  Court.  J 

The  Early  Orleans  is  very  near  like  the  foregoing  in  all  re- 
spects, except  that  it  ripens  ten  days  earlier — about  the  first  of 
August  here,  with  the  Morocco — which  makes  it  far  more  desi- 
rable. Branches  downy.  Fruit  of  the  size  and  colour  of  the 
common  Orleans,  a  little  more  oval,  and  with  a  more  shallow 
suture.  Stalk  sometimes  half  an  inch  long  and  stout,  some- 
times longer  and  more  slender,  set  in  a  moderate  hollow.  Skin 
a  little  marbled.  Flesh  yellowish-green,  of  brisk  flavour,  rather 
richer  than  the  old  Orleans,  and  separates  from  the  stone.  A 
good  bearer. 

Wilmot's  New  Early  Orleans,  ( WilmoVs  Large  Orleans, 
&c.,)  so  strongly  resembles  the  foregoing  in  appearance,  time  of 
ripening,  etc.,  as  to  be  scarcely  worthy  of  a  separate  description. 

73.  Orleans,  Smith's.  §   Pom.  Man.* 

Violet  Pcrdrigon.  )  incorrectly,  of  some 

Red  Magnum  Bonum.  \   American  gardens. 

Smith's  Orleans,  the  largest  and  finest  of  this  class  of  plums, 
*  Described,  by  an  error  in  the  Pomological  Manual,  as  a  freesttm^. 


RED  OR   PURPLE   PLUMS. 

is  a  native  variety  raised  from 
the  old  Orleans  about  20  years 
ago  by  Mr.  Smith,  of  Gowanus, 
Long  Island.  It  is  one  of  the 
most  vigorous  of  all  plum  trees, 
making  straight,  glossy,  red- 
dish-purple  shoots,  seven  or 
eight  feet  long  in  the  nursery, 
with  dark  green,  crimped 
leaves.  It  bears  regularly 
and  well,  in  almost  any  soil,  its 
fruit  is  large  and  handsome, 
and  has  that  blending  of  sweet 
and  acid  in  its  flavour,  which 
renders  it,  to  our  taste,  one  of 
the  most  agreeable  of  all 
plums.  It  is  deservedly  a  fa- 
vourite in  American  gardens.  Fig.  125.    Smith's  Orleans. 

Bearing  branches  smooth,  or  nearly  so.  Fruit  large,  often 
of  the  largest  size,  oval,  rather  widest  towards  the  stalk,  a  little 
irregular,  with  a  strongly  marked  suture  on  one  side.  Stalk 
quite  small  and  slender,  little  more  than  half  an  inch  long,  in- 
serted in  a  deep  narrow  cavity.  Skin  reddish-purple,  covered 
with  a  deep  blue  bloom.  Flesh  deep  yellow,  a  little  firm,  very 
juicy,  with  a  brisk,  rich  vinous  flavour,  (not  sweet  and  cloy- 
ing,) and  adheres  to  the  stone.  Ripens  from  the  20th  to  the 
last  of  August,  and  hangs  for  some  time  on  the  tree,  becoming 
very  dark  in  colour. 

By  an  error,  this  variety  was  sent  out  from  the  gardens  here 
for  several  years,  as  the  Violet,  or  Blue  Perdrigon,  a  smaller, 
and  very  different  fruit,  and  bears  this  name  still,  in  some  col. 
lections. 

74.  Isabella.     Thomp. 

This  is  an  attractive  looking  English  plum,  of  a  fine  red  co- 
lour, and  of  good  flavour,  though  scarcely  so  beautiful  as  the 
coloured  plate  in  the  Pomological  Magazine  would  lead  one  to 
suppose  ;  but  well  worthy  of  a  place  in  a  large  collection. 

Branches  quite  downy  and  gray,  like  those  of  the  Orleans. 
Fruit  medium  size,  oval,  rather  narrower  towards  the  stalk.  Skin 
dark  dull  red  in  the  sun,  paler  in  the  shade,  and  thickly  sprink- 
led with  darker  coloured  dots.  Stalk  three-fourths  of  an  inch 
long,  a  little  hairy,  set  in  a  moderate  hollow.  Flesh  yellow, 
rich,  juicy,  with  a  smart  flavour,  and  adheres  to  the  pointed 
stone.     Last  of  August. 

26* 


306  THE   PLUM. 


75.  Kirke's.     Thomp.  Lind. 

Kirke's  plum  is  a  variety  which  came  to  us  from  England, 
where  it  was  first  brought  into  notice  by  Mr.  Kirke,  the  nur- 
seryman at  Brompton.  Its  excellent  flavour  and  productiveness 
will  bring  it  into  favour  here.  The  sort  usually  known  in  our 
nurseries  under  this  name,  is  incorrect.  In  general  appearance 
it  resembles  a  good  deal  the  Reine  Claude  Violette,  or  Purple 
Gage. 

Branches  smooth.  Fruit  of  medium  size,  round,  with  very 
little  suture.  Skin  dark  purple,  with  a  few  golden  dots,  and 
coated  with  an  unusually  thick  blue  bloom,  which  adheres  pretty 
closely.  Stalk  three-fourths  of  an  inch  long,  inserted  in  a  very 
slight  depression.  Flesh  greenish-yellow,  firm,  and  very  rich 
in  flavour.  It  separates  freely  from  the  stone,  which  is  flat  and 
broad.     Ripens  the  last  of  August  and  first  of  September. 

76.  Morocco.  §   Thomp.  Lind. 

Karly  Morocco. 

Black  Morocco. 

Early  Black  Morocco 

Early  Damask.    Mill. 

Black  Damask.    Fors. 

Italian  Damask,  {incorrectly,  of  some.) 

One  of  the  very  best  of  the  early  purple  plums,  ripening  at 
the  beginning  of  August,  ten  days  before  the  Washington,  and 
therefore  worthy  of  a  place,  even  in  small  gardens.  It  is  a 
moderate  bearer. 

Branches  downy.  Fruit  of  medium  size,  roundish,  with  a 
shallow  suture  on  one  side,  a  little  flattened  at  both  ends.  Skin 
dark  purple,  covered  with  a  pale  thin  bloom.  Stalk  half  an 
inch  long,  rather  stout.  Flesh  greenish-yellow,  adhering  slight- 
ly to  the  stone,  juicy,  with  a  smart,  rich  flavour,  becoming  quite 
sweet  at  maturity. 

77.  Nectarine.     Thomp.  Lind. 

Caledonian.  Peach  Plmn. 

Howell's  Large.  Prune  P^che.    Nois.  Poit. 

Jenkins'  Imperial.  Louis  Phillipe. 

A  noble  looking  fruit,  probably  of  English  origin,  and  so  large 
as  to  be  called  the  Peach  Plum*  by  the  French.  Its  size,  and 
handsome  appearance,  will  always  give  it  a  place  in  the  plum 
orchard,  but  it  must  be  confessed  that  it  will  hardly  rank  as  a 
first  rate  dessert  fruit,  being  decidedly  inferiour  to  the  Columbia, 

*  The  White  Perdrigon  l"  also  sometimes  called  prune  picht 


RED  OR  PURPLE  PLUMS.  307 

a  plum  of  even  larger  dimensions.  The  young  trees  are  readily 
known  by  their  straight,  large,  blunt  purplish  shoots,  nearly 
smooth,  and  not  gray  and  downy,  like  those  of  the  Goliath. 

Fruit  of  the  largest  size,  regularly  formed,  roundish.  Stalk 
about  half  an  inch  long,  rather  stout,  and  set  in  a  wide  shallow 
depression.  Skin  purple,  dusted  with  a  blue  bloom.  Flesh  dull 
greenish-yellow,  becoming  tinged  with  red  at  maturity,  a  little 
coarse  grained,  with  a  rich,  brisk  flavour,  and  adhering  partially 
to  the  stone.  A  good  anc?  regular  bearer.  Ripens  about  the 
15th  of  August. 

Mr.  Rivers  has  lately  seut  to  this  country  trees  of  the  Peach 
Plum,  which  he  says  is  the  Prune  Ptche  of  Brittany,  superiour 
to,  and  quite  distinct  from  the  Nectarine. 

78.  Precoce  de  Tours.  §   O.  Duh.  Thomp.  Lind. 

Early  Tours. 

Early  Violet.        \  j^^„   .., 

Noire  Hative. 
Violet  de  Tours. 
Perdrigon  Violet.  >  incorrectly 
Blue  Perdrigoa.    \   of  some. 

The  Early  Tours  plum  is  yet  very  little  known  in  the  United 
States,  but  deserves  a  more  general  trial,  as  it  is  esteemed 
abroad  as  an  excellent  very  early  plum,  ripening  the  last  of 
July,  among  the  first  of  the  season. 

Branches  downy.  Fruit  rather  more  than  an  inch  in  diame- 
ter, oval,  with  a  shallow  suture.      Skin  deep  purple,  covered 

with  a  thick  azure  bloom. 
Stalk  half  an  inch  long,  set  in 
a  narrow  cavity.  Flesh  at  first 
greenish,  but  becoming  dull 
yellow  at  maturity  ;  a  little 
fibrous,  but  juicy,  sweet,  melt- 
ing, and  slightly  perfumed  ;  it 
adheres  considerably  to  the 
stone. 

79.  Purple  Favourite.  § 

This  delicious  fruit  received 
its  name  from  us  some  years 
ago.  The  tree  from  which  the 
stock  now  in  this  country  was 
derived,  stood  for  many  years 
(until  it  died  of  old  age,)  in  the 
centre  of  the  principal  garden 
Fig.  126.   Purple  Favourite.  here,  and  was  planted  by  the 


308 


THE   PLT7M. 


father  of  the  author.  Its  origin  we  were  never  able  to  learn, 
and  we  have  not  been  able  during  all  our  pomological  re- 
searches and  comparisons,  to  identify  it  with  any  other  sort. 

The  Purple  Favourite,  when  in  perfection,  is  not  surpassed 
by  any  other  plum  in  luscious  flavour.  It  is  more  juicy  and 
melting  than  the  Purple  Gage — and  has  some  affinity  to  the 
Diapree  Rouge,  or  Mimms.  It  should  have  a  place  in  every 
garden,  as  it  bears  well,  and  is  very  hardy.  In  the  nursery 
it  has  the  dwarfish  habit  of  the  Green  Gage,  but  more  slender 
shoots. 

Branches  nearly  smooth,  short-jointed.  Fruit  medium  size, 
oflen  large,  roundish-obovate.  Suture  none.  Skin  light  brown 
in  the  shade,  brownish-purple  in  the  sun,  dotted  with  numerous 
golden  specks,  and  dusted  with  thin,  light  blue  bloom.  Stalk 
three-fourths  to  one  inch  long,  set  in  a  very  slight  depression. 
Flesh  pale,  greenish,  very  juicy,  tender,  melting,  with  a  lus- 
cious sweetness.  Parts  freely  from  the  stone,  which  is  very 
small  and  roundish.  Begins  to  ripen  about  the  20th  of  August, 
and  will  hang  for  a  fortnight  on  the  tree. 

This  is  known,  incorrectly,  as  the  Purple  Gage,  in  some  parts 
of  the  country. 

80.  Purple  Gage*  §  Lind.  Pom.  Mag. 

Reine  Claude  Violette.  Thomp.  Nois. 
Die  Violette  Koning  Claudie.  SicMer. 
Violet  Queen  Claude. 

The  Purple  Gage  holds  the 
first  place  for  high  flavour 
among  puiple  plums  abroad. 
Athough  it  is  as  well  known  in 
France  under  the  title  of  the 
Reine  Claude  Violette,  as  in  Eng- 
land under  that  of  the  Purple 
Gage,  yet  its  native  country  is 
not  precisely  determined. 

Branches  smooth,  much  like 
those  of  the  Green  Gage.  Fruit 
medium  sized,  shaped  like  the 
Green  Gage,  roundish,  a  little 
flattened.  Suture  shallow,  but 
distinct.  Stalk  an  inch  long, 
rather  thick,  set  in  a  narrow  cavity 

dotted  with   pale  yellow  and   covered  with  light  blue  bloom 
Flesh  greenish-yellow,  rather  firm,  rich,  sugary,  and  very  high 
flavoured,   separates  from  the  stone,  which  is  oval  and  com- 
pressed.    Ripens  rather  late,  and  will  hang  on  the  tree — shriv 
elling  a  little,  but  not  cracking — all  the  month  of  September. 


Fig.  127.    Purple  Gage.  ^ 
Skin  a  little  thick,  violet. 


red  or  purple  plums  309 

81.  Pond's  Seedling. 

Pond's  Purple.    Ken. 

A  productive  plum  of  only  second  quality.  It  was  Drought 
into  notice  by  Mr.  Samuel  Pond,  a  nurseryman  near  Boston^ 
out  the  original  tree  grew  in  the  garden  of  Henry  Hill,  Esq. 
in  the  city  of  Boston. 

Branches  downy.  Fruit  middle  sized,  roundish.  Skin 
purple.  Stalk  short.  Flesh  yellowish,  rather  dry,  separates 
from  the  stone,  sweet,  mingled  with  acid,  of  tolerable  flavour. 
Ripens  early  in  August,  and  hangs  a  long  lime. 

82.  Peoly's  Early  Blue. 

This  is  a  native  fruit,  of  medium  quality,  which  we  received 
from  Mr.  Manning.  Branches  very  downy.  Fruit  middle 
sized,  oblong,  suture  scarcely  visible.  Skin  very  dark  blue, 
covered  with  light  blue  bloom.  Stalk  short,  uneven.  Flesh 
yellow,  of  pleasant  flavour,  adhering  partially  to  the  stone, 
which  is  not  large,  but  rather  bluntly  terminated.  Ripens 
about  the  10th  of  August. 

83.  Prune  D'Agen.     Nois. 

D'Agen.  )  Thomp.  Agen  Datte. 

Prune  d'Ast  5  St.  Maurin. 

Robe  de  Sergent.  Prune  de  Brignole,  {of  some.) 

A  French  prune,  of  good  quality,  chiefly  used  for  drying  or 
preserving.  Branches  smooth,  leaves  narrow.  Fruit  of  me- 
dium size,  obovate,  flattened  on  one  side.  Skin  purple,  with  a 
blue  bloom.  Stalk  short.  Flesh  greenish-yellow,  sweet.  It 
is  a  freestone,  and  makes  an  excellent  prune.  It  ripens  late  in 
September,  and  bears  prodigious  crops. 

84.  Prune,  Manning's  Long  Blue.  § 

Large  Long  Blue.    Man. 
Manning's  Long  Blue. 

Manning's  Long  Blue  Prune,  we  received  from  the  late  Mr. 
Manning,  with  the  account  that  it  was  had  by  him  without  a 
name,  from  Landreth's  Nursery,  Philadelphia.  It  is  undoubt- 
edly a  seedling  of  the  common  Quetsche,  and  is  one  of  the  best 
of  this  family  of  plums.  Its  large  size,  long  keeping,  and  late- 
ness, added  to  the  fact  that  it  bears  most  abundant  crops,  make 
it  a  good  market  fruit. 


919  THE   PLUM. 

Branches  smooth.  Fruit 
quite  large,  long-oval,  a  little 
one-sided,  with  an  obscure 
suture.  Stalk  very  long,  and 
slender,  set  in  a  very  trifling 
depression.  Skin  dark  pur- 
ple, with  a  thick  blue  bloom. 
Flesh  greenish-yellow,  firm, 
rather  juicy,  with  a  sweet, 
sprightly,  pleasant  flavour. 
It  separates  pretty  readily 
from  the  stone,  which  is  long 
and  pointed.  First  to  last  of 
September.  Ripens  gradu^ 
ally,  and  bears  carriage  well. 

85.  Queen  Mother.   Thomp, 
Ray.  Lind. 

Red  Queen  Mother. 
Pigeon's  Heart. 
Damas  Violet. 

A  neat  little  reddish  plum, 
long  known  in  European 
Fig.  128.  Manning's  Long  Blue  Prune,  gardens.  Branches  smooth, 
rather  feeble  in  growth.  Fruit  rather  small,  round,  about  an 
inch  in  diameter.  Skin  dark,  purplish-red  in  the  sun,  pale  red- 
dish amber  in  the  shade,  with  many  reddish  dots.  Stalk  half  an 
inch  long.  Flesh  yellow,  sweet  and  rich,  separating  freely 
from  the  stone,  which  is  quite  small.     September. 

86.  QuETSCHE,  OR  German  Prune.     Thomp. 


Common  Quetsche.  Zwetsche. 

True  Large  German  Prune.  Quetsche  Grosse. 

Turkish  Quetsche.  Prune  d'Allemagne. 

Leipzic.  Quetsche  d'Allemagne  Grosse. 

Sweet  Prune.  Damas  Gros. 

Damask.  Covetche. 

Imperatrice  Violette.  _  ) 


ac.  to 
Thomp 


Imperatrice  Violette  Grosse.  [  incorrecUy,  of  some. 
Damas  Violet  Gros.  ) 

So  many  plums  are  cultivated  under  the  name  of  German 
Prune,  that  it  is  difficult  to  fix  this  fickle  title,  a  circumstance 
owing  to  the  fact  that  the  prune  frequently  comes  the  same,  or 
nearly  the  same,  from  seed,  and  in  prune  growing  districts  this 
is  a  popular  way  of  increasing  them,  while  it,  of  course,  gives 
rise  to  many  shades  of  character.  It  is  a  valuable  class  of 
plums,  of  fair  quality  for  the  table,  but  most  esteemed  for  dry 


RED  OR   PURPLE    PLUMS. 


311 


ing  and  preserving — abundant  bearers,  and  hanging  long  on  the 
tree.     The  common  German  Prune  is  described  as  follows. 

Branches  smooth.  Fruit  long-oval,  near  two  inches  long, 
peculiarly  swollen  on  one  side,  and  drawn  out  towards  the  stalk. 
Suture  distinctly  marked.  Skin  purple,  with  a  thick  blue 
bloom.  Stalk  three-fourths  of  an  inch  long,  slender,  slightly 
inserted.  Flesh  firm,  green,  sweet  and  pleasant,  separates 
from  the  stone,  which  is  flat,  very  long,  and  a  little  curved. 
Ripens  about  the  10th  of  September. 

This  prune  is,  perhaps,  the  most  universal  and  most  valuable 
fruit  tree  in  Germany,  Hungary,  Saxony,  and  all  central  Eu- 
rope. Preserved,  it  is  used  in  winter  as  a  substitute  for  butter, 
by  the  laboring  peasantry ;  and  dried,  it  is  a  source  of  large 
profit  in  commerce.  In  this  country,  it  is  yet  but  little  known, 
but  from  the  great  hardiness  and  productiveness  of  the  tree,  it 
may  be  worth  trial  on  a  large  scale. 

The  Austrian  Quetsche,  Thomp,  (Quetsche  de  Br^me,  Bre- 
men Prune,)  is  a  sub-variety,  much  like  the  foregoing,  purple, 
a  freestone,  of  rather  better  flavour,  and  ripening  somewhat 
later. 

St.  James'  Quetsche,  is  another  variety,  with  smooth  branch- 
es, and  oblong  fruit  of  medium  size  ;  flesh  purple,  adheres  to 
the  stone,  of  very  good  flavour.  It  yields  great  crops.  Sep- 
tember. 

87.  RoYALE.     O.  Duh.  Thomp.  Nois. 
La  Royale.    Lind.  Hooker. 

The  Royale,  a  French  variety, 
is  undoubtedly  one  of  the  richest 
plums.  It  is  peculiarly  crisp,  with 
a  very  high  flavour,  and  is  remark- 
able for  the  exceedingly  thick  coat 
of  bloom  which  covers  the  skin. 
The  tree  is  a  slow  grower,  forms 
a  bushy,  spreading  head,  and  its 
very  downy  shoots  have  a  gray 
or  whitish  appearance.  It  bears 
regularly,  but  moderately,  and, 
though  not  fit  for  the  orchard,  it  is 
a  first  rate  garden  fruit. 

Fruit  of  medium  size,  often  quite 
large  ;  round,  lessening  a  little  to- 
wards the  stalk.  Suture  distinct 
at  the  apex  on  one  side  only.    Skin  Fig.  129.    RaydLe. 

reddish-purple,  dotted  with  light  brown  specks,  and  covered 
with  a  thick  pale  bloom,  which  adheres  closely.  Stalk  three- 
fourths  of  an  inch  long,  downy,  set  in  a  narrow  cavity.     Flesh 


1^3  THE  PLxnu. 

dull  yellow,  rather  firm,  but  melting,  very  juicy,  with  an  ex- 
ceedingly rich,  vinous  flavour ;  it  separates  from  the  stone, 
which  is  small,  roundish,  pointed  at  both  ends.  Ripe  the  last 
of  August,  and  will  hang,  dropping  gradually,  till  the  middle  of 
September. 

88.  Red  Perdrigon.     Lind.  Fors. 

Perdrigon  Rouge.    JVow. 

An  agreeable  late  French  plum,  which  hangs  a  good  while 
on  the  tree,  improving  in  flavour,  till  it  becomes  very  sweet  and 
excellent.     It  appears  to  be  a  very  hardy  grower. 

Branches  downy.  Fruit  of  medium  size,  roundish,  slightly 
oval.  Skin  at  first  pale,  but  becoming  fine  deep  red,  dotted 
with  fawn-coloured  specks,  and  dusted  with  much  lilac  bloom. 
Stalk  an  inch  long,  rather  stout,  set  in  a  small  round  cavity. 
Flesh  bright  yellow,  a  little  crisp  and  firm,  quite  juicy  and 
sweet,  and  parts  freely  from  the  stone.  Last  of  August  to  the 
middle  of  September. 

89.  Red  Magnum  Bonum.     Lind.  Thomp.  Mill. 


Purple  Eg^.  Imp^riale  Violette. 

Red  Impenal.  Imperiale  Rouge. 

Imperial.  Dame  Aubert  Violette. 

Purple  Magnum  Bonum.  Imperiale. 

Florence.  Prune  d'oeuf. 
Imperial  Violet. 


of  (he 
Fre 


Vench. 


The  Red  Magnum  Bonum  is  a  large,  handsome,  egg-shaped 
fruit,  seen  in  abundance  in  cur  markets,  and  chiefly  valued  for 
cooking  and  preserving,  being  rather  harsh  for  the  dessert.  In 
fine  dry  seasons,  it  becomes  of  tolerable  flavour. 

Branches  smooth.  Fruit  large,  much  like  the  White  Magnum 
Bonum  in  form,  oval,  with  a  strong  suture,  on  one  side  of  which 
the  fruit  is  more  swollen.  Skin  rather  pale  in  the  shade,  but 
deep  red  in  the  sun,  sprinkled  with  many  gray  dots,  and  dusted 
with  but  little  pale  bloom.  Stalk  an  inch  or  more  long,  slender, 
set  in  a  narrow  cavity.  Flesh  greenish,  rather  firm  and  coarse, 
with  a  sub-acid  flavour,  separating  from  the  stone,  which  is  oval 
and  pointed.     Last  of  August  and  first  of  September. 

It  is  proper  to  state  here,  that  this  plum  has  been  several 
times  reproduced  from  seed,  on  the  North  River,  and  with  little 
difference  of  character,  except  that  some  are  freestones  and 
others  clingstones. 

Duane's  purple  is  often  confounded  with  the  Red  Magnum 
Bonum.  It  is  a  much  better  plum,  and  is  easily  distinguished, 
even  when  not  in  fruit,  by  its  very  gray^  downy  shoots. 


BSD  OR  FXTRPLE  PLTTMS.  313 

90.  RoYALE  DE  Tours.  §  O.  Duh.  Poit.  Thomp. 
Royal  Tours. 

This  capital,  early  plum,  from  the  neighbourhood  of  Tours,  in 
France,  is  yet  very  scarce  in  this  country,  (two  or  three  spuri- 
ous sorts  having  been  received  by  this  name,)  but  deserves  to 
become  generally  known  and  cultivated.  Its  flavour  is  of  the 
finest,  and  it  commences  ripening  at  the  last  of  July,  before 
most  of  the  fine  varieties. 

Branches  strong  and  smooth.  Fruit  large,  roundish,  but 
marked  with  a  large  and  deep  suture  extending  quite  half 
round,  and  enlarged  on  one  side.  At  the  apex  is  a  small 
white  depressed  point.  Skin  lively  red  in  the  shade,  deep  vio- 
let in  the  sun,  with  many  minute  golden  dots,  and  coated  with 
a  thick  blue  bloom.  Stalk  half  to  three-fourths  of  an  inch  long, 
stout,  set  in  a  narrow  cavity.  Flesh  greenish,  rather  firm,  with 
a  rich,  high  flavoured,  abundant  juice.  It  adheres  closely  to 
the  stone,  which  is  large,  oval,  and  flattened. 

91.  RoYALE  Hative.  §   Thomp.  Nois. 

Early  Royal. 
Mirian. 

A  new  early  plum  of  French  origin,  and  the  highest  excel- 
lence. It  is  yet  very  scarce  with  us,  having  lately  been  re- 
ceived from  the  garden  of  the  London  Horticultural  Society. 
It  strongly  resembles,  both  in  appearance  and  flavour,  the 
Purple  Gage,  or  Reine  Claude  Violette,  but  ripens  a  month 
earlier. 

Branches  very  downy.  Fruit  of  medium  size,  roundish,  a 
little  wider  towards  the  stalk.  Skin  light  purple,  dotted,  (and 
faintly  streaked,)  with  brownish-yellow,  and  covered  with  a 
blue  bloom.  Stalk  half  an  inch  long,  stout,  inserted  with  little 
or  no  depression.  Flesh  amber  yellow,  with  an  unusually 
rich,  high  flavour,  and  parts  from  the  stone,  (adhering  slightly, 
till  ripe.)  Stone  small,  flattened,  ovate.  Begins  to  ripen  about 
the  20th  of  July. 

92.  Red  Gage.  §  Pom.  Man. 

An  American  plum,  of  delicious  flavour,  very  hardy,  and  a 
prodigious  bearer.  It  is  a  seedling  raised  from  the  Green  Gage, 
by  the  elder  Wm.  Prince,  of  the  Flushing  Nurseries,  in  1790. 
It  grows  very  vigorously,  and  is  distinguished,  when  young,  by 
its  deep  green,  crimped  foliage. 

Branches  dark  reddish,  smooth.     Fruit  about  as  large  as  the 

27 


314  THE   PLUM. 


Green  Gage,  but  more  oval,  regularly 
formed.  Skin  brownish  or  brick  red, 
with  little  bloom.  Stalk  rather  slen- 
der, set  in  a  narrow  cavity.  Flesh 
greenish- amber,  very  juicy,  melting, 
sugary,  and  luscious.  It  parts  freely 
from  the  stone,  which  is  small.  Mid- 
dle of  August. 

[This  is  quite  distinct  from  the 
Long  Scarlet,  (which  see,)  some- 
times called  Red  Gage,  or  Scarlet 
Gage.] 


Fig.  130.    Red  Qage, 


93.  River's  Early. 

Two  new  seedlings  raised  by  Mr.  Thomas  Rivers,  an  English 
nurseryman  of  reputation.  Their  parent  was  the  Pr^coce  de 
Tours,  but  they  are  said  to  be  earlier,  hardier,  and  more  prolific 
than  that  variety. 

"River's  Early,  No.  1,"  has  downy  shoots;  No.  2,  has 
smooth  shining  shoots.  Both  bear  oval,  purple  fruit,  of  medium 
size ;  flesh  yellow,  sweet  and  excellent.  They  ripen  the  last  of 
July. 


94.  Suisse.     Thomp.  Poit. 


Simiana. 
Monsieur  Tardif. 
Prune  d'Altesse. 
Prune  Suisse. 
Swiss  Plum. 


1 


A  handsome  October  plum,  bearing  some  affinity  to  the  St. 
Martin,  or  Coe's  Late  Red,  and  ripening  about  the  same  time, 
or  a  little  earlier.  It  is  very  different  from  the  oval  plum,  in- 
correctly known  as  the  Semiana  about  Boston.* 

Branches  smooth.  Fruit  globular,  rather  large,  with  a  broad 
shallow  suture  on  one  side,  and  terminating  in  a  depressed  point. 
Skin  pale  red  in  the  shade,  but  lively  violet  red  in  the  sun,  dot- 
ted with  numerous  specks — a  little  marbled,  and  coated  with  a 
thick  blue  bloom.  Stalk  nearly  an  inch  long,  pretty  stout,  set 
in  a  wide  hollow.  Flesh  greenish-yellow,  crackling  and  melt- 
ing, with  a  brisk,  rich  flavour,  in  which  there  is  a  slight,  but 
pleasant  sharpness.  It  adheres  to  the  stone,  which  is  thick, 
with  a  rough  etige.     September,  to  the  middle  of  October 

*  See  Blue  Imperatrice. 


EED  OR   PTJEPLE   PLUMS.  315 


95.  Sharp's  Emperor.     Thomp. 

Denyer's  Victoria  ? 
Queen  Victoria  1 

A  beautiful  new  plum  from  England,  which  will  prove  an 
addition  to  our  collection.  It  bears  abundantly,  and  has  a 
peculiarly  tender  stone. 

Branches  strong,  downy,  and  foliage  large.  Fruit  quite 
large,  roundish-oval.  Skin,  when  exposed,  of  a  fine  bright, 
lively  red,  paler  in  the  shade,  with  a  delicate  bloom.  Flesh 
deep  yellow,  separates  from  the  stone,  of  a  pleasant,  moderately 
rich  flavour.     Middle  and  last  of  September. 

Denyer's  Victoria  resembles  this,  but  we  require  another  trial 
before  pronouncing  them  identical. 

96.  Thomas. 

A  new  plum,  of  a  lively,  deep  salmon  colour,  with  a  red 
cheek  ;  a  very  attractive  contribution  to  the  dessert,  though  not 
of  first  rate  flavour.  It  is  a  native  variety,  and  the  fruit  was 
first  exhibited  by  Mr.  Wm.  Thomas,  of  Boston,  who  has  a  fine 
tree  in  his  garden.  It  was  thence  named  the  Thomas  Plum,  by 
the  Massachusetts  Horticultural  Society.  It  has  some  resem- 
blance to  Sharp's  Emperor. 

Branches  slightly  downy.  Fruit  large,  roundish-oval,  a  little 
irregular,  and  rather  compressed  in  the  direction  of  the  suture. 
Stalk  hairy,  half  an  inch  or  more,  long,  stout,  set  in  a  small, 
narrow  cavity.  Skin  salmon  colour,  with  numerous  dots,  and  a 
soft  red  cheek.  Flesh  pale  yellow,  a  little  coarse  grained,  but 
with  a  mild,  pleasant  flavour,  separating  freely  from  the  stone. 
The  stone  is  peculiarly  light  coloured.  Ripe  the  last  of  August, 
and  bears  admirably. 

97.  Virgin.     Thomp. 

Lately  received  from  England,  where  it  has  the  reputation 
of  bearing  "  some  resemblance  to  the  Reine  Claude  Violette, 
though  scarcely  so  rich."     It  has  not  yet  been  tested  here. 

Branches  smooth.  Fruit  of  medium  size,  roundish.  Skin 
purple.  Flesh  yellow,  of  rich  flavour,  and  separates  from  the 
stone.     Ripens  the  last  of  August  and  beginning  of  September. 


Ornamental  Varieties. 
There  are  few  varieties  of  plums,  which  are  considered 


316  THE   PEAR. 

purely  ornamental.  One,  however,  is  a  remarkable  exception 
to  this,  as  it  is  scarcely  exceeded  in  beauty  in  the  month  of 
May  by  any  other  flowery  shrub — we  mean  the  Double  Flow- 
ering Sloe.  It  is  a  large  shrub,  only  10  or  12  feet  high,  with 
quite  slender  shoots  and  leaves,  but  it  is  thickly  sprinkled,  every 
spring,  with  the  prettiest  little  double  white  blossoms  about  as 
large  as  a  sixpence,  but  resembling  the  Lady  Banks'  roses.  It 
is  one  of  the  greatest  favourites  of  the  Chinese  and  Japanese — 
those  flower-loving  people. 

The  Common  English  Sloe,  or  Blackthorn,  (Prunus  spinosa,) 
is  rather  an  ornamental  tree  in  shrubbery  plantations.  The 
branches  are  more  thorny  than  those  of  the  common  damson, 
and  the  fruit  is  nearly  round,  quite  black,  but  covered  with  a 
thick  blue  bloom.  In  the  spring,  this  low  tree  is  a  perfect  cloud 
of  white  blossoms. 

The  DouBLE-BLOSSOMED  Plijm  has  large  and  handsome, 
double  white  flowers.  Except  in  strong  soils,  however,  they 
are  apt  to  degenerate  and  become  single,  and  are,  indeed,  always 
inferiour  in  effect  to  the  Double  Sloe. 

The  Cherry  Plum  we  have  already  described.  It  is  one  of 
the  fruit  bearing  sorts. 

1.  Selection  of  choice  varieties  for  a  small  garden.  Royal 
Hative,  Hudson  Gage,  Green  Gage,  Jefferson,  Lawrence's  Fa- 
vourite, Huling's  Superb,  Purple  Favourite,  Purple  Gage,  Coe's 
Golden  Drop. 

2.  Plums  thdt  will  bear  well  in  light  soils,  and  generally  with- 
stand the  curculio.  Lombard,  Cruger's,  Blue  Gage,  Roe's  Au- 
tumn Gage,  Red  Gage,  Long  Scarlet,  Bleecker's  Gage,  Coe's 
Golden  Drop,  and  all  the  Damsons. 

3.  Plums  suitable  for  a  cold  northern  climate.  Smith's  Or- 
leans, Bleecker's  Gage,  Denniston's  Superb,  Corse's  Nota  Bene, 
Orleans,  Cruger's  Scarlet,  Washington,  Duane's  Purple. 

4.  Plums  suitable  for  a  southern  climate.  Bingham,  Imperial 
Gage,  Washington,  Large  Long  Blue,  Huling's  Superb,  Coe's 
Late  Red,  Coe's  Golden  Drop. 


CHAPTER   XXL 

THE    PEAR. 


Pnrus  communis,  L.    Rosacece,  of  botaniste. 

Poirier,  of  the  French ;  Bimebaum,  German  ;  Peer,  Dutch ;  Pero,  Italian  j  and 

Pera,  Spanish. 

The  Pear  is,  undeniably,  the  favourite  fruit  of  modern  times, 
and  modern  cultivators.     ladeed,  we  believe  the  Pear  of  modem 


ITS  HISTORY.  317 

times,  thanks  to  the  science  and  skill  of  horticulturists,  is  quite 
a  different  morsel  for  the  palate,  from  the  pear  of  two  or  three 
centuries  ago.  In  its  wild  state  it  is  one  of  the  most  austere  of 
all  fruits,  and  a  choke  pear  of  our  fields,  really  a  great  improve- 
ment on  the  wild  type,  seizes  ones  throat  with  such  an  unmer- 
ciful gripe,  as  to  leave  behind  it  no  soothing  remembrances  of 
nectar  and  ambrosia. 

So  long  ago  as  the  earliest  time  of  the  Romans,  the  pear  was 
considerably  cultivated.  It  was  common  in  Syria,  Egypt,  and 
Greece,  and  from  the  latter  country,  was  transplanted  into  Italy. 
"  Theophrastus  speaks  of  the  productiveness  of  old  pear  trees, 
and  Virgil  mentions  some  pears  which  he  received  from  Cato. 
Pliny  in  his  15th  book  describes  the  varieties  in  cultivation  in 
his  time,  as  exceedingly  numerous  ;  and  mentions  a  number 
which  were  named  after  the  countries  from  which  they  were 
received.  Of  all  pears,  he  says,  the  Costumine  is  the  most  de- 
licate and  agreeable.  The  Falernian  pear  was  esteemed  for 
its  juice  ;  and  the  Tibernian,  because  it  was  preferred  by  the 
Emperor  Tiberius.  There  were  '  proud  pears'  which  were  so- 
called,  because  they  ripened  early  and  would  not  keep,  and 
'winter  pears,'  pears  for  baking,  as  at  the  present  day,"*  None 
of  these  old  Roman  varieties  have  been  handed  down  to  us,  and 
we  might  believe  some  of  them  approached  the  buttery  luscious- 
ness  of  our  modern  pears,  did  not  Pliny  pithily  add,  most  unfor- 
tunately for  their  reputation,  "  all  pears  whatsoever  are  but  a 
heavy  meat,  unless  they  are  well  boiled  or  baked." 

In  fact  the  really  delicious  qualities  of  this  fruit  were  not 
developed  until  about  the  seventeenth  century.  And  within  the 
last  sixty  years  the  pear,  subjected  to  constant  reproduction 
from  seed  by  Van  Mons  and  his  followers,  and  to  hybridizing  or 
crossing  by  Mr.  Knight  and  other  English  cultivators  appears, 
at  length,  to  have  reached  almost  the  summit  of  perfection,  in 
beauty,  duration,  and  flavour.  Of  Professor  Van  Mons  and  his 
labours  of  a  whole  life,  almost  devoted  to  pears,  we  have  already 
spoken  in  our  first  chapter.  From  among  the  80,000  seedlings 
raised  by  himself,  and  the  many  thousands  reared  by  other  zeal- 
ous cultivators  abroad,  especially  in  Belgium — the  Eden  of  the 
pear  tree — there  have  been  selected  a  large  number  of  varieties 
of  high  excellence.  In  this  country,  we  are  continually  adding 
to  the  number,  as,  in  our  newer  soil,  the  pear,  following  the 
natural  laws  of  successive  reproduction,  is  constantly  appearing 
in  new  seedling  forms.  The  high  flavour  of  the  Seckel  pear, 
an  American  variety,  as  yet  unsurpassed,  in  this  respect,  by 
any  European  sort,  proves  the  natural  congeniality  of  the  cli- 
mate of  the  northern  states  to  this  fruit. 

The  pear  tree  is  not  a  native  of  North  America,  but  was  in- 

♦  Arboretum  Brittanicum. 

27* 


818  THE   PEAR. 

troduced  from  the  other  continent.  In  Europe,  Western  Asia, 
and  China,  it  grows  wild,  in  company  with  the  apple,  in  hedges 
and  woody  wastes.  In  its  wild  state,  it  is  hardier  and  longer- 
lived  than  the  apple,  making  a  taller  and  more  pyramidal  head, 
and  becoming  thicker  in  its  trunk.  There  are  trees  on  record 
abroad,  of  great  size  and  age  for  fruit  trees.  M.  Bosc  mentions 
several  which  are  known  to  be  near  400  years  old.  There  is  a 
very  extraordinary  tree  in  Home  Lacy,  Herefordshire,  Eng- 
land— a  perry  pear — from  which  were  made  more  than  once, 
15  hogsheads  of  perry  in  a  single  year.  In  1805  it  covered 
more  than  half  an  acre  of  land,  the  branches  bending  down  and 
taking  root,  and,  in  turn,  producing  others  in  the  same  way. 
Loudon,  in  his  recent  work  on  trees,  says  that  it  is  still  in  fine 
health,  though  reduced  in  size. 

One  of  the  most  remarkable  pear  trees  in  this  country,  is 
growing  in  Illinois,  about  ten  miles  north  of  Vincennes.  It  is 
not  believed  to  be  more  than  forty  years  old,  having  been  plant- 
ed by  Mrs.  Ockletree.  The  girth  of  its  trunk  one  foot  above 
the  ground,  is  ten  feet,  and  at  nine  feet  from  the  ground,  six  and 
a  half  feet ;  and  its  branches  extend  over  an  area  sixty-nine 
feet  in  diameter.  In  1834  it  yielded  184  bushels  of  pears,  in 
1840  it  yielded  140  bushels.  It  is  enormously  productive  al- 
ways ;  the  fruit  is  pretty  large,  ripening  in  early  autumn,  and 
is  of  tolerable  flavour.*  Another  famous  specimen,  perhaps 
the  oldest  in  the  country,  is  the  Stuyvesant  Pear  tree,  originally 
planted  by  the  old  governor  of  the  Dutch  colony  of  New- York, 
more  than  two  hundred  years  ago,  and  still  standing,  in  fine 
vigour,  on  what  was  once  his  farm,  but  is  now  the  upper  part  of 
the  city,  quite  thickly  covered  with  houses.  The  fruit  is  a  plea- 
sant summer  pear,  somewhat  like  a  Summer  Bonchretien. 

Uses.  The  great  value  of  the  pear  is  as  a  dessert  fruit. 
Next  to  this,  it  is  highly  esteemed  for  baking,  stewing,  preserv- 
ing and  marmalades.  In  France  and  Belgium  the  fruit  is  very 
generally  dried  in  ovens,  or  much  in  the  same  way  as  we  do  the 
apple,  when  it  is  quite  an  important  article  of  food. 

Dessert  pears  should  have  a  melting,  soft  texture,  and  a 
sugary,  aromatic  juice.  Kitchen  pears,  for  baking  or  stewing, 
should  be  large,  with  firm  and  crisp  flesh,  moderately  juicy. 

The  juice  of  the  pear,  fermented,  is  called  Perry.  This 
is  made  precisely  in  the  same  way  as  cider,  and  it  is  richer, 
and  more  esteemed  by  many  persons.  In  the  midland  coun- 
ties of  England,  and  in  various  parts  of  France  and  Germany, 
what  are  called  perry  pears — very  hardy  productive  sorts,  hav- 
ing an  austere  juice — are  largely  cultivated  for  this  purpose. 
In  several  places  in  our  eastern  states,  we  understand,  perry 
is  now  annually  made  in  considerable  quantities.     The  fruit 

*  Rev.  H.  W.  Beecher,  in  Hovey*  Magazine. 


GATHERING  AND   KEEPING.  319 

should  be  ground  directly  after  being  gathered,  and  requires 
rather  more  isinglass — (say  1^  oz.  to  a  barrel,)  to  fine  it,  on 
racking,  than  cider.  In  suitable  soil  the  yield  of  perry  to  the 
acre  is  usually  about  one  third  more  than  that  of  cider. 

The  wood  is  heavy  and  fine  grained,  and  makes,  when  stain- 
ed black,  an  excellent  imitation  of  ebony.  It  is  largely  em- 
ployed by  turners  for  making  joiners'  tools.  The  leaves  will 
dye  yellow. 

Gathering  and  keeping  the  fruit.  The  pear  is  a  pecu- 
liar fruit  in  one  respect,  which  should  always  be  kept  in  mind ; 
viz.  that  most  varieties  are  much  finer  in  flavour  if  picked  from 
the  tree,  and  ripened  in  the  house,  than  if  allowed  to  become  fully 
matured  on  the  tree.  There  are  a  few  exceptions  to  this  rul«, 
but  they  are  very  few.  And,  on  the  other  hand,  we  know  a 
great  many  varieties  which  are  only  second  or  third  rate,  when 
ripened  on  the  tree,  but  possess  the  highest  and  richest  flavour 
if  gathered  at  the  proper  time,  and  allowed  to  mature  in  the 
house.  This  proper  season  is  easily  known,  first,  by  the 
ripening  of  a  few  full  grown,  but  worm-eaten  specimens,  which 
fall  soonest  from  the  tree  ;  and,  secondly,  by  the  change  of  colour, 
and  the  readiness  of  the  stalk  to  part  from  its  branch,  on  gently 
raising  the  fruit.  The  fruit  should  then  be  gathered— or  so 
much  of  the  crop  as  appears  sufl^iciently  matured — and  spread 
out  on  shelves  in  the  fruit  room*  or  upon  the  floor  of  the  garret. 
Here  it  will  gradually  assume  its  full  colour,  and  become  de- 
liciously  melting  and  luscious.  Many  sorts  which,  ripened  in 
the  sun  and  open  air,  are  rather  dry,  when  ripened  within  door, 
most  abundantly  melting  and  juicy.  They  will  also  last  for 
a  considerably  longer  period,  if  ripened  in  this  way — maturing 
gradually,  as  wanted  for  use — and  being  thus  beyond  the  risk 
of  loss  or  injury  by  violent  storms  or  high  winds. 

Winter  dessert  pears  should  be  allowed  to  hang  on  the  tree  as 
long  as  possible,  until  the  nights  become  frosty.  They  should 
then  be  wrapped  separately  in  paper,  packed  in  kegs,  barrels, 
or  small  boxes,  and  placed  in  a  cool,  dry  room,  free  from  frost. 
Some  varieties,  as  the  D'Aremberg,  will  ripen  finely  with  no 
other  care  than  placing  them  in  barrels  in  the  cellar,  like 
apples.  But  most  kinds  of  the  finer  winter  dessert  pears, 
should  be  brought  into  a  warm  apartment  for  a  couple  of 
weeks  before  their  usual  season  of  maturity.  They  should  be 
kept  covered,  to  prevent  shrivelling.  Many  sorts  that  are  com- 
paratively tough  if  ripened  in  a  cold  apartment,  become  very 
melting,  buttery  and  juicy,  when  allowed  to  mature  in  a  room 
kept  at  the  temperature  of  60  or  70  degrees. 


*  So  important  is  the  ripening  of  pears  in  the  house  that  most  amateurs  of  this 
fruit,  find  it  to  their  advantage  to  have  a  small  room  set  apart,  and  fitted  up 
with  shelves  in  tiers,  to  be  used  solely  a8  a  fruit  room. 


320  THE  PEAR. 

Propagation.  The  finer  sorts  of  pears  are  continued  or  in- 
creased, by  grafting  and  budding,  and  the  stocks,  on  which  to 
work,  are  either  seedlings  or  suckers.  Sucker  stocks  have  usu- 
ally such  indifferent  roots,  they  are  so  liable  to  produce  suckers, 
continually,  themselves,  and  are  so  much  less  healthy  than  seed- 
lings, that  they  are  now  seldom  used  by  good  cultivators  ; 
though,  if  quite  young  and  thrifty,  they  will  often  make  good 
stocks. 

Seedlings,  however,  are,  by  far,  the  best  stocks  for  the  pear, 
in  all  cases  ;  and  seedlings  from  strong  growing,  healthy  pears, 
of  common  quality — such  as  grow  about  most  farmer's  gardens, 
are  preferable,  for  stocks,  to  those  raised  from  the  best  varie- 
ties— being  more  hardy  and  vigorous. 

As  it  is,  usually,  found  more  difficult  to  raise  a  good  supply  of 
seedling  pear  stocks  in  this  country,  than  of  any  other  fruit  tree, 
we  will  here  remark  that,  it  is  absolutely  necessary,  to  ensure 
success,  that  two  points  be  observed.  The  first,  is  to  clean  and 
sow  the  seed  as  soon  as  may  be,  after  the  fruit  is  well  matured  ; 
the  second,  to  sow  it  only  in  deep  rich  soil.  It  should  be  previ- 
ously trenched — if  not  naturally  deep — at  least  twenty  inches  or 
two  feet  deep,  and  enriched  with  manure  or  compost  mixed 
with  ashes.  This  will  give  an  abundant  supply  of  nutriment 
to  the  young  seedlings,  the  first  year — without  which,  they 
become  starved  and  parched,  after  a  few  inches  growth,  by  our 
hot  and  dry  summer,  when  they  frequently  fall  a  prey  to  the 
aphis  and  other  insects  at  the  root  and  top.  A  mellow,  rich 
soil,  whose  depth  ensures  a  supply  of  moisture,  will  give  strong 
seedlings,  which  are  always,  at  two  years  growth,  fit  to  go  into 
the  nursery  rows  for  budding.  While  a  dry,  thin  soil,  will 
seldorn  produce  good  stocks,  even  in  half  a  dozen  years. 

The  seeds  should  be  sown  precisely  like  those  of  the  apple, 
in  broad  drills,  and  the  treatment  of  the  stocks,  when  planted  in 
the  rows  for  budding,  is  quite  similar.  Budding  is  almost  uni- 
versally preferred  by  us,  for  propagating  the  pear,  and  this  tree 
takes  so  readily,  that  very  few  failures  can  happen  to  an  expe- 
rienced hand.  About  the  first  of  August,  in  this  latitude,  is  the 
proper  season  for  performing  this  operation. 

We  may  add  here,  that  one  year  old  pear  seedlings,  are  often 
winter-killed,  when  the  autumn  has  not  been  such  as  to  ripen 
the  wood  thoroughly.  A  few  branches  of  evergreens,  or  some 
slight  covering  laid  along  the  rows,  will  prevent  this.  Or,  they 
may  be  laid  in  by  the  heels,  in  a  sheltered  place. 

The  thorn  makes  very  good  stocks  for  the  pear,  except,  that 
if  grafted  above  ground,  the  tree  is  often  apt  to  be  broken  off  at 
the  point  of  union,  by  high  winds.  This  is  obviated  by  grafting 
a  little  below  the  surface.  Grafting  on  the  thorn  is  a  very  use- 
ful practice  for  strong  clayey  soils,  as,  on  such  stocks  the  pear 
may  be  grown  with  success,  when  it  would  not  otherwise  thrive. 


SOIL  A17D   SITUATION.  SV 

It  also  comes  rather  earlier  into  bearing.  Grafting  on  the 
mountain  ash  is  thought  to  render  the  pear  more  hardy,  and  it 
retards  the  blossoming  so  much  as  to  prevent  their  being  in- 
jured by  spring  frosts.  The  pear  is  sometimes  budded  on  the 
apple,  but  it  is  then  usually  very  short-lived. 

For  rendering  the  pear  dwarf,  the  Quince  stock  is  almost 
universally  used,  as  the  pear  unites  readily  with  it,  becomes 
quite  dwarf  in  habit,  and  bears  very  early.  Some  large  grow- 
ing pears — as  the  Duchess  of  Angouleme — extremely  liable  to 
be  blown  off  the  tree,  bear  much  better  on  the  Quince  stock, 
and  others  are  considerably  improved  in  flavour  by  it.  The 
dwarf  pear,  however,  it  must  be  confessed,  rather  belongs  to 
the  small  garden  of  the  amateur,  than  to  the  orchardist,  or  him 
who  desires  to  have  regular  large  crops,  and  long-lived  trees. 
The  dwarf  tree  is  usually  short-lived,  seldom  enduring  more 
than  a  dozen  years  in  bearing — but  it  is  a  pretty,  and  eco- 
nomical way  of  growing  a  good  many  sorts,  and  getting  fruit 
speedily,  in  a  small  garden. 

The  pear  not  being  very  abundantly  supplied  with  fibrous 
roots,  should  never  be  transplanted,  of  large  size,  from  the  nur- 
sery. Small,  thrifty  plants,  five  or  six  feet  high,  are  much  to 
be  preferred. 

Soil,  situation,  and  culture.  The  best  soil  for  this  fruit 
tree,  is  a  strong  loam  of  moderate  depth,  on  a  dry  subsoil.  The 
pear  will,  indeed,  adapt  itself  to  as  great  a  variety  of  soils  as 
any  fruit  tree,  but,  in  unfavourable  soils,  it  is  more  liable  to 
suffer  from  disease,  than  any  other.  Soils  that  are  damp  during 
any  considerable  portion  of  the  year,  are  entirely  unfit  for  the 
pear  tree  ;  and  soils  that  are  over- rich  and  deep,  like  some  of  the 
western  alluvials,  force  the  tree  into  such  over  luxuriant  growth, 
that  its  wood  does  not  ripen  well,  and  is  liable  to  be  killed  by 
winter  blight.  The  remedy,  in  this  case,  consists  in  planting 
the  trees  on  slightly  raised  hillocks — say  eight  inches  above  the 
level  of  the  surface,  and  using  lime  as  a  manure.  Soils  that  are 
too  light,  on  the  other  hand,  may  be  improved  by  trenching,  if 
the  subsoil  is  heavier,  or  by  top  dressing  with  heavy  muck  and 
river  mud,  if  it  is  not. 

In  a  climate  rather  cold  for  the  pear,  or  on  a  cold  soil,  it  is 
advantageous  to  plant  on  a  southern  slope,  but  in  the  middle 
states,  in  warm  soils,  we  do  not  consider  a  decidedly  southern 
exposure  so  good  as  other,  rather  cooler  ones. 

The  pear  succeeds  so  well  as  an  open  standard,  and  requires 
so  little  care  or  pruning — less,  indeed,  in  the  latter  respect,  than 
any  otiier  fruit  tree,  that  training  is  seldom  thought  of,  except  in 
the  gardens  of  the  curious  or  skilful.  The  system  of  quenouille 
or  distaff  iTdHmng,  an  interesting  mode  of  rendering  trees  very 
productive  in  a  small  space,  we  have  already  fully  described 
in  p.  37,  as  well  as  root  pruning  for  the  same  purpose  in  p.  32. 


8d» 


THE   PEAR. 


In  orchard  culture,  the  pear  is  usually  planted  about  thirty 
feet  distant  each  way  •  in  fruit  gardens,  where  the  heads  are 
somewhat  kept  in  by  pruning,  20  feet  is  considered  sufficient  by 
many. 

Pear  trees  in  a  bearing  state,  where  the  growth  is  no  longer 
luxuriant,  should  have,  every  autumn,  a  moderate  top  dressing 
of  manure,  to  keep  them  in  good  condition.  This,  as  it  promotes 
steady  and  regular  growth,  is  far  preferable  to  occasional  heavy 
manuring,  which,  as  will  presently  be  shown,  has  a  tendency  to 
induce  the  worst  form  of  blight  to  which  this  tree  is  subject. 

Diseases.  As  a  drawback  to  the,  otherwise,  easy  cultivation 
of  this  fine  fruit,  the  pear  tree  is,  unfortunately,  liable  to  a  very 
serious  disease,  called  the  pear  tree  blight,  ovjire  blight,  appear- 
ing irregularly,  and  in  all  parts  of  the  country ;  sometimes  in 
succeeding  seasons,  and,  again,  only  after  a  lapse  of  several 
years  ;  attacking,  sometimes,  only  the  extremities  of  the  limbs, 
and,  at  other  times,  destroying  the  whole  tree  ;  producing,  occa- 
sionally, little  damage  to  a  few  branches,  but  often,  also  destroy- 
ing, in  a  day  or  two,  an  entire  large  tree  ;  this  disease  has  been, 
at  different  times,  the  terror  and  despair  of  pear  growers.  Some 
parts  of  the  country  have  been  nearly  free  from  it,  while 
others  have  suffered  so  much  as  almost  to  deter  persons  from  ex- 
tending  the  cultivation  of  this  fine  fruit.  For  nearly  an  hun- 
dred years,  its  existence  has  been  remarked  in  this  country,  and, 
until  very  lately,  all  notions  of  its  character  and  origin  have 
been  so  vague,  as  to  lead  to  little  practical  assistance  in  removing 
or  remedying  the  evil. 

Careful  observation  for  several  years  past,  and  repeated  com- 
parison of  facts  with  accurate  observers,  in  various  parts  of  the 
country,  have  led  us  to  the  following  conclusions : 

1st,  That  what  is  popularly  called  the  pear  blight,  is,  in  fact, 
two  distinct  diseases.  2nd,  that  one  of  these  is  caused  by  an 
insect,  and  the  other  by  sudden  freezing  and  thawing  of  the  sap 
in  uafavourable  autumns.  The  first,  we  shall  therefore  call  the 
insect  blight,  and  the  second,  i\\Q  frozen- sap  blight. 

1.  The  insect  blight.  The  symptoms  of  the  insect  blight 
are  as  follows  :  In  the  month  of  June  or  July,  when  the  tree  is 
in  full  luxuriance  or  growth,  shoots  at  the  extremities  of  the 
branches,  and  often  extending  down  two  seasons'  growth, 
are  observed  suddenly  to  turn  brown.  In  two  or  three  days  the 
leaves  become  quite  black  and  dry,  and  the  wood  so  shrivelled 
and  hard  as  to  be  cut  with  difficulty  with  a  knife.  If  the  branch 
is  allowed  to  remain,  the  disease  sometimes  extends  a  short  dis- 
tance further  down  the  stem,  but,  usually,  not  much  further  than 
the  point  where  the  insect  had  made  his  lodgment.  The  insect 
which  causes  this  blight,  was  first  discovered  by  the  Hon.  John 
Lowell,  of  Boston,  in  1816,  and  was  described  by  Professor  Peck, 
under  the  name   of  Scolytus  pyri.     It   is    very  minute,   being 


INSECT  BLIGHT.  S2S 

scarcely  one-tenth  of  an  inch  long ;  and  it  escapes  from  the 
branch  almost  as  soon  as,  by  the  withering  of  the  leaves,  we 
are  aware  of  its  attack  ;  hence,  it  is  so  rarely  seen  by  careless 
observers.  In  the  perfect  state,  it  is  a  very  small  beetle,  deep 
brown,  with  legs  of  a  paler  colour.  Its  thorax  is  short,  convex, 
rough  in  front,  and  studded  with  erect  bristles.  The  wing 
covers  are  marked  with  rows  of  punctured  points,  between  which 
are  also  rows  of  bristles,  and  they  appear  cut  off  very  obliquely 
behind. 

This  insect  deposits  its  egg  some  time  in  July  or  August,  either 
behind,  or  below  a  bud.  Whether  the  egg  hatches  at  once,  we 
are  not  aware,  but  the  following  spring,  the  small  grub  or  larva 
grows  through  the  sap  wood  or  tender  alburnum,  beginning  at  the 
root  of  the  bud,  and  burrows  towards  the  centre  of  the  stem. 
Around  this  centre  or  pith,  it  forms  a  circular  passage,  some- 
times devouring  it  altogether.  By  thus  perforating,  sawing  off, 
or  girdling,  internally,  a  considerable  portion  of  the  vessels  which 
convey  the  ascending  sap,  at  the  very  period  when  the  rapid 
growth  of  the  leaves  calls  for  the  largest  supply  of  fluid  from  the 
roots,  the  growth  and  the  vitality  of  the  branch  are  checked,  and 
finally  extinguished.  The  larva  about  this  time,  completes 
both  its  transformation,  and  its  passage  out,  and,  in  the  beetle 
form,  emerges,  with  wings,  into  the  air,  to  seek  out  new  positions 
for  laying  its  eggs  and  continuing  its  species.  The  small  pas- 
sage where  it  makes  its  exit,  may  now  more  easily  be  disco- 
vered, below  or  by  the  side  of  the  bud,  resembling  a  hole  bored 
with  a  needle  or  pin. 

It  is  well  to  remark  here,  that  the  attack  of  this  blight  insect 
is  not  confined  to  the  pear,  but  in  some  parts  of  the  country  we 
have  observed  it  preying  upon  the  apple  and  the  quince  in  the 
same  manner.  In  the  latter  tree,  the  shoots  that  were  girdled, 
were  shorter,  and  at  the  extremities  of  the  branches  only  ;  not 
leading,  therefore,  to  such  serious  consequences  as  in  the  pear. 

The  ravages  of  the  insect  blight^  we  are  inclined  to  think,  do 
not  extend  much  below  the  point  where  the  insect  has  deposited 
its  egg,  a  material  point  of  difference  from  the  frozen-sap  blight 
which  often  poisons  the  system  of  the  whole  tree,  if  allowed  to 
remain,  or  if,  originally,  very  extensive. 

The  remedy  for  the  insect  blight  is  very  distinct.  It  is  that 
originally  suggested  by  Mr.  Lowell,  which  we  and  many  othecs 
have  pursued  with  entire  success,  when  the  other  form  of  the 
disease  was  not  also  present.  This  remedy  consists,  at  the  very 
first  indications  of  the  existence  of  the  enemy,  in  cutting  off  and 
burning  the  diseased  branch,  a  foot  below  the  lowest  mark  of  dis- 
coloration. The  insect  is  usually  to  be  found  at  the  bottom  of 
this  blackened  point,  and  it  is  very  important  that  the  branches  be 
removed  early,  as  the  Scolytus  is  now  about  emerging  from  his 
burrow,  and  will  speedily  escape  us,  to  multiply  his  mischief 


324  THE  PEAR. 

elsewhere.  If  there  is  much  appearance  of  the  insect  blight, 
the  tree  should  be  examined  every  noon,  so  long  as  there  are 
any  indications  of  disease,  and  the  amputated  branches  carried 
at  once  to  the  fire. 

II.  The  frozen  sap  blight.  We  give  this  term  to  the  most 
formidable  phase  of  this  disease  that  affects  the  pear  tree.  Though 
it  is,  by  ordinary  observers,  often  confounded  in  its  effects,  with 
the  insect  blight,  yet  it  has  strongly  characteristic  marks,  and 
is  far  more  fatal  in  its  effects. 

The  symptoms  of  the  frozen-sap  Might  are  the  following. 
First ;  the  appearance,  at  the  season  of  winter  or  spring  pruning, 
of  a  thick,  clammy  sap,  of  a  sticky  nature,  which  exudes  from 
the  wounds  made  by  the  knife ;  the  ordinary  cut  showing  a  clean 
and  smooth  surface. 

Second ;  the  appearance,  in  the  spring,  on  the  bark  of  the  trunk 
or  branches,  often  a  considerable  distance  from  the  extremities,  of 
black,  shrivelled,  dead,  patches  of  bark. 

Third;  in  early  summer  months,  the  disease  fully  manifests 
itself  by  the  extremities  shrivelling,  turning  black,  and  decay- 
ing, as  if  suddenly  killed.  If  these  diseased  parts  are  cut 
off,  the  inner  bark  and  heart-wood  will  be  found  dark  and 
discoloured  some  distance  below  where  it  is  fresh  and  green 
outside.  If  the  tree  is  slightly  affected  only,  it  may  pass  off 
with  the  loss  of  a  few  branches,  but  if  it  has  been  seriously 
tainted,  the  disease,  if  not  arrested,  may,  sooner  or  later,  be 
carried  through  the  whole  system  of  the  tree,  which  will  gra- 
dually decline,  or  entirely  perish. 

To  explain  the  nature  of  this  disease,  we  must  first  premise 
that,  in  every  tree,  there  are  two  currents  of  sap  carried  on,  1st, 
the  upward  current  of  sap,  which  rises  through  the  outer  wood, 
(or  alburnum,)  to  be  digested  by  the  leaves  ;  2nd,  the  downward 
current,  which  descends  through  the  inner  bark,  (or  liber,) 
forming  a  deposite  of  new  wood  on  its  passage  down.* 

Now  let  us  suppose,  anterior  to  a  blight  season,  a  very  sudden 
and  early  winter,  succeeding  a  damp  and  warm  autumn. f  The 
summer  having  been  dry,  the  growth  of  trees  was  completed 
early,  but  this  excess  of  dampness  in  autumn,  forces  the  trees 
into  a  vigorous  second  growth,  which  continues  .ate.  While 
the  sap  vessels  are  still  filled  with  their  fluids,  a  sharp  and  sud- 
den freezing  takes  place,  or  is,  perhaps,  repeated  several  times, 
followed,  in  the  day  time,  by  bright  sun.  The  descending  cur- 
rent of  sap  becomes  thick  and  clammy,  so  as  to  descend  with 
difficulty  ;    it   chokes   up  the  sap-vessels,   freezes   and  thaws 

•  Being  distributed  towards  the  centre  of  the  stem  by  the  medullary  ruys 
which  communicate  from  the  inner  bark  to  the  pith. 

t  Which  always  happens  previously  to  a  summer  when  the  blight  is  very  pre- 
valent, and  will  be  remembered,  by  all,  as  having  been  especially  the  case  in  the 
tutunui  of  1843,  which  preceded  the  extensive  blight  of  tho  paat  season. 


FROZEN-SAP   BLIGHT.  3^ 

again,  loses  its  vitality,  and  becomes  dark  and  discoloured,  and, 
in  some  cases,  so  poisonous,  as  to  destroy  the  leaves  of  other 
plants,  when  applied  to  them.  Here,  along  the  inner  bark,  it 
lodges,  and  remains  in  a  thick,  sticky  state,  all  winter.  If  it 
happens  to  flow  down  till  it  meets  with  any  obstruction,  and  re- 
mains in  any  considerable  quantity,  it  freezes  again  beneath  the 
bark,  ruptures  and  destroys  the  sap-vessels,  and  the  bark  and 
some  of  the  wood  beneath  it  shrivels  and  dies. 

In  the  ensuing  spring,  the  upward  current  of  sap  rises 
through  its  ordinary  channel — the  outer  wood  or  alburnum — the 
leaves  expand,  and,  tor  some  time,  nearly  all  the  upward  current 
being  taken  up  to  form  leaves  and  new  shoots,  the  tree  appears 
flourishing.  Toward  the  beginning  of  summer,  however,  the 
leaves  commence  sending  the  downward  current  of  sap  to  in- 
crease the  woody  matter  of  the  stem.  This  current,  it  will  be 
remembered,  has  to  pass  downward,  through  the  inner  bark  or 
liber,  along  which,  still  remain  portions  of  the  poisoned  sap, 
arrested  in  its  course  the  previous  autumn.  This  poison  is  di- 
luted, and  taken  up,  by  the  new  downward  current,  distributed 
toward  the  pith,  and  along  the  new  layers  of  alburnum,  thus 
tainting  all  the  neighbouring  parts.  Should  any  of  the  adja- 
cent sap-vessels  have  been  ruptured  by  frost,  so  that  the  poison 
thus  becomes  mixed  with  the  still  ascending  current  of  sap, 
the  branch  above  it  immediately  turns  black  and  dies,  precisely 
as  if  poison  were  introduced  under  the  bark.  And  very  fre- 
quently it  is  accompanied  with  precisely  the  odour  of  decaying 
frost-bitten  vegetation.* 

The  foregoing  is  the  worst  form  of  the  disease,  and  it  takes 
place  when  the  poisoned  sap,  stagnated  under  the  bark  in  spots, 
remains  through  the  winter  in  a  thick  semi-fluid  state,  so  as  to 
be  capable  of  being  taken  up  in  the  descending  current  of  the 
next  summer.  When,  on  the  other  hand,  it  collects  in  sufficient 
quantity  to  freeze  again,  burst  the  sap  vessels,  and  afterwards 
dry  out  by  the  influence  of  the  sun  and  wind,  it  leaves  the 
patches  of  dead  bark  which  we  have  already  described.  As 
prart  of  the  woody  channels  which  convey  the  ascending  sap 
probably  remain  entire  and  uninjured,  the  tree  or  branch  will 

•  We  do  not  know  that  this  form  of  blight  is  common  in  Europe,  but  the  fol- 
lowing extract  from  the  celebrated  work  of  Duhamel  on  fruit  trees,  published  in 
1768,  would  seem  to  indicate  something  very  similar,  a  long  time  ago. 

"  The  sap  corrupted  by  putrid  water,  or  the  excess  of  manure,  bursts  the  cellu- 
lar membranes  in  some  places,  extends  itself  between  the  wood  and  the  bark, 
which  it  separates,  and  carries  its  poisonous  acrid  influence,  to  all  the  neighbour- 
ing parts,  like  a  gangrene.  When  it  attacks  the  small  branches,  they  should  be 
cutoff;  if  it  appears  in  the  large  branches  or  body  of  the  tree,  all  the  cankered 
parts  must  be  cut  out  down  to  the  sound  wood,  and  the  wound  covered  with  com- 
position. If  the  evil  be  produced  by  manure  or  stagnant  water,  (and  it  may  be 
produced  by  other  causes,)  the  old  earth  must  be  removed  from  the  roots,  and 
fresh  soil  put  in  its  place,  and  means  taken  to  draw  off  the  water  from  the  roots. 
But  if  the  disease  has  made  much  progress  on  the  trunk,  the  tree  is  lost  "  Trailt 
des  Arbres  Fruitiers,  vol.  11,  p.  100. 

28 


326  THE  PEAR. 

perhaps  continue  to  grow  the  whole  season  and  bear  fruit,  as  if 
nothing  had  happened  to  it,  drying  down  to  the  shrivelled  spot 
of  bark  the  next  spring.  The  effect,  in  this  case,  is  precisely 
that  of  girdling  only,  and  the  branch  or  tree  will  die  after  a 
time,  but  not  suddenly. 

From  what  we  have  said,  it  is  easy  to  infer  that  it  would  not 
be  difficult  on  the  occurrence  of  such  an  autumn — when  sudden 
congelation  takes  place  in  unripened  wood — ^to  predict  a  bligh* 
season  for  the  following  summer.  Such  has  several  times  been 
done,  and  its  fulfilment  may  be  looked  for,  with  certainty,  in  all 
trees  that  had  not  previously  ripened  their  wood.* 

So,  also,  it  would  and  does  naturally  follow,  that  trees  in  a 
damp,  ricn  soil,  are  much  more  liable  to  the  frozen-sap  blight, 
than  those  upon  a  dryer  soil.  In  a  soil  over  moist  or  too  rich, 
the  pear  is  always  liable  to  make  late  second  growths,  and  its 
wood  will  often  be  caught  unripened  by  an  early  winter.  For 
this  reason,  this  form  of  blight  is  vastly  more  extensive  and  de- 
structive  in  the  deep,  rich  soils  of  the  western  states,  than  in  the 
dryer  and  poorer  soils  of  the  east.  And  this  will  always  be  the 
case  in  over  rich  soils,  unless  the  trees  are  planted  on  raised  hil- 
locks, or  their  luxuriance  checked  by  root-pruning. 

Again,  those  varieties  of  the  pear,  which  have  the  habit  of 
maturing  their  wood  early,  are  very  rarely  affected  with  the 
frozen-sap  blight.  But  late  growing  sorts,  are  always  more  or 
less  liable  to  it,  especially  when  the  trees  are  young,  and  the 
excessive  growth  is  not  reduced  by  fruit- bearing.  Every  nur- 
seryman  knows  that  there  are  certain  late  growing  sorts  which 
are  always  more  liable  to  this  blight  in  the  nursery.  Among 
these  we  have  particularly  noticed  the  Passe  Colmar  and  the 
Forelle,  though  when  these  sorts  become  bearing  trees,  they  are 

*  Since  the  above  was  written,  we  have  had  the  pleasure  of  seeing  a  highly 
inlerestingarticleby  the  Rev.  H.W.  Beecher,  of  Indiana,  oneof  themostmtelligent 
observers  in  the  country.  Mr.  Beecher  not  only  agrees  in  the  main  with 
us,  bur  he  fortifies  our  opinion  with  a  number  of  additional  facts  of  great 
value.  We  shall  extract  some  of  this  testimony,  which  is  vouched  for  by  Mr 
B.,  and  for  the  publication  of  which  the  cultivators  of  pears  owe  him  many 
thanks. 

"Mr  R.  Reagan  of  Putnam  county,  Ind.,  has  for  more  than  twelve  years,  sus- 
pected that  this  disease  originated  in  the  fall  previous  to  the  summer  on  which 
It  declares  itself  During  the  last  winter,  Mr.  Reagan  predicted  the  blight,  as 
will  be  remembered  by  some  of  his  acquaintances  in  Wayne  Co.,  and  in  his 
pear  orchards  he  marked  the  trees  that  would  suffer,  and  pointed  to  the  spot 
which  would  be  the  seat  of  the  disease,  and  his  prognostications  were  stricily 
verified.  Out  of  his  orchard  of  200  pear  trees,  during  the  previous  blight  of  1832, 
only  lour  escaped,  and  those  had  been  traneplanled,  and  had,  therefore,  made  lit- 
tle or  no  growth. 

Mr.  White,  a  nurseryman,  near  Mooresville,  Ind.,  in  an  orchard  of  over  150 
trees,  had  not  a  single  case  of  blight  in  the  year  1844,  though  all  around  him  its 
ravages  were  felt.  What  were  the  facts  in  this  case?  His  orchard  is  planted 
on  a  mound-like  piece  of  ground,  is  high,  of  a  sandy,  gravelly  soil ;  earlier  by  a 
week,  than  nursery  soils  in  this  country;  and  in  the  summer  of  1843,  his  trees 
grew  through  the  summer,  ripened  and  shed  their  leaves  early  in  the  fall,  and 
during  the  warm  spell  made  no  second  growth." 


FROZEN-SAP   BLIGHT.  827 

not  more  liable  than  many  others.  The  Seckel  pear  is  cele- 
brated for  its  general  freedom  from  blight,  which  we  attribute 
entirely,  to  its  habit  of  making  short  jointed  shoots,  and  ripen- 
ing its  wood  very  early. 

To  distinguish  the  blight  of  the  frozen  sap  from  that  caused 
by  the  attack  of  the  Scylotus  pyri,  is  not  difficult.  The  effects  of 
the  latter  cease  below  the  spot  where  the  insect  has  perforated 
and  eaten  its  burrow  in  the  branch.  The  former  spreads 
gradually  down  the  branch,  which,  when  dissected,  shows 
the  marks  of  the  poison  in  the  discoloration  of  the  inner 
bark  and  the  pith,  extending  down  some  distance  below  the  ex- 
ternal marks  of  injury.  If  the  poison  becomes  largely  diffused 
in  the  tree,  it  will  sometimes  die  outright  in  a  day  or  two  ;  but 
if  it  is  only  slightly  present,  it  will  often  entirely  recover.  The 
presence  of  black,  dry,  shrivelled  spots  of  bark  on  the  branches, 
or  soft  sappy  spots,  as  well  as  the  appearance  of  thick  clammy 
sap  in  winter  or  spring  pruning,  are  the  infallible  signs  of  the 
frozen-sap  blight. 

The  most  successful  remedies  for  this  disastrous  blight,  it  is  very 
evident,  are  chiefly  preventive  ones.  It  is,  of  course,  impossi- 
ble for  us  to  avoid  the  occasional  occurrence  of  rainy,  warm 
autumns,  which  have  atendency  tourge  the  trees  into  late  second 
growth.  The  principal  means  of  escaping  the  danger  really  lies 
in  always  studiously  avoiding  a  damp  soil  for  the  fruit  tree.  Very 
level  or  hollow  surfaces,  where  heavy  early  autumnal  rains  are 
apt  to  lie  and  saturate  the  ground,  should  also  be  shunned.  And 
any  summer  top  dressing  or  enriching,  calculated  to  stimulate 
the  tree  into  late  growth,  is  pernicious.  A  rich,  dry  soil,  is,  on 
the  whole,  the  best,  because  there  the  tree  will  make  a  good 
growth  in  time  to  ripen  fully  its  wood,  and  will  not  be  likely  to 
make  second  growth.  A  rich,  moist  soil,  will,  on  the  contrary, 
serve  continually  to  stimulate  the  tree  to  new  growth.  It  is  in 
accordance  with  this,  that  many  persons  have  remarked,  that 
those  pear  trees  growing  in  common  meadow  land,  were  free 
from  blight  in  seasons  when  those  in  the  rich  garden  soils  were 
continually  suffering  from  it. 

The  first  point  then  should  be  to  secure  a  rich  but  dry,  well 
drained  soil.  Cold  aspects  and  soils  should  be  avoided,  as  likely 
to  retard  the  growth  and  ripening  of  the  wood. 

The  second  is  to  reject,  in  blighted  districts,  such  varieties  as 
have  the  habit  of  making  wood  late,  and  choosing  rather,  those 
of  early  habit,  which  ripen  the  wood  fully  before  autumn. 

Severe  summer  pruning,  should  it  be  followed  by  an  early 
winter,  is  likely  to  induce  blight,  and  should  therefore  be  avoid- 
ed. Indeed,  we  think  the  pear  should  always  be  pruned  in 
winter  or  early  spring.* 

*  The  only  severe  case  of  blight  in  the  gardens  here,  during  the  summer  of 
1844,  was  in  the  head  of  a  GilogU  pear— a  very  hardy  sort,  which  had  never  be- 


328  THE   PEAR. 

As  a  remedy  for  blight  actually  existing  in  a  tree,  we  know 
of  no  other  but  that  of  freely  cutting  out  the  diseased  branches, 
at  the  earliest  moment  after  it  appears.  The  amputation  should 
be  continued  as  far  down  as  the  least  sign  of  discoloration,  and 
consequent  poisoning  is  perceptible,  and  it  should  not  be  neg- 
lected a  single  day  after  it  manifests  itself.  A  still  better 
remedy,  when  we  are  led  to  suspect,  during  the  winter,  that  it 
is  likely  to  break  out  in  the  ensuing  summer,  is  that  of  care- 
fully looking  over  the  trees  before  the  buds  swell,  and  cutting 
out  all  branches  that  show  the  discoloured  or  soft  sappy  spots 
of  bark  that  a;e  the  first  symptoms  of  the  disease. 

Finally,  as  a  preventive,  when  it  is  evident,  from  the  nature 
of  the  season  and  soil,  that  a  late  autumnal  growth  will  take 
place,  we  recommend  laying  bare  the  roots  of  the  trees  for  two 
or  three  weeks.  Root  pruning  will  always  check  any  tendency 
to  over-luxuriance  in  particular  sorts,  or  in  young  bearing  trees, 
and  is  therefore  a  valuable  assistance  when  the  disease  is  fear- 
ed. And  the  use  of  lime  in  strong  soils,  as  a  fertilizer,  instead 
of  manure,  is  worthy  of  extensive  trial,  because  lime  has  a 
tendency  to  throw  all  fruit  trees  into  the  production  of  short- 
jointed  fruit-spurs,  instead  of  the  luxuriant  woody  shoots  in- 
duced by  animal  manure. 

In  gardens,  where,  from  the  natural  dampness  of  the  soil  or 
locality,  it  is  nearly  impossible  to  escape  blight,  we  recommend 
that  mode  of  dwarfing  the  growth  of  the  trees — conical  stan- 
dards, or  quenouilles,  described  in  the  section  on  pruning.  This 
mode  can  scarcely  fail  to  secure  a  good  crop  in  any  soil  or  cli- 
mate where  the  pear  tree  will  flourish. 

After  the  blight,  the  other  diseases  which  afiect  the  pear  tree 
are  of  little  moment.  They  are  chiefly  the  same  as  those  to 
which  the  apple  is  liable,  the  same  insects  occasionally  affecting 
both  trees,  and  we  therefore  refer  our  readers  to  the  section  on 
the  apple  tree. 

There  is,  however,  a  slug  worm,  which  occasionally  does 
great  damage  on  the  leaves  of  the  pear  tree,  which  it  sometimes 
entirely  destroys.  This  slug  is  the  Selandria  cerasl  of  Harris. 
It  appears  on  the  upper  side  of  the  leaves  of  the  pear  tree,  from 
the  middle  of  June  till  the  middle  of  July.  It  is  nearly  half  an 
inch  long  when  fully  grown,  olive  coloured,  tapering  from  the 
head  to  the  tail,  not  much  unlike  in  shape  a  miniature  tadpole. 
The  best  destructive  for  this  insect  is  Mr.  Haggerston's  mixture 
of  whale  oil  soap  and  water,*  thoroughly  showered  or  sprinkled 
over  the  leaves.  In  the  absence  of  this,  we  have  found  ashes 
or  quicklime,  sifted  or  sprinkled  over  the  leaves,  early  in  the 

fore   suffered.     The   previous    midsummer  it    had  been   severely  pruned   and 
headed  back,  which  threw  it  into  late  growth.     The  next  season  nearly  the  whole 
lemaining  part  of  the  tree  died  with  the  frozen-sap  blight. 
*  See  page  54. 


VARIETIES.  329 

morning,  to  have  an  excellent  effect  in  ridding  the  trees  of  this 
vigilant  enemy. 

Varieties.  The  varieties  of  pear  have  so  multiplied  within 
the  last  thirty  years,  that  they  may  almost  be  considered  end- 
less. Of  the  new  varieties,  Belgium  has  produced  the  greatest 
number  of  high  quality.  England  and  France  many  of  excel- 
lence ;  and,  lastly,  quite  a  number  of  valuable  sorts  have  ori- 
ginated  in  this  country,  to  which  some  additions  are  made 
annually.  The  latter,  as  a  matter  of  course,  are  found  even 
more  generally  adapted  to  our  climate  than  any  foreign  sorts. 
But  we  believe  the  climate  of  the  middle  states  is  so  nearly  like 
that  of  Belgium,  that  the  pear  is  grown  here  as  a  standard  to 
as  great  perfection  as  in  any  other  country. 

More  than  700  kinds  of  pears,  collected  from  all  parts  of  the 
world,  have  been  proved  in  the  celebrated  experimental  garden 
of  the  Horticultural  Society  of  London.  Only  a  small  propor- 
tion of  these  have  been  found  of  first  rate  quality,  and  a  very 
large  number  of  them  are  of  little  or  no  value.  The  great 
difficulty,  even  yet,  seems  to  be,  to  decide  which  are  the  really 
valuable  sorts,  worth  universal  cultivation.  We  shall  not,  per- 
haps, arrive  at  this  point,  in  this  country,  for  several  years — 
not  until  all  the  most  deserving  sorts  have  had  repeated  trials — 
and  the  difficulty  is  always  increased  by  the  fact  of  the  differ- 
ence of  climate  and  soil.  A  variety  may  be  of  second  quality 
in  New-England,  and  of  the  first  merit  in  Pennsylvania  or  Ohio. 
This,  however,  is  true  only  to  a  very  limited  extent,  as  the  fact 
that  most  sorts  of  the  first  character  receive  nearly  the  same 
praise  in  Belgium,  England,  and  all  parts  of  this  country,  clearly 
proves.  High  flavour,  handsome  appearance,  productiveness, 
and  uniformly  good  flavour  in  all  seasons — these  are  the  cri- 
terions  of  the  first  class  of  pears.* 

There  is  an  idea  prevalent,  which  has  been  greatly  extended 
by  Kenrick,  in  his  American  Orchardist,  that  all  the  finest  old 
varieties  of  peafs  are  worthless  and  unfit  for  cultivation,  by  rea- 
son of  their  degeneration.  It  is  but  justice  to  say  that  this  no- 
tion owes  its  origin  to  Mr.  Knight,  but  Mr.  Kenrick  living  near 
the  sea-coast,  in  a  climate,  naturally  rather  unfavourable  to  the 
pear,  has  fortified  it  by  what  he  has  observed  in  his  own  neigh- 
bourhood, forgetting  that  facts  in  the  country  at  large,*  do  not 
bear  testimony  to  the  doctrine.     We  should  be  glad  to  show 

•  The  most  successful  cultivator  of  pears  in  this  country,  whose  collection 
comprises  hundreds  of  varieties,  lately  assured  us,  that  if  he  were  asked  to  name 
all  the  sorts  that  he  considered  of  unvarying  and  unquestionable  excellence  in  all  re- 
spects, he  could  not  count  more  than  29  !  It  may  then  be  asked,  why  do  all  cul- 
tivate so  large  a  variety.  We  answer,  because  the  quality  of  many  is  yet  not  fully 
decided ;  again,  there  is  a  great  difference  in  taste,  as  to  the  merits  of  a  given 
eort ;  there  are  also  some  sorts  so  productive,  or  handsome,  &c.,  that  they  are 
highly  esteemed,  though  only  second  rate.  In  a  work  like  the  present,  we  are 
also  obliged  to  describe  many  sorts  of  second  quality,  in  order  to  assist  in  identi- 
fying them,  as  they  are  already  in  general  cultivation. 


330  THE    PEAR. 

him  here,  in  the  pear  season,  a  great  many  varieties,  which  he 
boldly  denounces  as  "  rejected  outcasts,"  bearing  as  handsome 
and  abundant  crops  as  any  kinds  originated  within  the  last  ten 
years.  We  shall  recur  to  this  subject  more  at  length,  here- 
after, and  will  only  state  now,  that  by  propagation  on  unhealthy 
stocks,  in  a  bad  soil  or  climate,  many  sorts  of  pear  have  become 
so  enfeebled,  as  to  be  nearly  worthless,  near  the  sea-coast — 
where,  indeed,  only  the  hardier  sorts  will  long  continue  fair  and 
excellent.  On  the  other  hand,  the  same  sort,  (if  the  tree  has 
not  been  brought  already  diseased  from  the  sea-board,)  will 
thrive  and  bear  with  all  its  natural  vigour  in  the  interiour. 
And,  finally,  we  have  observed,  that  some  of  the  newest  Flemish 
pears,  being  naturally  of  feeble  habit,  already  show  the  same 
marks  of  decay  or  want  of  vigour  as  the  oldest  sorts. 

In  describing  pears,  we  shall,  as  usual,  designate  the  size  by 
comparison,  as  follows.  Large,  as  the  Beurre  Diel  or  Bartlett ; 
medium,  as  the  Doyenne  or  Virgalieu  ;  small,  as  the  Seckel. 
With  regard  to  form,  pyriform,  as  the  Beurrd  Bosc  ;  ohtuse-py- 
riform,  as  the  Bartlett;  obovate,  (egg-shaped  reversed,)  as  the 
Doyenne  or  Virgalieu  ;  turbinate,  (top-shaped,)  as  the  Dear- 
born's Seedling  ;  roundish,  as  the  Gansel's  Bergamot. 


Pyriform.  Obovate.  Turbinate.  Roundish, 

Fig.  131.    Forms  of  Pears. 

With  regard  to  the  texture  of  the  flesh  ;  buttery,  as  the  Doy- 
enne and  Bartlett ;  crisp,  as  the  Summer  Bonchretien  ;  juicy, 
as  the  Napoleon,  and  St.  Germain  ;  as,  in  apples,  the  blossom 
end  is  called  the  eye,  the  remains  of  the  blossom  found  there, 
the  calyx,  and  the  hollow  in  which  it  is  placed,  the  basin. 


Class  I.     Summer  Pears. 


1.    Amire  Joannet.     Thomp. 

Early  sugar,  Pom  Man. 
Sugar  Pear.  Joannette. 

Harvest  Pear.  Si.  John  s  Pear. 

St.  Jean.  Archduc  d'ete  ? 

This  fruit,  better  known  here,  as  the  Early  Sugar  pear,  is  ono 
of   the    very  earliest,  ripening  at  the  beginning  of   July — in 


SUMMER    PEARS. 


331 


France,  whence  it  originally  comes,  about  St.  John's  day — 
whence  the  name,  Joannet.  It  is  a  pleasant,  juicy  fruit,  of 
second  quality,  and  lasts  but  a  few  days  in  perfection.  It  opens 
the  pear  season,  with  the  little  Muscat,  to  which  it  is  superiour. 
Fruit  below  the  middle  size,  regularly  pyriform,  tapering  to  the 
stalk,  which  is  an  inch  and  a  half  long,  and  thickest  at  the  point 
of  junction.  Skin  very  smooth,  at  first  light  green,  but  becomes 
bright  lemon  color  at  maturity — very  rarely  with  a  faint  blush. 
Calyx  large,  with  reflexed  segments,  even  with  the  surface. 
Flesh  white,  sugary,  delicate  and  juicy  at  first,  but  soon  becomes 
mealy ;  seeds  very  pointed.  Head  of  the  tree  open,  with  a  few 
declining  branches. 

2.  Ambrosia.     Lind.  Thomp. 
Early  Beurr^. 


The  Ambro- 
sia is  a  French 
pear,  which  has 
been  about  thir- 
ty years  in  cul- 
tivation.  It  is 
a  very  sugary 
and  pleasant 
early  fruit,  but 
it  keeps  only  a 
few  days  after 
ripening.  It  has 
been  very  late- 
ly introduced 
into  the  United 
States. 

It  is  very  dis- 
:tmct  from  the 
Julienne,  which 
is  sometimes 
called  the  Ear- 
ly Beurr6  in 
this  country. 

Fruit  nearly 
of  medium  size, 
roundish  -  obo- 
vate,  somewhat 
Fig.  131.    Ambrosia.  flattened.    Skin 

smooth,  greenish-yellow,  thickly  dotted  with  small  gray  specks, 
and  a  little  russetted.  Stalk  about  an  inch  and  a  half  long, 
slender,  and  placed  in  a  rather  broad  cavity.     Calyx  closed,  set 


332  THE    PEAR. 

in  a  moderately  deep  basin.  Flesh  buttery  and  melting,  with  a 
sweet,  rich,  perfumed  flavour.  Last  of  August  and  first  of 
September. 

3.  Bloodgood.  §   Man. 
Early  Beurrd,  of  somt. 

The  Bloodgood  is  the 
highest  flavored  of  all 
early  pears,  and  deserves 
a  place  even  in  the 
smallest  garden.  It  was 
named  from  the  circum- 
stance of  its  having  been 
brought  into  notice  about 
1835,  by  the  late  James 
Bloodgood,  nurseryman. 
Flushing,  L.  I.  The 
sort  was  brought  to  that 
nursery  as  a  new  varie- 
ty, without  a  name  how- 
ever, by  some  person  on 
Long  Island,  unknown  to 
Mr.  B.,  who  was  never 
able  afterward  to  trace 
its  history  further.  The 
tree  is  rather  short  joint- 
ed, with  deep  reddish 
brown  wood,  grows  mo- 
derately fast,  and  bears 
early  and  regularly. 
The  fruit,  like  that  of  all  Fig- 132.    Bloodgood. 

early  pears,  is  better  if  ripened  in  the  house.  It  surpasses  every 
European  variety  of  the  same  season,  and  together  with  the 
Dearborn's  Seedling,  another  native  sort,  will  supplant  in  all 
our  gardens  the  Jargonelle,  and  all  inferiour  early  pears. 

Fruit  of  medium  size,  turbinate,  inclining  to  obovate,  thicken- 
ing very  abruptly  into  the  stalk.  Skin  yellow,  sprinkled  with 
russet  dots,  and  net-work  markings,  giving  it  a  russetty  look 
on  one  side.  Calyx  strong,  open,  set  almost  without  depres- 
sion. Stalk  obliquely  inserted,  without  depression,  short,  dark 
brown,  fleshy  at  its  base.  Flesh  yellowish-white,  buttery  and 
melting,  with  a  rich,  sugary,  highly  aromatic  flavour.  The 
thin  skin  has  a  musky  perfume.  Core  small.  Ripe  from  the 
25th  of  July  to  the  10th  of  August. 


THE   PEAR.  333 

4.   Beurre  Haggerston.     Man. 
No.  8  of  Van  Mens.    Man. 

This  is  one  of  Van  Mens'  Seedlings,  sent  with  others  to  our 
American  pomologist,  the  late  Mr.  Manning,  with  permission  to 
bestow  a  name.  As  it  has  not  fruited  here  with  us,  we  annex 
Mr.  Manning's  description. 

"  Medium  size,  oblong,  obtuse  at  the  stem,  which  is  one  inch 
long ;  colour  yellow ;  tlesh  juicy,  sharp,  agreeable  and  very 
abundant."     It  will  ripen  here  about  the  middle  of  August. 

5.   Bergamot,  Early.     Thomp.  Lind.  P.  Mag. 

A  second  rate,  French  sort.  Fruit  of  medium  size,  roundish, 
rather  flattened,  and  a  little  angular  towards  the  eye.  Skin 
pale  yellowish-green,  with  a  few  streaks  of  dull  red  in  the  sun. 
Stalk  rather  thick,  a  little  more  than  an  inch  long,  set  in  a  shal- 
low cavity.  Calyx  moderately  sunk.  Flesh  quite  juicy,  crisp, 
with  a  pleasant,  sweet  flavour.     Ripe  about  the  20th  of  August. 

6.   Bergamot,  Summer.     Thomp.  Coxe. 

The  Summer  Bergamot  is  an  old  foreign  variety,  of  small  size, 
$Lnd  second  quality,  quite  supplanted  now  by  such  sorts  as  the 
Bloodgood,  Dearborn's  Seedling,  &c.   The  tree  is  of  feeble  growth. 

Fruit  quite  small,  round.  Skin  yellowish-green,  becoming 
brownish  in  the  sun,  and  full  of  small  russet  clots.  Calyx  set 
in  a  wide  basin.  Flesh  juicy,  and  pretty  rich  in  flavour,  but 
quickly  becomes  mealy  and  dry.     Last  of  July. 

There  is  a  Large  Summer  Bergamot,  cultivated  in  this  coun- 
try, quite  distinct  from  the  above.  It  resembles  the  Doyenne, 
but  is  broader  and  rounder,  dryer  and  inferiour  in  flavour.  Skin 
smooth,  clear  yellow,  with  very  few  dots.  Stalk  1  1-2  inches 
long,  curved,  set  in  a  narrow,  deep  cavity.  Basin  narrow,  deep, 
smooth,  with  a  small  calyx.  Flesh  breaking  and  half  huttery, 
not  rich.     September.     The  tree  grows  and  bears  finely. 

7.  Bergamot,  Hampden's.     Thomp. 

Summer  Bergamot.     Lind.  MiU 
Bergamot  d'Ete.     O.  Duh. 
Bergamotte  d'Angleterre."] 
Scotch  Bergamot,  \  ac.  to 

Fingal's.  f  Thomp. 

Ellanrioch.  J 

Hampden's  Bergamot  is  a  strong  growing,  hardy  tree,  and  a 
handsome,  showy  fruit,  sometimes  as  attractive  as  the  Bartlett, 
but  of  breaking  texture,  and  not  so  high  flavoured. 


dSi  THE   FEAB. 

Fruit  large,  roundish,  inclining  to  obovate.  Skin  at  first 
green,  becoming  clear  yellow  at  maturity,  with  small  dots,  and 
sometimes  with  greenish  spots  in  the  shade.  Stalk  scarcely 
three  quarters  of  an  inch  long,  rather  stout,  curved,  and  set  in 
a  small  round  cavity.  Calyx  small,  closed,  in  a  shallow  basin. 
Flesh  white,  breaking,  a  little  coarse  in  texture,  but,  if  gathered 
early  and  ripened  in  the  house,  it  becomes  half  buttery,  sweet 
and  agreeable.     First  of  September. 

8.   Belle  de  Bruxelles.    Nois.  Thomp. 
Belle  d'Aout. 

A  large  and  handsome  fruit,  of  good  quality,  little  known 
in  this  country,  as  two  other  sorts,  Angleterre,  and  Flemish 
Beauty,  have  been  wrongly  imported  under  this  name. 

Fruit  large,  about  four  inches  long,  pyriform,  tapering  gra- 
dually to  the  stalk.  Skin  pale  yellow,  with  a  soft  red  cheek 
when  fully  exposed,  otherwise  entirely  yellow.  Stalk  an  inch 
and  a  half  long,  rather  stout,  obliquely  inserted  under  a  slight 
lip,  fleshy  at  the  lower  end.  Flesh  white,  juicy  and  melting, 
sweet,  and  slightly  perfumed.     Middle  of  August. 

9.   Bartlett,  or  Willla.ms'  Bonchretien.  §  Thomp.  Man. 

Bartlett,  ofaR  American  gardens. 
Williams'  Bonchretien.     Thomp.  Lind. 
Poire  Guillaume,  of  Vie  French. 

This  noble  pear  is,  justly,  one  of  the  most  popular  of  all  the 
summer  varieties.  Its  size,  beauty  and  excellence,  entitle  it  to 
this  estimation,  apart  from  the  fact  that  it  bears  very  early,  regu- 
larly and  abundantly.  It  is  an  English  variety,  originated 
about  1770,  in  Berkshire,  and  was  afterwards  propagated  by  a 
London  grower  by  the  name  of  Williams.  When  first  intro- 
duced  to  this  country  its  name  was  lost,  and  having  been  culti- 
vated and  disseminated  by  Enoch  Bartlett,  Esq.,  of  Dorchester, 
near  Boston,  it  became  so  universally  known  as  the  Bartlett 
pear,  that  it  is  impossible  to  dispossess  it  now.*  It  suits  our  cli- 
mate admirably,  ripening  better  here  than  in  England,  and  has 
the  unusual  property  of  maturing  perfectly  in  the  house,  even  if 
it  is  picked  before  it  is  full  grown.  It  has  no  competitor  as  a 
summer  market  fruit.  The  tree  grows  upright,  with  thrifty, 
yellowish. brown  shoots,  and  narrow,  folded  leaves. 

Fruit  of  large  size,  irregularly  pyramidal.  Skin  very  thin 
and  smooth,  clear  yellow,  (withasoft  blush  on  the  sunny  side,  in 
exposed  specimens,)  rarely  marked  with  faint  russet.     Stalk  one 

♦  The  first  imported  tree  in  Mr.  Bartlett's  grounds,  was  sent  from  England 
in  1799. 


SUMMER    PEARS. 


Fig.  134.  Bardett. 
to  one  and  a  half  inches  long,  stout,  inserted  in  a  shallow,  flat 
cavity.  Calyx  open,  set  in  a  very  shallow,  obscurely  plaited  ba- 
sin. Flesh  white,  and  exceedingly  fine-grained  and  buttery ;  it  is 
full  of  juice,  sweet,  with  a  highly  perfumed,  vinous  flavour.  (In 
damp  or  unfavourable  soils,  it  is  sometimes  slightly  acid.) 
Ripens  from  the  last  of  August  to  the  middle  and  last  of  Sep- 
tember. 

10.  Crawford.     Thomp.  Man. 

A  Scotch  fruit,  of  second  quality ;  the  chief  merit  of  which, 
is  its  hardiness  in  a  cold  climate. 


338 


THE   PEAR. 


Fruit  middle  sized,  obovate,  regularly  formed.  Skin  light 
yellow,  tinged  with  brown  in  the  sun.  Flesh  white,  buttery, 
sweet,  and  of  a  tolerably  pleasant  flavour.     August. 

11.  Citron.     Wilder.  MSS. 


One  of  Gov.  Edwards'  seedlings,  lately  originated  at  New- 
Haven.  The  trial  of  two  seasons  indicates  that  it  is  nearly,  if 
not  quite,  first  rate. 

Fruit  of  medium  size,  roundish,  and  shaped  somewhat  like  a 
Bergamot,  to  which  it  has  some  affinity.  Skin  dull  green,  regu- 
larly sprinkled  with  small  russetty  dots.  Flesh  greenish-white, 
a  little  coarse,  melting  and  juicy,  with  a  rich  perfumed  flavour. 
Last  of  August. 

12.  Dearborn's  Seedling.  §   Man.  Thomp. 


A  very  admirable,  early 
pear,  of  first  quality,  raised  in 
1818,  by  the  Hon.  H.  A.  S. 
Dearborn,  of  Boston.  It  bears 
most  abundant  crops  in  every 
soil,  and  is  one  of  the  most 
desirable  early  varieties,  suc- 
ceeding the  Bloodgood,  and 
preceding  the  Bartlett.  Young 
shoots  long,  dark  brown. 
Fruit  scarcely  of  medium  size, 
turbinate,  and  very  regularly 
formed.  Skin  very  smooth, 
clear  light  yellow,  with  a  few 
minute  dots.  Stalk  slender, 
rather  more  than  an  inch  long, 
set  with  very  little  depression. 
Calyx  with  delicate,  spreading 
segments,  set  in  a  very  shal- 
low basin.  Flesh  white,  very 
juicy  and  melting,  sweet  and 
sprightly  in  favour.  Ripens 
about  the  middle  of  August. 


No.  135.    Dearbom*8  Seedling. 


13.  Doyenne  d'Ete.    Nois.  Bon.  Jard. 
Summer  Doyenn^. 

The  Doyenn6  d'Etl  is  shaped  very  much  like  a  small  White 
Doyenn€.  The  skin  is  smooth,  shining,  clear  yellow,  marked 
with  very  small  dots ;  and  sometimes  washed  with  faint  red  next 


SUMMER   PEARS.  387- 

thto  sun.  Stalk  short,  thick,  and  fleshy.  Calyx  small,  closed, 
basin  very  slightly  sunk.  Flesh  white,  melting,  very  juicy, 
sweet,  with  a  little  acid,  and  of  excellent  flavour.  It  ripens  at 
the  last  of  July  and  beginning  of  August.  The  tree  bears  abun- 
dantly, but  is  quite  different  from  the  Doyenne  in  its  growth. 
M.  Poiteau  remarks  that  this  pear  has  been  cultivated  for  many 
years  at  Nantes,  though,  till  lately,  little  known  in  Paris. 

14.  Green  Ckisel.     Thomp.  Fors.  Lind. 

Green  Sugar.  )  of  sorne  English 
Sugar.  \     gardens. 

A  pleasant  old  English  pear,  but  not  at  all  comparable  with 
the  new  early  sorts  already  described.  The  shoots  grow  quite 
erect,  and  the  fruit  is  borne  in  clusters. 

Fruit  small,  nearly  round,  tapering  a  little  to  the  stalk.  Skin 
quite  green,  with,  occasionally,  a  dull  brown  cheek  at  full  matu- 
rity. Stalk  straight,  three-fourths  of  an  inch  long,  set  almost 
without  depression.  Calyx  open,  crumpled,  rather  large. 
Flesh  juicy,  a  little  gritty  in  texture,  with  a  sweet  and  pleasant 
flavour.  Ripe  the  middle  of  August.  This  is  quite  distinct 
from  the  Madeleine,  an  obovate  pear,  with  which  it  is  sometimes 
confounded.  ' 

15.  Hessel.    Thomp. 
Hazel. 

A  Scotch  pear,  enormously  productive,  pretty,  and  of  agree- 
able flavour,  though  it  lasts  only  a  few  days  in  perfection.  Tree 
with  weeping  branches. 

Fruit  rather  below  medium  size,  obovate.  Skin  yellowish- 
green,  strongly  marked  with  numerous  dots,  which  give  it  a 
brownish,  freckled  appearance.  Stalk  an  inch  long,  obliquely 
inserted.  Calyx  small,  set  in  a  shallow  basin.  Flesh  whitish, 
juicy,  with  a  pleasant,  sugary  flavour.     First  of  September. 

16.  Jargonelle,  (of  the  English.)     Thomp.  Lind.  P.  Mag. 

Epargne.     O.  Duh.  Pod.  Pom.  Man. 

Grosse  Cuisse  Madame.        ") 

Beau  Present.  J  of  various  Frauenschenkel. 

Poire  de  tables  des  princes.   >     French.  Real  Jargonelle. 

Saint  Sampson.  gardens.  Sweet  Summer. 

Saint  Lambert.  J 

This  fruit,  the  true  Jargonelle  pear,*  was  for  a  long  time 
considered  the  finest  of  Summer  pears,  and  Thompson  yet  says 

*  Although  called  by  Thompson  the  English  Jargonelle,  to  distinguish  it  firom 
the  fruit  more  common  under  that  name  on  the  continent,  there  is  no  doubt  that 


838  THE   PEAR. 

"  the  best  of  its  season."  We  think,  that  no  man  will  hesitate, 
however,  to  give  the  most  decided  preference  to  our  native  sortS; 
the  Bloodgood,  and 
Dearborn's  Seedling, 
It  is  still,  however, 
one  of  the  most  com- 
mon fruits  in  the 
New-York  market, 
partly,  because  it 
bears  abundant  crops, 
and  partly,  because 
these  superiour  new 
sorts,  have  scarcely 
yet,  had  time  to  dis- 
place it.  We  con- 
sider it  only  a  second 
rate  fruit,  and  one 
that  quickly  decays 
at  the  core. 

Fruit  pretty  large, 
long  pyriform,  taper- 
ing into  the  stalk. 
Skin  greenish-yel- 
low, smooth,  with  a 
little  brownish  colour 
on  the  sunny  side. 
Stalk  nearly  two 
inches  long,  rather 
slender,  curved,  ob- 
liquely set.  Calyx 
open,  with  quite  long 
projecting  segments, 
and  sunk  in  a  small  I 
and  furrowed  basin. 
The  flesh  is  yellowish- 
white,  rather  coarse 
grained,  juicy,  with 
a  sprightly,  refresh- 
ing flavour.  The 
tree  is  a  strong 
grower,  with  a  rather 
straggling,  pendant 
habit.       Ripens     the  Fig.  135.    English  Jargondle. 

last  of  July  and  first  of  August. 

it  was  introduced  originally  from  France.  Antiquarians  derive  its  name  from 
emergen,  Italian,  a  corruption  of  Qracum,  whence  Meriet  supposes  it  to  be  the 
Numidianum  ChcBcum  of  Pliny,  and  the  Grceculum  of  Macrobius.  This,  if  cor- 
rect, would  prove  it  to  be  a  very  ancient  sort. 


SUMMER   PEARS.  $$# 

The  common  CmssE  Madame  of  the  French  authors  and 
gardens,  is  an  inferiour  and  smaller  variety  of  Jargonelle,  not 
worth  cultivating.  It  has  long,  straight,  rather  slender,  brown- 
ish-red branches,  while  the  true  Jargonelle  has  long  straggling, 
dangling  branches.  The  blossoms  of  the  latter  are  also  un- 
usually large.     [See  also  Windsor  Pear.] 

17.  Jargonelle,  (of  the  French.)     Thomp. 

Bellisime  d'Ete.    O.  Duh.  Nois.  Red  Muscadel.    Lind.  Mid 

Supreme.  ")  Sabine  d'Ete. 

Bellissime  Supreme.    \  of  French  Summer  Beauty.    Pom.  Man. 

Bellisime  Jargonelle.  J    gardens.  Enelish  Red  Cheek,  t  of  many  Ame- 

Vermillion  d'Ete.        J  Red  Cheek.  )    rican  gardens. 

This,  which  Mr.  Thompson  calls,  by  way  of  distinction,  the 
French  Jargonelle,  because  it  is  most  commonly  received  under 
that  name  from  France,  is  a  higher  coloured  and  hand.*!omer 
fruit  than  the  English  Jargonelle,  though  much  inferiour  in 
quality,  and,  in  fact,  lasts  only  a  day  or  two  in  perfection,  and 
is  often  mealy  and  over-ripe,  while  the  exteriour  is  fair  and 
tempting.  It  has  a  bright  red  cheek,  and  a  shorter  obovate 
form,  blunt  at  the  stalk. 

The  tree  is  of  very  strong,  upright  growth.  Fruit  of  me- 
dium size,  obovate  in  form.  Skin  shining,  light  green,  becom- 
ing lemon  colour,  with  a  very  rich,  deep  red  cheek.      Stalk 

about  an  inch  long, 
rather  stiff  and  stout,  and 
set  in  a  blunt  depression. 
Calyx  in  a  shallow, 
slightly  irregular  basin. 
Flesh  white,  coarse, 
breaking,  sweet,  arid  soon 
rots  at  the  core.  Ripens 
the  last  of  July  and  first 
of  August. 

18.  Julienne.     Coxe. 
Man. 

A  handsome  summer 
pear,  which  so  much  re- 
sembles the  Doyenne  or 
St.  Michael,  as  to  be 
called,  by  some,  the  Sum- 
mer St.  Michael.  It  is  a 
beautiful  and  most  pro- 
ductive fruit,  and  comes 
into  bearing  very  early. 
Rg.  137.    Jtdienne.  It    is  often  of  excellent 


340  THE   PEAR. 

flavour,  and  of  the  first  quality;  but,  unfortunately,  it  is  variable 
in  these  respects,  and  some  seasons,  it  is  comparatively  taste- 
less and  insipid.  In  rich,  warm,  and  dry  soils,  it  is  almost  al- 
ways fine.  It  is  a  profitable  market  fruit,  and  will  always 
command  a  prominent  place  in  the  orchard.  The  tree  is  of 
thrifty  upright  growth,  with  light  yellowish-brown  shoots. 

Fruit  of  medium  size,  but  varying  in  different  soils  ;  obovate, 
regularly  formed.  Skin  very  smooth  and  fair,  clear  bright 
yellow,  on  all  sides.  Stalk  light  brown,  speckled  with  yellow, 
a  little  more  than  an  inch  long,  pretty  stout,  inserted  in  a  very 
shallow  depression.  Calyx  small,  closed,  set  in  a  basin  slightly 
sunk,  but  often  a  little  plaited.  Flesh  white,  rather  firm  at 
first,  half  buttery,  sweet,  and  moderately  juicy.  Ripens  all  the 
month  of  August. 

Coxe  considered  this  synonymous  with  Archiduc  d'Ete  of 
Duhamel  and  Lindley — the  Ognonet  pear,  a  distinct  and  inferiour 
fruit,  with  a  brownish  cheek,  and  we  therefore  follow  Mr.  Man- 
ning in  keeping  it  distinct.  It  may  yet  prove  synonymous  with 
the  Doyenne  d'Ete  of  the  French,  which  has  not  yet  been  fairly 
proved  in  this  country.     (See  Doyenne  d'Ete.) 

19.  LiMON.     Van  Mons.  Man.  in  H.  M. 

A  fine,  sprightly,  Belgian  pear,  originated  by  Van  Mons.  The 
fruit  resembles,  in  outward  appearance,  the  White  Doyenne,  but 
it  is  distinguished  from  that  well  known  fruit,  by  its  ripening  a 
month  earlier.  The  young  shoots  are  long,  slender,  reddish 
brown. 

Fruit  rather. large,  obovate.  Skin  smooth,  yellow,  with  a 
faint  red  cheek.  Stalk  an  inch  and  a  half  long,  rather  stout, 
set  in  a  moderately  depressed,  round  cavity.  Calyx  set  in  a 
rather  shallow,  round  basin.  Flesh  white,  buttery,  melting  and 
juicy,  with  a  sprightly,  high  flavour.     Middle  of  August. 

This  is  evidently  quite  distinct  from  the  Limon  de  Louvain, 
of  the  Jardin  FrutieTf  a  winter  pear. 

20.  Little  Muscat.     Thomp.  Lind.  Mill. 

Little  Musk.     ^  Muscat  petit.      >  q  jy^^ 

Primitive.         [  Coxe.  Sept-en-gueule. )      "^^ 

Petit  Muscat.  ) 

This  very  little,  French  pear,  well  known  in  many  of  our 
gardens,  is  allowed  a  place  there,  chiefly,  because  it  is  the  earl- 
iest of  all  pears,  ripening  at  the  beginning  of  July.  The  tree 
is  of  very  handsome,  pyramidal  growth,  and  bears  the  most 
enormous  crops  of  pears,  in  clusters.  The  fruit,  which  is  but 
Jittle  more  than  an  inch  in  diameter,  is  shaped  like  a  little 
rounded  top,  and  is  just  passably  good  at  its  season. 


SUMMER   PEAES. 


341 


Fruit  very  small,  turbinate.  Skin  yellow,  with  a  dull  red 
cheek.  Stalk  half,  to  one  and  a  half  inches  lon^,  set  almost 
without  depression.  Calyx  open,  set  nearly  level.  Flesh 
breaking,  sweet,  with  a  slight  musk  flavour.    Shoots  dark  brown. 

21.  Muscat  Robert.     Thomp.  O.  Duh.  Lind. 


Poire  a  la  Reine. 

D'Ambre. 

St.  Jean  Musquee  Gros. 


Musk  Robine.    lAnd. 
Early  Queen. 
Queen's  Fear. 


A  larger  and  better  kind  of  Muscat,  which  might  be  esteemed 
first  rate,  had  we  not  the  Bloodgood  to  compare  it  with.  Shoots 
yellowish-brown.     Middle  of  July,  and  lasts  only  a  few  days. 

Fruit  small,  about  an  inch  and  a  half  in  diameter,  turbinate. 
Skin  clear  greenish-yellow.  Stalk  nearly  an  inch  long,  set 
with  a  little  unevenness,  but  no  depression.  Calyx  large,  open, 
scarcely  sunk.     Flesh  white,  tender,  juicy  and  pleasant. 

22.  Madeleine,  or  Citron  des  Carmes.  §  Lind.  P.  Mag.  Thomp. 

Madeleine.    Nois.  Green  Chisel.  )  incorrectly ,  of  some 

Citron  des  Carmes.    O.  Duh.        Early  Chaumontelle.  \   American  gardens. 
Magdelen. 


The  Madeleine  is  one  of 
the  most  refreshing  and  ex- 
cellent of  the  early  pears ; 
indeed,  as  yet,  much  the 
best  at  the  time  of  its  ripen- 
ing— before  the  Bloodgood. 
It  takes  its  name  from  its  be- 
ing in  perfection,  in  France, 
at  the  feast  of  St.  Madeleine. 
Citron  des  Carmes  comes 
from  its  being  first  cultivated 
by  the  Carmelite  monks.  It 
is  much  the  finest  early 
French  variety,  and  deserves 
a  place  in  all  collections. 
The  tree  is  fruitful  and  vig- 
orous, with  long  erect  olive- 
coloured  branches. 

Fruit  of  medium  size,  obo- 
vate,  but  tapering  gradually 
to  the  stalk.  Stalk  long  and 
slender,  often  nearly  two 
inches,  set  on  the  side  of  a 
small  swelling.  Skin  smooth, 
pale  yellowish-green,  (very 

29* 


Fig.  133,    Madeleine. 


342 


THE   PEAR. 


rarely,  with  a  little  brownish  blush  and  russet  specks  around  the 
stalk.)  Calyx  small,  in  a  very  shallow,  furrowed  basin.  Flesh 
white,  juicy,  melting,  with  a  sweet  and  delicate  flavour,  slightly 
perfumed.     Middle  and  last  of  July. 

23.    Muscadine.  § 

The  Muscadine 
is  a  first  rate  pear, 
remarkable  for  its 
high  musky  aroma. 
It  was  first  dissemi- 
nated by  us,  the 
original  tree  grow- 
ing on  the  farm  of 
the  late  Dr.  Fowler, 
in  this  county,  by 
whom  it  was  named. 
Its  history  is  un- 
certain, and  it  is  be- 
lieved to  be  a  na- 
tive. It  bears  very 
heavy  crops,  and  if 
the  fruit  is  picked, 
and  ripened  in  the 
house,  it  is  not  sur- 
passed in  flavour by 
any  pear  of  its  time. 

Fruit  of  medium 
size,  roundish  obo- 
vate,  regularly  for- 
med. Skin  pale 
yellowish  green,  a  Fig.  139.    Muscadine. 

little  rough,  thickly  sprinkled  with  brown  dots.  Stalk  about  ar 
inch  long,  set  in  a  well  formed,  small  cavity.  Calyx  with  re 
flexed  segments,  set  in  a  shallow  basin.  Flesh  white,  butter) 
and  melting,  with  an  agreeable,  rich,  musky  flavour.  Last  of 
August,  and  first  of  September.    Shoots  stout,  dark  gray-brown 

24.   Passans  du  Portugal.  §  Thomp. 

Summer  Portugal. 

A  delicate  and  pleasant  pear,  which  comes  early  into  bearing, 
and  produces  very  large  crops.     Shoots  upright,  reddish-brown 

Fruit  below  medium  size,  roundish  and  much  flattened.  Skir 
pale  yellow,  with  a  cheek  of  fairest  brown,  becoming  red  in  the  sun, 
Stalk  nearly  an  inch  long,  inserted  in  a  round,  regular  hollow. 
Calyx  stiff,  basin  moderately  sunk.  Flesh  white,  juicy, 
breaking,  of  very  delicate;  agreeable  flavour.     Last  of  August. 


SUMMER   FEARS.  848 

25.   RoTTssELET  Hatif.     O.  Duh.  Thomp. 

E^ly  Catherine.    Coxe.  Early  Rousselet.    Lmd. 

Kattem,  of  Boston.  Perdreau. 

Cyprus  Fear.  Poire  de  Chypre.    Poit. 

The  Rousselet  Hatif,  better  known  in  our  markets  as  the 
Early  Catherine  Pear,  though  not  a  first  rate  fruit,  has  good 
qualities  as  an  early  variety.  It  bears  very  heavy  crops  as  soon 
as  the  tree  is  well  grown,  when  its  willowy  limbs  bend  with  the 
weight  of  the  fruit.  It  is,  therefore,  profitable  for  the  market. 
The  fruit  is  thought  better  when   ripened  on   the   tree. 

Fruit  rather  small,  pyriform,  the  neck  narrowing  into  the 
somewhat  fleshy  stalk,  which  is  one,  to  one  and  a  half  inches 
long.  Skin  when  fully  ripe,  yellow,  with  a  brownish  red  cheek. 
Calyx  small,  placed  in  a  shallow  basin.  Flesh  tender,  a  little 
coarse  grained,  sweet,  pleasant,  and  slightly  perfumed.  Ripens 
the  last  of  July.     Young  shoots  stout,  olive  coloured. 

26.   Rousselet  de  Rheims.    O.  Duh.  Thomp. 

Rousselet 

Petit  Rousselet.    Noi*. 

Spice  or  Musk  Pear. 

This  nice  French  pear,  ori- 
ginally from  Rheims,  is  sup- 
posed to  have  been  the  parent 
of  our  Seckel.  There  is  a 
pretty  strong  resemblance  in 
the  colour,  form,  and  flavour 
of  the  two  fruits,  but  the 
Seckel  is  much  the  most  de- 
licious. The  growth  is  quite 
different,  and  this  pear  has 
remarkably  long  and  thrifty 
dark  brown  shoots.  It  is  su- 
gary, and  with  a  peculiarly 
aromatic,  spicy  flavour,  and 
if  it  were  only  buttery,  would 
be  a  first  rate  fruit. 

Fruit  below  medium  size, 
obovate,  inclining  to  pyriform. 
Skin  yellowish-green  on  the 
shady  side,  but  nearly  cover- 
ed with  brownish  red,  with 
russetty  specks.  Stalk  rather 
more  than  an  inch  long,  cur- 
ved, and  inserted  without  de-  F,g.  140.  Rousselet  de  Rheims. 
pression.      Calyx   spreading,  set  even  with  the  fruit.     Flesh 


844 


THE    PEAK. 


breaking  or  half  buttery,  with  a  sweet, 
Ripe  at  the  beginning  of  September. 


rich,  aromatic  flavou 


27.   Sugar  Top.     Thomp. 

July  Pear. 
Prince's  Sugar. 
Prince's  Sugar  Top. 

The  Sugar  Top  is  one  of  those  indifferent  pears,  which,  from 
their  great  productiveness  and  good  appearance,  make  a  figure 
in  our  markets,  though  not  worthy  of  a  place  in  a  good  garden. 
Great  quantities  of  the  Sugar  Top  pear  may  be  seen  in  the  New- 
York  markets  in  July. 

Fruit  of  medium  size,  very  regular,  roundish-top-shaped. 
Skin  smooth,  and  very  bright,  clear  yellow  over  the  whole  sur- 
face. Stalk  stout,  obliquely  inserted,  with  a  thickening  at  the 
point  of  junction.  Calyx  in  a  narrow  basin.  Flesh  white, 
somewhat  juicy  and  breaking,  sweet,  but  with  little  flavour. 
Last  of  July. 

28.  Summer  Franc  RIial.  §   Thomp.  Lind.  P.  Mag. 


Franc  Real  d'Ete. 
Gros  Micet  d'Et6. 
Fondante.    Knoop. 


Diel. 


Fig.  141.    Simmer  Franc  RicA, 


The  Summer 
Franc  Real  is  one  of 
the  best  summer 
pears,  always  melt-  J 
ing  and  delicious,  i 
it  fills,  along  with 
Dearborn's  Seed- 
ling, the  space,  in 
ripening,  between 
those  favourite  sorts, 
the  Bloodgood  and 
the  Bartlett.  R^al 
is  a  Spanish  gold 
coin,  and  we  pre- 
sume, this  fruit  must 
have  been  named 
from  its  sterling  me- 
rit, as  it  is  not  gold 
colour.  The  tree  is 
thrifty,  hardy,  and 
bears  well,  and  is 
easily  known  by  its 
rounded,    light    co- 


SUMMER   PEARS.  345 

ioured  leaves.     It  is  hardy,  and   bears  admirably  in.  all  kinds 
of  soil. 

Fruit  of  medium  size,  obovate,  but  largest  in  the  middle,  and 
tapering  each  way.  Skin  green  at  first,  becoming  pale  yellow- 
ish-green, dotted  with  small,  brownish-green  dots.  Stalk  short, 
thick,  and  rather  uneven,  inserted  in  a  shallow  cavity.  Calyx 
small,  closed,  with  long  segments,  set  in  a  furrowed  basin.  Flesh 
white,  fine  grained,  buttery  and  melting,  with  a  rich,  sugary, 
excellent  flavour.     Core  large.     Ripe  early  in  September. 

29.  Sanspeau,  or  Skinless.     Thorn  p.  Lind.  Mill. 

Poire  Sana  Peao.    O.  Jhih. 
Fleur  de  Guignes. 

The  Skinless  is  a  very  nice  little  pear,  with  a  remarkably 
thin,  smooth  skin,  and  a  delicate,  perfumed  flavour.  It  bears  in 
clusters,  and  very  regularly.  It  is  not  first  rate,  but  is  esteem- 
ed by  many. 

Fruit  below  medium  size,  long  pyriform.  Skin  very  smooth 
and  thin,  pale  green,  becoming  light  yellow,  speckled  with  light 
red  in  the  sun.  Stalk  long,  slender,  curved,  inserted  in  a  very 
trifling  cavity.  Calyx  closed,  set  in  a  small  basin.  Flesh 
white,  juicy,  half  melting,  with  a  sweet  and  slightly  perfumed 
flavour.  First  of  Au- 
gust. _       ^      ^ 

This  is  quite  distinct 
from  the  Early  Rous- 
selet. 

30.  Summer  Rose. 

Epine  Rose.    Duh.  Ncis, 
Poire  de  Rose. 
Cailiot  Rosat  d'Et6. 
Epine  d'Ete  Couleur  Rose. 
Thorny  Rose.    Mm. 
Rosenbime,  of  the  Germans. 
Ognon.  )  wrongly,  of 

Epine  d'Et^.  S   some. 

A  handsome  and 
peculiar  summer  pear, 
very  popular,  and  v/ell  | 
known  on  the  other 
continent.  It  is  quite 
flat,  and  remarkably 
like  an  apple  in  ap- 
pearance. 

Fruit    of    medium 

size,  round,  flattened  at  p-^,  142.    'iummer  Rose. 


346  THE   P£AB. 

both  ends.  Skin  faint  yellow,  blended  and  speckled  with  russet 
in  the  shade,  with  a  red  russet  cheek,  marked  with  brown  dots. 
Stalk  rather  more  than  an  inch  long,  slender,  curved,  inserted 
in  a  very  small  hollow.  Calyx  open,  small,  set  in  a  very  shal- 
low basin.  Flesh  white,  juicy,  rich  and  sugary,  hardly  first 
rate.     Last  of  August.     Shoots  upright,  gray-olive.  4 

31.   SUCREE   DE  HOYEKSWERDA.       Thomp. 
Sugar  of  Hoyersworda. 

A  pleasant  German  pear,  of  peculiar  flavour,  excellent  when 
ripened  in  the  house.  It  bears  immense  crops.  Leaves  very 
narrow. 

Fruit  of  medium  size,  obovate — sometimes  oblong,  lengthening 
into  the  stalk,  which  is  curved  and  obliquely  inserted.  Skin 
smooth  and  fair,  pale  yellowish-green,  thickly  sprinkled  with 
greenish  russet  dots.  Calyx  very  small,  and  placed  in  a  very 
shallow  basin.  Flesh  white,  quite  juicy,  with  a  sweet  and 
piquant  flavour.  It  does  not  keep  long.  Last  of  August. 
Shoots  long,  olive  brown. 

32.  Epine  d'Ete.     Thomp.  Lind. 

Summer  Thorn. 
Fondante  Musque6 
Satin  Vert 

A  second  rate,  juicy,  and  pretty  good  fruit,  which  may  be 
introduced  in  a  large  collection.  It  looks  a  little  like  a  small 
Jargonelle.     A  good  bearer.     Shoots  yellowish-brown. 

Fruit  middle  sized,  pyriform.  Skin  smooth,  greenish-yellow ; 
a  little  darker  on  the  sunny  side.  Stalk  stout,  about  an  inch 
long,  set  without  depression.  Calyx  short,  set  in  a  small  plaited 
basin.  Flesh  tender,  melting,  with  a  sweet,  musky,  peculiar 
flavour.  Last  of  August  and  first  of  September.  Set  with  little 
no  or  cavity. 

33.  Summer  Bon  Chretien.     Mill.  Thomp.  Lind.  P.  Mag. 

Bon  Chretien  d'Et^.  O.  Duh.        Summer  Good  Christian. 

Musk  Summer  Bon  Chretien.     Coxe. 


Gratioli.  )      ^ .,  Sommer  Apothekerbime 

Gratioli  d'Et4.       f  n^u„„,  Sommer  Gute  Christenbime 

Gratioli  di  Roma. )  ^"^^^'  Die  Sommer  Christebime 


I    of  the 
'  i  Oermans. 

Large  Sugar,  qfsome. 


This  is  one  of  the  oldest  pears,  having  been  cultivated  for  the 
last  two  centuries,  all  over  Europe.  It  is  common  with  us, 
but  the  stock  is  generally  somewhat  diseased.  The  tree  has 
drooping  shoots,  and  bears  at  the  extremities  of  the  branches. 
Though  a  sweet  and  pleasant  pear,  it  wants  the  flavour  of  our 
finer  sorts,  and  does  not  deserve  a  place  in  a  small  garden. 


k 


SX7MMER  FEARS.  347 

Fruit  large,  irregularly  bell-shaped  or  pyriform,  with  swollen, 
knobby  sides.  Skin  yellow,  with  an  orange-blush  in  finely 
ripened  specimens,  dotted  with  many  green  specks.  Stalk  long, 
irregular,  curved,  obliquely  inserted  in  a  knobby  depression. 
Calyx  small,  in  a  narrow,  uneven,  shallow  basin.  Flesh  yel 
lowish,  coarse  grained,  very  juicy,  and  of  a  pleasant,  simply 
sweet  flavour.  Very  large  blossoms  and  dangling  leaves. 
Last  of  August,  or  early  in  September. 

34.  Summer  St.  Germain.     Thomp. 

Short's  Saint  Gtermain. 
Saint  Germain  de  Martin. 
St,  Germain  d'Ete.    N.  Duh. 

A  pleasant,  juicy,  summer  pear,  of  second  rate  flavour,  bear- 
ing large  crops,  and  growing  vigorously. 

Fruit  of  medium  size,  obovate.  Skin  pale  green  all  over  the 
surface.  Stalk  an  inch  and  a  quarter  long,  obliquely  inserted. 
Calyx  in  a  basin  scarcely  sunken.  Flesh  juicy,  tender,  sweet, 
with  a  very  slight  acid,  and  very  good. 

35.  Vallee  Franche.     Thomp.  Duh. 

De  Vallee.     JVois.  FoiL 
Bonne  de  Keinzheim. 
De  Keinaheim. 

A  second  rate  sweet,  summer  pear,  productive,  but  by  no 
means,  in  our  opinion,  of  first  quality.  It  ripens  with  the  Bart- 
lett,  and  is  immeasurably  inferiour  to  it  in  this  climate. 
.  Fruit  of  medium  size,  obovate,  or  turbinate,  and  tapering  to 
the  stalk.  Skin  pale  green,  becoming  pale  yellowish-green, 
regularly  sprinkled  with  numerous  small,  gray  dots.  Stalk 
about  an  inch  long,  set  with  little  or  no  cavity.  Calyx  in  a 
shallow  basin.  Flesh  white,  not  fine  grained,  quite  juicy,  but 
not  buttery,  and  of  a  simply  sweet  flavour.     Last  of  August. 

36.  Windsor.     Lind.  Thomp. 

Summer  Bell. 

Cuisse  Madame,  of  some, 

Konge. 

The  Windsor  is  an  old  European  pear,  very  commonly  known 
in  some  parts  of  this  country,  as  the  Summer  Bell  pear.  Large 
quantities  are  grown  for  market.  It  is,  however,  only  a  third 
rate  fruit.  The  tree  is  remarkable  for  its  stout,  perfectly  up- 
right dark-brown  shoots. 

Fruit  large,  pyriform,  or  bell-shaped,  widest  above  the  middle, 
narrowing  to  the  eye,  and  slender  in  form,  tapering  into  the  stalk. 
Skin  yellowish-green,  dotted  with  small  green  specks,  and  tinged 


848  THE    PEAR. 

with  a  little  dull  orange  next  the  sun.  Stalk  an  inch  and  a  half 
long,  slender.  Calyx  small,  closed,  set  with  little  or  no  depres- 
sion. Flesh  white,  tender,  or  soft,  a  little  coarse-grained  at  the 
core,  sweet,  with  a  somewhat  astringent  juice.     Last  of  August- 

37.    Williams'  Early.  §   Man. 

A  native  fruit, 
which  originated 
on  the  farm  of 
Mr.  A.  D.  Wil- 
liams,  of  Roxbu- 
ry,  Mass.  It  is  a 
very  handsome, 
small  pear,  of  ex- 
cellent quality, 
and  a  good  bearer. 
Fruit  below  me- 
dium size,  round- 
ish-turbinate,  re- 
gularly formed. 
Skin  bright  yel- 
loWjthickly  sprin- 
kled with  rich 
scarlet  dots  on  the 
sunny  side.  Stalk 
an  inch  and  a  half 
long,  straight,  a 
little  fleshy  where 
Rg.  143.     WiUiams'  Early.  it  joins  the   fruit. 

Calyx  very  short,   open;  basin  shallow,  and   slightly  plaited. 

Flesh  white,  a  little  coarse-grained  at  first,  but,  when  ripe,  very 

juicy,  half  buttery,  rich,  with  a  slightly  musky  flavour.     Firsi^ 

to  the  middle  of  September.     Young  wood  dark. 


Class  II.     Autumn  Pears. 


38.   Alpha.     Thomp. 

A  Belgian  seedling,  received  from  Dr.  Van  Mons.  It  is  a 
pleasant  pear. 

Fruit  of  medium  size,  obovate,  a  little  inclining  to  oblong. 
Skin  smooth,  pale  yellowish-green,  dotted  with  reddish  points, 
and  having  a  thin,  pale  brown  blush.  Stalk  little  more  than  an 
inch  long,  inserted  in  a  slight  depression.  Calyx  stiff,  open,  set 
in  a  round  basin  of  moderate  size.  Flesh  white,  fine  grained, 
buttery  and  good.     Middle  of  October. 


ATTrtTMN  PEAES. 


349 


39.   Andrews.  §  Man.  Ken. 


Amory. 
Gibson. 


The  Andrews  is 
a  favorite  native 
seedling,  found  in 
the  neighbourhood 
of  Dorchester,  and 
first  introduced  to 
notice  by  a  gentle- 
man of  Boston, 
whose  name  it 
bears.  It  has,  for 
the  last  15  years, 
been  one  of  the  most 
popular  fruits.  It 
is  of  most  excel- 
lent flavour,  a  cer- 
tain and  regular 
bearer,  even  while 
young,  and  the  tree, 
which  is  very  har- 
dy, never  suffers 
from  blight. 
Fruit  rather  large, 
py  riform,one  -sided . 
Skin  smooth,  iand 
rather  thick,  pale 
yellowish  -  green, 
with  a  dull  red 
cheek,  and  a  few 
scattered  dots. 
Stalk  about  an  inch 
and  a  quarter  long, 
curved,    set    in    a  Fig.  144.    Andrew, 

very  shallow,  blunt  depression,  or  often  without  depression.  Ca- 
lyx open,  placed  in  a  small  basin.  Flesh  greenish- white,  full 
of  juice,  melting,  with  a  fine  vinous  flavour.  Early  in  Sep- 
tember.    Shoots  diverging,  light  olive. 

40.    Ananas.  §  Bon.  Jard. 

Poire  Ananas.    Nois. 

This  new  and  delicious  pear  was  introduced  very  recently 
from  France,  by  Col.  Wilder  of  Boston.  It  is  a  rich  flavoured 
fruit,  of  the  first  quality,  with  an  agreeable  perfume,  not  how- 


350 


THE   PBAR. 


ever  resembling  that  of  the  pineapple,  as  its  name  would  lead 
one  to  suppose. 

Fruit  of  medium  size,  roundish-obovate.  Skin  greenish-yel- 
low, slightly  marked  with  russet,  and  occasionally  with  red  on 
the  sunny  side.  Stalk  rather  stout,  thicker  at  the  point  of  inser- 
tion. Calyx  closed,  and  set  in  a  shallow  basin.  Flesh  white, 
melting,  very  juicy,  with  a  rich  and  perfumed  flavour.  Ripens 
the  last  of  September  and  beginning  of  October.  Young  wood 
olive. 

41.  Ananas  D'Ete.    Thomp. 

Ananas,  (of  Manning.) 

This  fruit  was 
first  received  from 
the  London  Horti- 
cultural Society,  by 
Mr.  Manning.  It 
is  a  very  excellent 
pear,  with  a  rich 
and  somewhat  pe- 
culiar flavour,  but 
should  rather  be 
called  an  autumn 
pine- apple,  than  a 
summer  one. 

Fruit  rather 
large,  pyriform,  or 
occasionally  ob- 
tuse at  the  stalk. 
Skin  rough  and 
coarse,  dark  yel- 
lowish-green, with 
a  little  brown  on 
one  side,  and  much 
covered  with  large 
rough,  brown  rus- 
set dots.  Stalk  an 
inch  and  a  quarter 
long,inserted  some- 
times in  a  blunt 
cavity,  sometimes 
without  depression, 
by  the  side  of  a  lip. 
Fig.  145.    Ananas  D'Ete.  Calyx    open,    with 

short  divisions,  basin  shallow.  Flesh  fine  grained,  buttery  and 
melting,  with  a  sweet,  perfumed  and  hifirh  flavour.  September 
and  October. 


AUTUMN   PEARS. 


351 


42.  Angleterre.     Thomp. 

English  Beurre.    Lind. 
Beurre  d'Angleterre.    Nois. 

A  most  productive  pear,  which  has  some  affinity  to  Brown 
Beurre,  but  is  inieriour  to  it  in  flavour.  It  is  a  good  orchard 
fruit,  but  is  not  worthy  of  a  place  in  a  small  garden.  The  tree 
forms  a  very  erect,  pyramidal  head.  Young  wood  olive.  It  is 
one  of  the  most  common  fruits  in  the  market  of  Paris. 

Fruit  of  medium  size,  pyriform,  very  evenly  shaped,  tapering 
very  regularly  to  its  union  with  the  stalk,  which  is  slender,  and 
rather  more  than  an  inch  long.  Skin  rather  thick  amd  hard, 
dull  light  green,  thickly  speckled  with  russet  dots,  and  having 
a  thin  brownish  russet  cheek.  Calyx  set  in  a  very  smooth, 
scarcely  sunk  basin.  Flesh  white,  buttery  and  melting,  full  of 
juice,  and  of  pleasant,  though  not  high  flavour.  Middle  of 
September. 

43.  Aston  Town.     P.  Mag.  Thomp.  Lind. 


A  very  hardy  little 
pear,  from  the  village  of 
Aston,  in  Chester,  Eng- 
land. It  is  of  excellent 
flavour,  nearly  first  rate, 
and  the  tree,  when  in 
bearing,  is  character- 
ized by  its  long  slender 
branches,  which  have  a 
half-twisted,  dangling 
appearance.  It  bears 
great  crops,  and  is  espe- 
cially worthy  of  notice 
in  an  unfavourable  soil, 
and  cold  climate. 

Fruit  rather  small, 
form  roundish-turbinate. 
Skin  a  little  rough,  pale 
brownish-green,  becom- 
ing yellowish  when  ripe, 
and  thickly  dotted  with 
brown  specks.  Stalk 
an  inch  and  a  half  long, 
rather  straight  and  slen- 
der, inserted  with  little 
or  no  cavity.  Calyx 
nearly  closed,  in  a  very 


Fig.  146.    AsUm  Town. 


352 


THE   PEAR. 


shallow  basin.     Flesh  soft,  buttery,  moderately  sweet,  perfumed, 
and  good.       Middle  and  last  of  September. 

44.  Althorpe  Crassane.     Thomp.  Lind 

This  fine  English  pear  is  a  seedling  raised  by  the  late  T.  A. 
Knight,  Esq.,  President  of  the  London  Horticultural  Society.  It 
was  sent  by  him  to  the  Hon.  John  Lowell,  of  Boston,  in  1832.  It 
is  very  highly  rated  in  England,  and  is  recommended  as  a  very 
hardy  tree.  The  specimens  as  yet  raised  in  this  country  have 
proved  of  excellent  quality,  but  not  quite  equal  to  its  reputation. 

Fruit  of 
medium  size, 
roundish-obo- 
vate,  but  nar- 
rowing rather 
more  to  the 
eye  than  the 
stalk.  Skin 
pale  green, 
dotted  with 
small  russet- 
ty  points,  and 
having  a  lit- 
tle tinge  of 
brown  on  one 
side.  Stalk 
about  an  inch 
and  a  half 
long,  slender, 
curved,  and 
slightly  in- 
serted. Calyx 
with  many 
divisions,  set 
in  a  shallow 
basin,  having 
a  few  plaits. 
Flesh    while, 

buttery,    and 
Fig.  147.    Althorpe  Crassane.  ^^^^^      j^j^y^ 

with  a  rather  rich,  slightly  perfumed  juice.     October  and  No- 
vember. 

Either  there  is  a  spurious  sort  strongly  resembling  this,  or 
the  Althorpe  Crassane  is  somewhat  variable  in  quality,  as  we 
have  seen  specimens  quite  indifferent. 


▲ITTinilN  PEARS.  353 

•    45.  Amande  Double.     Van  Mons. 

Amanda's  Double.    Man.  in  Hov.  Mag. 

One  of  Van  Mons'  seedlings,  received  by  Mr.  Manning,  and 
we  suppose  named  by  Van  Mons,  in  allusion  to  its  having 
double  kernels.  It  is  a  very  handsome  fruit.  By  misconcep- 
tion it  has  been  called  here  Amanda's  Double.  Mr.  Manning's 
description  of  it  is  as  follows. 

"  Medium  size,  pyriform,  stem  short,  fleshy  at  its  junction 
with  the  fruit.  Skin  yellow  and  bright  red.  Flesh  coarse 
grained,  sweet,  tender  and  excellent.  Ripe  the  middle  of  Sep- 
tember."    Shoots  stout,  upright,  dark  olive. 

A  subsequent  examination  of  this  pear  leads  us  to  think  it 
dry  and  inferiour  in  many  seasons. 

46.  Autumn  Colmar.     Thomp.  Lind. 

A  Flemish  pear,  of  fair  quality,  and  a  good  bearer. 

Fruit  of  medium  size,  oblong  or  obtuse,  pyriform,  a  little  un- 
even. Skin  pale  green,  dotted  v/ith  numerous  russety  specks. 
Stalk  about  an  inch  long,  straight,  planted  in  a  small,  uneven 
cavity.  Calyx  small,  closed,  set  in  a  slight  basin,  a  little  fur- 
rowed. Flesh  a  little  gritty  at  the  core,  buttery,  with  a  rich 
and  agreeable  flavour.     October. 

47.  Belmont.     Thomp. 

An  English  kitchen  pear,  considerably  like  the  Althorpe 
Crassane,  and  of  the  same  origin.  It  bears  abundantly  and 
constantly  with  us,  and  is  remarkably  fine  for  cooking  and  pre- 
serving, but  is  scarcely  fit  for  the  table. 

Fruit  roundish-obovate,  medium,  sometimes  of  rather  large 
size.  Skin  fair,  y^HDwish-green,  marked  with  numerous  dots, 
and  a  little  brownish  next  the  sun.  Stalk  quite  long,  (two  inch- 
es or  more,)  slender  and  curved.  Flesh  rather  coarse,  juicy, 
and  sweet.     October. 

48.  Belle  et  Bonne.     Thomp.  Lind.  P.  Mag. 

Schone  und  Gute. 

Gracieuse. 

Belle  de  Brussels,  (incorrectly.) 

The  Belle  et  Bonne  {heautlful  and  good,)  pear  is  a  variety 
from  Belgium,  of  large  size,  fine  appearance,  and  saccharine 
flavour.  It  is  a  showy  and  good  fruit,  but  whoever  reads  Mr. 
Kenrick's  description,  and  expects  to  find  it  "  a  delicious  Ber- 

30* 


854 


THE  PEAK. 


fig.  148.    Belle  et  Bonne. 
gamot  of  the  best  kind,"  will  be  disappointed.     It  is  very  far  be- 
low Gansel's  Bergamot  in  richness.     The  tree   is  a   strong 
grower. 

Fruit  large,  roundish,  a  little  greater  in  width  than  in  height. 
Skin  pale  greenish-yellow,  with  numerous  russet  green  dots, 
especially  near  the  eye.  Stalk  long,  rather  slender,  deeply  in- 
serted in  a  very  narrow  cavity.  Calyx  with  crumpled  divisions, 
set  in  a  shallow,  rather  uneven  basin.  Flesh  white,  a  little 
coarse  grained,  tender,  and  when  well  ripened,  buttery,  with  a 
very  sweet  and  agreeable  juice.     Middle  of  September. 


49.  Brougham.     Thomp. 

A  new  English  variety,  not  yet  proved  here, 
very  hardy  and  very  productive. 


It  is  sud  to  bo 


AUTUMN  PEARS.  355 

The  fruit  is  described  by  Thompson  as  large,  roundish-obo- 
vate.  Skin  yellow,  a  good  deal  covered  with  russet.  Flesh 
buttery,  quite  melting,  and  of  very  excellent  flavour.  It  ripens 
in  November. 

50.  Bleeker's  Meadow.     Ken.  Pom.  Man. 
Large  Seckel. 

A  native  fruit,  said  to  have  been  found  in  a  meadow  in  Penn- 
sylvania. It  is  a  handsome,  hardy  fruit,  and  bears  large  crops, 
but  it  has  been  sadly  over-praised  as  to  quality.  The  truth  is, 
it  seems  at  first  to  give  promise  of  high  flavour,  but  it  rarely 
becomes  mellow,  but 
retains  its  crisp,  hard 
state.  We  have  raised 
many  fine  crops,  but 
cannot  recommend  it 
much.  In  a  very  dry, 
warm  soil,  it  is  some- 
times excellent. 

Fruit  small,  or  of 
medium  size,  round- 
ish, very  regular  and 
smooth.  Skin  bright 
clear  yellow,  occasion- 
ally sprinkled  with 
crimson  dots  on  the 
sunny  side.  Flesh  veiy 
white,  firm,  with  a  pe- 
culiar musky  or  wasp- 
like aroma,  and  spicy 
taste,  but  mostly  re- 
mains crisp  and  hard. 
Stalk  straight  and  stiff. 
Basin  shallow.     Calyx  Fig.  U9.    Bleeker^s  Meadoto. 

open  and  reflexed.     October  and  November. 

51.  BoucQUiA.     Hov.  Mag. 

BeurrS  Boucquia.    Ken 

A  new  Flemish  pear,  raised  by  Dr.  Van  Mons,  and  sent  to 
Mr.  Manning  in  1836. 

Fruit  rather  large,  one-sided,  oval-turbinate.  Skin  pale  yel- 
low, with  a  pale  red  cheek,  thickly  sprinkled  with  reddish,  and 
dark  russety  dots.  Stalk  an  inch  or  more  long,  set  a  little  ob- 
liquely, and  either  fleshy  at  the  point  of  junction,  or  set  in  a 


866  THE   PEAR. 

very  slight   depression.      Calyx   large,  basin    scarcely  sunk 
Flesh  yellowish-white,  abounding  with  a  very  sweet,  rich  juice, 
of  excellent  flavour.     October.      Rather  liable  to  rot  at  the 
core. 

52.   BuFFAM.     Man. 
Bufiam. 

The  BufTam  is  a  native  of  Rhode  Island,  and  from  its  general 
resemblance  to  the  Doyenn6,  it  is,  no  doubt,  a   seedling  of  that 

fine  sort.  It  is  an 
orchard  pear  of  the 
first  quality,  as  it  is  a 
very  strong,  upright 
grower,  bears  large, 
regular  crops,  and  is 
a  very  handsome  and 
saleable  fruit.  It  is 
a  little  variable  in 
quality.  We  have 
frequently  eaten  them 
so  fine,  as  scarcely 
to  be  distinguished 
from  the  Doyenn6, 
and  again,  when  ra- 
ther insipid.  It  may 
be  considered  a  beau- 
tiful and  good,  though 
noi,  first  rate  variety. 
Fruit  of  medium 
size,  oblong,  obovate, 
a  little  smaller  on  one 
side.  Skin  fair,  deep 
yellow,  (brownish- 
green  at  first,)  finely 
suff'used  over  half  the 
Fig.  150.    Buffam.  fruit,  with  bright  red, 

sprinkled  with  small  brown  dots,  or  a  little  russet.  Stalk  an 
inch  long,  inserted  in  a  very  slight  cavity.  Calyx  with  small 
segments,  and  basin  of  moderate  size.  Flesh  white,  buttery, 
not  so  juicy  as  the  Doyenne,  but  sweet,  and  of  excellent  flavour. 
The  strong  upright  reddish-brown  shoots,  and  peculiar,  brownish 
green  appearance  of  the  pear,  before  ripening,  distinguish  this 
fruit.     September. 


AUTUMN  PEARS. 


357 


53.  Beitrr^  de  Capiaumont.  Thomp. 

Capiumont.    Lind. 

A  Flemish  pear,  very  fair,  and  handsomely  formed,  and 
such  a  capital  bearer,  and  so  hardy  in  all  soils  and  seasons,  that 
it  is  already  a  very  popular  orchard  and  garden  fruit.  It  is  al- 
ways good,  sometimes 
first  rate,  but  when  the 
tree  is  heavily  laden,  it  is 
apt  to  be  slightly  astrin- 
gent. It  grows  freely; 
branches  a  little  pendant, 
grayish. yellow. 

Fruit  of  medium  size, 
long  turbinate,  very  even, 
and  tapering  regular- 
ly into  the  stalk.  Skin 
smooth,  clear  yellow, 
with  a  light  cinnamon  or 
cinnamon  red  cheek,  and 
a  few  small  dots  and 
streaks  of  russet.  Calyx 
large,  with  spreading 
segments,  prominently 
placed,  and  not  at  all 
sunk.  Stalk  from  three- 
fourths  to  an  inch  and  a 
half  long,  curved.  Flesh 
fine  grained,  buttery, 
melting,  sweet,  and  when 
not  astringent,  of  high 
flavour.  September  and 
October. 

This  is  quite  distinct 
from   the    Frederick  of 


Fig.  151.    Beurri  de  Capumont. 


Wurtemburgh,  an  irregular  fruit,  sometimes  called  by  this  name 
54.  Beurre,  Brown.     Thomp.  Lind.  Mill. 


Beurre  Gris.    Nois. 
Beurre  Rouge. 
Beurre  d'or. 
Beurre  Doree. 
Beurre  d'Amboise. 
Beurre  d'Ambleuse. 
Beurre  du  Roi. 
Poire  d'Amboise. 
Isambert. 
Isambert  le  Bon. 


of  various 

French 
gardens. 


Beurr^.     O.  Duh. 

Glolden  Beurre. 

Red  Beurre,  {of  some.) 

Badham's. 

Grey  Beurr^. 

Beurre  d'Anjon,  {of  some.) 

Beurre  Vert. 


The  Brown  Beurr^,  almost  too  well  known  to  need  descrip. 


358  THE   FEAR. 

tion,  was  for  a  long  time,  considered  the  prince  of  pears  in 
France,  its  native  country,  and  for  those  who  are  partial  to  the 
high  vinous  flavour — a  rich  mingling  of  sweet  and  acid — it  has 
still,  few  competitors.  It  is,  however,  quite  variable  in  different 
soils,  and  its  variety  of  appearance  in  different  gardens,  has 
given  rise  to  the  many  names,  gray,  brown,  red  and  golden, 
under  which  it  is  known.  Kenrick  calls  it  "  an  outcast,"  but 
our  readers  will  pardon  our  dissent  from  this  opinion,  while  we 
have  the  fact  in  mind,  of  its  general  excellence  in  this  region ; 
and  especially  that  of  a  noble  tree,  now  in  view  from  the  library 
where  we  write,  which  is  in  luxuriant  vigour,  and  gives  us,  an- 
nually, from  five  to  eight  bushels  of  superb  fruit.  The  truth  is, 
this  pear  is  rather  tender  for  New  England,  and  requires  a  warm 
climate  and  strong  soil.     Shoots  diverging,  dark  brown. 

Fruit  large,  oblong-obovate,  tapering  convexly  quite  to  the 
stalk.  Skin  slightly  rough,  yellowish-green,  but  nearly  covered 
with  thin  russet,  often  a  little  reddish  brown  on  one  side.  Stalk 
from  one  to  one  a  half  inches  long,  stout  at  its  junction  with  the 
tree,  and  thickening  obliquely  into  the  fruit.  Calyx  nearly 
closed  in  a  shallow  basin.  Flesh  greenish- white,  melting,  but- 
tery, extremely  juicy,  with  a  rich  sub-acid  flavour.     September. 

55.  Betjrre  Bosc.     Thomp. 

Calabasse  Bosc.  Bosc's  Flaschenbim*. 

Marianne  Nouvelle.  Beurr6  d'Yelle,  {of  some.) 

The  Beurr6  Bosc  is  a  pear  to  which  we  give  our  unqualified 
praise.  It  is  large,  handsome,  a  regular  bearer,  always  per- 
fect, and  of  the  highest  flavour.  It  bears  singly,  and  not  in 
clusters,  looking  as  if  thinned  on  the  tree,  whence  it  is  always 
of  fine  size.  It  was  raised  in  1807  by  Van  Mons,  and  named 
Calebasse  Bosc  in  honour  of  M.  Bosc,  a  distinguished  Belgian 
cultivator.  Having  also  been  received  at  the  garden  of  the 
Horticultural  Society  of  London  under  the  name  of  Beurr6 
Bosc,  Mr.  Thompson  thought  it  best  to  retain  this  name,  as  less 
likely  to  lead  to  a  confusion  with  the  Calebasse,  a  distinct  fruit. 
The  tree  grows  vigorously ;  shoots  long,  brownish  olive. 

Fruit  large,  pyriform,  a  little  uneven,  tapering  long  and 
gradually  into  the  stalk.  Skin  pretty  smooth,  dark  yellow,  a 
good  deal  covered  with  streaks  and  dots  of  cinnamon  russet, 
and  slightly  touched  with  red  on  one  side.  Stalk  one  to  two 
inches  long,  rather  slender,  curved.  Calyx  short,  set  in  a  very 
shallow  basin.  Flesh  white,  melting,  very  buttery,  with  a  rich, 
delicious  and  slightly  perfumed  flavour.  Ripens  gradually, 
from  the  last  of  September  to  the  last  of  October. 


AUTUMN   FEARS. 


359 


Fig.  152.    Beurr^  Bote. 


800  THE  PEAB 


56.    Beitrre  d'Amalis.     Thomp.  Nois. 

Beurr6  d'Amanlb.    Nois.  Bon.  Jard. 
Beurre  d'Amaulis.    Ken.  Man. 

A  Belgian  pear,  of  excellent  quality,  nearly  first  rate.  Very 
productive. 

Fruit  large,  obovate,  not  very  regular,  a  little  swollen  on  its 
sides.  Skin  rather  thick,  dull  yellowish-green,  with  a  pale  red- 
dish brown  cheek,  overspread  with  numerous  brown  dots  and 
russet  streaks  and  patches.  Stalk  a  little  more  than  an  inch 
long,  set  rather  obliquely  in  a  shallow,  irregular  cavity.  Calyx 
open,  with  broad  divisions,  basin  shallow.  Flesh  yellowish, 
somewhat  coarse,  but  buttery,  melting,  abundant,  rich,  with 
slightly  perfumed  juice.     September. 

57.  Beurre  d'Anjou.    Thomp. 

This  is  a  first  rate  pear,  recently  imported  from  France  by 
Col.  Wilder,  of  Boston,  which  appears  to  us  quite  distinct  from 
the  Brown  Beurre. 

Fruit  rather  above  medium  size,  very  regular,  obovate.  Skin 
greenish-yellow,  smooth,  a  little  clouded  with  russet,  especially 
around  the  calyx.  Calyx  small,  open,  in  a  round,  smooth  basin. 
Stalk  rather  short,  straight,  set  in  a  slight  cavity.  Flesh  yel- 
lowish-white,  very  fine  grained,  buttery,  slightly  sub-acid,  with 
a  rich,  sprightly  vinous  flavour.     October. 

58.  Beurre  Diel.  §  Thomp.  Lind.  P.  Mag. 

Diel's  Butterbime.  Beurr6  Royale.  Beurr6  d'Yelle. 

Diel.  Dorothee  Royal*.  De  Melon. 

Dorothee  Royale.  Gros  Dillen.  Melin  de  Kops. 

Grosse  Dorothee.  Dillen.  Beurre  Magnifique. 

Sylvanche  vert  d'hiver.  Des  Trois  Tours.  Beurre  iHcomparable. 

A  noble  Belgian  fruit,  raised  from  seed,  in  1805,  by  Dr.  Van 
Mons,  and  named  in  honour  of  his  friend  Dr.  Augustus  Fred- 
erick Adrien  Diel,  a  distinguished  German  pomologist.  Its 
vigour,  productiveness  and  beauty,  have  made  it  already  a 
general  favourite  with  our  planters.  It  is  in  every  respect,  a 
first  rate  fruit  in  favourable  situations,  but  on  very  young  trees 
and  in  cold  soils,  it  is  apt  to  be  rather  coarse  and  astringent. 
The  tree  has  long,  very  stout,  twisting  branches,  and  is  un- 
commonly vigorous.     Young  shoots  dark  grayish-brown. 

Fruit  large,  varying  from  obovate  to  obtuse-pyriform.  Skin 
rather  thick,  lemon  yellow,  becoming  orange  yellow,  marked 
with  large  brown  dots,  and  marblings  of  russet.     Stalk  an  inch 


AUTUMN    PEARS. 


861 


Fig.  153.    Beurre  Did. 

to  an  inch  and  three  quarters  long,  stout,  curved,  set  in  a  rather 
uneven  cavity.  Calyx  nearly  closed,  and  placed  in  a  slightly 
furrowed  basin.  Flesh  yellowish- white,  a  little  coarse  grained, 
especially  at  the  core,  but  rich,  sugary,  half  melting,  and  in 
good  specimens,  buttery  and  delicious.  In  eating,  in  this  coun- 
try, from  September  to  December,  if  picked  and  ripened  in  the 
house. 

59.  Beurue  Knox.     Thomp.  Lind. 


The  Beurre  Knox  is  a  pleasant,  second  rate  fruit,  of  large 
and  handsome  appearance,  but  a  little  liable  to  rot  at  the  core. 

31 


S62  THE   FEAR. 

It  is  shaped  a  good  deal  like  the  Brown  Beurr^.  A  Flemish 
variety.  * 

Fruit  large,  oblong,  obovate,  tapering  to  the  stalk,  which  is 
about  an  inch  long,  curved,  and  set  below  a  fleshy  protuberance 
or  lip — and  without  depression.  Skin  pale  green,  with  thin 
russet  on  one  side.  Calyx  open,  and  set  in  a  small,  narrow 
basin.  Flesh  tender  and  soft,  juicy  and  sweet,  but  not  high 
flavoured.     Last  of  September. 

This  fruit  is  abundant  near  Boston.  We  received,  by  some 
error,  a  winter  fruit,  under  this  name,  from  the  Horticultural 
Society  of  London. 

60.  Bettrre  Kenrick.     Man.  in  Hov.  Mag, 

No.  1599  of  Van  Mons. 
A  Flem- 
ish  seedling, 
sent  to  this 
country  and 
named  by 
Manning. 

"  Medium 
size,  flat  at 
the  blossom- 
end,  tapering 
to  the  stalk, 
colourgreen- 
ish-yellow, 
with  indis- 
tinct russet 
spots ;  stem 
one  inch 
long  ;  flesh 
good,  juicy, 
sweet  and 
buttery.  Ripe 
in  Septem- 
ber."    Man. 

61.  Beurre, 
Golden     op 

BiLBOA. 

§  Man. 
Hooper's  Bilbos. 

The  Gold. 

en        Beurr^  Kg.  154.    OMen  Beurri  of  BUboa, 

of  Bilboa  was  imported  from   Bilboa,   Spain,  about   eighteen 


AUTUMN   PEARS.  368 

35ears  ago,  by  Mr.  Hooper,  of  Marblehead,  Mass.  Its  European 
name  is  unknown,  and  it  has  become  a  popular  fruit  here  under 
this  title.  It  is  of  a  fine  golden  colour,  relieved  by  a  little  rus- 
set, and  is  certainly  a  beautiful  early  autumn  pear  of  the  first 
quality.  It  bears  regularly  and  most  abundantly,  and  will 
become  a  favourite  fruit  in  all  parts  of  the  country.  In  cold 
soils,  it  is  particularly  fine  on  quince  stocks.  Shoots  stout,  up- 
right, light  yellowish-brown. 

Fruit  rather  large,  regular  obovate.  Skin  very  fair,  smooth, 
and  thin,  golden  yellow,  evenly  dotted  with  small  brown  dots, 
and  a  little  marked  with  russet,  especially  around  the  stalk. 
Stalk  about  an  inch  and  a  half  long,  rather  slender,  set  in  a  mode- 
rate depression.  Calyx  small,  closed,  placed  in  a  slight  basin. 
Flesh  white,  very  buttery  and  melting,  and  fine  grained,  with  a 
rich  vinous  flavour.     First  to  the  middle  of  September. 

62.  Beurre  Duval.     Thorn  p. 

A  new  Belgian  pear,  raised  by  M.  Duval.  It  is  good,  and 
bears  abundantly.  Fruit  of  medium  size,  obtuse  pyriform. 
Skin  pale  green.  Flesh  white,  buttery,  melting  and  well  fla- 
voured.    October  and  November. 

63.  Beurre  Preble.     Man.  in  H.  M. 

A  large  and  excellent  pear,  named  by  Mr,  Manning  in  honour 
of  Commodore  Edward  Preble,  U.  S.  N.,  and  raised  from  seed, 
by  Elijah  Cooke,  of  Raymond,  Maine. 

Fruit  large,  oblong-obovate.  Skin  greenish-yellow,  mottled 
with  russet  and  green  spots.  Stalk  about  an  inch  long,  very 
stout,  set  in  a  moderate  hollow.  Flesh  white,  buttery,  and 
melting,  with  a  rich,  high  flavour.     October  and  November. 

64.  Beurre  Colmar.     Van  Mons.  Nois. 
Beurre  Colmar  d'Automne 

A  pleasant,  juicy  pear,  ripening  in  October.  It  is  one  of 
Dr.  Van  Mons'  seedlings,  and  is  quite  distinct  from  the  Autumn 
Colmar. 

Fruit  of  medium  size,  almost  eliptical,  or  oval-obovate,  regu- 
larly formed.  Skin  smooth,  pale  green,  becoming  yellowish  at 
maturity,  with  a  blush  next  the  sun,  and  thickly  sprinkled  with 
dots.  Stalk  an  inch  long.  Calyx  expanded,  and  set  in  a  very 
shallow,  narrow,  irregular  basin.  Flesh  very  white,  slightly 
crisp  at  first,  but  becoming  very  juicy  and  melting,  with  a 
slightly  perfumed  flavour.     October. 


804  THE   FEAR. 


65.  Beurre  de  Beaumont    §  Thomp. 

A  new  and  highly  delicious  pear,  lately  received  from  France. 
It  appears,  to  us,  to  be  worthy  of  extensive  dissemination. 

Fruit  of  medium  size,  roundish-obovate.  Skin  pale  yellow- 
ish-green, thinly  sprinkled  with  large  dark  green  dots,  and  thin- 
ly washed  with  dull  red  on  the  sunny  side.  Stalk  about  an  inch 
long,  obliquely  inserted,  under  a  lip,  or  in  a  very  slight  cavity. 


Fig.  155.    Beurrd  de  Beaumont. 
Calyx  small,  with  little  or  no  division,  and  set   in  a  shallow, 
smooth  basin.     Flesh  white,  buttery,  melting,    abounding  with 
a  rich,  sprightly  flavoured  juice.     October. 

66.  Beurre  Van  Mons.     Thomp. 

The  Beurr^  Van  Mons  is  but  just  received  in  this  country.  It 
bears  the  reputation  of  a  first  rate  fruit ;  it  is  of  medium  size, 
pyriform,  skin  yellowish,  nearly  covered  with  russet.  Flesh 
buttery,  melting  and  excellent.     October. 

67.  Beurre  Romain.     Thomp.  N.  Duh. 

A  melting,  juicy  pear,  of  second  quality.  Fruit  of  medium 
size,  regularly  formed,  obovate.  Skin  pale  yellowish-green, 
dotted  with  numerous  gray  specks.     Stalk  short,  inserted  with. 


AUTUMN   PEARS.  365 

out  depression.  Calyx  prominently  placed,  even  with  the  fruit, 
flesh  white,  juicy,  melting,  sweet  and  agreeable.  September  to 
October.     Bears  abundantly. 

68.  Beuree  Van  Marum.      Thomp. 

A  rather  large,  and  very  good,  juicy  pear,  one  of  the  Flemish 
varieties.     It  comes  early  into  bearing,  and  produces  well. 

Fruit  large,  oblong-pyriform,  not  very  regular.  Skin  yellow, 
rarely  with  a  little  red.  Stalk  rather  long  and  slender,  inserted 
in  a  flattened  cavity.  Calyx  large,  set  in  an  irregular  shallow 
basin.  Flesh  white,  melting,  juicy,  sweet  and  agreeable.  First 
of  October. 

69.  Beurre  Spence  ?     Thomp. 

It  is  probable  that  there  may  be  a  true  Beurre  Spence,  since 
Dr.  Van  Mons  claims  to  have  raised  one,  and  once  pronounced 
it  the  finest  of  all  pears.  But  it  is  certain  that  neither  the 
pomologists  of  England  or  America  have  yet  been  able  to  ob- 
tain it  correct.  Beurre  Diel,  Urbaniste,  B.  de  Capiumont,  and 
one  or  two  others,  of  very  inferiour  quality,  have  been  imported 
into  this  country  for  Beurre  Spence.  We  have,  however,  re- 
ceived a  tree  from  Mr.  Rivers,  the  English  nurseryman,  which 
may  prove  correct.  He  says  "  this  is  the  Beurre  Spence  of  the 
Parisians.  I  ate  it  there  in  October,  and  thought  it,  simply,  a 
good  pear,  scarcely  deserving  the  high  encomiums  given  by  Van 
Mons  to  Mr.  Braddick."* 

70.  Beurre  Crapaud.     Thomp. 

A  new  foreign  pear,  resembling  the  Doyenne  in  flavour. 
Fruit  of  medium  size,  obovate.  Skin  pale  greenish-yellow. 
Flesh  buttery,  fine-grained  and  excellent.     Ripens  in  October. 

71.  Beurre  Picquery. 

The  Beurre  Picquery  has  lately  been  received  from  France, 
where  it  has  the  character  of  a  first  rate  fruit,  somewhat  resem- 
bling the  Urbaniste  in  general  appearance ;  of  rather  larger 
size,  melting,  equally  fine  in  flavour,  ripening  in  October,  and 
keeping  a  month  or  more.     Shoots  dark  olive. 

•  In  the  mean  time  we  annex  Van  Mons'  original  description.  "  'V^ood  short- 
jointed,  leaves  small,  branches  horizontal  or  declining.  The  fruit  is  of  the  shape 
and  size  of  the  Brown  Beurre  ;  skin  green,  handsomely  sprinkled  and  marked 
with  reddish  brown  and  reddish  purple.  Flesh  tender,  juicy,  sugary  and  per- 
fumed.   It  ripens  about  the  last  of  September."— i2ei!«c  de*  Revues^  1830,  p.  180. 


S6d  THE    PEAR. 

72.  Bergamot,  Autumn.     Mill.  Lind.  Tbomp. 

English  Bergamot. 

York  Bergamot. 

Common  Bergamot,  (of  England.) 

English  Autumn  Bergamot. 

The  Autumn  Bergamot  is  one  of  the  oldest  of  pears,  being 
supposed  by  pomologists  to  have  been  in  England  since  the 
time  of  Julius  Caesar.  It  is  believed  by  Manger  to  be  of  Turk- 
ish  origin,  and  originally  to  have  been  called  Begarmoud, — 
princely  pear — from  the  Turkish,  Jp^,  or  hey,  and  armoud,  a  pear. 
Since  that  time,  the  standard  of  excellence  has  risen  much 
higher,  and  the  title  could,  with  more  justice,  be  applied  to  the 
following  variety  than  to  this.  The  Autumn  Bergamot  bears 
well  with  us,  and  is  of  good  flavour,  but  it  is  going  out  of  culti- 
vation, though  the  tree  is  thrifty,  and  bears  well. 

Fruit  rather  small,  roundish  and  flattened.  Skin  roughish 
green,  dotted  with  rough  gray  specks,  and  often  with  a  faint  or 
dull  brown  cheek.  Stalk  short,  about  half  an  inch  long,  stout, 
inserted  in  a  wide,  round  hollow.  Calyx  small,  set  in  a  shallow 
smooth  basin.  Flesh  greenish- white,  coarse-grained  at  the  core, 
juicy,  sugary  and  rich.      September. 

The  Bergamotte  d*  Automne  of  the  French,  is  a  distinct  fruit 
from  this,  usually  more  pyramidal ;  the  skin  smooth,  light  yel- 
lowish-green, with  a  brownish  red  cheek,  and  speckled  with 
small,  grayish  dots.  Stalk  nearly  an  inch  long,  set  in  a  slight 
cavity.  Calyx  very  slightly  depressed.  Flesh  breaking,  juicy, 
and  refreshing,  but  not  high  flavoured.  A  second  rate  fruit, 
though  of  fine  appearance. 

73.  Bergamot,  Gansel's.  §  P.  Mag.  Thomp.  Lind 

Brocas  Bergamot.     Coxe.  Bonne  Rouge. 

Ives'  Bergamot.  Curie's  Beurr^. 

Staunton.  Diamant. 

Gansel's  Bergamot  is  a  well  known  and  delicious  pear,  raised 
seventy-seven  years  ago,  from  a  seed  of  the  Autumn  Berga- 
mot, by  the  English  Lieut.  General  Gansel,  of  Donneland 
Hall.  Though  a  little  coarse-grained,  it  is,  in  its  perfection, 
scarcely  surpassed  by  any  other  pear  in  its  peculiarly  rich,  su- 
gary flavour,  combined  with  great  juiciness.  It  is  stated,  by 
some,  to  be  an  unfruitful  sort,  and  it  is,  in  poor,  or  cold  soils, 
only  a  thin  bearer,  but  we  know  a  very  large  tree  near  us,  in  a 
warm,  rich  soil,  which  frequently  bears  a  dozen  bushels  of  su- 
perb fruit.  The  mealy  leaves,  and  spreading,  dark  gray  shoots, 
distinguish  this  tree. 

Fruit  large,  roundish-obovate,  but  much  flattened.  Skin 
roughish  brown,  becoming  yellowish-brown  at  maturity,  tinged 
sometimes  with  a  russet  red  cheek,  and  sprinkled  with  spots  of 


AUTUMN   PEARS.  367 


Fig.  156.     CranseTs  Bergamot, 
russet.     Stalk   short,  fleshy  at  both  ends.      Cavity  moderate. 
Calyx  short  and  small,  placed  in  a   smooth,  moderate   hollow. 
Flesh   white,  melting,  very  juicy,  rich,  sweet  and    aromatic. 
Ripens  during  all  September. 

74.    Bergamotte  Suisse.     O.  Duh.  Lind. 

Swiss  Bergaraot.    Lind. 

A  very  pretty,  roundish,  striped  pear,  which  is  a  handsome  ad- 
dition to  the  dessert,  and  occasionally,  when  it  ripens  late,  it  is 
juicy,  melting  and  excellent,  but  it  is  frequently  of  indifferent 
flavour.  The  tree  is,  with  us,  one  of  the  strongest  and  most 
vigorous,  and  bears  well.     Branches  striped. 

Fruit  of  medium  size,  roundish,  a  little  inclined  to  turbinate. 
Skin  smooth,  pale  green,  striped  with  yellow  and  pale  red.  Flesh 
melting,  juicy,  sweet  and  pleasant.     October. 


75.  Bergamotte  Cadette.      O.  Duh.  Thomp. 

Beurre  Beauchamps.  Poire  de  Cadet. 

Beaucharaps.  Ognonet,  {tncorrecili/f  of  gome.) 

A  very  good  Bergamot   from  France,  not,    by  any  means, 


t 


366 


THE   PEAR. 


equal,  however,  to  Gansel's,  but  productive,  and  ripening  fer 
some  time,  in  succession. 

Fruit  middle  sized,  roundish  obovate.  Skin  smooth,  pale 
green,  rarely  with  a  pale  red  cheek.  Stalk  an  inch  long,  thick 
set  in  an  angular,  shallow  cavity.  Calyx  small,  closed,  basin 
nearly  flat.  Flesh  buttery  and  juicy,  sweet,  and  rather  rich. 
October  and  November. 


76.  Bezi*  de  Montigny.     Thomp.  Lind.  Poit. 

Trouv6  de  Montigny. 

Beurr6  Remain  1  of  some  American  gardens. 

A  pleasant,  juicy  fruit,  with  a  musky  flavour,  but  not  first 
rate.  The  skin  is  remarkably  smooth,  and  the  pear  is  evenly 
formed.  It  is  a  good  bearer.  Fruit  of  medium  size,  very  re- 
gularly obovate.  Skin  pale  yellowish-green,  with  numerous 
gray  dots.  Stalk  stout,  thickest  at  the  point  of  insertion,  an 
inch  long,  inserted  in  a  small  shallow  cavity.  Calyx  small, 
firm,  open,  re  flexed,  in  a  very  smooth  basin,  scarcely  sunk. 
Flesh  white,  melting,  juicy,  half  buttery,  with  a  sweet,  musky 
flavour.  First 
oi  October. 

77.  Bezi  de  la 

MOTTE.  §    O. 
Duh.  Thomp. 

Bein  ArmudL 
Beurr^  blano  de 
Jersey. 

This  admira- 
ble old  French 
pear  is  an  es- 
pecial favourite 
of  ours.  Its 
flesh  is  solid 
and  heavy,  at 
the  same  time 
highly  buttery, 
with  a  pecu- 
liarly pleasant 
flavour  and 
aroma.  The 
tree  is  exceed- 
ingly vigorous 
and  productive. 


Rg.  157.    Bezi  de  la  Motte. 


*  Bezi  signifies  wildings  i.  e.  natural  seedling  found  near  Montigny,  a  town  iik 
France. 


AUTUMN    PEARS. 


369 


and  the  grayish-olive  shoots,  like  the  fruit,  have  a  peculiarly 
speckled  appearance.  Every  garden  should  have  a  specimen 
of  this  fruit.  It  ripens  gradually,  and  may  be  kept  a  good 
while. 

Fruit  of  medium  size,  bergamot  shaped,  roundish,  flattened 
at  the  eye.  Skin  pale  yellowish-green,  thickly  sprinkled  with 
conspicuous  russet  green  dots.  Stalk  about  an  inch  long, 
green,  slightly  curved,  and  inserted  in  a  slight,  flattened  hollow 
Calyx  small,  open,  set  in  a  shallow,  rather  abruptly  sunken 
basin.  Flesh  white,  very  fine-grained,  buttery,  juicy,  with  a 
sweet,  delicate,  perfu- 
med flavour.   October. 

78.  Bishop's  Thumb. 
Thomp.  Lind. 

A  long,  oddly-shaped, 
English  pear,  but  jui- 
cy and  excellent  in  fla- 
vour, indeed  usually 
considered  first  rate. 
The  tree  bears  abun- 
dant crops.  Shoots 
grayish-olive. 

Fruit  rather  large, 
oblong  and  narrow, 
and  tapering  irregu- 
larly, usually  a  lit- 
tle knobbed.  Skin 
dark  yellowish-green, 
dotted  with  russet,  of- 
ten nearly  covered 
with  russet  specks,and 
having  a  russet  red 
cheek.  Stalk  one  to 
two  inches  long,  slen- 
der, crooked,  and  set 
in  a  fleshy  enlarge- 
ment. Calyx  with 
spreading  divisions, 
and  set  in  a  flat 
basin.  Flesh  juicy, 
melting,  with  a  good, 
rich  vinous  flavor. 
October. 


Fig.  158.    Biihop's  ThumL 


370  THE    PEAR. 


79.  Bon  Chretien  Fondante.     Thomp.  Lind. 

A  recent  Flemish  pear,  abounding  with  juice,  and  having  a 
refreshing  agreeable  flavour.  In  good  seasons,  it  is  first  of  the 
quality,  and  it  bears  early  and  abundantly.  Young  shoots 
slender,  diverging,  olive  gray. 

Fruit  pretty  large,  roundish-oblong,  regularly  formed.  Skin 
pale  green,  sprinkled  with  small  russet  dots,  and  considerably 
covered  with  russet.  Stalk  three-fourths  of  an  inch  long, 
curved,  inserted  in  a  slight  depression.  Calyx  small,  set  in  a 
narrow  hollow.  Flesh  yellowish-white,  gritty  round  the  core, 
exceedingly  juicy,  tender  and  melting,  with  a  rich  and  pleasant 
flavour. 

80.  Burnett.     Ken. 

A  pleasant,  sweet  pear,  of  large  size,  raised  by  Dr.  Joel 
Burnett,  of  Southborough,  Mass. 

Fruit  large,  obtuse -pyriform.  Skin  smooth,  pale  yellow,  with 
numerous  greenish-gray  dots,  and  sometimes  a  little  russet. 
Stalk  an  inch  and  a  half  long,  planted  in  a  swollen  base,  or 
with  a  blunt  depression.  Calyx  open,  stiff,  placed  in  a  shallow 
basin.  Flesh  greenish-white,  a  little  coarse  grained,  but  juicy, 
sweet  and  good.     First  of  October. 

81.  Cabot.     Man. 

Originated  from  the  seed  of  the  Brown  Beurre,  by  J.  S.  Cabot, 
Esq.,  of  Salem,  Mass.  It  has  a  good  deal  of  the  flavour  of  its 
parent,  and  is  an  agreeable,  sub-acid  fruit.  The  tree  grows 
upright  and  very  strong,  and  produces  amazing  crops,  but  the 
fruit,  with  us,  decays  very  quickly — though,  we  understand 
that,  in  older  specimens,  this  is  not  the  case.  It  merits  a  gene- 
ral  trial.  Col.  M.  P.  Wilder,  of  Boston,  informs  us,  that  with 
him,  it  is  of  the  first  quality,  nearly  as  good  as  Fondante 
d'Automne. 

Fruit  pretty  large,  roundish-turbinate,  narrowing  rather  ab- 
ruptly to  the  stalk,  which  is  bent  obliquely,  and  inserted  on 
one  side,  of  a  tapering  summit.  Skin  roughish,  bronze  yellow, 
pretty  well  covered  with  cinnamon  russet.  Calyx  small,  open, 
set  in  a  round,  smooth  basin.  Flesh  greenish-white,  breaking, 
juicy,  with  a  rich,  sub-acid  flavour.  Middle  and  last  of  Sep- 
tember. 

82.  Chelmsford. 

A  native  pear,  from  the  neighbourhood  of  Boston,  of  large 


AtrrUMN    PEARS. 


871 


and  showy  appearance  and  of  second  rate  flavour,  but  much 
esteemed  for  stewing.  It  makes  very  strong  wood,  the  young 
shoots  yellowish-brown. 

Fruit  very  large,  irregular  pyriform,  with  a  wide  crown. 
Skin  deep  yellow,  at  maturity,  with  a  fine  red  cheek,  sprinkled 
with  distinct  brownish-green  dots.  Stalk  an  inch  and  a  half 
long,  curved,  planted  in  a  crumpled  shallow  cavity.  Calyx 
large,  set  in  an  irregular  basin.  Flesh  white,  juicy,  rather 
crisp,  with  a  saccharine  flavour.     Last  of  September. 

83.  CoMPTE  DE  Lamy.  §    Thomp. 


Beurr6  Curte. 
Dingier. 


Marie  Louise  Nova.  )   ac.  to 

Marie  Louise  the  Second.  S  Thomp. 


A  rich,  truly  deli- 
cious, sugary  pear, 
of  the  highest  quality. 
It  is  one  of  the  late  new 
Flemish  varieties,  and 
is  worthy  of  unusu- 
al attention.  Young 
shoots  pretty  strong, 
upright,  dark  co- 
loured. 

Fruit  of  mfedium 
size,  roundish-obo- 
vate.  Skin  yellow, 
with  a  brownish  red 
cheek,  and  sprinkled 
I  with  small  russetty 
dots.  Stalk  an  inch 
(long,  straight,  ob- 
liquely inserted  un- 
der a  lip,  or  planted 
in  a  slight  cavity. 
Calyx  small,  set  in  a 
shallow,  smooth  ba- 
Fig.  158.     Campte  de  Lamt/.  sin.        Flesh       white, 

fine  grained,  buttery,  melting,   saccharine,  and  high  flavoured. 

Last  of  September  to  middle  of  October. 

This  is  quite  distinct  from  the  Marie  Louise  Nova  of  some 

American    gardens,    received   from  Van    Mons.      [See   Marie 

Louise  Nova.] 

84.  CoMPRETTE.     Van  Mons. 

The  Comprette  is  a  very  fine,  new,  Flemish  seedling,  of  Dr. 
Van  Mons',  which  has  just  begun  to  bear  in  this  country,  and 


872  THE   PEAR. 

was  introduced  by  Col.  Wilder,  of  Boston.  It  is,  undoubtedly, 
a  fruit  of  the  first  quality,  and  resembles  in  flavour  the  Passe 
Colmar. 

Fruit  rather  above  medium  size,  obtuse-pyriform  ;  the  short, 
stout  stalk  thickening  into  the  termination.  Skin  yellowish- 
green,  thickly  sprinkled  with  brown  dots,  and,  occasionally, 
marked  with  a  little  russet.  Calyx  pretty  large,  with  few  seg- 
ments, set  in  a  shallow  basin.  Flesh  white,  buttery  and  melt- 
ing, with  a  rich,  perfumed  juice.     October  to  November. 

85.  Commodore.     Man.  in  Hov.  Mag. 
■    Van  Mons,  No.  1218. 

A  Belgian  seedling,  named  by  Mr.  Manning,  and  promising 
to  be  of  good  quality,  not  quite  first  rate.     Branches  slender. 

Fruit  of  medium  size,  very  regular-obovate,  tapering  to  the 
Stalk.  Skin  yellow,  marked  with  a  little  red,  some  russet 
in  patches,  and  a  very  few  small  dots.  Stalk  an  inch  or  more 
long,  planted  on  the  slightly  flattened  summit.  Basin  scarcely 
sunk,  and  having  a  small  calyx.  Flesh  somewhat  like  that  of 
the  Doyenne — buttery,  melting,  with  a  sweet  and  excellent  fla- 
vour.    Last  of  October,  to  last  of  November. 

86.  Ceoft  Castle.     Thomp. 

The  Croft  Castle  is  a  recent  English  variety,  peculiar  in  its 
,  and  especially  so  in  its  flavour ;  the  latter  being  greatly 


Fig.  159.    Crqft  Castle. 


AUTUMN    PEARS.  373 

relished  by  some  persons,  and  not  at  all  by  others.     It  is  verv 
productive. 

Fruit  of  medium  size,  oval,  inclining  to  flattened  ovate — 
narrowing  most  towards  the  eye.  Skin  pale  greenish-yellow, 
marked  with  brown  dots,  and  often  a  little  russet.  Stalk  long 
and  slender,  curved,  and  planted  almost  even  with  the  flattened 
summit.  Calyx  projecting  a  little  beyond  the  level  of  the  fruit, 
open,  and  stiff.  Core  large.  Flesh  juicy  and  a  little  crisp, 
sweet,  with  a  piquant  perfume  and  flavour.     October. 

87.    COPEA. 

A  Philadelphia  seedling,  named  in  honour  of  the  President  of 
the  Pennsylvania  Horticultural  Society.  It  is  a  large  and 
pretty  good  pear,  resembling  somewhat  the  Beurre  Diel  in  fla- 
vour, but  rather  inferiour  to  it.  Young  shoots  very  stout,  up- 
right, olive-brown. 

Fruit  large,  broad-turbinate,  tapering  into  the  stalk,  which 
is  long,  stout,  and  fleshy  at  the  bottom,  obliquely  inserted.  Skin 
yellow,  with  slight  traces  and  specks  of  russet.  Calyx  large, 
basin  somewhat  furrowed.  Flesh  rather  coarse  grained,  but 
rich,  juicy,  and  sugary.     September  and  October. 

88.CusHiNG.§  Man. 

The  Cushing  is 
a  native  of  Massa- 
chusetts, having 
originated  on  the 
grounds  of  Colonel 
Washington  Cush- 
ing, of  Hingham, 
about  forty  years 
ago.  It  is  a  very 
sprightly,  delicious 
pear,  and  like  ma- 
ny of  our  native 
varieties,  it  produ- 
ces most  abundant 
crops.  Branches 
rather  slender,  di-| 
verging,  grayish- 1 
brown. 

Fruit  medium 
size,  often  large, 
obovate,  tapering 
rather  obliquely  to 
the  stem.  Skin 
smooth.light  green-  Rg.  160.    Gushing. 


874  THE   PEAR. 

ish-yellow,  sprinkled  with  small  gray  dots,  and  occasionally 
a  dull  red  cheek.  Stalk  an  inch  long,  planted  in  an 
abrupt  cavity.  Calyx  rather  small,  set  in  a  basin  of  mode- 
rate  size.  Flesh  white,  fine  grained,  buttery,  melting,  and 
abounding  in  a  sweet,  sprightly,  perfumed  juice,  of  fine  flavour. 
A  hardy  and  capital  variety  for  all  soils.    Middle  of  September. 

89.  Capsheaf.      Man.  Ken. 

This  is  believed,  by  the  eastern  cultivators,  to  be  a  native  of 
Rhode  Island.  It  is  a  very  agreeable  fruit,  not  first  rate,  but 
from  its  great  hardiness,  and  steady  habit  of  bearing,  is  well 
worthy  of  the  attention  of  pear  growers.  Young  shoots  stout, 
upright,  yellowish-brown. 

Fruit  of  medium  size,  roundish-obovate.  Skin  deep  yellow, 
nearly  covered  with  cinnamon  russet.  Stalk  an  inch  long, 
stout,  inserted  in  a  shallow  hollow.  Calyx  small ;  basin 
slightly  sunk.  Flesh  white,  juicy,  and  melting,  very  sweet 
and  pleasant,  but  lacking  a  high  flavour.     October. 

90.  Calebasse.     Thomp.  Lind. 

Calebasse  Double  Extra. 
Calebasse  d'HoUande. 
Beurre  de  Payence. 

The  Calebasse  is  a  very  grotesque-looking  Belgian  fruit, 
named  from  its  likeness  to  a  calabash,  or  gourd.  It  is  a  good 
deal  esteemed,  especially  by  curious  amateurs,  being  a  crisp, 
sweet,  juicy  pear,  of  second  quality,  and  producing  good  crops. 

Fruit  of  medium  size,  oblong,  a  little  crooked,  and  irregular  or 
knobby  in  its  outline.  Skin  rough,  dull  yellow,  .becoming 
orange  russet  on  the  sunny  side.  Stalk  about  an  inch  and  a 
half  long,  curved,  and  planted  on  the  side  of  a  knobby  projection. 
Calyx  very  short,  set  in  a  small  basin.  Flesh  juicy,  crisp,  a 
linle  coarse-grained,  but  sugary  and  pleasant.  Middle  of  Sep- 
tember. 

This  is  the  Calebasse  Bosc  of  the  Jardin  Fruitipr^  but  incor- 
rectly. [See  Beurre  Bosc]  The  Calebasse  Grosse,  [Mon- 
strous Calabash,  etc.]  of  Van  Mons,  is  a  prodigiously  large, 
pyramidal  fruit,  5  or  6  inches  long,  in  the  shape  of  a  conical 
f^ourd.  Skin  smooth  and  shining,  yellowish  green,  with  a  good 
deal  of  reddish  gray  in  the  sun.  Stalk  short  and  stout,  about  an 
inch  long.  Calyx  rather  small,  but  with  large  divisions.  Flesh 
white,  a  little  coarse,  juicy,  half  melting,  sugary  and  tolerably 
good.  October.  (The  grafts  sent  out  for  this  kind,  by  Van 
Mons,  proved  incorrect.) 


AUTUMN    PEARS.  373 

91.  Capucin.     Van  Mons. 
Capuchin. 

This  promises  to  be  a  very  good  pear.  It  is  one  of  Van 
Mons'  Seedlings.     Young  shoots  stout,  diverging,  dark  coloured. 

Fruit  pretty  large,  oval,  or  sometimes  obtuse-turbinate.  Skin 
green,  becoming  pale  yellow,  a  Utile  russeted  towards  the  eye 
and  stalk,  and  distinctly  dotted  elsewhere,  with  also  a  red  cheek. 
Stalk  nearly  an  inch  long,  placed  in  an  obtuse  hollow.  Calyx 
small,  deeply  sunk  in  a  narrow,  irregular  basin.  Flesh  green- 
ish, juicy,  crisp,  sugary  and  rich.     October. 

92.  Clara.     Van  Mons. 
Claire.    Nois. 

Another  seedling,  raised  by  the  Belgian  pomologist.  The 
young  shoots  are  stout,  upright,  dark  brown.  It  is  of  medium 
size,  oval-pyriform.  Skin  clear  yellow,  dotted  with  red, 
and  having  a  blush  on  the  sunny  side.  Stalk  stout  and  straight. 
Calyx  small,  set  in  a  small,  round  basin.  Flesh  white,  melting, 
very  juicy  and  sweet,  relieved  by  a  slight  acid  ;  of  good  quality. 
In  cold  seasons  it  is  liable  to  be  too  acid.   September  and  October. 

93.  Cumberland.     Man.  Ken. 

This  is  a  native  fruit,  and  the  original  tree  is  still  growing  m 
Cumberland,  Rhode  Island.  It  is  inferiour  to  the  Cushing,  and 
though  sometimes  very  handsome,  and  always  productive,  can 
scarcely  be  ranked  higher  than  a  second  rate  fruit,  and  occa- 
sionally it  is  quite  indifferent.     Branches  rather  slender. 

Fruit  rather  large,  obovate.  Skin  orange  yellow,  with  a  little 
russet,  and  a  pale  red  cheek  on  the  sunny  side.  Stalk  about  an 
inch  and  a  half  long,  stout,  rather  obliquely  planted,  in  a  very 
slight  depression.  Calyx  with  expanded  divisions,  and  placed 
nearly  even  with  the  surface.  Flesh  white,  melting,  buttery, 
and  tolerably   rich   and  juicy.     September  and  October. 

94  Crassane.     Thomp.  Lind. 

Bergamotte  Crassane. 

Cresane. 

Beurre  Plat. 

A  celebrated,  old  French  pear,  which  is  said  to  take  its  name 
from  4cras4,  flattened  or  crushed,  from  its  depressed,  Bergamot- 
like  shape.  Its  flavour  is  extolled  by  all  the  European  writers, 
but  we  have  never  been  able  to  find  it  to  equal  its  foreign  cha- 
racter here,  and  cannot  recommend  it.  Young  shoots  stout, 
diverging,  grayish-olive. 


876  THE    PEAR. 

Fruit  large,  roundish,  flattened.  Skin  greenish-yellow,  enn- 
broidered  thinly  with  russet.  Stalk  long,  slender,  curved,  and 
planted  in  a  slight,  shallow  cavity.  Calyx  small,  set  in  a  narrow, 
rather  deep  basin.  Flesh  whitish,  juicy,  soft,  sweet,  and  tole- 
rably  pleasant.     October,  and  may  be  kept  for  a  month  longer 

95.    Charles  of  Austria.     Thomp.  Lind. 
Charles  d'Autriche. 

A  large  and  handsome  Belgian  pear,  which  is  likely  to  be- 
come a  favorite  here.  Raised  by  Van  Mons.  Young  shoots 
stout,  upright,  yellow-olive. 

Fruit  large,  roundish,  a  little  uneven.  Skin  greenish-yel- 
low, a  little  russeted  and  thickly  dotted  with,  conspicuous  brown 
specks,  which  give  it  a  brownish  appearance.  Stalk  an  inch 
long,  slightly  inserted.  Calyx  set  in  a  rather  narrow  hollow. 
Flesh  white,  tender,  quite  juicy,  sweet  and  agreeable.     October. 

96.  CoLMAR  Epine.     Van  Mons.  Man.  in  H.  M. 

An  agreeable,  juicy  pear,  sent  to  this  country  by  Van  Mons, 
and  originated  by  him.     Young  shoots  stout,  upright,  brown. 

"  Fruit  large,  roundish-oblong,  tapering,  gradually,  to  an 
obtuse  point  at  the  stem,  which  is  one  inch  long  ;  colour  green- 
ish-yellow ;  flesh  white,  sweet,  very  melting,  juicy,  high  fla- 
voured, and  good."     Middle  of  September. 

97.  Clinton.     Man.  in  H.  M. 

Van  Mons,  No.  1233. 

A  second  rate  fruit.  Mr.  Manning  says,  "  Large  size, 
shaped  like  the  Bezi  de  Montigny  ;  light  yellow  skin,  flesh  soft, 
buttery  and  good,  but  not  high  flavoured."    Middle  of  November 

The  wood  is  stout,  and  dark  brown. 

9S.  Calhoun.     Wilder  Mss. 

New,  and  recently  originated  by  Gov.  Edwards,  of  New- 
Haven.     It  promises  to  be  a  fruit  of  the  first  quality. 

Fruit  of  medium  size,  obovate,  terminating  obtusely  at  the 
insertion  of  the  stalk.  Skin  usually  smooth  and  handsome, 
pale  yellow,  occasionally  with  a  pale  red  cheek.  Flesh  juicy, 
melting,  with  a  rich,  sub-acid,  or  vinous  flavour.  October  to 
November. 

99.  CoLMAR  Neill.     Thomp. 
This  is  a  new  variety,  lately  received  from  abroad,  where  it 


ATTTTTMN   PEARS. 


377 


.las  a  higli  reputation.     It  is  a  very  handsome  pear,  very  pro- 
ductive, and  of  most  excellent  flavour. 

Fruit  large,  obovate.     Skin  pale  yellow.     Flesh  white,  but- 
tery, melting,  of  high  flavour.     Ripens  at  the  middle  of  October 


Fig.  11)1.     Dix. 
32* 


S78 


THE    PEAR. 


100.  Dix.  §    Man.  Ken. 

The  Dix  is,  unquestionably,  a  fruit  of  the  highest  excellence, 
and  well  deserves  the  attention  of  all  planters.  It  is  one  of 
the  hardiest  of  pear  trees,  and  although  the  tree  does  not  come 
into  bearing  until  it  has  attained  considerable  size,  yet  it  pro- 
duces abundantly,  and  from  its  habit,  will  undoubtedly  prove 
remarkably  long-lived,  and  free  from  disease.  The  young 
branches  are  pale  yellow,  upright  and  slender.  The  original 
tree,  about  thirty-five  years  old,  stands  in  the  garden  of  Madam 
Dix,  Boston.     It  bore  for  the  first  time  in  1826. 

Fruit  large,  oblong,  or  long-pyriform.  Skin  roughish,  fine 
deep  yellow  at  maturity,  marked  with  distinct  russet  dots,  and 
sprinkled  with  russet  around  the  stalk.  Calyx  small,  for  so 
^  large  a  fruit,  basin  narrow,  and  scarcely  at  all  sunk.  Stalk 
rather  stout,  short,  thicker  at  each  end,  set  rather  obliquely, 
but  with  little  or  no  depression.  Flesh  not  very  fine  grained, 
but  juicy,  rich,  sugary,  melting  and  delicious,  with  a  slight 
perfume.     October  and  November. 

101.  DuMORTiER.  §   Thomp.  Nois. 

A  very  excellent  little  Belgian  pear,  often  remarkably  high 
flavoured.  Fruit  nearly  of  medium  size,  obovate.  Skin  dull 
yellow  marked  with  russet  patches  and  dots.  Stalk  nearly 
two  inches  long,  slender,  planted  without  depression.  Calyx 
open,  set  in  a  slight  basin.  Flesh  greenish-white,  juicy,  melt- 
ing and  sweet.     It  keeps  but  a  short  time.     September. 


102.  Doyenne,  White.  §  Thomp.  Lind.  P.  Mag. 


Virealieu,  of  New- York. 

St.  Michael,  of  Boston. 

Butter  Pear,  of  Philadelphia. 

Virgaloo.  }  of  some  American 

Bergaloo.  )     gardens. 

Yellow  Butter.     Coxe. 

White  Beurre. 

White  Autumn  Beurr6 

Dean's. 

Warwick  Bergamot. 

Snow  Pear. 

Pine  Pear. 

St  Michel. 


of  the 
English. 


Fre, 


the 
'renrh 


Doyenne.    Duh.  Mill. 

Doyenn6  blanc. 

Beurre  blanc. 

Poire  de  Simon. 

Poire  neige. 

Poire  de  Seigneur. 

Poire  Monsieur. 

Valencia. 

Citron  de  Septembre. 

Bonne-ente. 

A  courte  queue. 

Kaiserbirne. 

Kaiser  d'Automne.  ]    of  the 

Weisse  Herbst  Butterbime.  (  Dutch. 

Dechantsbirne.  J 


.(Du 


The  White  Doyenn6  is,  unquestionably,  one  of  the  most 
perfect  of  autumn  pears.  Its  universal  popularity  is  attested  by 
the  great  number  of  names  by  which  it  is  known  in  various 
parts  of  the  world.  As  the  Virgaliou  in  New-York,  Butter  Pear 
in  Philadelphia,  and  St.  Michel's  in  Boston,  it  is  most  commonly 


AUTUMN  PEAKS.  379 

known,  but  all  these  names,  so  likely  to  create  confusion,  should 
be  laid  aside  for  the  true  onn.  White  Doyenne.*     It  is  an  old 

French  varie- 
ty, but  with  us, 
is  in  the  most 
perfect  health, 
and  bears  an- 
nually large 
crops  of  superb 
fruit.  On  the 
sea  -  coast  an 
unhealthy,  dis- 
eased stock  of 
this  pear  has 
been  propaga- 
ted, until  it  has 
become  so  lia- 
ble to  cracking 
as  to  be  nearly 
[worthless. f  In 
[this  case  it  is 
mly  necessary 
to  renew  the 
f stock,  by  pro- 
curing it  again 
from  healtiiy 
sources.  This 
experimenthas 
been  fairly  pro- 
ved of  late. 
Fig.  162.    White  Doyenni.  The    branches 

are  strong,  upright,  yellowish-gray  or  light  brown. 

Fruit  of  medium  or  large  size,  regularly  formed,  obovate. 
It  varies  considerably  in  different  soils,  and  is  often  shorter  or 
longeron  the  same  tree.  Skin  smooth,  clear,  pale  yellow,  regu- 
larly sprinkled  with  small  dots,  and  often  with  a  fine  red  cheek. 
Stalk  brown,  from  three-fourths  to  an  inch  and  a  fourth  long,  a 
little  curved,  and  planted  in  a  small,  round  cavity.  Calyx  al- 
ways very  small,  closed,  set  in  a  shallow  basin,  smooth  or  deli- 
cately plaited.  Flesh  white,  fine-grained,  very  buttery,  melting, 
rich,  high-flavored,  and  delicious.  September,  and,  if  picked 
early  from  the  tree,  will  often  ripen  gradually  till  December. 


*  Virgalieu  seems  an  American  name,  and  is  always  liable  to  be  confounded 
with  the  Virgouleusp,  a  very  different  fruit.  The  Doyenne,  (pronounced  dwoy-an- 
nay,)  literally  deanship,  is  probably  an  allusion  to  the  Dean,  by  whom  it  was  first 
brought  into  notice. 

t  Even  when  a  tree  of  this  diseased  stock  is  taken  to  the  rich  soil  of  the  west, 
it  is  some  years  before  it  regains  its  health,  and  bears /air  £ru  t. 


380  THE    PEAR. 

The  Doyenne  Panache,  or  Striped  Dean,  is  a  variety  rather 
more  narrowing  to  the  stalk,  the  skin  prettily  striped  with  yellow, 
green,  and  red,  and  dotted  with  brown.  Flesh  juicy,  melting, 
but  not  high  flavoured.     October. 

103.  Doyenne,  Gray.  §  Thomp.  Lind.  P.  Mag. 

Gray  Butter  Pear.  Doyenn^  Gris.    Dvh. 

Gray  Deans.  Doyenne  Rouge. 

Gray  Doyenn6.  Doyenne  Roux.     Nois.  Poit. 

Red  Doyenne.  Doyenne  d'Automne. 

St.  Michel  Dore.  Red  Beurre.      )  incorrectly 

Doyenne  Galeux.  Beurre  Rouge.  \   of  some. 

Doyenne  Boussouck,  {of  some.) 

The  Gray  Doyenne  strongly  resembles  the  White  Doyenn^ 
in  flavour  and  general  appearance,  except  that  its  skin  is  covered 
all  over  with  a  fine,  lively  cinnamon  russet.  It  is  a  beautiful 
pear,  usually  keeps  a  little  longer,  and  is  considered  by  many 
rather  the  finer  of  the  two,  but  in  the  valley  of  the  Hudson  where 
both  are  remarkably  fine,  we  do  not  perceive  its  superiority.  It 
is  much  less  known  than  the  foregoing  sort,  and  richly  deserves 
more  general  attention.     Shoots  upright,  grayish-brown. 

Fruit  of  medium  size,  obovate,  but  usually  a  little  rounder  than 
the  White  Doyenne.  Skin  wholly  covered  with  smooth  cinna- 
mon russet,  (rarely  a  little  ruddy  next  the  sun.)  Stalk  half,  to 
three-fourths  of  an  inch  long,  curved,  set  in  a  narrow,  rather  deep 
and  abrupt  cavity.  Calyx  small,  closed,  and  placed  in  a  smooth, 
shallow  basin.  Flesh  white,  fine  grained,  very  buttery,  melt- 
ing, rich,  and  delicious.  Middle  of  October,  and  will  keep 
many  weeks. 

[The tree  received  in  this  country  ibr  Doyenn^  Bous.souck,  and 
Bossouck  Nouvelle,  have  proved  synonymous  with  this  variety.] 

104.  DuNMORE.  §  Thomp. 

The  Dunmore  is  a  large,  and  truly  admirable  pear,  raised  by 
Knight,  which  has  been  mtroduced  into  this  country  from 
the  garden  of  the  London  Horticultural  Society.  It  is  a  strong 
growing  tree,  bears  exceedingly  well,  and  is  likely  to  become  a 
very  great  favourite.     Its  blossoms  resist  even  severe  frosts. 

Fruit  large,  oblong-obovate,  rather  swollen  on  one  side.  Skin 
greenish,  dotted  and  speckled  with  smooth,  brownish-red  russet. 
Stalk  stout,  one  to  two  inches  long,  fleshy  at  the  base,  planted 
obliquoly  on  an  obtuse  end,  or  in  a  very  flat  depression.  Calyx 
rather  small,  open,  sunk  in  a  narrow  basin.  Flesh  yellowish- 
white,  buttery,  exceedingly  melting,  with  a  rich,  high-flavour. 
September. 


AUTUMN    PEARS. 


38] 


105. 


Fig.  163.    Dunmore. 
DucHESSE  d'Ango^leme.  §  Lind.  Thomp. 


A    magnificent  large    dessert    pear,    sometimes  weighing  a 
pound  and  a  quarter,  named  in  honour  of  the  Dutchess  of  An- 


382 


THE    PEAR. 


goulftme,  and  said  to  be  a  natural  seedling,  found  in  a  forest 
hedge,  near  Angers.  When  in  perfection,  it  is  a  most  delicious 
fruit,  of  the  highest  quality.  We  are  compelled  to  add,  how- 
ever, that  the  quality  of  the  fruit  is  a  little  uncertain  on  young 
standard  trees.  On  the  quince,  to  which  this  sort  seems  well 
adapted,  it  is  alwaj's  fine.  The  tree  is  a  strong  grower,  the 
shoots  upright,  light  yellowish-brown,  and  it  is  deserving  trial 
in  all  warm  dry  soils. 

Fruit  very  large,  oblong-obovate,  with  an  uneven,  somewhat 
knobby  surface,  ^kin  dullgreenish-yellow,  a  good  deal  streaked 
and  spotted  with  russet.  Stalk  one  to  two  inches  long,  very 
stout,  bent,  deeply  planted  in  an  irregular  cavity.  Calyx  set  in 
a  somewhat  knobby  basin.  Flesh  white,  buttery,  and  very 
juicy,  with  a  rich  and  very  excellent  flavour.     October. 

The  quality  of  the  fruit  is  often  injured  by  the  excessive 
Itixuriance  of  the  tree.  This  should,  in  such  cases,  be  obviated 
by  root  pruning.     (See  p.  32.) 

106.     DucHEssE  DE  Mars.     Thomp. 


Duchesse  de  Mars. 


The  Dutchess  of 
Mars  lately  received 
from  France,  and  first 
introduced  by  J.  C. 
Lee,  Esq.,  of  Salem, 
Mass.,  proves  to  be  a 
rich,  melting  pear,  in 
this  climate,  with  a 
peculiar  and  good  fla- 
vour. 

Fruit  nearly  of  me- 
dium size,  obovate. 
Skin  dull  yellow,  con- 
siderably covered  with 
brown  russet,  and  be- 
coming ruddy  on  the 
sunny  side.  Stalk  an 
inch  long,  inserted  with 
little  or  no  depression. 
Calyx  small,  stiflT, 
closed  and  placed  in 
a  slight  basin.  Flesh 
very  melting  and 
juicy,  somewhat  but- 
tery, with  a  rich  and 
perfumed  flavour.  Oc- 
tober and  November. 


Fig.  164.    Dulcheu  of  Man. 


i 


AUTUMN    PEARS.  383 


107.  D'Amour. 

Ah !  Mon  Dieu.     O.  Duh.  Lind. 
Mon  Dieu. 
D'Abondance. 
Poire  d' Amour. 

This  little  French  pear,  once  considerably  esteemed,  is  now 
little  cultivated.  We  have  sometimes  tasted  it  of  very  rich  fla- 
vour.    It  is  a  very  fruitful  tree. 

Fruit  small,  obovate,  inclining  to  turbinate,  the  end  tapering 
and  swelling  regularly  into  the  stalk.  Skin  pale  yellow,  but 
nearly  covered  with  red,  which  is  sprinkled  with  numerous 
darker  dots  next  the  sun.  Stalk  an  inch  long,  curved,  set  in  a 
swollen  base.  Calyx  small,  nearly  level,  the  shallow  basin 
having  a  few  plaits.  Flesh  white,  very  juicy,  tender  and  melt- 
ing, with  a  sweet,  rich  flavour. 

108.  De  Louvain.    Van  Mons. 
Poire  de  LouTain.    Nois.  Lind. 

A  pear  of  the  finest  quality,  raised  by  Van  Mons  in  1827, 
while  his  "  Nursery  of  Fidelity"  was  at  Louvain. 

Fruit  of  medium 
size,  obovate,  inclining 
to  pyriform,  and  taper- 
ing  to  the  stalk.  Skin 
rather  uneven,  clear 
light  yellow,  a  little 
marked  with  russet, 
and  dotted  with  brown 
points,  which  take  a 
ruddy  tinge  next  the 
sun.  Stalk  about  an 
inch  long,  stout,  insert- 
ed obliquely  without 
depression,  or  by  the 
side  of  a  fleshy  lip. 
Calyx  placed  in  a 
I  very  narrow,  shallow 
basin.  Flesh  white, 
buttery  and  melting, 
with  a  rich,  perfumed, 
and  delicious  flavour. 
Ripens  the  last  of  Sep- 
tember, and  keeps  till 
Fi^65.    Dt  Louvain  November. 


384  THE   PEAR. 

109.    DucHESSE  d'Orleans. 

Latey  received  from  France,  where  it  has  the  reputation  of 
being  a  very  handsome  fruit,  of  the  first  quality,  with  precisely 
the  flavour  of  the  old,  and  much  admired  Gansel's  Bergamot. 
Young  wood  light  green. 

Fruit  large,  long-pyriform.  Skin  golden  yellow,  dotted  and 
streaked  with  a  little  russet.  Flesh  buttery,  melting,  rich, 
sugary  and  aromatic.     Very  productive,  and  ripens  in  October. 

110.  Delices  d'Hardenpont.     Thomp. 
D^lices  d'Ardenpont.   Lind 

A  melting,  buttery  pear,  one  of  the  new  Flemish  varieties, 
and  raised  by  the  counsellor  Hardenpont,  of  Mons.  It  has 
borne  for  several  seasons  in  this  country,  and  proves  of  rich 
and  excellent  flavour.  The  tree  is  moderately  thrifty ;  shoots 
upright,  yellowish-brown. 

Fruit  of  medium  size,  obtuse-pyriform,  with  its  widest  part 
above  the  middle,  and  a  little  uneven  in  surface.  Stalk  an 
inch  long,  curved,  and  set  rather  obliquely  in  a  narrow,  shallow 
cavity.  Skin  pale 
vellow,  dotted  with 
numerous  small  gray 
dots  in  the  shade,  and 
somewhat  russetted  in 
the  sun.  Calyx  very 
small,  closed,  and  pla- 
ced in  a  small,  uneven 
basin.  Flesh  buttery, 
melting,  with  an  abun- 
dant, slightly  perfu- 
med, and  rich  juice. 
Middle  of  October. 

111.   DuNDAS.  §  Van 
Mons.  Man.  in  H.  M. 

A  very  brilliant  co- 
loured fruit,  remarka- 
bly handsome  for  the 
dessert,  and  of  rich  fla- 
vour. It  is  a  recent 
Belgian  variety,  sent 
to  this  country  by  Van 
Mons,  in  1834. 

Fruit  medium  size,  f^.  166.    Duruku. 


I 


AUTUMN    PEARS.  385 

obovate,  inclining  to  turbinate.  Skin  clear  yellow,  sprinkled 
with  greenish-black  dots,  and  heightened  by  a  very  brilliant 
red  cheek.  Stalk  dark  brown,  an  inch  long,  stout,  inserted 
without  depression.  Calyx  small,  placed  at  the  bottom  of  a 
deep  round  basin.  Flesh  yellowish-white,  half  buttery,  melting, 
with  a  rich,  perfumed  juice.  First  of  October,  and  keeps 
some  time. 

112.  ELizABErH,  Edwards'.     Wilder.  Mss. 

Edwards'  Elizabeth  is  a  seedling  pear  of  great  beauty,  and 
nearly,  if  not  quite,  of  first  rate  quality,  raised  by  ex-governor 
Edwards,  of  New-Haven,  Conn. 

Fruit  of  medium  size,  often  large,  obtuse-pyriform,  angular, 
and  oblique  at  the  base,  the  stalk  frequently  planted  in  a  fleshy 
protuberance,  like  a  fold.  Skin  smooth,  pale  lemon  yellow, 
very  fine,  and  of  a  peculiar  waxen  appearance.  Flesh 
white,  buttery,  slightly  sub-acid  and  good.     October. 

113.  Elizabeth,  Manning's.     Man.  in  H.  M. 
VanMons.    No.  154. 

Manning's  Elizabeth,  a  seedling  of  Dr.  Van  Mons',  named  by 
Mr.  Manning,  is  a  very  sweet  and  sprightly  pear,  with  a  pecu- 
liar flavour. 

Fruit  below  medium  size,  obovate,  shaped  like  the  Julienne,  or 
a  small  White  Doyenne.  Skin  smooth,  bright  yellow,  with  a 
lively  red  cheek.  Stalk  one  inch  long,  set  in  a  shallow,  round 
cavity.  Flesh  white,  juicy,  and  very  melting,  with  a  saccha- 
rine, but  very  sprightly,  perfumed  flavour.     Last  of  August. 

114.  Edwards'  Henrietta. 

This  is  also  one  of  Gov.  Edwards'  new  Seedlings,  raised  at 
New-Haven.  It  bears  most  profusely,  is  a  very  agreeable  fruit, 
and  deserves  a  trial  generally. 

Fruit  nearly  of  medium  size,  obovate,  flattened  at  the  base, 
sloping  to  an  obtuse  point  at  the  stalk.  Skin  smooth,  pale  yel-^ 
lowish-green,  with  few  dots.  Stalk  an  inch  and  a  half  long,  in- 
serted in  a  very  slight  depression.  Calyx  closed,  and  set  in  a 
shallow,  faintly  plaited  basin.  Flesh  melting,  juicy,  sub-acid 
and  rich.     Middle  and  last  of  August. 

115.  Enfant  Prodige.       Van  Mons. 

This  is  one  of  Dr.  Van  Mons'  seedlings,  which,  from  its  name, 
Enfant  Prodige wonderful  child — must  have  been  considered 


386  THE    PEAR. 

one  of  his  most  remarkable.  The  fruit  is  often  remarkably  ugly, 
and  at  times  remarkably  good.  The  tree  bears  abundantly  with 
us,  and  the  pears  vary  much,  both  in  shape  and  quality — some- 
times indifferent,  and  at  others  first  rate,  with  a  rich  sub-acid  fla- 
vour, between  a  Brown  Beurre  pear,  and  a  Banana. 

Fruit  of  medium  size,  varying  in  form,  obovate,  always  narrow 
at  the  stalk.  Skin  rough,  and  a  little  uneven,  pale  tawny  yellow, 
a  little  russeted,  and  dotted  with  small  specks,  gray  in  the  shade, 
and  reddish  gray  on  the  sunny  side.  Stalk  one  and  a  half 
inches  long,  a  little  curved,  and  set  in  a  very  slight  depression, 
or  under  a  slight  lip.  Calyx  closed,  crumpled,  set  in  a  slight, 
narrow,  furrowed  basin.  Flesh  melting,  full  of  rich,  sub-acid, 
vinous  juice,  of  very  agreeable  flavour.  October,  and  will 
keep  a  month.     Shoots  diverging,  dark-olive. 

116.  Eyewood.     Thomp. 

A  seedling  of  Mr.  Knight's,  not  yet  fairly  proved  in  this 
country,  but  coming  to  us  from  Mr.  Thompson,  as  of  first  rate 
quality,  the  tree  vigorous,  hardy,  and  a  sure  bearer. 

Fruit  of  medium  size,  oblate  or  flattened  ;  skin  much  covered 
with  russet.     Flesh  buttery,  rich  and  excellent. 

117.  Flemish  Beauty.  §   Lind.  Thomp. 

Belle  de  Flanders.  Imperatrice  de  France. 

Bouche  Nouvelle.  Josephine.  )  incorrectly, 

Bosch.  Fondant  Du  Bois.  )    of  some. 

Bosc  Sire.  Boschpeer. 

In  good  soils  and  open  situations,  the  Flemish  Beauty  is  cer- 
tainly one  of  the  most  superb  pears  in  this  climate.  We  have 
seen  specimens,  grown  on  the  banks  of  the  Hudson,  the  past 
summer,  which  measured  12  inches  in  circumference,  and  were 
of  fhe  finest  quality.  The  tree  is  very  luxuriant,  and  bears 
early  and  abundantly  ;  the  young  shoots  upright,  dark  brown. 
It  should  be  remarked,  however,  that  the  fruit  requires  to  be 
gathered  sooner  than  most  pears,  even  before  it  parts  readily 
from  the  tree.  If  it  is  then  ripened  in  the  house,  it  is  always 
•fine,  while,  if  allowed  to  mature  on  the  tree,  it  usually  becomes 
soft,  flavourless,  and  decays  soon. 

Fruit  large,  obovate.  Skin  a  little  rough,  the  ground  pale 
yellow,  but  mostly  covered  with  marblings  and  patches  of  light 
russet,  becoming  reddish  brown  at  maturity,  on  the  sunny  side. 
Stalk  rather  short,  from  an  inch,  to  an  inch  and  a  half  long,  and 
pretty  deeply  planted  in  a  peculiarly  narrow,  round  cavity. 
Calyx  short,  open,  placed  in  a  small,  round  basin.  Flesh  yel- 
lowish-white, not  very  fine  grained,  but  juicy,  melting,  very 
saccharine  and  rich,  with  a  slightly  musky  flavour.  Last  of 
September. 


AUTUMN   PEARS. 


887 


Fig.  167.    Fletmsh  Beauty. 
118.  FoNDANTE  Van  Mons.     Thomp. 

An  excellent  melting  pear,  raised  by  Dr.  Van  Mons,  and  first 
introduced  by  Mr.  Manning.     It  bears  abundantly. 

Fruit  nearly  of  medium  size,  roundish,  a  little  depressed. 
Skin  pale  yellow.  Stalk  stout,  an  inch  and  a  half  long,  planted 
in  a  rather  deep  cavity.  Calyx  set  in  a  pretty  deep  basin. 
Flesh  white,  juicy,  melting,  sweet,  and  of  very  agreeable  fla- 
vour.    First  of  November. 

119.  Fondante  d'Automne.  §  Thomp. 

Belle  Lucrative.*    Lind.  Man.  and  of  most  American  gardens. 

If  we  were  asked  which  are  the  two  highest  flavoured  pears 

•  This  is  the  pear  described  by  Lindley  as  Belle  Lucrative.  By  some  error,  Mr. 
Thompson,  in  the  last  edition  of  the  Catalogue  of  the  London  Horticaltural 
Society,  has  made  the  two  sorts  distinct.    They  are  identically  the  same. 

32* 


389 


THE    PEAR. 


known  in  this  country,  we  should  not  hesitate  to  name  the 
Seckel,  and  the  Fondante  d'Automne  {Autumn  melting.)  It  is  a 
new  Flemish  pear, 
and  no  garden 
shouH  be  destitute 
of  it.  The  tree 
is  of  moderate 
growth,  the  young 
shoots  long,  yellow- 
ish-gray. 

Fruit  medium 
size,  obovate,  nar- 
row, but  blunt 
at  the  stalk. 
Skin  pale  yellow- 
ish-green,  slightly 
russeted.  Stalk 
little  more  than  an 
inch  long,  stout, 
often  fleshy,  ob- 
liquely inserted  in 
a  slight,  irregular 
cavity.  Calyx  very 
short,  open,  with 
few  divisions,  set 
in  a  basin  of  mo- 
derate depth.  Flesh 
exceedingly  juicy, 
melting,  sugary, 
rich  and  delicious. 
Last  of  September. 


Fig.  168.    Fondante  d'Automne. 


120.  Forme  de  Delices.     Thomp. 


A  new  Flemish  pear,  of  excellent  quality,  received  from  the 
London  Horticultural  Society.  Young  shoots  stout,  upright, 
yellowish-green. 

Fruit  of  medium  size,  obovate.  Skin  rough,  yellowish,  a 
good  deal  marked,  or  nearly  covered  with  dull  russet.  Stalk 
an  inch  long,  planted  in  a  smooth,  round  cavity.  Calyx  wide, 
open,  large^  projecting.  Flesh  buttery,  melting,  somewhat 
dry,  but  sweet  and  good.     Last  of  October. 

121.  Figue  de  Naples.     Thomp. 


Comtesse    de  Fr^nol. 
De  Vigne  Pelone. 


Beurr^  Bronzee,  incorrectly  of 
Fig  Pear  of  Naples.    Man. 


A  very  good,  late  autumn   pear,  but    inferiour  to  several 
others     It  grows  vigorously  and  bears  well. 


AUTUMN  PEARS. 


889 


Fruit  of  rather  large  size,  oblong-obovate.  Skin  nearly- 
covered  with  brown,  and  tinged  with  red  next  the  sun.  Flesh 
buttery,  melting,  and  agreeable.     November. 

122.  FoRELLE.     Thomp.  P.  Mag.  Lind. 

Forellen-bime. 
Poire  Truite. 
Trout  pear. 

This  exquisite, 
ly  beautiful  Ger- 
man pear — called 
in  that  language 
Forellen-birne — 
i.  e.  trout  pear^ 
from  its  finely 
speckled  appear- 
ance, is  one  of 
the  most  at- 
tractive dessert 
fruits.  It  re- 
quires a  warm 
soil  and  expo- 
sure, and  well 
deserves  to  be 
trained  as  an  es- 
palier. It  does 
not  appear  to 
have  succeeded 
well  near  Boston, 
but  it  fully  sus- 
tains its  high 
foreign  character 
with  us.  Young 
shoots  long,  with 
few,  and  dark  co- 
Fig.  169.  ForeOe.  loured  branches. 
Fruit  oblong-obovate,  inclining  to  pyriform.  Skin  smooth, 
at  first  green,  but,  when  fully  ripe,  lemon  yellow,  washed  with 
rich  deep  red  on  the  sunny  side,  where  it  is  marked  with  large, 
margined,  crimson  specks.  Stalk  about  an  inch  long,  rather 
Blender,  slightly  curved,  rather  obliquely  planted,  in  a  shallow, 
uneven  cavity.  Calyx  rather  small,  basin  abruptly  sunk.  Fle^h 
white,  fine  grained,  buttery,  melting,  with  rich,  slightly  vinous 
juice.  Beginning  of  November,  and  may  be  kept,  with  care, 
till  Christmas. 


890 


THE   PEAR. 


123.  Frederic  de  Wurtemburg..  §  Van  Mon.  Nois. 
Frederick  of  Wurtemburg.* 

It  is  remarkable  that  this  extremely  handsome  and  very  good 
dessert  fruit,  originated  by  Van  Mons  in  1812,  should  not  to  this 
day  have  found  its  way  into  the  large  collection  of  the  London 


Fig.  170.    Frederick  of  Wurtemberg. 
Horticultural  Society.     It  is  very  distinct  from  the  Beurr^  Ca- 
piumont,  with  which  it  is  sometimes  confounded  in  this  coun- 

*  The  Napoleon  is  sometimes  incorrectly  received  under  the  name  of  "  War- 
temberg,"  and  the  Glout  Morceau  as  "  Roi  de  Wurtemberg,"  both  of  which  namei 
have  also  been  applied  to  this  pear  in  America. 


AUTUMN   PEARS. 


391 


try — the  latter  being  very  smooth,  with  a  prominent  calyx,  while 
this  is  rather  uneven,  with  a  somewhat  sunken  basin.  The 
young  wood  is  very  stout  and  blunt,  yellowish-brown,  and  the 
tree  bears  very  young.  (Part  of  the  stock  in  this  country 
seems  stunted  ;  it  may  be  renovated  by  severe  pruning  back, 
and  grafting  on  thrifty  stocks.)  This  is  a  pear  that  every 
amateur  will  cultivate. 

Fruit  large,  one-sided,  pyriform,  rather  uneven  in  its  surface. 
Skin  deep  yellow  at  maturity,  with  a  remarkably  rich  crimson 
cheek.  Stalk  quite  stout,  rather  more  than  one  inch  long, 
curved,  sometimes  placed  in  a  blunt  hollow,  but  usually  thick- 
ening into  the  fruit.  Calyx  open,  large,  set  in  a  shallow, 
slightly  furrowed  basin.  Flesh  white,  very  juicy,  melting  and 
sweet ;  and  when  in  perfection,  buttery,  and  delicious.  Sep. 
tember. 

124.  Fulton.     Man.  Ken. 


This  American 
pear  is  a  native  of 
Maine,  and  is  a  seed- 
ling, from  the  farm  of 
Mrs.  Fulton,  of  Top- 
sham,  in  that  state. 
It  is  very  hardy,  and 
bears  every  year 
abundant  crops  o* 
nice,  small,  gray- 
russet  pears,  which, 
if  picked  pretty  ear- 
ly and  ripened  in  the 
house,  are  of  very 
excellent  quality. 
Ripened  on  the  tree 
they  are  worthless. 
Young  shoots  rather 
slender,  and  reddish- 
brown. 

Fruit  below  medi- 
um size,  roundish, 
flattened.  Skin,  at 
first,  entirely  gray- 
russet  in  colour,  but  Fig- 171.  Fulton. 
at  maturity,  of  a  dark  cinnamon  russet.  Stalk  one  to  two 
inches  long,  slender,  planted  in  a  narrow  cavity.  Calyx  with 
long  segments,  sunk  in  an  uneven  hollow.  Flesh  half  buttery, 
moderately  juicy,  with  a  sprightly,  agreeable  flavour.  Seeds 
compressed,     October  and  November 


392  THE   PEAK. 

125.   Gendesheim.     Thomp.  Lind. 

A  Flemish  pear,  which  has  but  lately  come  into  bearing,  but 
promises  well. 

Fruit  large,  obtuse-pyriform,  a  little  irregular.  Skin  pale 
greenish-yellow,  much  dotted  with  gray,  and  marked  with  a 
little  russet.  Stalk  an  inch  long,  obliquely  planted,  in  a  slight 
cavity,  which  is  sometimes  swollen.  Calyx  small,  set  in  a  nar- 
row,  irregular  depression.  Flesh  rather  gritty  near  the  core, 
elsewhere  buttery,  rich  and  excellent.     October  and  November. 

126.  Green  Pear  of  Yair.     Thomp. 
Green  Yair. 

The  green  pear  of  Yair  is  an  European  fruit,  which  proves 
but  little  worthy  of  cultivation  here.     It  bears  i  )undantly. 

Fruit  of  medium  size,  obovate  ;  skin  green  ;  lesh  very  juicy, 
but  not  high  flavoured  or  rich.     September. 

127.  Great  Citron  of  Bohemia.     Man.  in  H.  M. 
Citronenbime  Bsmische  grosse,  punctirte.    Baum.  Cat. 

This  pear  was  imported  some  years  ago,  by  Mr.  Manning, 
from  the  nursery  of  the  brothers  Baumann  of  Bolwyller,  on  the 
Rhine.  It  has  not  yet  fruited  with  us,  or  any  where,  that  we  can 
learn,  except  in  Mr.  M.'s  garden.  We  therefore  give  his  notes, 
with  the  remark  that  its  merits  will  soon  be  fully  tested  here. 
Young  shoots  very  stout,  dark  gray.  •:j, 

"  Fruit  large,  oblong,  yellow,  spotted  and  tinged  with   red  oa^B 
the  side  of  the  sun  ;  stem  one  inch  long  ;  flesh  sugary,   juicy,  ^    ' 
and  very  fine."     The  specimen  we  tasted  was  a   little  coarse 
grained.     Ripens  the  last  of  September. 

128.  Harvard.     Man.  Ken. 

Boston  Epame. 
Cambridge  Sugar  Pear. 

The  Harvard  is  one  of  the  best  and  most  profitable  orchard 
pears,  to  plant  in  quantity  for  market  purposes.  It  produces 
enormous  crops  of  fine  looking  fruit,  which  is  of  fair  quality, 
and  commands  the  best  prices.  The  tree  is  remarkably  hardy 
and  vigorous,  its  upright  .shoots  forming  a  fine  head.  It  origi- 
nated at  Cambridge,  Mass.,  the  seat  of  Harvard  University. 

Fruit  rather  large,  oblong-pyriform.  Skin  russety  olive-yel- 
low, with  a  brownish  red  cheek.  Stalk  rather  stout,  inserted 
rather  obliquely  on  the  narrow  summit  or  in  a  small  cavity. 
Calyx  set  in  a  narrow  basin.     Flesh  white,  tender,  juicy  and 


i 


AUTUMN   PEARS.  '393 

melting,  of  excellent  flavour,  but  liable,  if  not  picked  early,  to 
rot  at  the  core.     Beginning  of  September. 

129.    Henry  the  Fourth.  §  Lind. 

Henri  Quatre.     Thomp. 
Jacquin. 

This  little  pear,  perhaps  not  very  attractive  in  appearance, 
being  small,  and  of  a  dull  colour,  is  one  of  our  greatest  favour- 
ites as  a  dessert  fruit.  It  always  bears  well — otlen  too  abun- 
dantly— and  the  very  melting  fruit  abounds  with  delicious,  high 


Fig.  172.    Henry  IV. 
flavoured  juice.     Every   good  collection  of  pears  should  com- 
prise it.     The  tree   is  hardy,  and  the  branches,  very  thick  of 
foliage,  are  a  little  pendant.     Young  shoots  diverging,  yellow- 
ish-brown. 

Fruit  below  medium  size,  roundish-pyriform.  Skin  pale 
greenish-yellow,  dotted  with  small  gray  specks.  Stalk  rather 
more  than  an  inch  long,  slender,  bent,  and  obliquely  planted  on  a 
slightly  flattened  prominence,  or  under  a  swollen  lip.  Calyx 
small,  placed  in  a  shallow,  abrupt  basin.  Flesh  whitish,  not 
very  fine  grained,  but  unusually  juicy  and  melting,  with  a  rich, 
delicately  perfumed  flavour.  It  should  always  be  ripened  in 
the  house.     Early  in  September. 


894  THE    PEaH. 

130.  Hericart.     Van  Mons. 

A  second  rate,  Belgian  pear,  with  a  pleasant,  perfumed 
juice,  ripening  early  in  Autumn. 

Fruit  of  medium  size,  obovate,  often  rather  oblong  and  irregu- 
lar. Skin  pale  green,  slightly  tinged  with  yellow,  and  dotted 
with  many  greenish  and  russety  specks.  Stalk  an  inch  or  more 
long,  rather  slender,  set  in  a  small  cavity.  Calyx  set  in  a  shal- 
low basin.  Flesh  white,  fine  grained,  buttery,  not  rich,  but 
with  a  delicate,  peculiar  aroma.  The  fruit  ripens  from  the  last 
of  August,  for  a  month  or  more. 

131.     Heathcot.      Man. 

Gore's  Heathcot.    Ken. 

The  heathcot,  one  of  our  most  excellent  native  pears,  will  al- 
ways compete  with  the  best  foreign  ones,  especially  for  orchard 
culture.  It  is  a  hardy,  thrifty  tree,  bears  abundant  crops  of  fair 
fruit,  which  is  always  of  good  quality.  It  was  originated  on  the 
farm  of  Governor  Gore,  in  Waltham,  Mass.,  by  Mr.  Heathcot, 
then  a  tenant,  and  the  original  tree  came  into  bearing  in  1824. 
Young  shoots  upright,  reddish-brown. 

Fruit  of  medium  size,  regularly  obovate.  Skin  pale  greenish- 
yellow,  with  very  few  dots,  and  a  ^ew  russet  streaks.  Stalk  an 
inch  long,  planted  in  a  very  small  cavity.  Calyx  closed,  and 
set  in  a  rather  narrow  and  shallow  basin.  Flesh  white,  buttery 
and  melting,  moderately  juicy,  with  an  agreeable,  vinous  flavour. 
Middle  and  last  of  September. 

132.  Hull.     Hov.  Mag. 

A  new  pear,  which  originated  in  the  town  of  Swanzey,  Mass. 
it  received  a  premium  and  high  commendation  at  the  annua\ 
exhibition  of  the  Massachusetts  Horticultural  Society,  in  1843, 
when  it  was  first  presented. 

Fruit  of  medium  size,  obovate.  Skin  yellowish-green,  a  good 
deal  sprinkled  with  russet.  Flesh  white,  a  little  coarse  grained, 
but  melting,  juicy,  with  a  sweet,  slightly  perfumed  flavour. 

133.   Huguenot. 

A  fruit  of  second  quality,  originated  by  Mr.  Johonnot,  of 
Salem.  It  bears  abundantly,  but  is  rather  dry,  and  not  worthy 
of  general  cultivation.  Young  shoots  strong,  upright,  yellow- 
ish-brown. 

Fruit  of  medium  size,  roundish.  Skin  smooth,  pale  yellow, 
sprinkled  with  large  round  spots  of  bright  red.     Stalk  rather 


AUTUMN    PEARS.  395 

slender,  curved,  and  inserted  without  depression,  on  the  slightly 
flattened  end.  Calyx  small,  set  in  a  nicely  rounded  basin.  Flesh 
white,  finegrained,  half  breaking,  sweet,  but  wanting  in  flavour 
and  juice.     October. 

134.  Hacon's  Incomparable.     Lind.  Thomp. 
Downham  Seedling. 

A  capital  English  fruit,  of  modern  origin,  raised  by  Mr. 
Hacon,  of  Downham  Market,  Norfolk.  It  is  a  hardy,  produc- 
tive tree,  with  rather  depending  branches,  and  the  fruit  is  of 
the  finest  quality.  Young  shoots  rather  slender,  diverging, 
olive-coloured. 

Fruit  rather  large,  roundish,  inclining  to  turbinate.  Skin 
slightly  rough,  pale,  and  dull  yellowish-green,  mixed  with  pale 
brown,  sprinkled  with  numerous  greenish  russet  dots,  and  russet 
streaks.  Stalk  an  inch  or  more  long,  straight,  inserted  in  a 
broad,  shallow  depression.  Calyx  with  many  small  divisions, 
set  in  a  wide,  shallow  basin.  Flesh  white,  buttery,  melting, 
with  a  rich  vinous  flavour.     October  and  November. 

135.  JoHONNOT.     Man. 

This  excellent  native  pear,  which  we  received  from  the  late 
Mr.  Manning,  originated  in  the  garden  of  George  S.  Johonnot, 
Esq.,  of  Salem,  Mass.,  and  bore  first  in  1823.  The  fruit  is  of 
medium  size,  of  a  roundish,  and  peculiar  irregular  form.  Skin 
very  thin,  dull  yellowish-brown,  and  obscurely  marked  with 
russet.  Stalk  short  and  thick,  planted  by  the  side  of  a  swollen 
protuberance.  The  flesh  is  fine  grained,  melting,  buttery  and 
very  goood.  The  tree  is  not  very  vigorous,  but  it  bears  good 
crops,  and  is  in  perfection  from  the  middle  of  September  to  the 
middle  of  October. 

136.  Jalousie.     Duh.  Nois.  Thomp. 

A  very  unique  looking,  old  French  pear,  with  the  richest 
reddish-russet  skin,  admired  by  the  curious  amateur,  but  not 
by  the  general  cultivator.  It  makes  a  handsome  appearance 
on  the  table,  but  is  only  of  second  rate  flavour,  and  soon  rots 
at  the  core.     Young  shoots  stout,  olive. 

Fruit  rather  large,  varying  in  form  from  roundish  to  obovate, 
and  more  frequently  pyriform.  Skin  rough,  of  the  deepest 
russet,  ruddy  in  the  sun,  and  singularly  marked  with  conspicu- 
ous, lighter  coloured  specks,  which  are  slightly  raised.  Stalk 
an  inch  or  an  inch  and  a  half  long,  planted  in  a  very  slight 
cavit}'.     Calyx  small,  set  in  a  rather  narrow  basin.     Flesh  a 


396 


THE   PEAR. 


little  coarse  grained,  soft,  sweet,  and  of  pleasant  flavour.     Last 
of  September. 

137.  Jalousie  de  Fontenay  Vex\dee.  §  Man.  in  H.  M. 

This  excellent  French  pear,  was  imported  from  Vilmorin,  of 
Paris.  It  is  greatly  superiour  in  flavour  to  the  old  Jalousie, 
though  having  a  little  of  its  peculiar  appearance.  Young  shoots 
upright,  long,  brownish-yellow. 

Fruit  of  me- 
dium size,  tur- 
binate, or  ob- 
tuse -  pyriform. 
Skin  dull  yellow 
and  green,  con- 
siderably mark- 
ed with  russet 
patches  and  dots, 
and  tinged  with 
a  red  cheek. 
Stalk  about  an 
inch  long,  set 
obliquely,  with- 
out depression 
on  an  obtuse 
point.  Calyx 
with  closed  and , 
stiff  segments, 
set  in  a  shallow, 
round  basin. 
Flesh  white,  but- 
tery, melting, 
with  a  rich  fla- 
voured juice. 
First  of  October. 

fig.  173.    Jalousie  de  Fontenay  Vendie. 


138.  King  Edward's.     Thomp. 

Jackman's  Melting.    Man. 

King  Edward's  is  a  large,  and  very  handsome  fruit,  which 
was  received  from  England,  with  a  high  reputation,  but  which 
proves  a  very  uncertain  fruit  in  this  climate.  Occasionally,  it 
is  of  excellent  flavour,  but  very  often  it  is  quite  astringent  and 
indifferent.  The  tree  is  very  thrifty.  Young  shoots  stout,  up- 
right, dark  brown. 

Fruit  large,  pyriform,  tapering  gradually  to  the  stalk,  which 


AUTUMN  PEARS. 


397 


is  very  short,  and  inserted  without  depression.  Skin  rather 
rough,  yellow,  a  little  mottled  with  patches  of  greenish  russet, 
and  marked  with  a  fine  red  cheek.  Calyx  small,  somewhat 
projecting,  basin  very  slight.  Flesh  yellowish,  buttery,  melt- 
ing and  good,  when  the  season  is  favourable.     October. 

139.  Louise  Bonne  of  Jersey.  §  Thomp. 

Louise  Bonne  de  Jersey. 
Louise  Bonne  d'Avranches. 
Beurr6,  or  Bonne  Louise  d'Araudor6. 
William  the  Fourth. 

Louise  Bonne, 
of  Jersey,  is  one 
of  the  best  new 
autumn  pears,  fair 
and  glossy,  exceed- 
ingly juicy,  and 
well  flavoured.  It 
is  claimed  by  Eng- 
lish cultivators  for 
the  Isle  of  Jersey, 
and  by  the  French 
for  the  neighbour- 
hood of  Avranches, 
and  there  is  no 
doubt  it  originated 
in  the  latter  place. 
The  first  fruit  seen 
in  England,  was 
sent  to  the  London 
Horticultural  So- 
ciety's exhibition, 
from  the  gardens  of 
Gen.  Gordon,  of 
Jersey,  in  1820. 
In  this  country  it 
succeeds  admira- 
bly,  and  will  be- 
come a  very  popu. 
lar  fruit,  being  har- 
dy and  productive, 
the  tree  making 
fine  upright  shoots. 
Fruit  large,  py- 
Fig.  174.    Louise  Bonne  of  Jersey.  riform,  a  little  one- 

sided. Skin  smooth  and  glossy,  pale  green  in  the  shade,  but 
overspread  with  brownish  red  in  the  sun,  and  dotted  with  nume- 
rous gray   dots.     Stalk    about   an  inch  long,  curved,   rather 

34 


898  THE   PEAR. 

obliquely  inserted,  without  depression,  or  with  a  fleshy,  enlarged 
base.  Calyx  open,  in  a  rather  shallow,  uneven  basin.  Flesh 
greenish. white,  very  juicy  and  melting,  with  a  rich  and  excel- 
lent flavour.  September  and  October.  [This  is  very  distinct 
from  the  old  Louise  Bonne,  a  green  winter  fruit,  of  third  quality.] 

140.  Lodge.     Ken. 

The  Lodge  Pear  is 
a  native  of  Pennsylva- 
nia, and  is  understood 
to  have  originated  near 
Philadelphia.  It  is  a 
very  agreeable  sub- 
acid  pear,  and  has  so 
much  of  the  Brown 
Beurre  character,  that 
we  suspect  it  is  a  seed- 
ling of  that  fine  old  va- 
riety. Kenrick  com- 
pares it  to  the  Seckel, 
to  which  it  has  no  points 
of  resemblance. 

Fruit  of  medium  size, 
pyriform,  tapering  to 
the  stem,  and  one-sided. 
Skin  greenish  brown, 
the  green  becoming  a 
little  paler  at  maturity, 
and  much  covered  with  | 
patches  of  dull  russet. 
Stalk  an  inch  and  a 
fourth  long,  obliquely 
planted  at  the  point  of 
the  fruit,  which  is  a 
little  swollen  there. 
Flesh  whitish,  a  little 
gritty  at  the  core, 
which  is  large  ;  juicy.  Fig.  175.    Lodge. 

and    melting,   with   a  rather  rich  flavour,  relieved  by  pleasant 
acid.     September  and  October. 

14L  MicHAUx.     Man.  in  H.  M. 
Compte  de  Michaux. 

A  fruit  imported  from  the  nursery  of  the  Messrs.  Baumann, 
of  Bolwyller,  France,  by  Mr.  Manning.  Young  wood  light 
green.     It  is  of  medium  size,  and  nearly  round.     Skin  light  yel- 


AUTUMN  FEARS.  890 

lowish  green,  with  a  faint  blush  on  the  sunny  side.  Calyx 
open,  slightly  sunk.  Stalk  an  inch  and  a  half  long,  rather  slen- 
der, inserted  with  little  or  no  depression.  Flesh  white,  half-but- 
tery, juicy,  sweet,  but  second  rate.     September  and  October. 

142.  Moor-fowl  Egg.     Lind.  Thomp. 

Little  Swan's  Egg. 
Knevett's  New  Swan's  Egg. 

The  Moor-fowl  Egg  is  a  Scotch  pear,  very  hardy,  and  there- 
fore, popular  in  that  climate,  which  is  cold  and  unfavourable 
for  the  pear.  It  is  a  third  rate  fruit,  much  like  the  Swan's 
Egg,  and  unworthy  of  cultivation  in  this  country.  [The  Moor- 
fowl's  Egg,  of  some  Boston  gardens,  is  the  Swan's  Egg,'\ 

Fruit  rather  small,  roundish.  Skin  dull  green,  washed  with 
brown  on  the  exposed  side,  and  dotted  with  minute  russet  dots. 
Stalk  long  and  slender,  planted  in  a  slight  hollow,  or  by  the 
side  of  a  fleshy  lip.  Basin  narrow,  slightly  sunk.  Calyx 
open.  Flesh  yellowish-white,  soft,  a  little  gritty,  juicy  and 
sweet.     September  and  October. 

143.  Marie  Louise.  §  P.  Mag.  Lind.  Thomp. 

Forme  de  Marie  Louise.  Princesse  de  Panne. 

Marie  Chr^tienne.  Braddick's  Field  Standard. 

This  truly  delicious  pear  was  originated  from  seed,  by  the 
Abbe  Duquesne,  of  Belgium,  in  1809,  and  its  fruit  was  first 
sent  to  England  by  Van  Mons,  in  1816.  It  was  introduced  into 
this  country,  along  with  many  other  fine  Flemish  pears,  about 
15  years  ago,  and  is  every  where  held  in  the  highest  estimation, 
keeping  for  a  long  time  in  the  house.  The  tree  is  hardy,  but 
has  an  awkward,  rather  crooked,  and  declining  habit,  and 
very  narrow  leaves.  In  the  nursery  it  is  best,  therefore,  to 
graft  it  standard  high,  when  it  soon  makes  a  good  head.  The 
young  shoots  are  olive-gray.  It  is  a  pear  for  every  garden, 
bearing  very  regularly. 

Fruit  pretty  large,  oblong-pyriform,  rather  irregular  or  one- 
sided in  figure.  Skin  at  first  pale  green,  but  at  maturity,  rich 
yellow,  a  good  deal  sprinkled  and  mottled  with  light  russet,  on 
the  exposed  side.  Stalk  an  inch  and  a  half  long,  obliquely 
planted,  sometimes  under  a  slightly  raised  lip,  sometimes  in  a 
very  small,  one-sided  cavity.  Calyx  small,  set  in  a  narrow, 
somewhat  plaited  basin.  Flesh  white,  exceedingly  buttery  and 
melting,  with  a  rich,  very  saccharine,  and  vinous  flavour.  Last 
of  September  and  middle  of  October. 


THE   PEAB. 


-m^ 


Fig.  176.    Marie  Louise, 
144.  Marie  Louise  Nova.    Van  Mens.  Ken. 

This  variety,  was  sent  by  Van  Mens  to  Mr.  Manning.  It 
will  by  no  means  bear  a  comparison  with  the  Marie  Louise, 
though  in  some  seasons  a  very  ^ood  fruit.  Col.  Wilder,  of 
Boston,  considers  it  "  hardly  second  rate,"  while  the  Salem  cul- 
livators  "  think  it  an  excellent,  juicy,  rich  pear,  though  some- 
limes  a  little  rough."     It  has  borne  two  seasons  with  us,  and  is 


AUTUMN  PBABS.  401 

enormously  productive,  but,  even  with  thinning  the  crop,  it  is  an 
indifferent  fruit.  The  wood  is  very  strong,  and  dark  coloured. 
Fruit  rather  large,  regular  pyriform,  tapering  into  the  stalk. 
Skin  smooth,  yellow,  with  a  brownish-red  cheek.  Stalk  one  to 
two  inches  long,  rather  slender  and  curved.  Calyx  set  in  a 
shallow  depression.  Flesh  at  first  melting,  juicy,  and  some- 
times rich,  but  quickly  decays.     Last  of  September. 

145.  NiELL.     Thomp.     Van  Mons. 

Beurr6  Niell.    Man.  in  H.  M.        Colmar  Bosc. 

Poire  Niell.    Ltnd.  Fondante  du  Bois,  {incorrecUy  of  some.) 

A  large  and  handsome  Belgian  variety,  raised  by  Van  Mons, 
from  seeds  sown  in  1815,  and  named  in  honor  of  Dr.  Niell,  of 
Edinburgh,  a  distinguished  horticulturist,  and  man  of  science. 
The  tree  bears  plentifully.  Its  quality  is  not  yet  fully  ascer- 
tained, but  specimens  obtained  here,  promise  well.  Young 
wood  stout,  diverging,  gray. 

Fruit  large,  obovate,  inclining  to  pyriform,  rather  shortened 
in  figure  on  one  side,  and  enlarged  on  the  other — tapering  to  the 
stalk  which  is  about  an  inch  long,  obliquely  planted,  with  little 
or  no  cavity.  Skin  pale  yellow,  delicately  marked  with  thin 
russet,  finely  dotted,  and  sometimes  marked  with  faint  red. 
Flesh  white,  buttery,  sweet,  with  a  plentiful  and  agreeable  juice. 
Last  of  September. 

146.  Napoleon.     Lind.  P.  Mag.  Thomp. 

Medaille.  Charles  d'Autriche.  )  tncorrcctly 

Sucree  Doree,  {of  $ome,)    Wurtemberg.  J    of  some. 

Roi  de  Rome. 

The  Napoleon  is  a  pear  of  many  fine  qualities.  As  a 
tree  it  is  very  hardy,  thrifty,  and  bears  abundant  crops,  even 
while  very  young ;  and  its  fruit  is  exceedingly  juicy,  melting, 
and  agreeable  in  flavour.  In  poor  soils,  or  in  unfavourable  ex- 
posures only,  it  is  a  little  astringent.  The  leaves  are  broad, 
and  the  shoots  are  upright,  and  olive-coloured. 

Lindley  gives  this  as  a  seedling  of  Dr.  Van  Mons — but  we 
believe,  incorrectly,  though  Van  Mons  first  sent  it  to  England 
in  1816.  It  was  raised  from  seed  in  1808,  by  M.  Liart,  gar- 
dener at  Mons ;  exhibited  by  him  before  the  Horticultural  So- 
ciety of  Mons,  which  decreed  him  a  medal  for  it,  [whence  the 
synonyme  Medaille  ;]  the  original  tree  was  then  purchased  for 
33  francs,  by  the  Abbe  Duquesne,  who  bestowed  on  it  the  name 
of  Napoleon. 

Fruit  pretty  large,  obtuse- pyriform,  (but  varying  more  than  al- 
most any  other  pear  in  form.)     Skin  smooth,  clear  green  at 

34* 


402 


THE   PEAR 


first,  but  be- 
coming pale 
yellowish- 
green  at  ma- 
turity, slight- 
ly brightei 
and  darker 
on  its  expo- 
sed cheek. 
Stalk  vary- 
ing froni  half 
an  inch  to 
an  inch  long, 
pretty  stout, 
set  in  a  slight 
depression  or 
under  a  swol- 
len lip.  Ca- 
lyx set  in  a 
basin  of  mo- 
derate depth. 
Flesh  white, 
melting,  re- 
markably 
full  of  juice, 
which  is 
sweet, 

sprightly  and 
excellent. 
Should  be  ri- 
pened in  the 
house,  when 
it  will    be    fit  Fig.  177.    Napoleon. 

for  use  in  September,  and  may  be  kept  for  weeks. 

147.  Naumkeag.     Man. 

A  second  rate  fruit,  a  native  of  Salem,  Mass.  In  wood  and 
leaf  it  resembles  the  Brown  Beurre.  Its  appearance  is  ordi- 
nary, and  it  is  often  rather  astringent.  Fruit  of  medium  size, 
roundish.  Skin  yellow  russet,  marked  with  brown  russet  in 
the  sun.  Stalk  set  in  a  very  slight  depression.  Flesh  juicy, 
melting,  but  rather  astringent  in  flavour.  Bears  abundantly. 
October. 

148.  Paradise  d'Automne.     Thomp. 

A  newly  imported  pear,  and  the  few  specimens  that  we  have 


AUTUMN   PEARS. 


403 


seen  here,  so  strongly  resemble  Beurr^  Bosc,  as  to  lead  us  to 
suspect  its  identity.  The  following  description  is  from  a  fruit 
of  the  present  autumn. 

Fruit  large,  pyriform,  tapering  into  the  stalk,  which  it  joins 
by  a  fleshy  base.  Skin  dull  yellow,  russeted,  a  good  deal  like 
the  Brown  Beurre.  Calyx  quite  small,  open,  stiff,  set  in  a  shal- 
low basin.  Stalk  an  inch  and  a  half  long,  curved.  Flesh 
white,  fine  grained,  buttery,  with  a  high,  rich  flavour.  Last  of 
September. 

149.  Petbe. 


An  American  pear,  of  the  highest  excellence.  The  original 
tree  is  growing  in  that  interesting  place,  the  old  Bartram  Bo- 
tanic Garden,  near  Philadelphia.  Col.  Carr,  the  proprietor, 
who  has  disseminated  this  tree,  informs  us  that  in  1735,  a  seed 
was  received  by  the  elder  John  Bartram,  from  Lord  Petre,  of 
London,  as  being  the  seed  of  a  fine  butter  pear.     Twenty-five 

years  after,  ripe 
fruit  was  returned 
him  from  this  seed- 
ling— called  the 
Petre  pear — which 
he  pronounced  su- 
periour  to  that  of 
the  original  tree. 

The  tree  is  not 
a  rapid  grower, 
but  produces  very 
regular  and  abun- 
dant crops.  The 
fruit  has  much  of 
the  quality  of  a 
fine  Doyenn6  with 
a  higher  perfume. 
Young  wood  slen- 
der, yellowish- 
brown. 

Fruit  of  medium 
size,  or  rather 
large,  obovate. 
Skin  very  thin, 
pale  yellow,  (some* 
times  marked  with 
greenish  russet, 
and  sprinkled  with 
russet  about  the 
Rg.  178.   Petri.  eye.)     Stalk  stiflf 


404  THE  PEAB. 

and  strong,  about  an  inch  long,  stout  at  the  lower  end,  and  set 
in  a  peculiar,  abruptly  flattened  cavity.  Caylx  small,  set  in  a 
narrow,  but  smooth  basin.  Flesh  whitish,  fine  grained,  buttery, 
and  very  melting  ;  with  a  perfumed,  slightly  musky,  high  fla- 
vour.    October,  and  if  picked  early,  will  keep  a  long  time. 

150.    Pitt's  Prolific. 

Pitt's  Surpasse  Marie.    Ken. 

Surpass  Maria  Louise,  {incorrecth/ of  some  American  gardens.) 

An  English  market  fruit,  introduced  by  Mr.  Kenrick.  It  was 
raised  from  the  seed  of  the  Marie  Louise,  but  is  greatly  infe- 
Hour  to  it.  Its  principal  merit  seems  to  us,  to  be  its  beauty  and 
surprising  fertility,  its  long,  thrifty  branches  being  literally  load- 
ed with  fruit.  It  is  handsome,  but  in  flavour  it  is  third  rate, 
quite  poor,  and  soon  decays. 

Fruit  of  medium  size,  oblong-pyriform,  (sometimes  turbinate,) 
usually  shaped  a  little  like  a  Jargonelle.  Skin  yellow,  but 
nearly  covered,  in  the  sun,  with  brownish-red,  and  a  little  rus- 
setted.  Stalk  curved,  fleshy  at  the  base  where  it  joins  the  fruit. 
Flesh  juicy,  soft,  sweet,  rather  coarse,  and  of  indifferent  quality. 
September. 

[The  Surpasse  Marie  Louise  of  some  European  gardens,  is 
-he  Compte  de  Lamy,  a  very  fine  pear.] 

151.  Paquency. 

A  new  pear,  introduced  from  France,  by  Col.  M.  P.  Wilder, 
President  of  the  Massachusetts  Horticultural  Society.  It 
proves  to  be  a  fruit  of  the  first  quality. 

Fruit  of  medium  size,  regularly  pyriform.  Skin  green  at 
first,  becoming  dull  yellow  at  maturity,  marked  with  patches  of 
russet  at  both  extremities,  and  dotted  with  the  same.  Stalk 
long,  inserted  without  depression.  Calyx  stiff*,  open,  set  in  a 
very  shallow  basin.  Flesh  white,  buttery,  with  sweet,  rich, 
and  perfumed  flavour.     October  to  November. 

152.  Pennsylvania. 
Smith's  Pennsylvania. 

The  Pennsylvania  is  a  seedling,  originated  by  J.  B.  Smith, 
Esq.,  of  Philadelphia,  a  well  known  amateur.  It  is  a  handsome 
and  good  pear,  of  second  quality.  Young  shoots  diverging, 
reddish-brown. 

Fruit  of  medium  size,  obovate,  a  good  deal  narrowed  towards 
the  stalk.  Skin  brown  russet,  nearly  covering  a  dull  yellow 
ground,  and  becoming  russet  red  on  the  sunny  side.     Stalk  an 


AUTtTMN  PEARS. 


405 


Fig.  179.    Pennsylvania. 
inch  and  a  half  long,  obliquely  planted,  without  depression,  but 
a  fleshy  base.     Calyx  small,  basin  very  shallow.     Flesh  yel- 
lowish-white, not  very 
fine     grained,     juicy, 
half    melting,      sweet 
and  rich,  with  a  highly 
perfumed,   musky  fla- 
vour.    Middle  and  last 
of  September. 

153.  Princess  o 
Orange.     Lind. 
Thomp.  P.  Mag. 

Princesse  d'Orange. 
Princesse  Conquete. 

The  Princess  of 
Orange  is  a  pleasant, 
crisp,  juicy  pear,  of 
second  quality.  Its 
long  and  upright  shoots 
bear,  with  us,  very 
regular  crops  of  rich 
Ooking,    ruddy  pears.  fig.  iso.    PHncess  of  Orange. 


406  THE   PEAS. 

It  is  a  Flemish  variety,  raised  by  the  Count  Coloma,  in  1806 
Young  wood  long,  light  olive. 

Fruit  of  medium  size,  or  a  little  less,  roundish.  Skin  cinna- 
mon russet  in  the  shade,  but  nearly  covered  with  bright  reddish 
russet,  mixed  with  a  little  orange,  in  the  sun.  Stalk  an  inch  or 
more  long,  planted  in  a  very  slight  cavity.  Calyx  small,  in  a 
shallow  basin.  Flesh  pale  yellowish-white,  crisp,  juicy,  flavour 
vinous — sugary,  relieved  by  acid,  and  when  in  perfection,  ex- 
cellent.    October  and  November. 

154.  Pope's  Scarlet  Major. 

We  have  discontinued  the  cultivation  of  this  pear,  as,  though 
very  handsome,  it  is  quite  inferiour.  Fruit  rather  large,  obo- 
vate,  yellow,  with  a  bright  red  cheek.  Stalk  long  and  thick, 
eye  rather  small.  Flesh  white,  breaking,  and  rather  dry, 
Last  of  August. 

Pope's  Quaker  is  another  variety,  a  little  better  in  quality, 
but  not  comparable  to  many  other  sorts  of  the  same  time.  Fruit 
very  fair,  middle  sized,  oblong-pyriform,  smooth  yellow-russet, 
juicy,  melting  and  pleasant.  October.  Both  these  pears  are 
natives  of  Long  Island,  N.  Y. 

155.  Pailleau.     Van  Mons.  Man.  in  H.  M. 

A  Belgian  pear,  of  good  quality,  but  rather  coarse  grained. 

Fruit  medium  size,  turbinate,  inclining  to  pyriform.  Skin 
rough,  greenish-yellow,  dotted  with  greenish  gray  dots,  and 
marked  with  patches  of  russet.  Stalk  about  an  inch  long,  very 
stout,  obliquely  inserted  with  a  fleshy  base.  Calyx  in  a  basin 
slightly  depressed.  Flesh  juicy,  sweet  and  good.  Early  in 
September. 

156.  QiTEEN  OF  THE  Low  COUNTRIES.    Kcu.  Man.  in  H.  M. 

Reine  des  Pays  Bas.    Van  Mons. 

This  fine,  large,  and  handsome  fruit,  was  transmitted  by  Dr. 
Van  Mons  to  Mr.  Manning,  with  the  assurance  that  it  was 
"  the  most  perfect  of  pears."  Without,  as  yet,  quite  equalling 
this  high  character  here,  it  proves  worthy  of  extensive  trial. 

Fruit  large,  often  very  large,  broad  pyriform,  tapering  ab- 
ruptly to  the  stalk.  Skin  in  the  shade,  dull  yellow,  dotted  and 
russetted  around  the  eye,  and  overspread  with  fine  dark  red  on 
the  side  next  the  sun.  Stalk  an  inch  and  a  half  long,  curved, 
and  planted  without  depression.  Calyx  very  small,  and  with 
few  divisions,  set  in  a  pretty  deep  basin.     Flesh  white,  buttery. 


AUTUMN  FEABS. 


Fig.  181.     Q?i£en  of  Vie  Low  Countries. 

melting  and  very  juicy,  with  a  rich,  sub-acid,  vinous  flavour. 
Early  in  October. 

157.  QuiLLETETTE.    Van  Mons. 


A  new,  and  odd-looking,  late  autumn  fruit,  of  the  first  qual- 
ity, recevied  from  Van  Mons,  and  which  deserves  a  general 
trial. 

Fruit  nearly  of  medium  size,  roundish,  a  little  flattened. 
Skin  greenish,  nearly  covered  with  dull,  iron-coloured  russet. 


408 


THE  PEAR. 


Stalk  about  an 
inch  and  a  half 
long,  and  set  with- 
out depression,  but 
with  a  peculiar 
fleshy  swelling  at 
its  point  of  inser- 
tion. Calyx  ex- 
tremely small, 
sometimes  abor- 
tive, set  in  a  nar- 
row, rather  deep 
basin.  The  flesh 
is  white,  buttery, 
and  melting,  rich, 
sweet,  and  per- 
fumed. Novem- 
ber. 

158.  Reine  Caro- 
line.    Thomp. 

Queen  Caroline. 

A  pretty    look- 
ing,        European 
pear,  ripening  late 
Fig.  182.    QutZZefette.  in      autumn,     but 

coarse,  and  only  fit  for  cooking.  Fruit  of  medium  size,  nar- 
row-pyriform.  Skin  smooth  yellowish-green,  becoming  yellow 
at  maturity,  with  a  rich,  brownish-red  cheek.  Stalk  an  inch 
long,  curved,  planted  with  little  or  no  cavity.  Flesh  white, 
crisp,  rather  dry  and  indifferent  in  quality.  November — and 
will  keep  for  several  weeks. 

159.  Reine  des  Poires.     Thomp. 

This  French  pear,  with  its  fine  name,  unfortunately  proves 
very  poor  and  worthless.  It  is  regularly  formed,  and  hand- 
some—quite distinct  from  the  Cumberland,  with  which  it  is  con- 
sidered synonymous,  by  some.     It  bears  abundantly. 

Fruit  rather  large,  varying  from  turbinate  to  obtuse-pyriform, 
regularly  shaped.  Skin  smooth  greenish-yellow,  with  rarely  a 
very  little  red  on  its  cheek.  Stalk  an  inch  and  a  fourth  long, 
slender,  inserted  with  little  or  no  depression.  Calyx  set  in  a 
shallow  basin.     Flesh  dry  and  poor.     September  and  October. 


AUTUMN   PEARS.  409 

160.   RoussELET  DE  Meester.     Van  Mons.  Man.  in  H.  M. 

Ferdinand  de  Meester  ?    Nois. 


This  is  a  seed- 
ling of  Dr.  Van 
Mons',  and  is  a 
very  excellent 
pear  in  this  cli- 
mate, the  flesh 
melting  and  su- 
gary, though  a 
little  rough. 

Fruit  of  medi- 
um size,  roundish, 
somewhat  flatten- 
ed. Skin  pale- 
yellow,  marked 
with  very  light 
russet  dots,  and 
washed  with  pale 
red  next  the  sun. 
Stalk  an  inch 
and  a  half  long, 
rather  slender, 
and  planted  some- 
what obliquely  in, 
or  by  the  side  of 
the  swollen,  ab- 
rupt end.  Calyx 
large,  open,  pla- 
ced in  a  very 
slight  and  irregu- 
lar basin.     Flesh  Fig.  183.    RousseOet  de  Meester. 

juicy,  melting,  sugary   and  rich,  but  a  little  rough,  which  does 
not  prevent  its  being  of  excellent  flavour.     October. 

Rousselet  de  Meester  is  the  name  by  which  this  fruit  was  re- 
ceived, but  we  suspect  that  it  is  the  Ferdinand  de  Meester,  a 
larger  and  better  pear  than  the  former  sort,  which  was  named 
by  Van  Mons  after  his  gardener.  [See  Annale's  de  la  Society 
d' Horticulture.    Paris.  Vol.  15,  p.  362.] 

161.  Raymond.     Man. 

The  Raymond  is  a  native  of  Maine,  and  originated  on  the 
farm  of  Dr.  I.  Wight,  in  the  town  of  this  name.  It  has  a  good 
deal  of  the  flavour  of  the  White  Doyenne,  and  is  a  productive 
pear,  often  of  the  first  quality,  and  if  the  tree  were  a  little  more 

35 


410 


THE   PEAR. 


vigorous,  would  become  a  popular  variety.     Young  shoots  very 
slender,  dark  yellowish-brown. 

Fruit  of  medium   size,  obovate,  shaped   like  the    Doyenn<l. 
Skin  yellow,  marked  with  russet  near  the  stalk,  and  tinged  with 
a  little  red  towards  the  sun.    Stalk  an  inch  or  more  long,  inserted 
with  little  or  no  depression.   Ca- 
lyx round,  firm,  open,  set  in  a 
shallow    basin.     Flesh  white, 
buttery,  melting,  and  very  ex- 
cellent. 

162.  RosTiEZER.     Man. 


The  Rostiezer  is,  we  believe, 
a  German  pear,  and  was  re- 
ceived from  the  nursery  of  the 
brothers  Baumann,  of  Bolwil- 
ler,  on  the  Rhine.  It  is  likely 
to  prove  a  capital  variety.  It 
bears  abundantly. 

Fruit  of  medium  size,  ob- 
long-pyriform.  Skin  a  dull 
yellowish-green,  with  a  red- 
dish-brown cheek,  and  whitish 
dots,  light  russet.  Stalk  very 
long,  nearly  two  inches,  irregu- 
lar, slender,  set  with  very  little 
depression.  Calyx  open,  but 
little  sunk.  Flesh  juicy,  a 
little  coarse,  but  very  melting, 
sweet  and  delicious,  with  a  rich 
perfume.  August  and  Septem- 
ber. 


Fig.  184.    Rostiezer. 


163.    St.  Ghislain.  §  Thomp. 

A  most  excellent  Belgian  pear,  recently  originated  by  M . 
Dorlain,  and  introduced  into  the  United  States  by  S.  G.  Perkins, 
Esq.,  of  Boston.  When  in  perfection,  it  is  of  the  highest  quality, 
but  on  some  soils  it  is  a  little  variable.  The  tree  is  remarkable 
for  its  uprightness,  and  the  great  beauty  and  vigour  of  its 
growth.     Young  shoots  light  brown. 

Fruit  of  medium  size,  pyriform,  tapering  to  the  stalk,  to 
which  it  joins  by  fleshy  rings.  Skin  pale  clear  yellow,  with  a 
few  gray  specks.  Stalk  an  inch  and  a  half  long,  curved. 
Calyx  rather  small,  open,  set  in  a  shallow  basin.  Core  small. 
Flesh  white,  buttery  and  juicy,  with  a  rich,  sprightly  flavour. 


AUTUMN  PEARS. 


411 


Fig.  185.    Si.  Ghidain. 
164.    SUPERFONDANTE.       THOmp. 

The  Superfondante  is  a  fine  French  pear,  of  the  same  class 
as  the  White  Doyenne,  which  indeed,  it  strongly  resembles  in 
appearance  and  flavour.    Young  shoots  slender,  yellowish-brown. 

Fruit  of  medium  size,  obovate.  Stalk  an  inch  long,  slightly 
inserted.  Skin  smooth,  pale  yellow,  marked  with  a  few  dots, 
and  sometimes  marked  with  russet.  Stalk  an  inch  and  a  fourth 
long,  set  in  a  slight  cavity.  Calyx  rather  large,  in  a  shallow 
basin.    Flesh  white,  buttery,  melting,  and  very  good.    October. 

165.  St.  Andre.     Man.  in  H.  M. 

Imported  by  Mr.  Manning,  from  the  Brothers  Baumann,  of 
Bolwyller.     A  first  rate  variety. 

Fruit  medium  size,  obovate,  shaped  like  Henry  the  4th. 
Skin  light  greenish-yellow,  somewhat  dotted  with  red.  Stalk 
about  an  inch  and  a  quarter  long.  Calyx  small.  Flesh  white, 
fine  grained,  buttery,  melting,  and  excellent.  Early  in  Sep- 
tember. 

166.  Sullivan.     Man.  in  H.  M. 

Van  Mons,  No.  889. 

A  second  rate  seedling,  sent  to  this  country  by  Van  Mons, 
and  named  by  Mr.  Manning.    Young  shoots  slender,  ^verging. 


412 


THE   PEAR. 


reddish-brown.  Fruit  of  medium  size,  oblong-pyriform.  Skin 
pale  greenish-yellow.  Stalk  an  inch  and  a  half  long,  stout, 
inserted  at  the  tapering,  pointed  end.  Flesh  juicy,  melting, 
sweet  and  pleasant.     September. 

167.    Stybian.     Thomp. 

This  very  bright  coloured  and  excellent  pear,  comes  from 
England.  We  think  it  worthy  of  a  general  trial  in  the  middle 
states.  Like  the  Passe  Colmar,  it  often  produces  a  second  crop 
of  fruit,  which,  however,  is  seldom  good. 

Fruit  rather  large,  pyriform,  a  little  one-sided  and  irregular. 
Skin  deep  yellow,  with  a  bright  red  cheek,  and  streaks  of  light 
russet.  Stalk  an  inch  and  a  half  long,  curved,  slender,  fleshy 
where  it  tapers  into  the  fruit.  Calyx  large,  open,  and  set  in  an 
irregular  basin.  Flesh  yellowish,  not  very  fine  grained,  crisp, 
with  a  rich,  high-flavoured  juice.     October. 

168.   Stevens'  Genessee.  §  Man.  Thomp. 


Guernsey.    Pom.  Man. 
Stephen  s  Genessee. 


Fig.  186.    Stevens'  Genessee. 
rieties      Young  shoots  diverging,  dark-gray. 


This  admi- 
rable pear, 
combining  in 
some  degree, 
the  excel- 
lence of  the 
Doyenne  and 
Bergamot,  is 
reputed  to  be 
a  seedling  of 
Western 
New  -  York. 
It  was  first 
brought  into 
notice  by  Mr. 
Stevens,  of 
Rochester. 
Altho'  placed 
among  Au- 
tumn pears, 
it  frequently 
ripens  here 
at  the  end  of 
August,  a- 
mong  the  late 
Summer  va- 


AUTUMN   PEARS.  419 

Fruit  large,  roundish-obovate,  and  of  a  yellow  colour,  resem- 
Dling  that  of  the  Doyenne  (or  Virgalieu.)  Stalk  about  an  inch 
long,  stout,  thicker  at  the  base,  and  set  in  a  slight,  rather  one- 
sided depression.  Calyx  with  short,  stiff  divisions,  placed  in  a 
smooth  basin  of  only  moderate  depth.  Flesh  white,  half  but- 
tery, with  a  rich,  aromatic  flavour,  somewhat  like  that  of  Gan- 
sel's  Bergamot.     First  of  September. 

169,  Sylvange.     Nois.  Thomp. 

Bergamotte  Sylvange. 
Green  Sylvange.    Idnd. 

A  pleasant,  juicy  pear,  which  is  much  esteemed  by  some 
persons,  and  always  bears  good  crops  with  us.  Young  shoots 
stout,  upright,  dark  olive. 

Fruit  roundish-obovate,  shaped  much  like  a  bergamot.  Skin 
rough,  pale  green,  with  a  slightly  darker  green  cheek,  a  good 
deal  marked  with  dark  dots.  Stalk  three-fourths  of  an  inch 
long,  slender,  slightly  inserted.  Calyx  small,  set  in  a  rather 
uneven,  shallow  basin.  Flesh  greenish-white,  juicy,  tender 
and  melting,  with  a  rich,  sweet,  agreeable  flavour.  October, 
and  keeps  a  long  time. 

170.  Shenes. 

A  new  native  pear,  from  the  eastern  states.  It  soon  grows 
mealy  if  left  on  the  tree,  but  ripened  in  the  house  is  remark- 
ably juicy  and  sprightly.  Fruit  rather  large,  obovate,  and 
shaped  somewhat  like  Henry  the  4th.  Skin  light  yellowish- 
green.  Stalk  an  inch  long,  slender.  Calyx  in  a  narrow,  rather 
deep  basin.  Flesh  white,  tender  and  melting,  with  a  juicy, 
and  very  sprightly  flavour.     October. 

171.  SiEULLE.     Thomp. 
Beurr^  SieuUe. 

A  new  fruit,  very  lately  received  from  the  London  Society's 
garden,  and  so  far  as  it  is  yet  proved,  of  very  excellent  cha- 
racter. 

Fruit  of  medium  size,  roundish,  flattened.  Skin  pale  yellow, 
with  a  little  red  on  the  sunny  side.  Stalk  an  inch  and  a  quarter 
long,  set  in  a  shallow  cavity.  Calyx  closed,  basin  scarcely  at  all 
sunken.     Flesh  buttery,  melting,  rich,  and  very  good.     October. 

172.  Thompson's.  §  Thomp. 

This  new,  and  very  rich  flavoured  pear,  received  by  us  from 
the  Horticultural  Society  of  London,  was  named  in  honour  of 

35* 


414 


THE   PEAR. 


Mr.  Robert  Thompson,  the  head  of  the  fruit  department,  in  the 
Society's  garden,  to  whose  pomological  acumen,  the  horticultu- 
ral world  is  so  largely  indebted.  It  is,  appropriately,  a  fruit 
of  high  merit,  having  the  qualities  of  the  Passe  Colmar  and 
Doyenne  somewhat 
combined,  but  with 
most  of  the  richness 
of  the  former.  It  is 
very  productive,  and 
merits  a  place  in 
every  collection  of 
pears.  Young  shoots 
diverging,  yellowish- 
olive. 

Fruit  of  medium 
size,  obovate,  slight- 
ly irregular  in  sur- 
face. Skin  pale  lem- 
on yellow,  with  a  few 
small,  russetty  dots 
and  streaks.  Stalk 
pretty  stout,  an  inch 
or  more  long,  insert- 
ed in  a  blunt,  uneven 
cavity.  Calyx  open, 
stiff,  often  without  di- 
visions, basin  slightly 
sunk.  Flesh  white, 
buttery,  melting,  with 
a  rich,  sugary,  slight- 
ly aromatic  flavour. 
October  and  Novem- 
ber. Fig.  187.    Thxmpson's. 

173.  Swan's  Egg.     Thomp.  Lind. 

Moor-fowl  Egg,  incorrectly  of  some  Boston  gardens. 

The  Swan's  Egg  is  an  old  English  pear,  valued  in  Britain, 
for  its  great  hardiness  and  the  large  crops  it  bears  as  a  stan- 
dard, where  comparatively  few  pears  succeed  without  being 
trained.  In  this  country  it  is  little  esteemed,  for  no  man, 
where  so  delicious  a  fruit  as  the  Seckel  can  be  had  merely  for 
the  trouble  of  planting,  will  care  to  retain  so  ordinary  a  kind  as 
the  Swan's  Egg.  Branches  long,  upright  or  waving,  dark 
coloured. 

Fruit  small,  oval,  inclining  to  obovate.  Stalk  an  inch  or 
more  long,  slender,  inserted  with  very  slight  depression.     Skin 


AUTL-HN    PEAKS.  415 

pale  green,  washed  with  pale  brown  on  the  sunny  side,  and  dot- 
ted with  brownish  specks.  Calyx  small,  set  on  the  narrow 
crown  without  being  sunk.  Flesh  soft,  juicy,  with  a  sweet, 
somewhat  musky  flavour.     October. 

174.  Seckel.  §  Coxe.  Lind.  Thomp. 

Seckle.  Syckle. 

Sickel.  Red  Cheeked  Seckel. 

New- York  Red  Cheek. 

We  do  not  hesitate  to  pronounce  this  American  pear  the  rich- 
est and  most  exquisitely  flavoured  variety  known.  In  its  high- 
ly concentrated,  spicy,  and 
honied  flavour,  it  is  not  sur- 
passed, nor  indeed  equalled, 
by  any  European  variety. 
When  we  add  to  this,  that  the 
tree  is  the  healthiest  and  har- 
diest of  all  pear  trees,  forming 
a  fine,  compact,  symmetrical 
head,  and  bearing  regular  and 
abundant  crops  in  clusters  at 
the  ends  of  the  branches,  it  is 
easy  to  see  that  we  consider 
no  garden  complete  without 
it.  Indeed  we  think  it  in- 
dispensable  in  the  smallest 
garden.  The  stout,  short- 
jointed  olive-coloured  wood, 
Fig.  im^Seckd.  distinguishes  this  variety,  as 

well  as  the  peculiar  reddish-brown  colour  of  the  f*uit.  The 
soil  should  receive  a  top-dressing  of  manure  frequently,  when 
the  size  of  the  pear  is  an  object.  The  Seckel  pear  originated  on 
the  farm  of  Mr.  Seckel,  about  four  miles  from  Philadelphia.* 


*  The  precise  origin  of  the  Seckel  pear  is  unknown.  The  first  pomologists  of 
Europe  have  pronounced  that  it  is  entirely  distinct  from  any  European  variety, 
and  its  affinity  to  the  Rousselet,  a  well  known  German  pear,  leads  to  the  suppo- 
sition that  the  seeds  of  the  latter  pear  having  been  brought  here  by  some  of  the 
Germans  settling  near  Philadelphia,  by  chance  produced  this  superiour  seedling. 
However  this  may  be,  the  following  T/wrceau  of  its  history  maybe  relied  on  as  au- 
thentic, it  having  been  related  by  the  late  venerable  Bishop  White,  whose  tena- 
city of  memory  is  well  known.  About  80  years  ago,  when  the  Bishop  was  a  lad, 
there  was  a  well  known  sportsman  and  catde  dealer  in  Philadelphia,  who  was 
familiarly  known  as  "  Dutch  Jacob."  Every  season,  early  in  the  autumn,  on 
returning  from  his  shooting  excursions,  Dutch  Jacob  regaled  his  neighbors  with 
pears  of  an  unusually  delicious  flavour,  the  secret  of  whose  place  of  growth, 
however,  he  would  never  satisfy  their  curiosity  by  divulging.  At  length  the 
Holland  Land  Company,  owning  a  considerable  tract  south  of  the  city,  disposed 
of  it  in  parcels,  and  Dutch  Jacob  then  secured  the  ground  on  which  his  favorite 
pear  tree  stood,  a  fine  strip  of  land  near  the  Delaware.  Not  long  after* 
wards,  it  became  the  farm  of  Mr.  Seckel,  who  introduced  this  remarkable  fruit  to 


416 


THE    PEAR. 


It  was  sent  to  Europe  by  the  late  Dr.  Hosack,  in  1819,  and  the 
fruit  was  pronounced  by  the  London  Horticultural  Society,  ex- 
ceeding in  flavour  the  richest  of  their  autumn  pears. 

Fruit  small,  (except  in  rich  soils,)  regularly  formed,  obovate. 
Skin  brownish-green  at  first,  becoming  dull  yellowish-brown,  with 
a  lively  russet  red  cheek.  Stalk  half  to  three- fourths  of  an  inch 
long,  slightly  curved,  and  set  in  a  trifling  depression.  Ca- 
lyx small,  and  placed  in  a  basin  scarcely  at  all  sunk.  Flesh 
whitish,  buttery,  very  juicy  and  melting,  with  a  peculiarly  rich, 
spicy  flavour  and  aroma.  It  ripens  gradually  in  the  house 
from  the  end  of  August  to  the  last  of  October. 

175.  SuRPASSE  ViRGALiEir.  §  Man. 


Surpasse  Virgouleuse. 


The  precise  ori- 
gin of  this  very 
delicious  fruit  is 
not  known.  It 
was  first  sent  out 
from  the  nursery 
of  the  late  M. 
Andrew  Parmen- 
tier,  of  Brooklyn, 
under  this  name, 
and  is,  perhaps  an 
unrecognized  fo- 
reign pear,  so 
named  by  him 
in  allusion  to  its 
surpassing  the  fa- 
vourite Virgalieu, 
(White  Doyenn^) 
ofNew-York.  We 
consider  it  one  of 
the  finest  of  Au- 
tumn pears,  de- 
serving extensive 
dissemination.  It 
bears  regularly 
and  well.  Young 
shoots  long,  up- 
right, yellowish- 
brown. 


Kg.  189.    Surpasse  Vhgal 


public  notice,  and  it  received  his  name.  Aferwards  the  property  was  added  to  the 
vast  estate  of  the  late  Stephen  Girard.  The  original  tree  still  exists,  (or  did  a  few 
years ^  ago,)  vigorous  and  fruitful.  Specimens  of  its  pears  were,  quite  lately, 
exhibited  at  the  annual  shows  of  the  Pennsylvania  Horticultural  Society. 


AUTUMN   PEARS. 


417 


Fruit  rather  large,  obovate,  sometimes  roundish-obovate. 
Skin  smooth,  pale  lemon  yellow,  with  a  very  few  minute  dots, 
and  rarely  a  little  faint  red  on  the  sunny  side.  Stalk  rather 
more  than  an  inch  long,  not  deeply  planted  in  a  cavity  rather 
higher  on  one  side.  Calyx  rather  small,  and  pretty  firm,  set  in 
a  slight,  smooth  basin.  Flesh  white,  exceedingly  fine  grained 
and  buttery,  abounding  with  delicious,  high  flavoured,  aromatic 
juice,  different  from  that  of  the  Doyenne.     October. 

176.  Urbaniste.  §   Thomp.  Lind. 

The  Urbaniste  is  a  fruit  for  which  we  confidently  predict  the 
highest  popularity  in  this  country.  In  its  delicious  flavour  it 
compares,  perhaps,  more  nearly  with  the  favourite  old  Doyenn^ 
or  Virgalieu,  than  any  other  fruit,  and  adds,  when  in  perfection, 
a  delicate  perfume,  peculiarly  its  own.  Its  handsome  size  and 
appearance,  and  remarkably  healthy  habit,  commend  it  for  those 
districts  where,  from  neglect  or  bad  soil,  the  Doyenne  does  not 
flourish.    The  tree  is  a  moderately  vigorous  grower,  and  though 


Fig.  190.     Urbanise 


418  THE   PEAR. 

it  does  not  begin  to  bear  so  early  as  some  of  the  new  varieties, 
it  yields  abundant  and  regular  crops,  and  gives  every  indication 
of  a  long-lived,  hardy  variety.  For  the  orchard  or  garden  in 
the  middle  states,  therefore,  we  consider  it  indispensable.  With 
so  many  other  fine  sorts,  we  owe  this  to  the  Flemish,  it  having 
been  originated  by  the  Count  de  Coloma,  of  Malines.  It  was 
first  introduced  into  this  country  in  1823.  Young  shoots  up- 
right, short-jointed,  grayish  yellow. 

Fruit  of  medium  size,  often  large,  pyramidal  obovate.  Skin 
smooth  and  fair,  pale  yellow,  with  gray  dots,  and  a  few  russet 
streaks.  Stalk  about  an  inch  long,  rather  stout,  and  inserted  in 
a  well  marked  or  rather  broad  depression.  Calyx  small,  closed 
and  set  in  a  narrow  basin,  which  is  abruptly  and  rather  deeply 

sunk.  Flesh  white, 
(yellowish  at  the  core,) 
buttery,  very  melting 
and  rich,  with  a  copi- 
ous, delicious  juice, 
delicately  perfumed. 
Ripens  from  the  last  of 
September  till  the  end 
of  November,  if  kept 
in  the  house. 

177.  Verte  Longue. 
Duh.  Lind.  Thomp. 

Long  Green. 
Mouth  Water. 
New  Autumn. 
Muscat  Fleur^. 

The  Long  Green,  or 
Verte  Longue,  is  an 
agreeable,  refreshing 
fruit,  remarkably  juicy 
and  sprightly.  It  also 
bears  most  abundant 
crops. 

Fruit  long-pyrifbrm, 
narrowing  a  good  deal 
from  the  middle  towards 
both  ends.  Skin  green 
even  at  maturity,  with 
numerous  minute  dots. 
Stalk  about  an  inch 
Fig.  191.    Verte  Longxie.  long,    straight,    planted 

a  little  on  one  side,  and  without  depression.     Calyx  small,  set 
on  the  very  narrow  crown,  which  is  scarcely  hollowed.     Flesh 
white,  very  juicy,  with  a  sweet,  slightly  perfumed,  very  excel 
lent  flavour.     Last  of  September  to  middle  of  October, 


AUTTTJIN    PEARS. 


419 


There  is  a  small  and  inferiour  variety,  known  also  as  the 
Mouth  Water. 

Verte  LoNGtJE  Panachee,  (Ferte  longue,  Suisse,  Culotte  de 
Suisse,)  or  Striped  Long  Green,  resembles  the  foregoing  in  all 
respects,  except  that  the  first  is  prettily  striped  with  yellow  and 
green.     It  ripens  at  the  same  time. 


Fig.  192.     Van  Mans  Leon  le  Clerc. 

178.  Van  Mons  Leon  Le  Clerc.  §  Thomp.  in  Grard.  Mag. 
This  new  fruit,  which  has  of  late  created  so  much  sensation 


420  THE    PEAR. 

in  the  pomological  world  on  both  sides  of  the  Atlantic,  has  borne 
for  the  first  time  in  this  country,  the  past  season,  and  is  likely 
to  sustain  its  high  character  as  one  of  the  most  delicious  of  Au- 
tumn Pears,  "  combining  the  properties  of  large  size,  handsome 
appearance,  and  rich  flavour."  Our  outline  is  from  a  specimen 
just  produced  by  Col.  Wilder,  of  Boston,  whose  standard  pears 
are  unrivalled  in  New-England. 

Van  Mons  Leon  le  Clerc  was  originated  by  M.  Leon  le 
Clerc,  an  amateur  cultivator,  of  Laval,  in  France,  who,  in 
naming  it,  desired  to  couple  his  own  name,  with  that  of  his 
friend,  Dr.  Van  Mons — "  le  grand  pr^tre  de  Pomona."  Its 
shoots  strong,  upright,  olive. 

Dr.  Van  Mons  himself,  had  previously  raised  a  large  winter 
pear  of  tolerable  quality,  but  very  inferiour  to  this,  which  he 
had  named  simply  L^on  le  Clerc.  [See  Leon  le  Clerc  in  a 
succeeding  page.]  As  this  was  known  by  many  as  Van  Mons'a 
Leon  le  Clerc,  it  was  naturally  confounded  with  the  Van  Mons 
L6on  le  Clerc — the  present  variety,  and  when  the  latter  came 
into  notice,  and  was  sold  in  England  at  a  guinea  a  plant,  hun- 
dreds of  the  inferiour  kind  were  sold  under  the  same  name,  and 
confounded  with  it.  Incorrect  grafts  were  also  sent  to  this  coun- 
try, but  the  genuine  kind  has  finally  been  obtained,  and  proved. 

Fruit  large,  oblong-obovate.  Skin  yellowish,  much  mingled 
with  brown  over  nearly  the  whole  surface,  and  slightly  russet- 
ed  near  the  stalk.  Stalk  an  inch  and  a  half  long,  rather  stout, 
obliquely  inserted,  with  little  depression.  Calyx  small,  open, 
set  in  a  shallow  basin.  Flesh  yellowish-white,  buttery  and 
melting,  with  a  rich,  sugary  flavour.     October  and  November 

179.  Van  Buren.     Wilder,  Mss. 


An  American  seedling,  raised  by  Gov.  Edwards  of  New- 
Haven,  for  which  we  are  indebted  to  Col.  Wilder  of  Boston.  It 
is  a  most  beautiful  fruit,  of  second  quality  only  for  the  table, 
but  very  excellent  for  baking  and  preserving,  and  kitchen 
use  generally. 

Fruit  large,  obovate,  rather  flattened  at  the  eye.  Skin  clear 
yellow,  with  a  rich  orange-red  blush  next  the  sun,  regularly 
dotted  with  conspicuous  brownish  specks,  and  slightly  touched 
with  greenish  and  russet  spots.  Flesh  white,  crisp,  sweet  an*-! 
perfumed. 

180.  William    Edwards'.     Wilder.  Mss. 

This  fruit  is  from  the  same  source  as  the  foregoing,  and  pro- 
mises to  take  its  place  among  the  buttery,  autumn  pears  of  the 
first  quality. 


AUTUMN   PEARS. 


421 


Fruit  of  medium  size,  obtuse-pyriform,  terminating  rather  ab- 
ruptly at  the  stalk.  Skin  yellow,  and  at  maturity,  profusely 
dotted  with  red  and  russet  points  or  dots  on  the  sunny  side.  Flesh 
yellowish-white,  buttery,  melting,  very  sugary  and  rich.  Sep- 
tember. 

181.    Wilbur. 


The  Wilbur  is  a  native  fruit,  which  originated  in  Somerset, 
Mass.,  and  has  recently  been  brought  into  notice.  It  will 
not  rank  above  second  quality.  Shoots  slender,  yellowish- 
brown. 

Fruit  of  medium  size,  obovate.  Skin  dull  green  and  and  rus- 
seted.  Stalk  three-fourths  of  an  inch  long,  inserted  with  little 
or  no  depression.  Calyx  prominent,  basin  scarcely  sunk. 
Flesh  melting,  juicy,  sweet  and  pleasant,  but  slightly  astrin- 
gent.    September. 

182.  Wilkinson.  §  Man.  Thomp. 

This  is  a  native 
pear,  first  brought 
into  notice  about  15 
years  ago.  The 
original  tree  grows 
on  the  farm  of  Mr. 
J.  Wilkinson,  Cum- 


Rhode 

In     the 

states     it 


berland. 
Island, 
middle 
proves  a  most  ex- 
cellent late  pear, 
coming  between 
the  autumn  and 
winter  sorts,  wor- 
thy of  general  cul- 
tivation. The  tree 
is  very  thrifty,  har- 
dy, and  a  regular 
bearer.  The  shoots 
are  long,  upright, 
stout,  greenish-yel- 
low. The  fruit  is 
very  fair.  In  the 
neighborhood  of 
Boston,  as  a  stand- 
ard tree,  it  does 
not  succeed  so  well. 


36 


Fig.  193.    WilkiTiaon, 


422 


THE   PEAR. 


Fruit  of  medium  size,  obovate,  inclining  to  oval.  Skin  smooth 
and  glossy,  bright  yellow,  dotted  with  brown  points.  Stalk  an 
inch  and  a  quarter  long,  rather  stout,  inserted  with  little  or  no 
depression.  Calyx  small,  open,  and  firm,  set  in  a  shallow 
basin.  Flesh  very  white,  juicy,  melting,  sweet  and  rich,  with 
a  slight  perfume.     October  to  December. 

183.  Washington.  §  Man.  Ken. 


Robertson. 


Rg.  194.    Washington. 


A  beautiful  oval 
American  pear  of  very 
excellent  quality,  which 
is  a  native  of  Delaware. 
It  was  discovered  there  in 
a  thorn  hedge,  near  Ha- 
man's  creek,  on  the  estate 
of  Gen.  Robertson*  about 
20  years  ago.  It  is  one 
of  the  most  attractive 
and  distinct  of  our  native 
dessert  pears.  Young 
shoots  slender,  diverg- 
ing,  reddish-brown. 

Fruit  of  medium  size, 
oval-obovate,  regularly 
formed.  Skin  smooth, 
clear  lemon-yellow,  with 
a  sprinkling  of  reddish 
dots  on  the  sunny  side. 
Stalk  about  an  inch  and 
a  half  long,  inserted 
even  with  the  surface, 
or  with  a  slight  depres- 
sion.  Calyx  small,  part- 
ly closed,  and  set  in  a 
shallow  basin.  Flesh 
white,  very  juicy,  melt- 
ing, sweet  and  agreea- 
ble. Middle  of  Septem- 
ber. 


184.  Yat.     Lind.  Thomp. 
Vutte. 
A  Dutch  pear,  recently  introduced,  which  is  said  to  be  a  very 

•  Named  th«»,  Washington,  by  Gen.  R.,  in  honour  of  his  distinguished  friend 
and  military  commander. 


WINTER    PEAKS.  423 

excellent  variety,  and  a  very  abundant  bearer.     The  trees  have 
slender,  drooping  branches. 

Fruit  rather  small,  turbinate,  inclining  to  pyriform,  and  a  lit- 
tle compressed  on  its  sides.  Skin  dense  brown  russet,  thickly 
sprinkled  with  round,  gray  specks.  Stalk  an  inch  long,  slender, 
and  planted  obliquely,  without  depression.  Calyx  very  small, 
set  in  a  shallow  basin.  Flesh  white,  tender,  juicy,  with  a 
sugary,  perfumed  flavour.     September. 


Class  III.     Winter  Pears. 


185.  Angora. 

This  pear,  recently  introduced  into  the  United  States,  pur- 
ports to  come  from  the  town  of  Angora,  near  Constantinople, 
and  it  is  said  to  be  one  of  the  largest  and  most  delicious 
winter  pears  of  the  latter  city.  The  fruit  is  said  to  weigh  from 
two  to  five  pounds,  to  be  yellow,  with  a  red  cheek,  to  have  a 
crisp  flesh  and  sprightly  flavour,  and  to  keep  till  May.  It  will 
no  doubt  bear  the  coming  season,  and  it  is  doubtful,  taking  into 
account  the  difference  of  climate  in  Turkey,  whether  it  proves 
much  more  than  a  good  cooking  pear  here.*  Spurious  sorts 
have  been  sold  for  the  Angora — such  as  the  Pound  Pear  and 
Catillac  ;  and  we  are  inclined  to  believe  that  the  latter  sort  is 
what  has  been  received  in  this  country  as  the  true  Angora. 


186.  Beurre  d'Aremberg.  §  Thomp.  Lind. 

Due  d'Aremberg.  D'Areraberg  Parfait. 

Deschamps.  L'Orpheline. 

Colmar  Deschamps.  Beurre  des  Orphelines. 


The  BeurrI  d'Aremberg  is  certainly  one  of  the  first  of  winter 
dessert  pears  in  our  climate.  It  is  a  fine,  large  fruit,  very 
high  flavoured,  bears  most  abundantly,  and  always  keeps  and 
matures,  with  perhaps  less  care  than  any  other  winter  fruit  in 
the  house.  Its  flavour  is  of  the  rich  vinxms  kind — sugar,  ming- 
led with  acid — and,  when  in  perfection,  is  not  unlike  that  of  the 
pine  apple.  This  vinous  flavour  is  not  so  agreeable  to  some 
persons  as  the  sugary,  and  such  will  prefer  the  Winter  Nelis 
and  Glout  Morceau  to  the  present  variety. 

The  Beurr6  d'Aremberg  was  raised,  not  long  since,  by  the 
Abbe  Deschamps,  in  the  garden  of  the  Hospice  des  Orphelines, 

*  We  notice,  since  writing  the  above,  that  two  sorts  introduced  into  the  Paris 
gardens  from  Constantinople  under  this  name  have  borne,  and  both  are  very  in- 
different, one  being  the  Catillac. 


424 


THE   PEAR. 


at  Enghein.  Noisette,  the  French  nurseryman,  having  intro- 
duced, about  the  same  time,  another  fine  pear  from  the  garden 
of  the  Duke  of  Aremberg,  gave  it  the  name  of  Beurr6  d'Arem- 
berg.  This  latter  pear  proved  to  be  the  Glout  Morceau,  and 
hence  arose  the  confusion,  which  still,  in  some  measure,  exists 
between  the  English  and  French  works  respecting  it — the 
Beurr^  d'Aremberg  of  many  French  catalogues,  being  the 
Glout  Morceau.  The  two  sorts  are,  however,  easily  distin- 
guished. The  fruit  of  the  d'Aremberg  has  a  short,  or  thicker 
stalk,  usually  bent  to  one  side  ;  its  flavour  is  vinous,  instead  of 
sugary,  and  its  wood  is  stronger,  with  more  deeply  serrated 
leaves.  Branches  clear  yellowish-brown,  dotted  with  pale 
specks. 


Fig.  195.    Beurri  d'Aremberg. 

Fruit  obovate,  but  narrowing  a  good  deal  to  the  stalk.     Skin 

thick,  rather  uneven,  pale  greenish-yellow,  becoming  yellow  at 

maturity,  with  many  tracings  and  spots  of  light  russet.     Stalk 

short,  half  an  inch,  to  an  inch  long,  thick,  and  very  fleshy, 


WINTER   PEARS. 


425 


especially  where  it  joins  the  fruit,  and  usually  planned  very 
obliquely.  Calyx  short  and  small,  set  in  a  deep  basin.  Flesh 
white,  buttery,  and  melting,  with  an  abundant,  rich,  delicious 
vmous  juice.     December. 

187.  Beurre,  Easter.     P.  Mag.  Thomp. 


Bergamotte  de  la  Pentecote. 
Beurre  de  la  Pentecote. 
Beurre  d'Hiver  de  Bnixelles. 
Doyenne  d'Hiver. 
Doyenne  du  Printemps. 
Beurre  Roupe. 
Du  Patre. 


Beurre  de  Paques 

Philippe  de  Paques. 

Bezi  Chaumontelle  tres  gros. 

Chaumontel  tres  gros. 

Canning. 

Seigneur  d'Hiver. 


The  Easter  Beurre  is  considered  abroad,  one  of  the  very 
best  late  winter  or  spring  pears.  It  seems  to  require  a  rather 
warmer  climate  than  that  of  the  eastern  states,  to  arrive  at  full 
perfection,  and  has  disappointed  the  expectation  of  many  culti- 


Fig.  196.    Easter  Beurre 
36* 


426  THE    PEAR. 

vators.  It  bears  well  here,  but  is  rather  variable  in  quality. 
In  good  seasons,  if  packed  away  in  boxes  and  ripened  off  in  a 
warm  room,  it  is  a  delicious,  melting,  buttery  fruit.  The  tree 
grows  upright,  and  thriftily,  with  reddish  yellow  shoots.  It 
requires  a  warm  exposure  and  a  rich  soil,  to  give  fine  fruit  as 
an  open  standard  tree. 

Fruit  large,  roundish-obovate,  often  rather  square  in  figure. 
Skin  yellowish-green,  sprinkled  with  many  russetty  dots,  and 
some  russet,  which  give  it  a  brownish  cheek  in  some  specimens. 
Stalk  rather  short,  stout,  planted  in  an  abruptly  sunken,  obtuse 
cavity.  Calyx  small,  closed,  but  little  sunk  among  the  plaited 
folds  of  the  angular  basin.  Flesh  white,  fine  grained,  very 
buttery,  melting,  and  juicy,  with  a  sweet  and  rich  flavour. 

188.  Beurre  Gris  d'Hiver  Nouveau.     Thomp. 

A  new  variety,  which  comes  to  us  from  France,  with  a  high 
reputation,  as  one  of  the  best  of  all  late  pears.  It  is  just  in- 
troduced into  this  country. 

Fruit  large,  almost  round.  Skin  rather  smooth,  entirely  rus- 
seted  and  having  a  slight  red  tinge  on  the  sunny  side.  Stalk 
very  thick  and  short,  inserted  in  a  slight  cavity.  Calyx  very 
small,  basin  slightly  sunken.  Flesh  white,  very  melting  and 
fine  grained,  with  an  abundant,  sugary,  slightly  perfumed 
juice,  rather  richer,  but  somewhat  resembling  a  fine  Brown 
Beurr6.     February. 

180.  Beurre,  Mollett's  Guernsey.     Thomp.* 
MoUet's  Guernsey  Chaumontelie.    Ken. 

Mollett's  Guernsey  Beurre  is  a  new  English  variety,  raised 
by  Charles  Mollet,  Esq.,  of  the  Island  of  Guernsey  ;  it  has  the 
reputation  of  a  fruit  of  the  highest  quality,  "  very  melting  and 
buttery,  with  a  very  rich  Chaumontel  flavour."  Its  adaptation 
to  our  climate  remains  yet  to  be  proved. 

Fruit  of  medium  size,  oval-pyriform — there  being  often  a 
remarkable  extension,  or  prolonged  neck  of  the  fruit  where  it 
unites  with  the  stalk.  Skin  rather  uneven,  yellow  and  yel- 
lowish-green, nearly  covered  on  one  side  with  dark  cinnamon 
brown  russet,  in  stripes  and  tracings.  Stalk  an  inch  long, 
pretty  stout,  and  planted  in  the  fleshy  extended  neck  of  the 
fruit.  Calyx  large,  with  widely  expanded  divisions,  and 
placed  in  a  shallow  basin.  Flesh  yellowish,  exceedingly  melt- 
ing and  buttery,  with  a  rich  vinous  flavour.     December. 

♦  In  hardener's  Ckronicle,  1842,  p.  37  and  85. 


WINTER    PEARS. 


427 


190.    Beitrre  de  Ranz.  §  Thomp.  in  Sub.  Gard. 


Beurre  Ranee.    Lind. 
Hardenpont  da  Printemps. 
Beurre  Epine. 


Beurre  de  Flandre. 
Josephine,  incorrecily  of  some. 


The  Beurr^ 
de  Ranz  is  consi- 
dered by  all 
English  cultiva- 
tors, the  best 
very  late  pear 
yet  generally 
known.  With 
us  it  is  in  eating 
firom  March  to 
May,  ripening 
in  succession  if 
brought  in  sepa- 
rate parcels 
from  a  cool  to  a 
warm  apart- 
ment. It  is  not  a 
handsome  fruit, 
always  remain- 
ing green  and 
rather  rough, 
but  its  long  keep- 
ing quality  ren- 
ders it  an  indis- 
pensable variety 
in  every  good 
garden.  In  New 
England  it  does 
not  mature  well, 
and  is  frequent 
ly  second  rate, 
It  is  excellent 
here,  and  still 
better  farther 
Fig.  197.    BeurrideRanz  south.  The 

wood  is  brownish-yellow,  straggling  in  growth,  and  rather  pen- 
dulous when  in  bearing,  and  when  the  tree  has  attained  a  mode- 
rate size  it  bears  well. 

Fruit  of  medium  size,  obtuse  pyri form.  Skin  dark  green, 
even  at  maturity,  rather  thick,  and  dotted  with  numerous 
russet  specks.  Stalk  rather  slender,  an  inch  and  a  half 
long,  set  in  a  slight,  blunt  depression,  or  often  without  any  cavity. 
C*JYX  quite  small,  and  set  in  a  basin  very  little  sunk.     Flesh 


428  THE   PEAR. 

greenish-white,  melting,  a  little  gritty  at  the  core,  full  of  sweet, 
rich  juice,  of  excellent  flavour.* 

This  is  a  Flemish  pear,  raised  by  M.  Hardenpont,  of  Mons. 
It  must  be  called  Beurr6  de  Rans,  or  Ranz^  from  the  name  of 
the  commune  in  which  it  was  raised,  and  not  Ranee — (rancid.) 

191.    Beurre  Bronzee.     Thomp. 

This  pear  has  as  yet,  only  proved  second  rate  with  us.  Fruit 
pretty  large,  roundish.  Skin  rough-ish,  greenish,  nearly  covered 
with  dull  russet,  becoming  red  next  the  sun.  Stalk  an  inch  or 
more  long,  slightly  inserted.  Flesh  white,  crisp,  juicy  and 
sweet,  of  tolerable  flavour. 

[The  Beurre  Bronzee  of  some  Boston  gardens,  is  the  Figue 
de  Naples.] 

192.  Bezi  Vaet.     Thomp.  Lind. 

The  Bezi  Vaet  has  been  considerably  cultivated  in  this  coun- 
try, but  is  not  generally  considered  more  than  a  good  second 
rate  pear.     The  young  shoots  are  upright,  long,  dark  coloured. 

Fruit  of  medium  size,  obovate,  narrowing  to  the  stalk.  Skin 
rough-ish,  pale  green,  becoming  yellowish,  with  many  russetty 
spots  and  a  brownish  cheek.  Stalk  an  inch  or  more  long,  in- 
serted in  a  slight  cavity.  Calyx  set  in  a  small  basin.  Flesh 
yellowish- white,  melting,  juicy,  with  a  sweet,  somewhat  per- 
fumed flavour.     November  to  January. 

193.  Broom  Park.     Thomp. 

This  new  pear,  a  seedling  of  Mr.  Knight's,  comes  to  us  with 
a  high  reputation,  "  partaking,"  says  Mr.  Thompson,  "  of  the 
flavour  of  the  melon  and  pine  apple."  Fruit  of  medium  size, 
roundish.  Skin  brown,  flesh  white,  juicy,  melting,  perfumed 
and  delicious.  Shoots  strong,  diverging,  dark  brown.  Decem- 
ber to  January. 

194.  Bezi  d'Heri.     Thomp. 

Bezi  Royal. 
Franzosische  Rumelbirne. 

This  is  a  very  excellent,  winter   stewing  pear,  which  bears 

*  As  we  have  stated  before,  a  great  deal  depends  on  the  mode  of  keeping  win- 
ter pears.  They  are  best  when  packed  in  small  boxes  or  kegs,  with  layers  of 
paper  between  them.  These  boxes  should  be  kept  in  a  cool,  dry  cellar  or  gar- 
ret, free  from  frost,  till  within  two  or  three  weeks  of  the  season  of  their  maturity, 
when  they  should  be  brought  into  a  closet  or  room  of  warm  temperature  to  ripen. 
In  this  way  the  fruit  will  attain  a  much  higher  flavour  than  if  ripened  in  the 
ordinary  way,  and  without  shrivelling. 


WINTER   PEARS.  429 

most  abundantly.  It  is  of  no  value  for  the  dessert,  but  vvould 
probably  prove  a  good  market  fruit  It  derives  its  name  from  the 
forest  of  Heri  in  Bretagne. 

Fruit  of  medium  size,  roundish.  Skin  greenish-yellow,  with 
a  reddish  blush.  Stalk  an  inch  and  a  half  long,  slender,  curved. 
Calyx  open,  slightly  sunk.  Flesh  tender,  juicy,  free  from 
grit,  with  an  anise-like  flavour.  Fit  for  cooking  from  October 
to  January. 

195.   Black  Worcester.  §  Thomp. 

Black  Pear  of  Worcester.    Liiid.  Man. 
Parkinson's  Warden. 

A  very  profitable  market  fruit,  bearing  always  heavy  crops  of 
kitchen  pears,  which  are  esteemed  for  cooking.  The  branches 
incline  downwards  with  the  weight  of  the  fruit.  Young  shoots 
dark  olive,  diverging.  Fruit  large,  obovate  or  oblong.  Skin 
thick,  rough  green,  nearly  covered  with  dark  russet.  Stalk  one 
half  to  an  inch  long,  stout,  planted  with  but  little  depression. 
Calyx  small,  and  set  in  a  moderate  hollow.  Flesh  hard  and 
coarse,  but  stews  and  bakes  well.     November  to  February. 

196.  Bergamot,  Easter.     Mill.  Lind.  Thomp. 

Bergamotte  de  Paques.    Duk.  Winter  Bergamot. 

Bergamotte  d'Hiver.  Paddrington. 

Bergamotte  de  Bugi.  Royal  Tairling. 

Bergamotte  de  Toulouse.  Terling. 

Robert's  Keeping. 

The  Easter  Bergamot  is  a  second  rate,  winter  dessert  pear, 
but  it  is  one  that  we  consider  well  worthy  of  cultivation.  It 
bears,  with  us,  very  large  crops  of  handsome  pears,  which  are 
very  tender,  excellent  stewing  pears,  all  winter,  and  keep  ad- 
mirably till  late  in  the  spring,  when  they  are  agreeable  for  the 
table.  It  is  much  inferiour  to  the  Easter  Beurre  for  eating,  and 
it  is  readily  distinguished  from  that  variety  by  the  rounder  form 
and  lighter  colour  of  its  fruit,  as  well  as  the  greenish  hue  of  the 
young  shoots.     It  is  a  thrifty  old  French  variety. 

Fruit  medium  to  large,  roundish-obovate,  narrow  at  the  stalk. 
Skin  smooth,  pale  green,  thickly  speckled  with  conspicuous, 
light  gray  dots,  and  becoming  pale  yellowish  at  maturity.  Stalk 
varying  from  three-fourths  to  an  inch  and  a  half  in  length,  set 
in  a  very  slight  depression.  Calyx  small,  and  placed  in  a 
very  shallow  basin.  Flesh  white,  crisp,  juicy  and  melting  at 
maturity,  with  a  sprightly  flavour.     February  to  May. 


430  THE   PEAR. 

197.  Bergamotte  d'Hollande.     Thomp.  Duh. 

Holland  Bergaraot.    Lind.  Bergamotte  de  Foug6re. 

Beurre  d'AlIen^on.  Amoselle. 

Bergamotte  d'Alle9non.  Lord  Cheeney's. 

An  excellent  kitchen  fruit,  which  will  keep  sound  till  May 
or  June,  and  becomes  then  of  good  second  rate  quality  for  the 
table.     Shoots  stout,  diverging,  olive  brown. 

Fruit  rather  large,  roundish.  Skin  green,  much  marbled 
and  covered  with  thin  brown  russet,  but  becoming  yellowish  at 
maturity.  Stalk  an  inch  and  a  half  long,  slender,  crooked,  and 
planted  in  a  rather  shallow,  one-sided  cavity.  Calyx  small, 
with  few  or  no  divisions,  and  set  in  a  wide,  rather  deep  basin. 
Flesh  white,  crisp,  with  an  abundant,  sprightly,  agreeable  juice. 

198.  Bon  Chretien,  Spanish.  §  Mill.  Lind.  Thomp. 

Bon  Chretien  d'Espagne. 
Spina. 

he  Spanish  Bon  Chretien  is  a  kitchen  fruit  of  excellent 
quality,  the  handsome  appearance  of  which,  joined  to  its  occa- 
sional good  flavour  when  raised  on  warm  soils,  renders  it  worthy 
of  a  place  among  dessert  fruits. 

Fruit  large,  pyriform,  rather  irregular  and  one-sided  in  figure. 
Skin  at  maturity,  deep  yellow,  with  a  brilliant  red  cheek,  and 
dotted  with  reddish-brown  specks.  Stalk  an  inch  and  a  half 
long,  bent,  and  slender,  inserted  on  the  narrowed  end,  and  usually 
with  very  little  depression.  Calyx  small,  placed  at  the  bottom 
of  a  rather  deep,  narrow,  irregular  basin.  Flesh  white,  crisp, 
or  half  breaking,  and  of  moderately  rich,  good  flavour. 

199.  Bon  Chretien,  Flemish.     Thomp. 
Bon  Chretien  Turc. 

The  Flemish  Bon  Chretien  is  an  excellent  cooking  pear.  The 
tree  a  most  abundant  bearer,  and  the  fruit  fair.  Young  shoots 
diverging,  gray. 

Fruit  of  medium  size,  obovate.  Skin  pale  green,  and  brown 
on  the  side  exposed  to  the  sun.  Flesh  crisp,  juicy,  and  stews 
very  tender.     November  to  March. 

200.  Columbia.  § 

.   Columbian  Virgalieu. 
Columbia  Virgalouse. 

This  splendid  American  pear  is  one  of  the  most  excellent 
qualities,  and  will,  we  think,  become  more  generally  popular 


WINTER    PEAKS. 


481 


Fig.  198.     Columbia. 

than  any  other  early  winter  fruit.  It  is  large,  handsome,  very 
productive,  and  has  a  rich,  sugary  flavour,  resembling,  but 
often  surpassing,  that  of  the  Beurre  Diel.  The  original  tree 
grows  on  the  farm  of  Mr.  Casser,  in  Westchester  co.,  13  miles 
from  New- York.  Its  productiveness  may  be  judged  of  from 
the  fact  that  a  single  graft,  five  years  inserted,  has  borne  over 
four  bushels  in  a  single  season,  and  its  value  as  a  market  fruit, 
from  the  pears  having  readily  brought  six  dollars  per  bushel  in 
the  New- York  market.  The  tree  grows  upright,  with  stout 
brownish-yellow  shoots.  This  fine  pear  was  first  brought  into 
notice  a  few  years  since,  by  Bloodgood  &  Co.,  of  Flushing. 
Young  wood  stout,  upright,  yellowish-brown. 

Fruit  large,  regularly  formed,  obovate,  usually  a  little  ob- 
long, and  always  broadest  in  the  middle.  Skin  smooth  and  fair, 
pale  green  in  autumn,  but  when  ripe,  of  a  fine  golden  yellow, 


432  THE   PEAR. 

With  occasionally  a  soft  orange  tinge  on  its  cheek,  and  dotted 
with  small  gray  dots.  Stalk  rather  more  than  an  inch  long, 
slender,  slightly  curved,  placed  towards  one  side  of  a  narrow 
depression.  Calyx  of  medium  size,  partially  open,  set  in  a 
very  shallow  basin.  Flesh  white,  not  very  fine  grained,  but 
melting,  juicy,  with  a  sweet,  rich  and  excellent,  aromatic  fla- 
vour.    November  to  January 

201.  Comstocb: 
Comstock  Wilding. 

A  very  handsome,  bright  coloured  pear,  crisp,  and  of  good 
second  quality,  and  a  very  ornamental  winter  dessert  fruit.  It 
is  a  native  of  the  town  of  Washington,  Dutchess  co.,  N.  Y.,  and 
was  brought  into  notice  by  Mr.  J.  R.  Comstock,  an  orchardist 
there.     Shoots  long,  upright,  reddish-yellow. 

Fruit  of  medium  size,  regularly  formed,  obovate.  Skin 
smooth  and  glossy,  bright  yellow,  with  a  crimson  cheek.  Stalk 
about  an  inch  long,  straight,  inserted  in  a  slight  cavity.  Calyx 
set  in  a  shallow  basin.  Flesh  white,  juicy,  crisp,  and  if  well 
ripened,  with  a  sweet  and  sprightly  flavour.  November  to 
January. 

202.  Catillac.     Mill.  Duh.  Thomp. 

Cadillac.  Groote  Mogul. 

Grand  Monarque.     Katzenkopt. 

The  Catillac  is  an  old  French  baking  and  stewing  pear,  of 
very  large  size  and  of  good  quality  for  these  purposes,  stewing 
tender,  and  of  a  fine  light  red  colour.  In  rich  soil  the  fruit  is 
often  remarkably  large  and  handsome. 

Fruit  very  large,  broadly-turbinate,  (flattened  top-shaped.) 
Skin  yellow,  dotted  with  brown,  and  having  sometimes  a 
brownish-red  cheek  at  maturity.  Stalk  stout,  about  an  inch 
long,  curved,  and  placed  in  a  very  narrow,  small  cavity.  Calyx 
short  and  small,  and  set  in  a  wide,  rather  deep  plaited  basin. 
Flesh  hard  and  rough  to  the  taste.     November  to  March. 

203.  Cross.     Hovey's  Mag. 
Winter  Cross. 

A  new  and  delicious  melting  winter  pear,  which  originated  on 
the  premises  of  Mr.  Cross,  of  Newburyport,  Mass.  The  ori- 
ginal  tree  is  not  more  than  19  years  old,  and  is  an  abundant 
and  constant  bearer.  It  will,  no  doubt,  prove  a  very  hardy  va- 
riety. It  deserves  a  general  trial  in  all  parts  of  the  country. 
Branches  rather  slender,  grayish-yellow. 


WINTER    PEARS. 


433 


Fruit  of  medium 

size,  roundish. 
Skin  smooth,  at  first 
pale,  but  ripening 
to  a  deep  yellow, 
with  a  red  cheek, 
and  marked  with 
numerous  russet 
dots,  and  patches  of 
russet  around  the 
eye.  Stalk  three- 
fourths  of  an  inch 
long,  very  thick, 
planted  in  a  slight 
depression.  Caljx 
small,  basin  a  good 
deal  sunk.  Flesh 
white,  melting,  jui- 
cy, and  sweet,  with 
a  rich  and  perfu- 
med flavour.  In 
eating  from  the  last 
of  November  to  the 
middle  of  Janua- 
ry, but  chiefly  in  Decemoer 


Fig.  199.    Cross. 


204.  Chaumontel.  §  Lind.  Thoriip.  Nois. 


Bezi  de  Chaumontelle. 
Beurre  d'Hiver.    Roz. 
Winter  Beurre. 
Oxford  Chaumontel. 


O.Duh.  PoiL 


This  grand  old  French  pear,  which  takes  its  name  from  the 
village  of  Chaumontelle,  in  France,  is  a  very  desirable  variety, 
where  it  can  be  cultivated  to  advantage — that  is,  in  a  warm  rich 
soil ;  as  it  is  seldom  seen  in  perfection  in  a  cold  climate,  or  indif- 
ferent soil.  When  grown  in  favourable  positions  it  is  an  ex- 
ceedingly rich  and  excellent  fruit,  of  very  large  and  magni- 
ficent appearance.     Young  shoots  long,  slender,  dark  brown. 

Fruit  large,  varying  from  obovate  to  oblong,  but  usually  ob- 
long and  irregular,  largest  in  the  middle,  and  narrowing  each 
way.  Skin  a  little  rough,  yellov/ish  in  the  shade,  dotted  with 
many  brownish  russet  dots  and  brownish-red  or  rich  deep  red  in 
the  sun.  Stalk  about  an  inch  long,  inserted  moderately  deep,  in 
an  angular  cavity.  Calyx  placed  at  the  bottom  of  a  deep, 
uneven,  angular  basin.  Flesh  buttery  and  melting,  sugary,  with 
a  peculiar  and  agreeable  perfume.     November  to  February. 

87 


434 


THE   PEAK. 


Kg.  200.    Chaumontd. 
205.  CoLMAR.     O.  Duh.  Lind.  Mill. 

D'Auch.  Colmar  Dor6. 

De  Maune.  Incomparable. 

Winter  ^^rgalieu,  {of  some.) 

The  place  of  this  fine  old  variety,  has  of  late  been  mostly 
taken, by  the  newer  sorts — the  Passe  Colmar,  Winter  Nelis, 
&c.,  which  are  not  only  superiour  in  flavour,  but  much  hardier 
trees.  Still  it  is  a  good  variety,  and  well  deserves  a  place  in  col- 
lections— more  especially  in  the  middle  states.  The  bark  of  this 
tree  is  remarkably  rough. 


WINTER   PEARS.  435 

Fruit  medium  or  large,  obtuse-pyriform.  Skin  smooth,  pale 
greenish-yellow,  becoming  light  yellow  at  maturity,  dotted  with 
a  few  light  gray  specks.  Stalk  an  inch  or  an  inch  and  a  half  long, 
tolerably  stout,  bent,  and  planted  in  a  cavity  often  one-sided  and 
uneven.  Calyx  rather  small,  set  in  a  wide  deep  basin.  Flesh 
melting,  half  buttery,  juicy,  sweet,  rich  and  excellent.  De- 
cember. 

206.  EcHASSERY.     O.  Duh.  Lind.  Nois. 

Echasserie.     Thomp.  Bezi  de  Chasserie. 

Bezi  d'Echassey  Jagdbime. 

A  rich,  melting,  French  pear,  which  has  been  a  good  while 
in  cultivation,  but  still  holds  its  place  as  a  first  rate  fruit.  It  is 
but  little  known  in  this  country.  The  wood  is  rather  weak,  with 
crooked  joints. 

Fruit  of  medium  size,  roundish -oval.  Skin  smooth,  pale 
green,  yellowish  at  maturity,  slightly  dotted  with  gray.  Stalk 
an  inch  and  a  half  long,  straight,  somewhat  uneven,  planted  in 
a  narrow,  irregular  depression.  Calyx  open,  with  flat  divisions, 
placed  almost  level.  Flesh  melting,  buttery,  with  a  sweet, 
perfumed  and  sugary  flavour. 

207.  Emerald.     Thomp. 

A  Belgian  variety,  recently  introduced.  It  resembles  very 
considerably  in  appearance  the  Glout  Morceau,  and  is  likely  to 
prove  a  fine  variety  in  the  middle  states.  New-England  may 
be  too  cold  for  it. 

Fruit  of  medium  size,  obovate,  rather  square  in  figure,  one- 
sided, and  somewhat  knobby.  Skin  green,  dotted  with  brown, 
and  having  a  pale  brown  cheek.  Stalk  an  inch  and  a  half 
lonsj,  planted  obliquely  in  a  slight  cavity.  Calyx  with  short, 
stiff  divisions,  and  set  in  a  rather  narrow,  plaited,  irregular 
basin.  Core  large.  Flesh  melting,  buttery,  sweet  and  excel- 
lent.    December. 

208.  Fdndante  dtj  Bois.     Thomp. 

This  pear  has  not  yet  been  proved  in  this  country,  the  trees 
first  received  under  this  name  having  proved  to  be  the  Flemish 
Beauty.  Mr.  Thompson  says  it  "  resembles  the  Passe  Colmar, 
is  almost  equal  to  it  in  quality,  and  keeps  longer." 

"  Fruit  of  medium  size,  obovate  ;  skin  greenish-yellow ;  flesh 
juicy,  melting;  of  first  quality.  Ripens  from  December  to 
February." 


436  THE   PEAR. 


209.  FoRTUNEE.     Bon.  Jard.  Thomp. 

La  Fortnnee  de  Parraentier. 
La  Fortunee  de  Paris. 
Beurre  Fortunee. 

A  new,  round,  russet  pear,  raised  by  M.  Parmentier,  of 
Enghein.  It  came  to  us  with  the  reputation  of  a  fruit  of  the 
first  quality,  and  as  keeping  till  June  and  July.  It  has  fruited 
the  past  season,  and  proves  to  be  a  small  pear,  of  fair  quality, 
juicy  and  sprightly,  but  rather  astringent,  and  in  eating  until 
March  or  April.     It  deserves  further  trial. 

Fruit  below  medium  size,  roundish,  depressed.  Skin  cover- 
ed with  gray  russet.  Stalk  short,  with  a  fleshy  base,  tapering 
abruptly  into  the  fruit.  Calyx  small,  in  a  round,  smooth  basin. 
Flesh  white,  juicy  and  sprightly,  but  not  high  flavoured.  De- 
cember to  April. 

210.  Franc  Real  d'Hiver.     Thomp. 

Franc  Real.    Lind.  O.  Duk. 
Fin  Or  d'Hiver. 

The  Winter  Franc  Real  is  a  good  cooking  pear,  which  bears 
abundantly  with  us,  and  is  esteemed  for  stewing — as  its  flesh 
becomes  very  tender,  and  takes  a  pretty,  light  purple  colour. 
It  bears  well,  and  grows  upright,  with  wavy  leaves. 

Fruit  of  medium  size,  roundish.  Skin  yellow,  speckled  with 
russet  brown,  and  having  a  brownish  cheek.  Stalk  an  inch  long, 
set  in  a  small  cavity.  Calyx  small,  set  in  a  shallow  basin. 
Flesh  crisp  and  firm.     In  use  from  December  to  March. 

211.  GiLOGiL.     Lind.  Thomp. 

Gile-o-gile.  Garde  d'Ecosse. 

Poire  a  Gobert.  JilogiL 

A  large,  showy,  globular  French  pear,  only  fit  for  cooking. 
The  French,  we  see,  by  recent  accounts,  esteem  it  highly  for 
preserving.  It  grows  very  strong  and  upright,  and  bears  large 
crops. 

Fruit  large,  roundish.  Skin  thickly  covered  with  russet, 
with  a  reddish  russet  cheek.  Stalk  an  inch  and  a  half  long, 
set  in  an  uneven  cavity.  Calyx  large,  set  in  a  deep  plaited 
hollow.     Flesh  very  firm  and  crisp.     November  to  February. 


WINTER   PEARS. 


437 


143.  Glout  Morceau.     Thomp.  Lind. 


Gloux  Morceaux. 

Beurre  d'Hardenpont. 

Hardenpont  d'Hiver. 

Col  mar  d'Hiver. 

Beurre  d'Hiver  Nouvelle. 

Linden  d'Automne. 

Beurre  d'Aremberg,  {vsrongly.)^ 


^of(he 
French. 


Gioulu  Morceau. 
Roi  de  Wurtemberg. 
Kronprinz  Ferdinand. 

von  Oestreich. 

Beurre  de  Cambron. 
Got  Luc  de  Cambron. 
Hardenpont 's  Winterbutterbime.^ 


The  Glout  Morceau  is  universally  admitted  to  be  one  of  the 
most  delicious  of  the  recent  Flemish  winter  pears  ;   and  as  it  i.i 


Fig.  201.     Glxnd  Morceau. 

perfectly  suited  to  our  climate,  bearing  excellent  crops,  it  should 
have  a  place  in  every  good  garden.  It  has  been  confounded 
with  the  Beurr^  d'Aremberg,  as  has  already  been  explained, 

37* 


438  THE   FEAR. 

but  is  readily  distinguished  from  that  pear,  by  its  sweeter,  more 
sugary  flavour,  more  oval  figure,  and  more  slender  stalk.* 
The  growth  of  the  tree  is  also  distinct,  having  dark  olive  shoots, 
spreading  and  declining  in  habit,  with  wavy  leaves. 

The  signification  of  Glout  Morceau,  is  greedy  morsel ;  but 
Mr.  Thompson  suggests  that  this  or  the  synonyme  Goulu  Mor- 
ceau is  used  (in  the  same  sense  as  'poi.s  goulu,  i.  e.  sugar  peas,) 
to  signify  honied,  or  sugared  pear,  which  is  most  appropriately 
applied  to  the  present  fruit. 

Fruit  rather  large,  varying  in  form,  but  usually  obtuse-oval, 
and  wider  towards  the  stalk  than  Beurre  d'Aremberg.  Skin 
smooth,  thin,  pale  greenish-yellow,  marked  with  small  green 
dots,  and  sometimes  with  thin  patches  of  greenish-brown.  Stalk 
rather  slender  and  straight,  an  inch  or  more  long,  planted  in  a 
small,  regular  cavity.  Calyx  usually  with  open  divisions,  set 
in  a  moderately  deep  basin.  Flesh  white,  fine  grained,  and 
smooth  in  texture,  buttery,  very  melting,  with  a  rich,  sugary 
flavour,  with  no  admixture  of  acid.     December. 


213.  Groom's  Princess  Royal.     Thomp. 

A  new  English  fruit,  not  yet  proved  in  America,  but  having 
the  reputation  of  a  variety  of  the  first  quality.  It  was  raised 
by  Mr.  Groom,  the  famous  tulip  grower. 

Fruit  of  medium  size,  roundish.  Skin  greenish-brown,  with 
a  tinge  of  brownish-red,  and  some  russet  tracings.  Stalk  short 
and  thick,  set  in  a  very  trifling  depression.  Calyx  small,  open, 
set  in  a  shallow  basin.  Flesh  buttery,  melting,  a  little  gritty 
near  the  core,  but  sweet,  and  high  flavoured.  January  and 
February. 

214.  Jaminette.     Thomp. 

Sabine.  ^  Nois.     and  Josephine. 

D'Austrasie.  >    the  French  Colmar  Jaminette. 

Beurre  d'Austrasie. )   gardens.  Hardenpont  du. 

printemps,  {of  some.) 

The  Jaminette  (or  Josephine,  of  American  gardens,)  is  a 
very  excellent  winter  pear,  which  grows  strongly,  produces 
abundant  and  regular  crops,  and  is  well  worthy  of  general  cul- 
tivation.    It  was  raised  from  seed  by  M.  Jaminette,  of  Metz. 

Fruit  of  medium  or  large  size,  varying  in  form,  but  mostly 
obovate,  a  good  deal  narrowed  at  the  stalk.  Skin  clear  green, 
paler  at  maturity,  considerably  marked  with  russetty  brown, 
especially  near  the  stalk,  and  sprinkled  with  numerous  brown 

*  Mr.  Hovey  evidently  figures  the  d'Aremberg  for  this  pear  in  his  Magazine, 
vol.  ix.  p.  260. 


WINTER    PEARS. 


Fig.  202.  JamineUe. 
dots.  Stalk  scarcely  an  inch  long,  rather  thick,  and  obliquely 
planted,  without  any  depression.  Calyx  open  and  firm,  set  in 
a  basin  of  moderate  depth.  Flesh  white,  a  little  gritty  near 
the  core,  but  very  juicy  and  melting,  with  a  sugary,  aromatic 
flavour.     November  and  December. 


215.  Knight's  Monarch.     Thomp. 

This  new  and  most  delicious  pear  was  originated  from  seed 
by  the  late  Thomas  Andrew  Knight,  Esq.,  of  Downton  Castle, 
England,  to  whom  the  horticultural  world  is  so  largely  indebt- 
ed. He  called  it  the  Monarch,  because  he  considered  it 
superiour  to  all  others,  and  on  account  of  its  first  perfecting 
its  fruit  in  the  first  year  of  the  reign  of  William  IV.  It 
seems  likely  to  stand  equally  high  in  this  country,  and  will,  we 
hope,  soon  become  widely  disseminateri.  The  tree  is  a  strong 
grower  and  bears  abundantly. 

By  some  unlucky  error,  Mr.  Kniglii  transmitted  to  this  coun- 


440 


THE    PEAR. 


try,  and  disseminated  partially  in  England,  several  years  ago, 
grafts  of  a  worthless  sort  for  this  fine  pear,  which  in  no  way  re- 
sembled it.  The  false  sort  was  pretty  largely  propagated  and 
distributed  before  the  error  was  discovered.  The  two  are  rea- 
dily distinguished  by  their  wood.  The  true  Monarch  having 
yellowish  or 
light  olive 
shoots,  the 
spurious,  dark 
olive  or  vio- 
let.* 

Fruit  large, 
obovate.  Skin 
yellowish- 
brown,  tinged 
with  red  on  the 
sunny  side, 
and  thickly 
dotted  with 
pale,  gray 
specks.  Stalk 
remarkably 
short  and 

thick,  set  with 
little  or  no  de- 
pression. Ca- 
lyx open, 
placed  in  a 
rather  shallow 
basin.  Flesh 
yellowish- 
white,  but- 
tery, melting, 
and  very  rich, 
with  a  slightly 
musky,  and 
very  delicious  flavour. 


Fig.  203.    Knight's  Monarch. 
In  perfection  in  January 


210.  LtoN  LE  Clerc.     Thomp. 
JL^mi  le  Clerc  de  Laval.    Nois. 

This  is  a  good  cooking  pear,  of  large  size,  and  very  distinct 
from  the  celebrated  "  Van  Mons  L€on  le  Clerc,''^  described  in  a 
foregoing  page.  In  favourable  seasons  it  is  of  tolerable  quality 
for  the  table. 


*  Mr.  Knight  was  deeply  mortified  at  this  accidental  error,  and  is  said  to  have 
remarked,  that  he  would  gladly  have  sacrificed  .£10,000  rather  than  it  should 
T»ve  oceturred.    Would  that  some  nurserymen  were  as  conscientious  I 


WINTER   PEARS. 


441 


Fruit  large,  obovate,  but  swollen  at  the  crown,  and  narrow- 
ing a  good  deal  at  the  stalk.  Skin  yellow,  smooth,  a  little  glossy, 
with  russetty  spots  at  either  end,  and  some  large  dots.  Calyx 
large,  with  long,  straight,  narrow  divisions,  and  placed  in  a 
slight  basin.  Stalk  an  inch  and  a  half  long,  pretty  stout,  swol- 
len at  its  point  of  insertion.  Flesh  white,  juicy,  crisp,  and 
rather  firm,  with  a  tolerably  pleasant  flavour.  December  to 
April. 

217.  Louise  Bonne.    O.  Duh.  Lind.  Thomp. 

Louise  Bonne  R^al. 
y  St.  Germain  bianc. 

An  old  French,  winter  pear,  which  bears  regularly  with  us, 
but  is  so  inferiour  to  many  more  newly  originated,  that  we  do 
not  think  it  worthy  of  cultivation. 

Fruit  large,  pyriform,  a  little  rounded  towards  the  stalk. 
Skin  smooth,  pale  green.  Stalk  short,  seldom  an  inch  long, 
straight,  a  little  swollen  where  it  is  set  on  the  fruit.     Calyx 

small,  open,  very 
slightly  sunk.  Flesh 
white,  rather  coarse 
grained,  melting, 

sweet,  and  pretty 
good.     December. 

218.  Lewis.  §    Man. 
Ken.  Thomp. 

This  is  an  excellent 
winter  pear,  which 
originated  some  thirty 
years  ago,  on  the  farm 
of  Mr.  John  Lewis, 
of  Roxbury,  and  was 
first  described  and 
brought  into  notice 
by  that  veteran  and 
zealous  amateur  of 
fruits,  Samuel  Down- 
er, Esq.,  of  Dorches- 
ter, near  Boston.  It 
is  a  very  profitable 
market  fruit,  bearing 
enormous  crops  ;  in- 
deed, this  is  the  chief 
fault  of  the  tree,  and 
the  soil  should  there- 
Fig.  204.    Levns.  fore  be  keot  rich,  or 


442  THE    FEAR. 

the  pears  will  necessarily  be  small.  The  fruit  has  the  good 
quality  of  adhering  closely  to  the  tree,  is  not  liable  to  be 
blown  off  or  injured  by  early  frosts,  and  should  be  allowed  to 
remain  on  till  late  in  the  season.  The  tree  grows  vigorously, 
and  has  long,  drooping  branches,  of  dark  olive  colour. 

Fruit  scarcely  of  medium  size,  obovate.  Skin  thick,  dark 
green  in  autumn,  pale  green  at  maturity,  with  numerous  rus- 
setty  specks.  Stalk  long  and  slender,  inserted  nearly  even  with 
the  surface.  Calyx  large,  with  wide  spread  divisions,  basin 
almost  level.  Flesh  yellowish-white,  rather  coarse  grained, 
melting,  juicy  and  rich  in  flavour,  with  a  slight  spicy  perfume. 
November  to  February. 

219.  Locke.     Hov.  Mag. 
Locke's  New  Beurr^. 

This  is  a  new  native  fruit,  very  lately  originated  from  seed 
by  Mr.  James  Locke,  an  extensive  orchardist  in  West  Cam- 
bridge, Mass.  From  the  few  specimens  we  have  tasted,  we 
should  judge  it  to  be  a  fruit  of  excellent  quality.  The  wood 
considerably  resembles  that  of  the  St.  Germain,  from  a  seed  of 
which  Mr.  Locke  believes  it  to  have  been  produced. 

Fruit  of  medium  size,  roundish-obovate.  Skin  dull  yellow- 
ish-green, slightly  mottled  with  spots  of  darker  green  and  bits  of 
russet.  Stalk  an  inch  long,  set  without  depression.  Calyx  small, 
closed,  set  in  a  shallow  basin.  Flesh  greenish-white,  very 
melting  and  juicy,  with  an  excellent,  sprightly,  vinous  flavour. 
November  and  December. 

220.  Lawrence.   ' 

The  Lawrence  pear  is  a  new  variety,  which  will,  undoubtedly, 
take  its  place  among  those  of  the  first  quality.  It  is  a  seedling, 
which  sprung  up  in  Flushing,  L.  L,  in  the  neighbourhood  of 
two  other  pear  trees  only,  the  St.  Germain  and  the  White  Do- 
yenne,  and  bears  some  proofs,  in  its  qualities,  of  being  a  natural 
cross  between  the  two.  Messrs.  Wilcomb  and  King,  nursery- 
men, of  that  place,  first  introduced  this  pear  to  notice  ;  we 
learn  from  them  that  it  produces  regular  and  abundant  crops, 
and  the  fruit  is  not  inclined  to  rot  or  shrivel,  commencing  to  ripen 
in  October,  and  will  keep  till  March.  The  tree  is  moderately 
vigorous,  and  has  thorny,  rather  slender,  light  yellowish-brown 
shoots. 

Fruit  rather  large,  obovate,  narrowing  to  an  obtuse  end,  and  a 
little  irregular;  pale,  yellowish-green,  marked  with  small  patches 
of  greenish-brown.     Calyx  set  in  a  rather  deep  basin.     Flesh 


WINTER  PEARS. 


443 


yellowish- white,  melting,  juicy,  with  a  very  rich  and  tugary 
flavour. 


221.   MoccAS.     Thomp. 


The  Moccas  is 
one  of  the  many 
seedling  fruits, 
originated  by  Mr. 
Knight.  It  has 
just  begun  to  pro- 
duce fruit  in  this 
country,  and 

proves  to  be  a  win- 
ter pear  of  high 
quality. 

Fruit  of  medium 
size,  obovate. 

Skin  pale  green, 
or  a  little  yellow- 
ish, with  a  brown 
cheek,  and  pretty 
thickly  sprinkled 
with  small  brown 
russet  dots  and 
streaks.  Stalk 
long,  curved,  and 
inserted  without 
depression.  Calyx 
short,  partially 
closed,  set  in  a 
narrow,  rather 
shallow  basin. 
Flesh  whitish-yel- 
low, juicy,  melt- 
ing, with  a  rich 
and  excellent  flavour 


December. 


Fig.  204.    MoeooM, 


222.  Messire  Jean.     O.  Duh.  Mill.  Thomp. 


Monsieur  Jean. 
Messire  Jean  Gris. 
Messire  Jean  Blanc. 


Mes*ire  Jean  Dor^ 
Mr.  John. 
John. 


The  Messire  Jean  is  a  rich,  sugary,  old  French  pear,  but 
rather  coarse  grained  and  gritty,  and  therefore  only  of  second 
quality,  and  not  worthy  of  general  culture.     Shoots  dark  gray. 

Fruit  of  medium  size,  turbinate,  but  narrowed  a  little  to 
wards  the  eye  also.      Skin  somewhat  rough,  yellow,   nearly 


444  THE   PEAR. 

covered  with  brown  russet.  Stalk  an  inch  long,  inserted  in  a 
small  wide  cavity.  Culyx  smaii,  open,  set  in  a  shallow,  plaited 
basin.  Flesh  gritty,  white,  crisp,  juicy,  and  breaking,  with  a 
very  sweet,  rich  flavour.  In  deep,  warm,  and  favourable  soils, 
it  is  scwnetimes  highly  excellent.     November  and  December. 

223.  Ne  Plus  Meuris.     Thomp. 

This  is  a  Belgian  pear,  one  of  Dr.  Van  Mons'  seedlings, 
named  in  allusion  to  Pierre  Meuris,  his  gardener  at  Brussels, 
when  his  garden  there  was  about  to  be  destroyed.  It  is  an 
unprepossessing  looking,  uneven,  dull  russet  fruit,  but  keeps 
admirably,  and  in  February  and  March,  is  really  of  very  fine 
flavour.  The  tree  grows  upright,  has  short-jointed,  olive  co- 
loured shoots,  and  bears  in  thick  bunches  or  clusters. 

Fruit  medium  or  rather  small,  roundish,  usually  very  ir- 
regular, with  swollen  parts  on  the  surface.  Skin  rough,  dull 
yellowish-brown,  partially  covered  with  iron-coloured  russet. 
Stalk  quite  short,  set  without  depression,  in  a  small  cavity. 
Flesh  yellowish-white,  buttery,  melting,  with  a  sugary,  and 
very  agreeable  flavour,     January  to  March. 

224.  Passe  Colmar.  §   Lind.  Thomp.  P.  Mag. 


Passe  Colmar  Epineaux. 

Colmar  Hardenpont. 

Colmar  Oris. 

Present  de  Malines. 

Passe  Colmar  Oris. 

Marotte  Sucree  Jaune. 

Beurre  Colmar  Gris,  dit  pr6cel. 

Souverain. 

Pr^cei. 

ac.  to 

Colmar  Souveraine. 

Fondante  de  PaniseL 

'  Thomp. 

Gambler. 

Fondante  de  Mons. 

Cellite. 

Beurr^  d'Argenson. 

Colmar  Preule 

Regintin. 

Colmar  Doree. 

Chapman's. 

D' Ananas,  {of  some.) 

The  Passe  Colmar  is  a  Belgian  pear  of  comparatively  recent 
origin,  raised  by  the  counsellor  Hardenpont.  It  is  a  fruit  of  the 
first  quality  ;  and  has  become  one  of  the  most  popular  winter 
pear  in  the  middle  states,  on  account  of  its  excellent  flavour, 
vigorous  growth,  and  abundant  bearing.  It  grows  indeed  al- 
most too  thrifty,  making  long,  bending  shoots,  and  owing  to  this 
over-luxuriance,  the  fruit  is  often  second  rate  on  young  trees. 
This  should,  therefore,  be  checked  by  occasional  root-pruning, 
or  cutting  off  the  leading  roots  with  a  sharp  spade.  The  young 
shoots  are  of  a  lively  brownish-yellow,  and  the  tree  frequently 
bears  a  second  crop  of  fruit  on  its  after  growth.*  It  is  every 
way  superiour  to  the  old  Colmar. 

*  To  insure  fine  fniit  of  the  Passe  Colmar,  prune  or  thin  out  half  the  firait- 
•pun  in  the  month  of  March. 


WIlfTKR    PEARS. 


445 


Fig.  205.     Passe  Colmar. 

Fruit  rather  large,  varying  considerably,  from  obovate  to  ob- 
tuse-pyriform,  but  most  usually  as  in  Fig.  2i)5.  Skin  rather 
thick,  yellowish-green,  becoming  yellow  at  maturity,  a  good 
deal  sprinkled  with  light  brown  russet.  Stalk  an-  inch  and  a 
half  long,  inserted  in  an  obtuse  uneven  cavity,  or  sometimes 
without  depression.  Calyx  open,  basin  shallow.  Flesh  yel- 
lowish-^hite,  buttery  and  juicy,  with  a  rich,  sweet,  aromatic 
flavour. 


225.  Pound.    Coxe. 

Winter  Bell. 
Bretagne  le  Cour. 

The  Pound,  or  Winter  Bell  pear,  valued  only  for  cooking,  in 

38 


446 


THE   PEAlt^^ 


one  of  the  most  common  fruits  in  the  middle  states.  Indeed, 
this  and  the  Black  Pear  of  Worcester,  so  common  in  New  Eng- 
land, are  the  only  two  kitchen  pears  extensively  grown  in  this 
country.  The  pound  pear  is  the  larger  of  the  two,  often  weigh- 
ing a  couple  of  pounds  each.  It  is  also  an  abundant  bearer, 
and  a  profitable  orchard  crop.  The  trees  are  strong  and  healthy, 
with  very  stout,  upright,  dark  coloured  wood. 

This  is,  no  doubt,  an  old  European  pear,  though  it  does  not 
appear  to  be  described  in  the  books.  A  Belgian  pear  under  the 
name  of  Bretagne  le  Cour,  which  has  fruited  with  us  for  three 
years  past,  appears  to  be  identical  with  this. 

Fruit  large,  pyriform,  swollen  at  the  crown,  and  narrowing 
gradually  to  a 
point  at  the  in- 
sertion of  the 
stalk.  Skin  yel- 
lowish -  green,' 
with  a  brown 
cheek,  (yellow 
and  red  when 
long  kept,)  and 
sprinkled  with 
numerous 
brown  russet 
dots.  Stalk 
two  inches  or 
more  long, 
stout,  bent. 
Calyx  crum- 
pled, set  in  a 
narrow,  slight 
basin.  Flesh 
firm  and  solid, 
stews  red,  and 
is  excellent, 
baked  or  pre- 
served. 


226.  St.  Ger- 
main. O.Duh. 
Lind.   Thomp. 

St.  Germain  Gris. 
Saint        Gerniaia 

Jaune. 
Iiiconnue  la  Fare. 

This    is    a 
well       known 


Fig.  206.    St.  Qermain. 


WINTER   PEARS. 


447 


and  capital  old  French  variety,  and  wnen  in  perfection,  is 
scarcely  surpassed  by  any  other  juicy  pear.  Unfortunately,  how- 
ever, it  is  not  a  very  hardy  tree,  and  is  therefore  worth  little,  near 
the  sea-coast.  In  the  interiour,  and  in  the  warm,  rich  soils  of 
the  west,  it  is,  on  the  contrary,  highly  deserving  of  general 
cultivation.  The  tree  is  rather  a  slow  grower,  with  a  dense 
head  of  foliage, — the  leaves  narrow,  folded,  and  curved  ;  the 
wood  slender,  and  light  olive  coloured. 

Fruit  large,  pyriform,  tapering  regularly  from  the  crown  to 
the  stalk.  Skin  yellowish-green,  marked  with  brownish  specks 
on  the  sunny  side,  and  tinged  with  a  little  brown  when  ripe. 
Stalk  an  inch  long,  strong,  planted  obliquely  by  the  side  of  a 
small,  fleshy  swelling.  Calyx  open,  set  in  a  shallow  basin. 
Flesh  white,  a  little  gritty,  but  full  of  refreshing  juice,  melting, 
sweet,   and  agreeable  in  flavour.     November  and  December. 

The  Striped  Germain,  (St.  Germain  Panach^e,)  is  a  pretty 
variety  of  this  fruit,  diflfering  only  in  being  externally  striped 
with  yellow. 

227.   St.  Germain,  Prince's.  §  Pom.  Man.  Thomp. 

Brown  St.  Germain. 
New  St.  Germain. 

Prince's  St.  Germain 
is  a  seedling  from  the 
foregoing  pear,  raised 
at  Prince's  nurseries, 
at  Flushing,  about 
forty  years  ago.  It  is 
a  most  thrifty  and  har- 
dy tree,  with  dark  red- 
dish brown  shoots. 
The  fruit  keeps  as  well 
as  a  russet  apple,  is 
uniformly  good,  and  is 
certainly  one  of  the 
best  late  pears  when 
under  good  cultivation. 
It  is  much  more  es- 
teemed in  the  eastern 
states  than  the  old  St. 
Germain. 

Fruit  of  medium 
size,  obovate,  inclining 
to  oval.  Skin  nearly 
covered  with  brownish 
russet  over  a  green 
ground,  and  becoming 


fig.  207.    Prince's  St.  Geniudn. 


448  THE    PEAR. 

dull  red  next  the  sun.  Stalk  an  inch  or  more  long,  a  little 
curved,  and  placed  in  a  slight,  flattened  depression.  Calyx  large, 
open,  firm,  and  nearly  without  divisions,  set  in  a  smooth,  nearly 
flat  basin.  Flesh  yellowish-white,  juicy,  melting,  with  a  sweet, 
somewhat  vinous  and  very  agreeable  flavour.  November  to 
March. 

228.  Saint  Germain,  Brande's. 

This  is  a  new  variety,  received,  we  believe,  from  England. 
It  has  fruited  in  Salem,  Mass.,  and  proves  of  the  first  quality. 

Fruit  of  medium  size,  oval,  narrowing  towards  both  ends. 
Skin  yellowish-green.  Stalk  short,  three-fourths  of  an  inch 
long,  thick,  set  obliquely  on  one  side  of  the  end  of  the  fruit. 
Calyx  small,  stiff*,  placed  on  the  narrow  crown,  mostly  without  a 
basin.  Flesh  melting,  juicy,  with  a  rich  and  excellent  flavour. 
November  and  December. 

229.  St.  Germain,  Uvedale's.     Mill.  Lind.  Thomp. 

(Jvedal's  Warden.  De  Tonneau.       )    of  the 

Germain  Baker.  Belle  de  Jersev.  S  French 

Lent  St.  Germain.  Piper. 

Pickering  Pear.  Union. 

Chambers'  Large. 

Uvedale's  St.  Germain  is  a  very  large  winter  pear,  only  fit 
for  cooking,  for  which  it  is  very  good.  It  is  an  English  variety, 
which  has  been  100  years  in  cultivation,  and  frequently  grown 
to  the  size  of  three  pounds  in  that  country.  In  this  country  it  is 
not  so  much  planted  as  others,  being  less  hardy.  It  is  very  dis- 
tinct from  the  pound  pear. 

Fruit  very  large,  oblong-pyriform,  obtuse  at  the  end,  and  taper- 
ing to  the  eye.  Skin  yellowish-green  at  maturity,  with  a  brown 
cheek.  Stalk  an  inch  long,  bent  and  planted  in  a  rather  deep, 
oblique,  angular  cavity.  Calyx  large,  set  in  a  deep  hollow. 
Flesh  white,  hard  and  astringent,  but  bakes  and  stews  well.  In 
use  from  January  to  April. 

230.    Vicar  of  Winkfield.     Thomp. 

Le  Cur^.  \  ^^ 

Monsieur  le  Cur6.  \  French. 

Dumas. 

Bourgermester,  incorrectly  of  Boston. 

Ciion.    Kenrick. 

This  large  and  productive  pear  was  discovered  not  long  since, 
as  a  natural  seedling  in  the  woods  of  Clion,  France,  by  a  French 
curate,  whence  it  obtained  in  France,  the  familiar  names  of  Le 
Cur^i  or  Mon^eur  le  Cur^.    A  short  time  after  it  became  known 


WINTER    PEARS. 


449 


at  Paris,  it  was 
imported  into 
England  by  the 
Rev.  Mr.  Rham, 
of  Winkfield, 
Berkshire,  and 
cultivated  and 
disseminated 
from  thence, 
becomingknown 
in  the  neigh- 
bourhood of 
London  as  the 
Vicar  of  Wink- 
field.  Now,  al- 
though we  think 
Mr.  Thompson 
erred  in  adopt- 
ing this  English 
name  instead  of 
continuing  the 
French  title, 
yet  for  the  sake 
of  having  some 
uniform  stand- 
ard, we  shall 
follow  him,  con- 
sidering, howev- 
er, Le  Cure  as| 
the  genuine 
name.* 

We  should 
add  that  the 
same  fruit  was 
imported  to  Bos- 
ton and  here,  a 
few  years  ago, 
under  the  erro. 
neous  name  of 
Bourgermester, 
and  considera- 
bly disseminated. 

With  regard  to  its  merits  there  is  some  difference  of  opinion-— 
some  persons  considering  it  a  fine  fruit.     It  has  borne  very  ad- 


Fig.  208.    Tuxir  of  Winkfield. 


*  The  only  reason  that  can  be  given  for  an  English  re-christening,  is  that  the 
French  (see  Bon  Jardinier,  1844,)  confuse  this  pear,  Le  Curd,  with  the  St.  Lezin, 
an  inferiourJ?77n  fleshed  pear,  fit  only  for  stewing  and  cooking. 

*38 


450  THE   PEAR. 

mirably  with  us  for  some  years  past.  It  is  always  remarkably 
large,  fair  and  handsome.  We  think  it  always  a  first  rate  baking 
pear.  Occasionally  we  have  tasted  it  fine  as  a  table  pear,  but 
generally  it  is  astringent,  and  only  third  rate  for  this  purpose. 
If  ripened  off  in  a  warm  temperature  however,  it  will  generally 
prove  a  good,  second  rate  eating  pear.  But  its  great  productive- 
ness, hardiness,  and  fine  size,  will  always  give  it  a  prominent 
place  in  the  orchard  as  a  profitable,  market,  cooking  pear.  The 
tree  grows  thriftily,  with  drooping  fruit  branches.  Shoots  di- 
verging, dark  olive. 

Fruit  large  and  long-pyriform,  often  six  inches  long,  and  a 
little  one-sided.  Skin  fair  and  smooth,  pale  yellow,  sometimes 
with  a  brownish  cheek,  and  marked  with  small  brown  dots. 
Stalk  an  inch  or  an  inch  and  a  half  long,  slender,  obliquely  in- 
serted without  depression.  Calyx  large,  open,  set  in  a  basin 
which  is  very  slightly  sunk.  Flesh  greenish-white,  generally 
juicy,  but  sometimes  buttery,  with  a  good  sprightly  flavour. 
November  to  January. 

231.  ViRGOULEUSE.     O.  Duh.  Poit.  Thomp. 

Poire-glace. 
Cham  ore tte. 
Bujaleuf. 

An  excellent  old  French  variety,  which,  in  consequence  of 
its  indifferent  crops,  is  scarcely  cultivated  in  the  middle  states. 
In  the  warmer  and  richer  western  states,  it  is  well  worthy  of  a 
trial.  The  tree  grows  strongly.  It  takes  its  name  from  Vir- 
goule  a  small  French  village — the  place  of  its  origin.  It  is, 
however,  a  very  different  pear  from  the  Virgalieu  of  New- York, 
which  is  the  White  Doyenne. 

Fruit  rather  large,  oval,  obovate — handsomely  rounded  at 
both  ends.  Skin  very  smooth,  yellowish-green  at  maturity, 
sprinkled  with  numerous  gray  or  reddish  dots.  Stalk  about  an 
inch  long,  set  in  a  very  trifling  depression.  Calyx  small, 
placed  in  a  wide,  shallow  basin,  sometimes  scarcely  at  all 
sunk.  Flesh  white,  buttery,  melting,  and  of  excellent  flavour. 
November  to  January. 

232.  Winter  Nelis.  §  Lind.  Thomp. 

Nelis  d'Hiver.  La  Bonne  Malinoise. 

Bonne  de  Malines.  Milanaise  Cuvelier. 

Beurr6  de  Malinea.  Etourneau. 

The  Winter  Nelis  holds,  in  our  estimation,  nearly  the  same 
rank  among  winter  pears,  that  the  Seckel  does  among  the  au- 
tumnal varieties.  We  consider  it  unsurpassed  in  rich,  delicious 
flavour,  and  indispensable  to  every  garden,  however  small.     It 


WINTER   PEARS.  451 

is  a  very  hardy  and  thrifty  tree,  and  bears  regular  crops  of 

pears  which  always  ripen  well,  and  in  succession.     Branches 

diverging,  rather  slender,  light  olive. 

It  is  a  Flemish  pear,  and  was  originated,  above,  twenty  years 

since,  by  M.  Nelis,  of  Mechlin. 

Fruit  of  me- 
dium size,  or 
usually  a  little 
below  it,  round- 
ish-obovate,nar- 
rowed-in  near 
the  stalk.  Skin 
yellowish-green 
at  maturity,  dot- 
ted with  gray 
russet,  and  a 
good  deal  cov- 
ered with  rus- 
set patches  and 
streaks,  espe- 
cially on  the 
sunny  side. 
Stalk  an  inch 
and  a  half  long, 
bent,  and  plant- 
ed in  a  narrow 
cavity.  Calyx 
open,  with  stiff, 
short  divisions, 
placed  in  a 
shallow  basin. 
Flesh  yellow- 
Fig.  208.    Winter  Nebs.  ish-white,     fine 

grained,  buttery  and  very  melting,  abounding  with  juice,  of  a 

rich,  saccharine,  aromatic  flavour.     In  perfection  in  December, 

and  keeps  till  the  middle  of  January. 

233.  WiLHELMiNE.     Nois.  Bon.  Jard.  Thomp. 
Wilhelmina.    Ken. 

New,  and  lately  received  from  France,  where  it  has  the 
reputation  of  being  a  late  winter  fruit  of  the  first  quality. 

Fruit  of  medium  size,  obovate,  rather  narrowed-in  towards 
the  stalk.  Skin  greenish-yellow,  dotted  with  distinct  gray 
specks,  and  washed  with  a  little  red  towards  the  sun.  Stalk  an 
inch  and  a  quarter  long,  inserted  in  a  slight,  rather  blunt  de- 
pression.    Calyx  large,  open,  set  level  with  the  surface,  or  a 


452  THE    PEACH. 

little  projecting.  Flesh  yellowish-white,  buttery  and  melting, 
with  an  abundant,  sugary,  perfumed  j,uice.  February  and 
March 


Selection  of  choice  pears  for  a  small  garden^  to  ripen  in  suc- 
cession from  July  to  April.  Madeleine,  Bloodgood,  Dearborn's 
Seedling,  Bartlett,  or  William's  Bon  Chretien,  Andrews,  Sum- 
mer Franc  Real,  White  Doyenne,  Seckel,  Fondante  d'Automne, 
Gray  Doyenne,  Urbaniste,  Dunmore,  Marie  Louise,  Van 
Mons  Leon  le  Clerc,  Beurre  Bosc,  Dix,  Columbian,  Winter 
Nelis,  Beurre  d'Aremberg,  Knight's  Monarch,  and  (for  deep 
warm  soil,)  Beurre  de  Ranz. 

Selection  of  very  hardy  and  good  pears  for  a  cold  climate. 
Fulton,  Bloodgood,  Seckel,  Stevens'  Genesee,  Heathcot,  Marie 
Louise,  Beurre  Bosc,  Dix,  Hacon's  Incomparable,  Buffum, 
Beurr6  Capiumont,  Andrews,  Bartlett,  Washington,  White  Doy- 
enne, Beurre  Diel,  Winter  Nelis,  Beurre  d'Aremberg,  Prince's 
St.  Germain. 

Almost  all  the  varieties  do  well  in  the  interiour ;  the  old 
French  sorts  usually  better  than  with  us,  and  the  following  sorts 
are  generally  finer  in  a  warmer  climate,  say  that  of  Maryland, 
than  here  ;  Beurre  de  Ranz,  Glout  Morceau,  Easter  Beurr^, 
Messire    Jean,    St.    Germain,  &c. 

Perry  pears.  These  are  little  attended  to  in  this  country  ; 
perry  being  made  from  the  most  common  varieties.  The  best 
English  perry  pears  are  the  following ;  Oldfield,  Barland, 
Longland,  and  Teinton  Squash. 


CHAPTER    XXIL 


THE    PEACH. 


Persica  vulgaris,  Dec. ;   RosacecB,  of  botanists. 

Picher^f  the  French  ;   PJirschbaum,  German  ;   Persickkehoom,  Dutch  ;  PersH,.f 

Italian ;  and  El  Melocoton,  Spanish. 

The  peach  tree  is  a  native  of  Persia  and  China,  and  was 
brought  from  the  former  country  to  Italy  by  the  Romans  in  the 
time  of  the  Emperor  Claudius.  It  was  considerably  cultivated 
in  Britain  as  early  as  the  year  1550,  and  was  introduced  to  this 
country  by  the  early  settlers  somewhere  about  1680.  From 
Persia,  its  native  country,  its  name  in  all  languages — Persico — 
Pdcher — 'Peach,  has  evidently  been  derived. 


ITS   HISTORY.  353 

The  peach  is  a  rather  small  fruit  tree,  with  narrow,  smooth, 
serrated  leaves,  and  pink  blossoms.  It  is  more  tender,  and  of 
shorter  duration  than  most  other  of  the  fruits  usually  grown  in 
temperate  climates.  It  is  never  raised  in  England,  and  not 
generally  in  France,  without  the  aid  of  walls.  Even  at  Mon- 
treuil,  near  Paris,  a  village  whose  whole  population  is  mainly 
employed  in  cultivating  the  peach  for  market,  it  is  grown 
entirely  upon  white-washed  walls.  China  and  the  United 
States  are,  therefore,  the  only  temperate  countries  where  the 
peach  and  the  apple  both  attain  their  highest  perfection  in  the 
open  orchard.  The  peaches  of  Pekin  are  celebrated  as  being 
the  finest  in  the  world,  and  of  double  the  usual  size.* 

It  is  a  curious  fact  in  the  history  of  the  peach,  that  with  its 
delicious  flavour  were  once  coupled,  in  the  East,  certain  notions 
of  its  poisonous  qualities.  This  idea  seems  vaguely  to  have 
accompanied  it  into  Europe,  for  Pliny  mentions  that  it  was  sup- 
posed that  the  king  of  Persia  had  sent  them  into  Egypt  to  poison 
the  inhabitants,  with  whom  he  was  then  at  war.  As  the  peach 
and  the  almond  are  closely  related,  it  has  been  conjectured  by 
Mr.  Knight  that  the  poisonous  peaches  referred  to,  were  swollen 
almonds,  which  contain  a  considerable  quantity  of  prussic  acid. 
But  it  is  also  worth  remarking  that  the  peach  tree  seems  to  hold 
very  much  the  same  place  in  the  ancient  Chinese  writings, that 
the  tree  of  knowledge  of  the  old  scriptures,  and  the  golden 
Hesperides  apples  of  the  heathens,  do  in  the  early  history  of  the 
western  nations.  The  traditions  of  a  peach  tree,  the  fruit  of 
which  when  eaten  conferred  immortality,  and  which  bore  only 
once  in  a  thousand  years — and  of  another  peach  tree  of  knowledge, 
which  existed  in  the  most  remote  period  on  a  mountain  guarded  by 
an  hundred  demons,  the  fruit  of  which  produced  death,  are  said  to 
be  distinctly  preserved  in  some  of  the  early  Chinese  writings. 
Whatever  may  have  been  the  nature  of  these  extraordinary  trees, 
it  is  certain  that,  as  Lord  Bacon  says,  "  not  a  slip  or  sucker  has 
been  left  behind."  We  must  therefore  content  ourselves  with 
the  delight  which  a  fine  peach  of  modern  times  affords  to  the 
palate  and  the  eye. 

We  believe  there  is  at  the  present  time,  no  country  in  the 
world,  where  the  peach  is  grown  in  such  great  quantities  as 
in  the  United  States.f  North  of  a  line  drawn  from  the  Mohawk 
river  to  Boston,  comprising  most  of  the  eastern  states,  they  do 
not  indeed  flourish  well,  requiring  some  artificial  aid  to  produce 

*  The  Horticultural  world  since  our  intercourse  has  been  put  upon  a  more 
favourable  footing  with  the  "Celestial  Empire," are  looking  with  great  eagerness 
to  the  introduction  of  many  valuable  plants  and  trees,  the  Cliinese  being  the 
most  curious  and  skilful  of  merely  practical  gardeners. 

t  It  will  amuse  our  readers  to  read  in  Mcintosh's  work,  "  The  Orchard,"  that 
"  the  Americans  usually  eat  the  clingstones,  while  they  reserve  the  fireestones  for 
feeding  the  pigs !" 


454  THE   PEACH. 

regular  crops,  out  in  all  the  Middle,  Southern,  and  Western 
States,  they  grow  and  produce  the  heaviest  crops  in  every  garden 
and  orchard.  Thousands  of  acres  .in  New-Jersey,  Delaware 
and  Maryland,  are  devoted  to  this  crop  for  the  supply  of  the 
markets  of  New- York  and  Philadelphia,  and  we  have  seen  in 
seasons  of  great  abundance,  whole  sloop  loads  of  fruit  of  second 
quality,  or  slightly  decayed,  thrown  into  the  North  river  in  a 
single  morning.  The  market  price  usually  varies  from  fifty 
cents  to  four  dollars  per  bushel,  according  to  the  abundance  of 
the  crop,  and  to  the  earliness  or  lateness  of  the  season  at  which 
they  are  offered  ;  one  hundred  and  fifty  cents  being  considered 
a  good  retail  price.  Many  growers  in  New-Jersey  have  or- 
chards of  from  10,000  to  20,000  trees  of  different  ages,  and 
send  to  market  in  good  seasons  as  many  bushels  of  fruit  from 
the  bearing  trees.  When  the  crop  is  not  universally  abundant, 
the  profits  are  very  large,  if  the  contrary,  they  are  often  very 
little.  But,  as  in  some  districts,  especially  in  New-Jersey, 
peaches  are  frequently  grown  on  land  too  light  to  produce  good 
orops  of  many  other  kinds,  the  investment  is  a  good  one  in  almost 
all  cases.  Undoubtedly,  however,  the  great  peach  growing  district 
of  the  United  States,  will  one  day  be  the  valleys  of  the  Ohio  and 
Mississippi.  With  an  equally  favourable  climate,  that  portion 
of  the  country  possesses  a  much  finer  soil,  and  the  flavour  of  its 
peaches  is  unusually  rich  and  delicious. 

The  very  great  facility  with  which  the  peach  grows  in  this 
country,  and  the  numerous  crops  it  produces,  almost  without 
care,  have  led  to  a  carelessness  of  cultivation  which  has  greatly 
enfeebled  the  stock  in  the  eastern  half  of  the  Union,  and,  as  we 
shall  presently  show,  has,  in  many  places,  produced  a  disease 
peculiar  to  this  country.  This  renders  it  necessary  to  give 
some  additional  care  and  attention  to  the  cultivation  of  the 
peach,  and  with  very  trifling  care,  this  delicious  fruit  may  be  pro- 
duced in  great  abundance  for  many  successive  years. 

Uses.  Certainly  no  one  expects  us  to  write  the  praises  of 
the  peach  as  the  most  delicious  of  fruits.  "  To  gild  refined  gold," 
would  be  a  task  quite  as  necessary,  and  if  any  one  doubts  the 
precise  rank  which  the  peach  should  take  among  the  different 
fruits  of  even  that  cornucopian  month — September — and  wishes 
to  convince  us  of  the  higher  flavour  of  a  Seckel  or  a  Monarch 
pear,  we  will  promise  to  stop  his  mouth  and  his  argument  with 
a  sunny  cheeked  and  melting  "George  the  Fourth,"  or  luscious 
"  Rareripe  I"  No  man  who  lives  under  a  warm  sun  will  hesi- 
tate  about  giving  a  due  share  of  his  garden  to  peaches,  if  behave 
no  orchard,  and  even  he,  who  lies  north  of  the  best  Indian  corn 
limits,  ought  to  venture  on  a  small  line  of  espalier,  for  the  sake 
of  the  peach.  In  pies  and  pastry,  and  for  various  kinds  of  pre- 
serving, the  peach  is  every  where  highly  esteemed.  At  the  south 
and  west,  where  peaches  are  not  easily  carried  to  market,  a  con- 


ITS    PROPAGATION.  455 

siderable  quantity  of  peach  brandy  is  annually  distilled  from 
them,  but  we  believe,  by  no  means  so  much  as  formerly.  Hogs 
are  fattened,  in  such  districts,  on  the  refuse  of  the  orchard  and 
distillery. 

In  Western  New- York,  and  indeed  in  most  parts  of  the  coun- 
try where  peaches  are  largely  cultivated,  the  fruit  is  dried,  and 
in  .his  state,  sent  to  market  in  very  large  quantities.  The  drying 
is  performed,  on  a  small  scale,  in  spent  ovens  ;  on  a  large  scale, 
in  a  small  drying  house  heated  by  a  stove,  and  fitted  up  with 
ventilated  drawers.  These  drawers,  the  bottoms  of  which  are 
formed  of  laths,  or  narrow  strips  sufficiently  open  to  allow  the  air 
to  circulate  through  them,  are  filled  with  peaches  in  hahes. 
They  are  cut  in  two  without  being  peeled,  the  stone  taken  oit, 
and  the  two  halves  placed  in  a  single  layer  with  the  skin  down* 
ward.  In  a  short  time  the  heat  of  the  drying  house  will  com- 
plete the  drying,  and  the  drawers  are  then  ready  for  a  second 
filling.  Farther  south  they  are  spread  upon  boards  or  frames, 
and  dried  in  the  sun  merely  ;  but  usually,  with  the  previous  pre- 
paration, of  dipping  the  peaches,  (in  baskets,)  for  a  few  minutes 
in  boiling  water  before  halving  them. 

The  leaf  of  the  peach, bruised  in  water  and  distilled,  gives  the 
peach  water,  so  much  esteemed  by  many  for  flavouring  articles 
of  delicate  cookery ;  and  steeped  in  brandy  or  spirits,  they 
communicate  to  it  the  flavou-r  of  Noyeau.  Indeed  a  very  good 
imitation  of  the  celebrated  Noyeau  is  made  in  this  way,  by  using 
the  best  white  brandy,  which,  after  being  thus  flavoured,  is  sweet- 
ened with  refined  sugar  mixed  with  a  small  quantity  of  milk, 
and  afterwards  decanted. 

Propagation.  The  peach  is  the  most  easily  propagated  of 
all  fruit  trees.  A  stone  planted  in  the  autumn  will  vegetate  in 
the  ensuing  spring,  grow  three  or  four  feet  high,  and  may  be 
budded  in  August  or  September.  Two  years  from  this  time,  if 
left  undisturbed,  it  will,  usually,  produce  a  small  crop  of  fruit, 
and  the  next  season  bear  very  abundantly,  unless  the  growth  is 
over-luxuriant. 

In  nursery  culture,  it  is  customary  to  bury  the  peach  stones, 
in  autumn,  in  some  exposed  spot,  in  thick  layers,  covered  with 
earth.  Here  they  are  allowed  to  lie  all  winter.  As  early  in 
the  spring  as  the  ground  is  in  fine  friable  condition,  the  stones 
are  taken  out  of  the  ground,  cracked,  and  the  kernels  sown  in 
mellow,  prepared  soil,  in  the  nursery  rows,  where  they  are  to 
grow.  They  should  be  covered  about  an  inch  deep.  Early  in 
the  following  September  they  will  be  fit  for  budding.  This  is 
performed  with  great  care  on  the  peach,  and  grafting  is  there- 
fore seldom  or  never  resorted  to  in  this  country.  The  buds 
should  be  inserted  quite  near  the  ground.  The  next  season  the 
stock  should  be  headed  back  in  March,  and  the  trees  will,  in 
good  soil,  grow  to  the  height  of  a  maiiN  head  in  one  year.     This 


456  THE   PEACH. 

is,  by  far,  the  best  size  for  transplanting  the  peach—- one  year^ 
old  from  the  bud. 

For  northern  latitudes,  for  cold  soils,  and  for  training,  the 
plum  stock  is  much  preferable  to  the  peach  for  budding  the  fine 
varieties.  In  England  the  plum  stock  is  universally  employed. 
The  advantage  gained  thereby  is,  not  only,  greater  hardihood, 
but  a  dwarfer  and  neater  habit  of  growth,  for  their  walls.  In 
France,  some  of  the  best  cultivators  prefer  the  almond  stock, 
and  we  have  no  doubt,  as  it  would  check  the  over  productive- 
ness of  the  peach,  it  would  be  desirable  to  employ  it  more  gene- 
rally in  this  climate.  Still,  healthy  peach  stocks  afford  the  most 
natural  foundation  for  the  growth  of  standard,  orchard  trees. 
At  the  same  time  we  must  protest  against  the  indiscriminate 
employment  (as  is  customary  with  some  nurserymen,)  of  peach 
stones  from  any  and  every  source.  With  the  present  partially 
diseased  state  of  many  orchards  in  this  country,  this  is  a  prac- 
tice to  be  seriously  condemned.  And,  more  especially,  as  with 
a  little  care,  it  is  always  easy  to  procure  stones  from  sections 
of  country  where  the  Yellows  is  not  prevalent. 

For  rendering  the  peach  quite  dwarf,  the  Mirabelle  plum 
stock  is  often  employed  abroad. 

Soil  and  situation.  The  very  best  soil  for  the  peach  is  a  rich, 
deep  sandy  loam  ;  next  to  this,  a  strong,  mellow  loam  ;  then  a 
light,  thin,  sandy  soil,  and  the  poorest  is  a  heavy,  compact  clay 
soil.  We  are  very  well  aware  that  the  extensive  and  profitable 
appropriation  of  thousands  of  acres  of  the  lightest  sandy  soil  in 
New-Jersey  and  Delaware,  has  led  many  to  believe  that  this  is 
the  best  soil  for  the  peach.  But  such  is  not  the  fact,  and  the 
short  duration  of  this  tree  in  those  districts,  is  unquestionably 
owing  to  the  rapidity  with  which  the  soil  is  impoverished.  We 
have,  on  the  contrary,  seen  much  larger,  finer,  and  richer  flavour- 
ed peaches,  produced  for  a  longtime  successively,  on  mellow  loam, 
containing  but  little  sand,  than  upon  any  other  soil  whatever. 

It  is  a  well  founded  practice  not  to  plant  peach  orchards  suc- 
cessively upon  the  same  site,  but  always  to  choose  a  new  one. 
From  sixteen  to  twenty-five  feet  apart  may  be  stated  as  the  limits 
of  distance  at  which  to  plant  this  tree  in  orchards — more  space 
being  required  in  warm  climates  and  rich  soils  than  under  the 
contrary  circumstances.  North  of  New- York  it  is  better  al- 
ways to  make  plantations  in  the  spring,  and  it  should  be  done 
pretty  early  in  the  season.  South  of  that  limit  it  may  usually 
be  done  with  equal  advantage  in  the  autumn. 

In  districts  of  country  where  the  fruit  in  the  blossom  is  liable 
to  be  cut  off  by  spring  frosts,  it  is  found  of  great  advantage  to 
make  plantations  on  the  north  sides  of  hUls,  northern  slopes  or 
elevated  grounds,  in  preference  to  warm^alleys  and  southern 
aspects.  In  the  colder  exposures  the  vegetation  and  blossoming 
of  the  tree  is  retarded  until  afler  all  danger  of  injury  is  past. 


PRUNING.  457 

Situations  near  the  banks  of  large  rivers  and  inland  lakes  are 
equally  admirable  on  this  account,  and  in  the  garden  where  we 
write,  on  the  banks  of  the  Hudson,  the  blossoms  are  not  injured 
once  in  a  dozen  years,  while  on  level  grounds  only  five  miles 
in  the  interiour,  they  are  destroyed  every  fourth  or  fifth  season. 

With  regard  to  the  culture  of  peach  orchards,  there  is  a 
seeming  disparity  of  opinion  between  growers  at  the  north  and 
south.  Most  of  the  cultivators  at  the  south  say,  never  plough 
or  cultivate  an  orchard  after  it  has  borne  the  first  crop.  Plough- 
ing bruises  the  roots,  enfeebles  the  tree,  and  lessens  the  crop. 
Enrich  the  ground  by  top-dressings,  and  leave  it  in  a  state  of 
rest.  The  best  northern  growers  say,  always  keep  the  land  in 
good  condition, — mellow  and  loose  by  cultivation, — and  crop  it 
very  frequently  with  the  lighter  root  and  field  crops.  Both 
are  correct,  and  it  is  not  difficult  to  explain  the  seeming  differ- 
ence of  opinion. 

The  majority  of  the  peach  orchards  south  of  Philadelphia,  it 
will  be  recollected,  grow  upon  a  thin,  light  soil,  previously  rather 
impoverished.  In  such  soils,  it  is  necessarily  the  case,  that 
the  roots  lie  near  the  surface,  and  most  of  the  food  derived  by 
them  is  from  what  is  applied  to  the  surface,  or  added  to  the  soil. 
Ploughing  therefore,  in  such  soils,  wounds  and  injures  the  roots, 
and  cropping  the  ground  takes  from  it  the  scanty  food  annually 
applied  or  already  in  the  soil,  which  is  not  more  than  sufficient 
for  the  orchard  alone.  In  a  stronger  and  deeper  soil,  the  roots 
of  the  peach  tree  penetrate  farther,  and  are,  mostly,  out  of  the 
reach  of  serious  injury  by  the  plough.  Instead  of  losing  by 
being  opened  and  exposed  to  the  air,  the  heavier  soil  gains 
greatly  in  value  by  the  very  act  of  rendering  it  more  friable, 
while  at  the  same  time  it  has  naturally  sufficient  heart  to  bear 
judicious  cropping  with  advantage,  ratiior  than  injury,  to  the 
trees.  The  growth  and  luxuriance  of  an  orchard  in  strong 
land,  kept  under  tillage,  is  surprisingly  greater  than  the  same 
allowed  to  remain  in  sod.  The  difference  in  treatment  there- 
fore, should  always  adapt  itself  to  the  nature  of  the  soil.  In  or- 
dinary cases,  the  duration  of  peach  orchards  in  the  light  sandy 
soil  is  rarely  more  than  three  years  in  a  bearing  state.  In  a 
stronger  soil,  with  proper  attention  to  the  shortening  system  of 
pruning,  it  may  be  prolonged  to  twenty  or  more  years. 

Pruning.  It  has  always  been  the  prevailing  doctrine  in  this 
country  that  the  peach  requires  no  pruning.  It  has  been  allow- 
ed to  grow,  to  bear  heavy  crops,  and  to  die,  pretty  much  in  its 
own  way.  This  is  very  well  for  a  tree  in  its  native  climate, 
and  in  a  wild  state,  but  it  must  be  remembered  that  the  peach 
comes  from  a  warmer  country  than  ours,  and  that  our  peaches 
of  the  present  day  are  artificial  varieties.  They  owe  their 
origin  to  artificial  means,  and  require  therefore,  a  system  of 
culture  to  correspond. 

39 


458  THE    PEACH. 

In  short,  we  view  this  absence  of  all  due  care  in  the  manage 
ment  of  the  peach  tree,  after  it  comes  into  hearing,  as  the  princi. 
pal  original  cause  of  its  present  short  duration,  and  the  disease 
which  ^reys  upon  it  in  many  of  the  older  parts  of  the  country. 
We  therefore  earnestly  desire  the  attention  of  peach  growers  to 
our  brief  hints  upon  a  regular  system  of  pruning  this  valuable 
tree.  Of  course  we  speak  now  of  common  standard  trees,  in 
the  orchard  or  garden. 

A  peach  tree,  left  to  itself  after  being  planted,  usually  comes 
into  bearing  the  third  or  fourth  year,  and  has  a  well  shaped, 
rounded  head,  full  of  small  bearing  branches,  and  well  garnish- 
ed with  leaves.  It  must  be  borne  in  mind  that  the  fruit  is  only 
borne  on  the  young  shoots  of  the  previous  summer's  growth. 
In  a  young  tree  these  are  properly  distributed  throunhout. 
But  in  a  couple  of  seasons,  the  tree  being  left  to  itself,  the 
growth  being  mostly  produced  at  the  ends  of  the  principal 
branches,  the  young  shoots  in  the  interiour  of  the  head  of  the 
tree,  die  out.  The  consequence  is,  that  in  a  short  time  the  in- 
teriour of  the  tree  is  filled  with  long  lean  branches,  with  only 
young  shoots  at  their  extremities.  [See  Fig.  209.]  Any  one 
can  see  that  such  a  tree  can 
be  provided  with  but  half  the 
number  of  healthy  strong 
shoots  for  bearing,  that  one 
would  have  if  filled  through- 
out with  vigorous  young  wood. 
The  sap  flows  tardily  through 
the  long  and  rigid  branches, 
and   not    half  leaves    enough 

are    provided    to    secure    the  

proper  growth  of  the  fruit,  pjg.  209.  A  peach  tree,  rmihoul  pruning. 
And,      finally,      all     the     fruit  as  commonly  seen. 

which  the  tree  yields  being  allowed  to  remain  at  the  ends  of 
the  branches,  they  often  break  under  its  weight. 

Now,  we  propose  to  substitute  for  this,  what  is  generally 
known  as  the  shortening-in  system  of  pruning.  We  aflirm, 
both  from  its  constant  success  abroad,  and  from  our  own  expe- 
rience and  observation  in  this  country,  t!?at  putting  its  two  dis- 
eases out  of  the  question,  (which  we  will  presently  show  how  to 
avert,)  the  peach  may  be  continued  in  full  vigour  and  produc- 
tion in  any  good  soil,  for  from  ten  to  thirty  years. 

Let  us  take  a  healthy  tree  in  the  orchard  or  garden,  in  its 
first  blossoming  year.  It  is  usually  about  6  to  8  feet  high,  its 
well-shaped  head  branching  out    about   three    feet*  from  the 

*  We  think  low  heads  much  preferable  to  high  ones  on  many  accounts. 
They  shade  the  root,  which  insects  are  therefore  mucli  less  liable  to  attack,  and 
they  are  more  within  reach  both  for  pruning  and  gathering. 


PRUNING.  45d 

ground.     It  has  never  yet  been  trimmed  except  to  regulate  any 
deformity  in  its  shape,  and  this  is  so  much  the  better. 

At  the  end  of  February  or  as  early  in  the  spring  as  may  be, 
we  commence  pruning.  This  consists  only  of  shortening-in, 
i.  e.  cutting  off*  half  the  last  yearns  growth  over  the  whole  out- 
side of  the  head  of  the  tree,  and  also  upon  the  inner  branches. 
As  the  usual  average  growth  is  from  one  to  two  feet,  we  shall 
necessarily  take  ofi'  from  six  to  twelve  inches.  It  need  not  be 
done  with  precise  measurement  ;  indeed,  the  strongest  shoots 
should  be  shortened  back  most,  in  order  to  bring  up  the  others, 
and  any  long  or  projecting  limbs  that  destroy  the  balance  of  the 
head  should  be  cut  back  to  a  uniform  length.  This  brings  the 
tree  into  a  well  rounded  shape.  By  reducing  the  young  wood  one 
half,  we  at  the  same  moment  reduce  the  coming  crop  one  half 
in  number.  The  remaining  half,  receiving  all  the  sustenance  of 
the  tree,  are  of  double  the  size.  The  young  shoots  which  start 
out  abundantly  from  every  part  of  the  tree,  keep  it  well  sup- 
plied with  bearing  wood  for  the  next  year,  while  the  greater 
luxuriance  and  size  of  the  foliage,  as  a  necessary  consequence, 
produces  larger  and  higher  flavoured  fruit.*  Thus,  while  we 
have  secured  against  the  prevalent  evil,  an  over  crop — we  have 

also  provided  for  the  full  nourish- 
ment of  the  present  year's  fruit, 
and  induced  a  supply  of  fruit  bear- 
ing shoots  throughout  the  tree,  for 
the  next  season. 

This  course  of  pruning  is  fol- 
lowed regularly,  every  year,  for 
the  whole  life  of  the  tree.  It  is 
done  much  more  rapidly  than  one 
would  suppose  ;  the  pruned  wounds 
Fig.  210.  A  peach,  tree,  pruned  by  are  too  small  to  cause  any  gum  to 
iheshorteniiig-in  mods.  fl^^^  .   ^nd  it  is  done  at  the  close 

of  winter,  when  labour  is  worth  least  to  the  cultivator. 

The  appearance  of  a  tree  pruned  in  this  way,  after  many 
years  of  bearing,  is  a  very  striking  contrast  to  that  of  the  poor 
skeletons  usually  seen.  It  is  in  fact,  a  fine  object,  with  a  thick 
low  bushy  head,  filled  with  healthy  young  wood,  [Fig.  210,] 
and  in  the  summer  with  an  abundance  of  dark  green,  healthy 
foliage,  and  handsome  fruit.  Can  any  intelligent  man  hesitate 
about  adopting  so  simple  a  course  of  treatment  to  secure  such 
valuable  results  1     We  recommend  it  with  entire  confidence  to 

•  It  is  well,  in  shortening-back,  to  cut  off  the  shoot  close  above  a  wood-hud 
rather  than  a  blossom-bud.  Few  persons  are  aware  how  much  the  size  and 
beauty  of  the  fruit  depends  on  the  size  and  vigour  of  the  leaves.  We  have  seoa 
two  peach  trees  of  the  same  age  side  by  side,  one  unpruned,  and  the  other  regu- 
larly shortened-in,  and  both  bearing  about  four  bushels.  That  of  the  latter  was, 
however,  of  double  the  size,  and  incomparably  finer. 


THE    PEACH. 

the  practice  of  every  man  in  the  country  that  cultivates  a 
peach  tree.  After  he  has  seen  and  tasted  its  good  effects,  we 
do  not  fear  his  laying  it  aside.* 

Training  the  peach  tree  against  walls  or  espaliers  is  but  little 
practised  in  this  country,  except  in  the  neighbourhood  of  Boston. 
Espalier  training,  on  a  small  scale,  is  however,  highly  worthy  of 
the  attention  of  persons  desiring  this  fruit  in  the  colder  parts  of 
the  country,  where  it  does  not  succeed  well  as  a  standard. 
Every  where  in  New-England  excellent  crops  may  be  pro- 
duced in  this  way.  Full  directions  for  training  the  peach  with 
illustrations  are  given  in  page  38. 

Insects  and  diseases.  For  a  considerable  time  after  the 
peach  was  introduced  into  America,  it  was  grown  every  where 
south  of  the  40°  of  latitude,  we  may  say  literally  without  cul- 
tivation. It  was  only  necessary  to  plant  a  stone  in  order  to 
obtain,  in  a  few  years,  and  for  a  long  time,  an  abundance  of 
fruit.  Very  frequently  these  chance  seedlings  were  of  ex- 
cellent quality,  and  the  finer  grafted  varieties  were  equally 
luxuriant.  In  our  new  western  lands  this  is  now  true,  except 
where  tae  disease  is  carried  from  the  east.  But  in  the  older 
Atlantic  states,  two  maladies  have  appeared  within  the  last 
twenty  years,  which,  because  they  are  little  understood,  have 
rendered  this  fine  fruit  tree  comparatively  short-lived,  and  of 
little  value.     These  are  the  Peach  horer,  and  the  Yellows. 

The  Peach  borer,  or  Peach- worm  {Mgeria  exitiosa,  Say.) 

*  While  this  is  going  through  the  press  our  attention  is  drawn  to  the  following 
lemarkable  examples  of  the  good  effects  of  regular  pruning,  which  we  translate 
from  the  leading  French  Journal  of  Horticulture.  We  ask  the  attention  of  our 
readers  to  these  cases,  especially  after  perusing  our  remarks  on  the  Yellows  and 
its  cause. 

"  M.  Duvilliers  laid  before  the  Koyal  Society  of  Horticulture,  an  account  of 
some  old  peach  trees  that  he  had  lately  seen  at  the  Chateau  de  Villiers,  near 
Ferte-Aleps  (Seine-et-Oise.)  These  trees,  eight  in  number,  are  growing  upon  a 
terrace  wall,  which  they  cover  perfectly,  and  yield  abundant  crops.  The  gardener 
assured  M.  Duvilliers  that  they  had  been  under  his  care  during  the  thirty  years 
that  he  had  been  at  the  chateau,  that  ihey  were  as  large  when  he  first  saw  them 
as  at  present,  and  that  he  supposed  them  to  be  at  least  s^ixty  years  old.  We  cannot 
doubt  (says  the  editor,)  tfiat  it  is  to  the  annual  pruning  that  these  j>each  trees  owe 
this  long  lift ;  for  the  ])each  trees  that  are  left  to  themselves  in  the  latitude  of  Paris, 
never  live  beyond  twenty  or  thirty  years.  M.  Duvilliers  gave  the  accurate  measure- 
ment of  the  trunks  and  branches  of  these  trees,  and  slated,  what  it  is  more  inte- 
resting to  know,  that  although  all  their  trunks  are  hollow,  like  those  of  old  wil- 
lows, yet  their  vigour  and  fertility  are  still  quite  unimpaired.  (Antiales  de  la  So- 
ciete  d' Horticulture,  tome  xxx.  p.  53.)- 

In  volume  25,  p.  67  of  the  same  journal,  is  an  account  of  a  remarkable  peacli 
tree  in  the  demesne  of  M.  Joubert,  near  Villeneuve-le  Roi,  (departement  de 
i'Yonne.)  It  is  trained  against  one  of  the  wings  of  the  mansion,  covers  a  large 
space  with  its  branches,  and  the  circumference  of  its  trunk,  taken  at  some  dis- 
tance from  the  ground,  is  two  feet  and  a  half.  It  is  known  to  be,  actually,  of  more 
than  93  years  growth,  and  is  believed  to  be  more  than  100  years  oid.  It  is  still 
in  perfect  health  and  vigour.  It  is  growing  in  strong  soil,  but  it  lias  been  regu- 
larly subjected  to  an  uniform  and  severe  system  of  pruniiiff,  equivalent  to  our 
shortoning-in  mode.  Where  can  any  peach  tree,  of  half  this  age,  be  found  in 
the  United  States — ^naturally  a  much  more  favourable  climate  for  it,  than  that 
•f  France  1 


INSECTS    AND    DISEASES.  461 

does  great  mischief  to  this  tree  by  girdling  and  devouring  the 
whole  circle  of  bark  just  below  the  surface  of  the  ground, 
when  it  soon  languishes  and  dies. 

The  insect  in  its  perfect  state  is  a  slender,  dark  blue,  four 
winged  moth,  somewhat  like  a  wasp.  It  commences  depositing 
its  eggs  in  the  soft  and  tender  bark  at  the  base  of  the  trunk, 
usually  about  the  last  of  June,  but  at  different  times,  from  June 
to  October.  The  egg  hatches  and  becomes  a  small  white  borer 
or  grub,  which  eventually  grows  to  three-fourths  of  an  inch 
long,  penetrates  and  devours  the  bark  and  sap  wood,  and,  after 
passing  the  winter  in  the  tree,  it  enfolds  itself  in  a  cocoon  under 
or  upon  the  bark,  and  emerges  again  in  a  perfect  or  winged  form 
in  June,  and  commences  depositing  its  eggs  for  another  gene- 
ration. 

It  is  not  difficult  to  rid  our  trees  of  this  enemy.  In  fact 
nothing  is  easier  to  him  who  is  willing  to  devote  a  few  moments 
every  season  to  each  tree.  The  eggs  which  produce  the  borer, 
it  will  be  recollected,  are  deposited  in  the  soft  portion  of  bark 
just  at  the  surface  of  the  earth.  Experience  has  conclusively 
proved  that  if  a  small  quantity,  say  half  a  peck  of  air-slaked 
lime,  is  heaped  around  the  trunk  of  each  tree  at  the  end  of  May 
and  suffered  to  remain  till  October,  the  peach  borer  will  not  at- 
tack it.  It  has  been  tried  most  successfully  in  large  orchards, 
where  the  protected  trees  have  long  remained  sound,  while  those 
unprotected  have  been  speedily  destroyed  by  the  borer.  The 
remedy  undoubtedly  lies  chiefly,  in  covering  the  most  vulner- 
able portion  of  the  tree  from  the  attack  of  the  insect ;  and 
therefore  persons  have  been  more  or  less  successful  with  ashes, 
charcoal,  clay,  mortar,  and  other  protectives.  But  we  recom- 
mend for  this  purpose  air-slaked  lime  or  ashes*  because  these 
more  fully  answer  the  purpose  as  protectives,  and  when  spread 
over  the  surface,  as  they  should  be  every  autumn,  they  form 
the  best  fertilizers  for  the  peach  tree. 

This  is  the  easiest  and  the  most  successful  mode,  and  it 
should  not  be  neglected  a  single  season.  Many  careful  and 
rigid  cultivators  prefer  a  regular  examination  of  the  trees  every 
spring  and  autumn.  On  removing  the  earth,  for  a  few  inches, 
the  appearance  of  gum  or  castings  quickly  indicates  where  the 
borer  has  made  his  lodging.  A  few  moments  with  the  knife 
will  then  eradicate  the  insect  for  the  season.  This  is  a  very 
effectual  mode,  but  not,  on  the  whole,  so  simple  or  so  good  as 
the  other,  because  the  tree  is  always  left  exposed  to  attack,  and 
to  consequent  injury,  before  the  insect  is  dislodged. 

The  Yellows.  This  most  serious  malady  seems  to  belong 
exclusively  to  this  country,  and  to  attack  only  the  peach  tree. 
Although  it  has  been  the  greatest  enemy  of  the  peach  planter 
for  the  last  thirty  years — rendering  the  life  of  the  tree  uncer- 
lAin,  and  frequently  spreading  over  and  destroying  the  orchards 
39*  *  Bleached  ashes. 


462  THE    PEACH. 

of  whole  districts  ;  still,  little  is  known  of  its  nature,  and  a»thing 
with  certainty  of  its  cause.  Many  slight  observers  have  con- 
founded it  with  the  effects  of  the  peach-borer,  but  all  persons 
who  have  carefully  examined  it,  know  that  the  two  are  totally 
distinct.  Trees  may  frequently  be  attacked  by  both  the  yel- 
lows and  the  borer,  but  hundreds  die  of  the  yellows  when  the 
most  minute  inspection  of  the  roots  and  branches  can  discover 
no  insect  or  visible  cause.  Still,  we  believe  proper  cultivation 
will  entirely  rid  our  gardens  and  orchards  of  this  malady,  and 
this  belief  is  in  part  borne  out  by  experiments  under  our  own 
inspection.  In  order  to  combat  it  successfully  it  is  necessary 
that  the  symptoms  should  be  clearly  understood. 

Symptoms.  The  Yellows  appears  to  be  a  constitutional  dis- 
ease, no  external  cause  having  yet  been  assigned  for  it.  Its  in- 
fallible symptoms  are  the  following  : 

1.  The  production  upon  the  branches,  of  very  slender  wiry 
shoots,  a  few  inches  long,  and  bearing  starved,  diminutive  leaves. 
These  shoots  are  not  protruded  from  the  extremities,  but  from 
latent  buds  on  the  main  portions  of  the  stem  and  larger  branches. 
The  leaves  are  very  narrow  and  small,  quite  distinct  from  those 
of  the  natural  size,  and  are  either  pale-yellow  or  destitute  of 
colour. 

2.  The  premature  ripening  of  the  fruit.  This  takes  place 
from  two  to  four  weeks  earlier  than  the  proper  season.  The  first 
season  of  the  disease  it  grows  nearly  to  its  natural  size ;  the 
following  season  it  is  not  more  than  half  or  a  fourth  of  that  size; 
but  it  is  always  marked  externally,  (whatever  may  be  the  natu- 
ral colour)  with  specks  and  large  spots  of  purplish  red.  Inter- 
nally, the  flesh  is  more  deeply  coloured,  especially  around  the 
stone  than  in  the  natural  state. 

Either  of  the  foregoing  symptoms  (and  sometimes  the  second 
appears  a  season  in  advance  of  the  first,)  are  undeniable  signs 
of  the  yellows,  and  they  are  not  produced  by  the  attacks  of  the 
worm  or  other  malady.  We  may  add  to  them  the  following  addi- 
tional remarks. 

It  is  established  beyond  question,  that  the  yellows  is  always 
propagated  by  budding  or  grafting  from  a  diseased  tree  ;  that  the 
stock,  whether  peach  or  almond,  also  takes  the  disease,  and  finally 
perishes  ;  and  that  the  seeds  of  the  diseased  trees  produce  young 
trees  in  which  the  yellows  sooner  or  later  break  out.  To  this  we 
may  add  that  the  peach  budded  on  the  plum  or  apricot  is  also 
known  to  die  with  the  yellows. 

The  most  luxuriant  and  healthy  varieties  appear  most  liable 
to  it.     Slow  growing  sorts  are  rarely  affected. 

Very  frequently,  only  a  single  branch,  or  one  side  oi  a  tree, 
will  be  affected  the  first  season.  But  the  next  year  it  invaria- 
bly spreads  through  its  whole  system.  Frequently,  trees  badly 
affected  will  die  the  next  year.    But  usually  ii  will  last,  growing 


THE    YCLLOWS.  465 

more  and  more  feeble  every  year,  for  several  seasons.  The  roots 
on  digging  up  the  tree,  do  not  appear  in  the  least  diseased. 

The  soil  does  not  appear  materially  to  increase  or  lessen  the 
liability  to  the  Yellows,  though  it  first  originated,  and  is  most  de- 
structive in  liiijht,  warm,  sandy  soils.  Trees  standing  in  hard 
trodden  places,  as  in,  or  by,  a  frequented  side-walk,  often  outlive 
all  others. 

Lastly,  it  is  the  nearly  universal  opinion  of  all  orchardists 
that  the  Yellows  is  a  contagious  disease,  spreading  gradually, 
but  certainly,  from  tree  to  tree  through  whole  orchards.  It  was 
conjectured  by  the  late  William  Prince  that  this  takes  place  when 
the  trees  were  in  blossom,  the  contagion  being  carried  from  tree 
to  tree  in  the  pollen  by  bees,  and  the  wind.  This  view  is  aques- 
tionableone,  and  it  is  rendered  more  doubtful  by  the  fact  that  ex- 
periments have  been  made  by  dusting  the  pollen  of  diseased 
trees  upon  the  blossoms  of  healthy  ones  without  communicating 
the  Yellows. 

We  consider  the  contagious  nature  of  this  malady  an  unset- 
tled point.  Theoretically,  we  are  disinclined  to  believe  it,  as  we 
know  nothing  analagous  to  it  in  the  vegetable  kingdom.  But  on 
the  other  hand,  it  would  appear  to  be  practically  true,  and  for  all 
practical  purposes  we  would  base  our  advice  upon  the  supposi- 
tion that  the  disease  is  contagious.  For  it  is  only  in  those  parts 
of  the  Atlantic  states  where  every  vestige  of  a  tree  showing 
the  Yellows  is  immediately  destroyed,  that  we  have  seen  a  return 
of  the  normal  health  and  longevity  of  the  tree.* 

Cause  of  the  Yellows.  No  writer  has  yet  ventured  to  assign 
a  theory,  supported  by  any  facts,  which  would  explain  the  cause  of 
this  malady.  We  therefore  advance  our  opinion  with  some  dif- 
fidence, but  yet  not  without  much  confidence  in  its  truth. 

We  believe  the  malady  called  the  Yellows  to  be  a  constitutional 
taint  existing  in  many  American  varieties  of  the  peach,  and  pro- 
duced in  the  first  place  by  bad  cultivation,  and  the  consequent 

*  The  following  extract  from  some  remarks  on  the  Yellows  by  that  careful 
observer,  Noyes  Darling.  E^q., of  New-Haven, Ct.,  we  recommend  as  worthy  the 
attention  of  those  who  think  the  disease  contagious.  They  do  not  seem  to  in- 
dicate that  the  disease  spreads  from  a  given  point  of  contagion,  but  breaks  out 
in  h-pots.  It  is  clear,  to  our  mind,  that,  in  this  and  hundreds  of  other  similar  cases 
the  disease  was  inherent  in  the  trees,  they  being  the  seedlings  of  diseased 
parents. 

"  W  hen  the  disease  commences  in  a  garden  or  orchard  containing  a  consider- 
able number  of  trees  it  does  not  attack  all  at  once.  It  breaks  out  in  -patckes 
which  are  progressively  enlarged,  till  eventually  all  the  trees  become  victims  to 
the  malady.  Thus  in  an  orchard  of  two  and  a  half  acres,  all  the  trees  were 
healthy  in  1827.  The  next  year  two  trees  on  the  west  side  of  the  orchard,  vvithin 
a  rod  of  each  other,  took  the  Yellows.  In  1S2D,  six  trees  on  the  east  side  of  the  or- 
chard were  attacked  ;  five  of  them  standing  within  a  circle  of  four  rods  diameter. 
A  similar  fact  is  now  apparent  in  my  neighbourhood.  A  fine  lot  of  200  young 
trees,  last  year  in  perfect  health,  now  show  disease  in  two  spots  near  the  oppo- 
site ends  of  the  lot,  having  exactly  six  diseased  trees  in  each  patch  contiguous  to 
each  other ;  while  all  the  other  trees  are  free  from  any  other  marks  of  diseafe." 
CuUivalor. 


464  THE    PEACH. 

exhaustion  arising  from  successive  over-crops.  Afterwards  it 
has  been  established  and  perpetuated  by  sowing  the  seeds  of  the 
enfeebled  tree  either  to  obtain  varieties  or  for  stocks. 

Let  us  look  for  a  moment  into  the  history  of  the  peach  culture 
in  the  United  States.  For  almost  an  hundred  years  after  this 
tree  was  introduced  into  this  country  it  was  largely  cultivated, 
especially  in  Virginia,  Maryland,  and  New-Jersey,  as  we  have 
already  stated,  in  perfect  freedom  from  such  disease,  and  with 
the  least  possible  care.  The  great  natural  fertility  of  the  soil 
was  unexhausted,  and  the  land  occupied  by  orchards  was  seldom 
or  never  cropped.  Most  of  the  soil  of  these  states,  however, 
though  at  first  naturally  rich,  was  light  and  sandy,  and  in 
course  of  time  became  comparatively  exhausted.  The  peach 
tree,  always  productive  to  an  excess  in  this  climate,  in  the  im- 
poverished soil  was  no  longer  able  to  recruit  its  energies  by  an- 
nual growth,  and  gradually  became  more  and  more  enfeebled 
and  short-lived.  About  1800,  or  a  few  years  before,  attention 
was  attracted  in  the  neighborhood  of  Philadelphia  to  the  sudden 
decay  and  death  of  the  orchards  without  sudden  cause.  From 
Philadelphia  and  Delaware  the  disease  gradually  extended  to 
New-Jersey,  where,  in  1814,  it  was  so  prevalent  as  to  destroy  a 
considerable  part  of  all  the  orchards.  About  three  or  four  years 
later  it  appeared  on  the  banks  of  the  Hudson,  (or  from  1812  to 
1815,)  gradually,  and  slowly,  extending  northward  and  westward, 
to  the  remainder  of  the  state.  Its  progress  to  Connecticut  was 
taking  place  at  the  same  time,  a  few  trees  here  and  there  show- 
ing the  disease  until  it  became  well  known,  (though  not  yet 
generally  prevalent,)  throughout  most  of  the  warmer  parts  of 
New-England. 

It  should  be  here  remarked  that,  though  the  disease  had  been 
considerably  noticed  in  the  Maryland  and  Middle  States,  pre- 
viously, yet  it  was  by  no  means  general  until  about  the  close  of 
the  last  war.  At  this  time  wheat  and  other  grain  crops  bore 
very  high  prices,  and  the  failing  fertility  of  the  peach  orchard 
soils  of  those  states  was  suddenly  still  more  lowered  by  a  heavy 
system  of  cropping  between  the  trees,  without  returning  any 
thing  to  the  soil.  Still  the  peach  was  planted,  produced  a  few 
heavy  crops,  and  declined,  from  sheer  feebleness  and  want  of 
sustenance.  As  it  was  the  custom  with  many  orchardists  to  raise 
their  own  seedling  trees,  and  as  almost  all  nurserymen  gathered 
the  stones  indiscriminately  for  stocks,  it  is  evident  that  the  con- 
stitutional debility  of  the  parent  tree  would  naturally  be  inherit- 
ed to  a  greater  or  less  degree  by  the  seedlings.  Still  the  system 
of  allowing  the  tree  to  exhaust  itself  by  heavy  and  repeated 
crops  in  a  light  soil  was  adhered  to,  and  generation  after  genera- 
tion of  seedlings,  each  more  enfeebled  than  the  former,  at  last 
produced  a  completely  sickly  and  feeble  stock  of  peach  trees  in 
those  districts. 


THE    YELLOWS.  465 

The  great  abundance  of  this  fruit  caused  it  to  find  its  way, 
more  or  less  into  all  the  markets  on  the  sea-coast.  The  stones  of 
the  enfeebled  southern  trees  were  thus  carried  north,  and,  being  es- 
teemed by  many  better  than  those  of  home  growth,  were  every 
where  more  or  less  planted.  They  brought  with  them  the  en- 
feebled and  tainted  canstitution  derived  from  the  parent  stock. 
They  reproduced  almost  always  the  same  disease  in  the  new  soil, 
and  thus,  little  by  little,  the  Yellows  spread  from  its  ori- 
ginal neighborhood,  below  Philadelphia,  to  the  whole  northern 
and  eastern  sections  of  the  Union.  At  this  moment  it  is  slowly, 
but  gradually  moving  west ;  though  the  rich  and  deep  soils  of  the 
western  alluvial  bottoms  will,  perhaps,  for  a  considerable  time, 
even  without  care,  overpower  the  original  taint  of  the  trees 
and   stones  received  from  the  east. 

Let  us  now  look  a  little  more  closely  into  the  nature  of  this 
enfeebled  state  of  the  peach^ree,  which  we  call  the  Yellows. 

Every  good  gardener  well  knows  that  if  he  desires  to  raise  a 
healthy  and  vigorous  seedling  plant,  he  must  select  the  seed 
from  a  parent  plant  that  is  itself  decidedly  healthy.  Lindley 
justly  and  concisely  remarks,  '•  all  seeds  will  not  equally  pro- 
duce vigorous  seedlings;  but  the  healthiness  of  the  new  plant 
will  correspond  with  that  of  the  seed  from  which  it  sprang.  For 
this  reason  it  is  not  sufficient  to  sow  a  seed  to  obtain  a  given 
plant ;  but  in  all  cases  when  any  importance  is  attached  to  the 
result,  the  plumpest  and  healthiest  seeds  should  be  selected,  if 
the  greatest  vigor  is  required  in  the  seedling,  and  feeble  or  less 
perfectly  formed  seeds,  when  it  is  desirable  to  check  natural 
luxuriance."* 

Again,  Dr.  Van  Mons,  whose  experience  in  raising  seedling 
fruit  trees  was  more  extensive  than  that  of  any  other  man,  de- 
clares it  as  his  opinion  that  the  more  frequently  a  tree  is  repro- 
duced continuously  from  seed,  the  more  feeble  and  short-lived  is 
the  seedling  produced. 

Still  more,  we  all  know  that  certain  peculiarities  of  constitu- 
tion, or  habit,  can  be  propagated  by  grafting,  by  slips,  and  even 
by  seeds.  Thus  the  variegated  foliage,  which  is  a  disease  of 
some  sorts,  is  propagated  for  ever  by  budding,  and  the  disposition 
to  mildew  of  some  kinds  of  peaches,  is  continued  almost  always 
in  the  seedlings.  That  the  peach  tree  is  peculiarly  constant  in 
any  constitutional  variation,  the  Nectarine  is  a  well  known 
proof.  That  fruit  tree  is  only  an  accidental  variety  of  the  peach, 
and  yet  it  is  continually  reproduced  with  a  smooth  skin  from 
seed. 

Is  it  not  evident,  from  these  premises,  that  the  constant  sowing 
of  the  seeds  of  an  enfeebled  stock  of  peaches  would  naturally 
•produce  a  sickly  and  diseased  race  of  trees.      The   seedlings 

•  Theory  of  Horticultura 


466  THE    PEACH. 

will  at  first,  often  appear  healthy,  when  the  parent  had  been 
only  partially  diseased,  but  the  malady  will  sooner  or  later 
show  itself,  and  especially  when  the  tree  is  allowed  to  produce 
an  over-crop. 

That  poor  soil,  and  over-bearing,  will  produce  great  debility  in 
any  fruit  tree,  is  too  evident  to  need  much  illustration.  Even 
the  apple,  that  hardiest  orchard  tree,  requires  a  whole  year  to  re- 
cover from  the  exhaustion  of  its  powers  caused  by  a  full  crop. 
The  great  natural  luxuriance  of  the  peach  enables  it  to  lay  in  new 
fruit  buds  while  the  branches  are  still  loaded  with  fruit,  and 
thus,  except  in  strong  soil,  if  left  to  itself  it  is  soon  enfeebled.* 

There  are  some  facts,  in  our  every  day  observation,  which 
may  be  adduced  in  proof  of  this  theory.  In  the  first  place, 
the  varieties  of  this  tree  always  most  subject  to  this  disease 
are  the  yellow  Reaches  ;  and  they,  it  is  well  known,  also  produce 
the  heaviest  crops.  More  than  nine-tenths  of  the  victims,  when 
the  disease  first  appeared,  were  the  yellow  fleshed  peaches.  On 
the  other  hand,  the  white  fleshed  kinds  (those  white  and  red  ex- 
ternally) are  much  more  rarely  attacked  ;  in  .<5ome  parts  of  the 
country  never.  They  are  generally  less  vigourous,  and  bear 
more  moderate  crops.  And  it  is  well  worth  remarkin^z;  that  cer- 
tain fine  old  sorts,  the  ends  of  the  branches  of  which  have  a  pe- 
culiar, mildewed  appearance,  (such  as  the  old  Red  Rareripe,  the 
Early  Anne,  &c.,)  which  seems  to  check  the  growth  without  im- 
pairing the  health,  are  rarely,  if  ever  attacked  by  the  Yellows. 
Slow  growing,  and  moderately  productive  sorts,  like  the  Nut- 
meg peaches,  are  almost  entirely  exempt.  We  know  an  orchard 
in  the  adjoining  county,  where  every  tree  has  gradually  died 
with  the  Yellows,  except  one  tree  which  stood  in  the  centre. 
It  is  the  Red  Nutmeg,  and  is  still  in  full  vigour.  It  is  certainly 
true  that  these  sorts  often  decay  and  suddenly  die,  but  we  be- 
lieve chiefly  from  the  neglect  which  allows  them  to  fall  a  prey 
to  the  Peach  Borer.  Indeed  the  frequency  with  which  the  Borer 
has  been  confounded  with  the  Yellows  by  ignorant  observers, 
renders  it  much  more  difficult  to  arrive  at  any  correct  conclu- 
sions respecting  the  contagious  nature  of  the  latter  disease. 

It  may  be  said,  in  objection  to  these  views,  that  a  disease  which 
is  only  an  enfeeblement  of  the  constitution  of  a  tree,  would  not 
be  sufficient  to  alter  so  much  its  whole  nature  and  duration  as 
the  Yellows  has  done  that  of  the  peach.  The  answer  to  this  is, 
that  the  debility  produced  in  a  single  generation  of  trees,  proba- 
bly  would  not  have  led  to  such  effects,  or  to  any  settled  form  of 
constitutional  disease.  But  it  must  be  borne  in  mind  that  the 
same  bad  management  is  to  a  great  extent  going  on  to  this  day, 
the  whole  country  over.     Every  year,  in  the  month  of  August, 

*  The  miserably  enfeebled  state  of  some  kinds  of  p?ars  on  the  sea- coast,  arising 
from  unsuitable  climate  and  the  continual  prop.igatian  by  grafiiiig  from  the  same 
debilitab-id  stock,  is  only  a  fair  parallel  to  the  Yellows  in  the  peach  tree. 


THE     YELLOWS.  467 

the  season  of  early  peaches,  thousands  of  bushels  of  fruit,  show- 
ing the  infallible  symptoms  of  the  Yellows — a  spotted  skin,  &c., 
are  exposed  and  sold  in  the  markets  of  New- York,  Philadelphia 
and  Boston.  Every  year  more  or  less  of  the  stones  of  these 
peaches  are  planted,  to  produce,  in  their  turn,  a  generation  of 
diseased  trees,  and  every  successive  generation  is  even  more 
feeble  and  sickly  than  the  last !  Even  in  the  north,  so  feeble 
has  the  stock  become  in  many  places,  tliat  an  excessive  crop  of 
fine  fruit  is  but  too  frequently  followed  by  the  Yellows.  In  this 
total  absence  of  proper  care  in  the  selection  both  of  the  seed 
and  the  trees,  followed  by  equal  negligence  of  good  cultivation, 
is  it  surprising  that  the  peach  has  become  a  tree  comparatively 
difficult  to  preserve,  and  proverbially  short-lived  ! 

Abroad,  it  is  well  known  that  the  peach  is  always  subjected  to 
a  regular  system  of  pruning,  and  is  never  allowed  to  produce  an 
over-crop.  It  is  not  a  little  singular,  both  that  the  Yellows 
should  never  have  originated  there,  and  that,  notwithstanding  the 
great  number  of  American  varieties  of  this  fruit  that  have  been 
repeatedly  sent  to  England  and  are  now  growing  there,  the  disease 
has  never  extended  itself,  or  been  communicated  to  other  trees, 
or  even  been  recognized  by  English  or  French  horticulturists. 
We  must  confess  these  facts  appear  to  us  strong  proofs  in  fa- 
vour of  our  opinion  as  to  the  nature  and  origin  of  the  malady. 

Remedy  for  the  Yellows.  It  may  seem  to  many  persons  a 
difficult  task  to  rid  ourselves  of  so  wide  spread  a  malady  as  this, 
yet  we  are  confident  that  a  little  perseverance  and  care  will  cer- 
tainly accomplish  it.  In  the  present  uncertainty  with  regard  to  its 
contagious  nature,  it  is  much  the  wisest  course  to  reject  "the 
benefit  of  the  doubt,"  and  act  upon  the  principle  that  it  is  so.  We 
know  at  the  present  moment  several  gardens,  where  the  trees 
are  maintained  in  good  health  by  immediately  rooting  out  and 
destroying  every  tree  as  soon  as  it  shows  marked  symptoms  of 
the  malady. 

1.  We  would  therefore  commence  by  exterminating,  root  and 
branch,  every  tree  which  has  the  Yellows.  And  another  tree 
should  not  be  planted  in  the  same  spot  without  a  lapse  of  several 
years,  or  a  thorough  removal  of  the  soil. 

2.  The  utmost  care  should  be  taken  to  select  seeds  for  plant- 
ing from  perfectly  healthy  trees.  Nurserymen  to  secure  this 
should  gather  them  from  the  latest  ripening  varieties,  or  procure 
them  from  districts  of  the  country  where  the  disease  is  not 
known. 

.3.  So  far  we  have  aimed  only  at  procuring  a  healthy  stock  of 
trees.  The  most  important  matter  remains  to  be  stated — how 
to  preserve  them  in  a  healthy  state. 

The  answer  to  this  is  emphatically  as  follows  ;  pursue  steadily, 
from  the  first  hearing  year,  the  shorteningin  system  of  pruning, 
already  explained.     This  will  at  once  secure  your  trees  against 


468  •  THE    PEACH. 

the  possibility  of  over-bearing,  and  its  consequences,  and  main- 
tains them  in  vigour  and  productiveness  for  a  long  time.*  It 
will,  in  short,  effectually  prevent  the  Yellows  where  it  does  not 
already  exist  in  the  tree.  To  whoever  will  follow  these  pre- 
cautions, pursue  this  mode  of  cultivation,  and  adopt  at  the 
same  time  the  remedy  for  the  Borer,  already  suggested,  we 
will  confidently  insure  healthy,  vigourous,  long-lived  trees,  and 
the  finest  fruit.  Will  any  reasonable  man  say  that  so  fine  a 
fruit  as  the  peach  does  not  fully  merit  them  ? 

Whether  the  system  of  shortening-in,  and  careful  culture,  will 
prevent  the  breaking  out  of  the  Yellows  when  constitutionally 
latent  in  the  tree  we  will  not  yet  undertake  to  say.  A  few  more 
experiments  will  prove  this.  In  slight  cases  of  the  disease  we 
believe  that  it  may.  Of  one  thing,  however,  we  are  certain  ;  it 
has  hitherto  failed  entirely  to  reclaim  trees  in  which  the  malady 
had  once  broken  out.  Neither  do  we  know  of  any  well  at- 
tested case  of  its  cure,  after  this  stage,  by  any  means  what- 
ever.f  Such  cases  have  indeed  been  reported  to  us,  and  pub- 
lished  in  the  journals,  but,  where  investigated,  they  have 
proved  to  have  been  trees  suflTering  by  the  effects  of  the  lorer 
only. 

A  planter  of  peach  trees  must,  even  with  cane,  expect  to  see 
a  few  cases  of  Yellows  occasionally  appear.  The  malady  is 
too  widely  extended  to  be  immediately  vanquished.  Occasion- 
ally, trees  having  the  constitutional  taint  will  show  themselves 
where  least  suspected,  but  when  the  peach  is  once  properly 
cultivated,  these  will  everyday  become  more  rare  until  the  ori- 
ginal health  and  longevity  of  this  fruit  tree  is  again  established. 

The  Curl  is  the  name  commonly  given  to  a  malady  which 
often  attacks  the  leaves  of  the  peach  tree.  It  usually  appears 
in  the  months  of  May  or  June.  The  leaves  curl  up,  become 
thickened  and  swollen,  with  hollows  on  the  under,  and  reddish 
swellings  on  the  upper  side,  and  finally,  after  two  or  three  weeks, 
fall  off.  They  are  then  succeeded  by  a  new,  and  healthy  crop 
of  foliage.  This  malady  is  caused  by  the  punctures  of  very 
minute  aphides, or  plant  lice,  (Aphis  Persica?),  which  attack  the 
under  side  of  the  leaves.  Although  it  does  not  appear  mate- 
rially to  injure  either  the  tree  (or  the  crop,)  yet  it  greatly  dis- 
figures  it    for  a  time.     In  orchards,   perhaps  few  persons  will 

*  The  following  remarks,  directly  in  point,  are  from  Loudon's  last  work* 
*'  The  effect  of  shortening  the  shoots  of  tlie  peach  is  not  merely  to  throw  more 
Bap  into  the  fruit,  but  toadil  vigour  to  the  tree  generally,  by  increasing  the  power 
of  the  roots  r<Uatively  to  the  branches.  The  peach  being  a  short-lived  tree,  it 
has  been  justly  remarked  by  Mr.  Thompson,  were  it  allowed  to  expend  all  its  accu- 
mulated sap  every  year,  it  would  soon  exhaust  itself  and  die  of  old  age"  Suburban 
Horticulturist. 

t  All  the  specific  applications  to  the  root  of  such  substances  us  salt,  ley,  brine, 
saltpetre,  urine,  &c.,  recommended  for  this  disease,  are  founded  on  their  good 
effects  when  applied  against  the  borer.  They  have  not  been  found  of  any  value 
for  the  Yellows. 


VARIETIES.  469 

trouble  themselves  to  destroy  the  insect,  but  in  gardens,  it  is 
much  better  to  do  so.  A  mixture  of  whale  oil  soap  or  strong 
soft  soap  and  water,  with  some  tobacco  stems  boiled  in  it,  and 
the  whole  applied  to  the  branches  from  below,  with  a  syringe  or 
garden  engine,  will  soon  rid  the  tree  of  the  insects  for  one  or 
more  years.  It  should  be  done  when  the  leaves  are  a  third 
grown,  and  will  seldom  need  repeating  the  same  season. 

Varieties.  The  variety  of  fine  peaches  cultivated  abroad  is 
about  fifty  ;  and  half  this  number  embraces  all  that  are  highly 
esteemed,  and  generally  cultivated  in  Europe.  Innumerable 
seedlings  have  been  produced  in  this  country,  and  some  of  them  are 
of  the  highest  excellence.  One  or  two  of  our  nurserymen's  cata- 
logues enumerate  over  an  hundred  kinds,  chiefly  of  native  ori- 
gin. Half  of  these  are  second  rate  sorts,  or  merely  local  varie- 
ties of  no  superiour  merit,  and  others  are  new  names  for  old 
sorts  or  seedlings  newly  produced,  and  differing  in  no  essential 
respects  from  old  varieties.  It  is  very  desirable  to  reduce  the 
collection  of  peaches  to  reasonable  limits,  because,  as  this  fruit 
neither  offers  the  same  variety  of  flavour,  or  the  extent  of  season 
as  the  apple  and  pear,  a  moderate  number  of  the  choicest  kinds, 
ripening  from  the  earliest  to  the  latest  is  in  every  respect  bet- 
ter than  a  great  variety,  many  of  which  must  necessarily  be 
second  rate. 

It  is  worthy  of  remark  that  most  of  our  American  varieties,  of 
the  first  quality,  have  proved  second  rate  in  England.  This  is 
owing  to  the  comparative  want  of  sun  and  heat  in  their  climate. 
Indeed  our  finest  late  peaches  will  not  ripen  at  all  except  under 
glass,  and  the  early  varieties  are  much  later  than  with  us.  On 
the  other  hand  many  of  the  best  European  sorts  are  finer  here 
than  in  England,  and  we  have  lately  endeavoured  to  introduce 
all  of  the  foreign  sorts  of  high  quality,  both  with  the  view  of 
improving  our  collection,  and  because  we  believe  they  are  gene- 
rally  purer  and  healthier  in  constitution  than  many  of  our  own 
native  kinds. 

In  the  description  of  peaches  and  nectarines  the  form,  and  out- 
lines, of  many  kinds  are  so  nearly  similar  that  we  are  obliged  to 
resort  to  other  characteristics  to  distinguish  the  varieties.  The 
two  most  natural  classes  into  which  the  kinds  of  this  fruit  are 
divided,  are  free-stones^  and  clingstones,  (melters  and  pavies, 
of  the  English  ;)  the  flesh  of  the  former  parting  freely  from  the 
stone,  that  of  the  latter  adhering. 

Next  to  this  the  strongest  natural  distinction  is  found  in  the 
leaves  of  the  peach.  At  the  base  of  the  leaves  of  certain  kinds 
are  always  found  small  glands,  either  round  and  regular,  or  ob- 
long and  irregular,  while  the  leaves  of  certain  other  kinds  have 
no  glands,  but  are  more  deeply  cut  or  serrated  on  the  margin. 
These  peculiarities  of  the  foliage  are  constant,  and  they  aid  us 
greatly  in  recognizing  a  variety  by  forming  three  distinct 
40 


470 


THE    PEACir. 


Fig.  211.    Characters  in  the  leaves  of  peaches. 

classes,  viz.  1.  Leaves  serrated  and  without  glands,  Fig. 
211,  a.  2.  Leaves  with  small  round,  or  globose  glands;  h. 
3.  Leaves  with  large  irregular,  reniform  glands  ;  c. 

This  distinction  of  leaves  is  valuable,  because  it  not  only  as- 
sists us  when  we  have  the  fruit  before  us,  but  it  may  be  referred 
to,  for  the  sake  of  verifying  an  opinion,  at  any  time  during  the 
season  of  foliage. 

There  is  also  another  class  of  characteristics  to  be  found  in 
the  blossoms  which  is  constant  and  valuable  ;  though  not  so 
much  so  as  that  of  the  leaves,  because  it  can  only  be  referred 
to  for  a  few  days  in  the  spring.  The  blossoms  afford  two  well 
marked  sub-divisions  ;  1st,  Large  flowers,  always  red  in  the 
centre,  and  pale  at  the  margin  ;  2d,  small  flowers,  tinged  with 
dark  at  the  margin.* 

The  most  desirable  peaches  for  market  o:rowers  in  this 
country  are  very  early,  and  very  late  kinds.  Those  command 
double  the  price  in  mari<et  of  kinds  ripening  at  the  middle  sea- 
son. For  New-England,  and  the  north,  only  the  earliest  kinds 
are  desirable,  as  the  late  ones  seldom  mature  well. 

We  shall  divide  peaches  into  three  classes.  1.  Freestone 
Peaches  with  pale  flesh.  2.  Freestone  peaches  with  deep  yellow 
flesh.     3.  Clingstone  Peaches. 

*  Lindley  makes  a  third  division,  embracing  a  few  sons  with  blossoms  of  an 
intermediate  size.  Bni  it  is  of  no  practical  value,  as  any  doubt  as  to  which 
of  the  two  divisions  any  blossom  belongs,  is  immediately  set  at  rest  by  the  cohur 
of  the  blossom. 


FREESTONE    PEACHES.  471 

Class  I.     Freestone  Peaches,  toith  pale  flesh. 


1.  Acton  Scott.     Lind.  Thomp. 

The  Acton  Scott,  an  English  peach,  raised  by  Mr.  Knight, 
is  one  of  his  cross  bred  seedlings,  between  the  Noblesse  and  the 
Red  Nutmeg.  It  is  an  excellent  early  fruit,  and  will  thrive 
and  ripen  well  at  the  north. 

Leaves  with  globose  glands.  Fruit  of  medium  size,  rather 
narrow  and  depressed  at  the  top,  with  a  shallow  suture.  Skin 
rather  woolly,  pale  yellowish-white,  with  a  marbled,  bright  red 
cheek.  Flesh  pale  quite  to  the  stone,  melting,  sugary  and 
rich,  with  sometimes  a  slight  bitter  flavour.  Middle  of  August. 
Flowers  large. 

2.  AsTOR.     Floy. 

An  American  peach,  which  originated  in  New- York,  twenty- 
five  years  ago.     It  is  good,  but  hardly  first  rate. 

Leaves  with  globose  glands.  Fruit  large  ;  rather  flattened, 
or  broad,  and  slightly  sunk  at  the  top,  suture  well  marked. 
Skin  pale  yellowish-white,  with  a  deep  red  cheek.  Stone 
small.  Flesh  melting,  very  juicy,  sweet,  and  of  excellent  fla- 
vour.    Ripens  the  last  week  in  August.     Flowers  large. 

3.  Bellegarde.  §   O.  Duh.  Lind.  Thomp. 

Galande.  )  Nois.  and  the 

Noir  de  Montreuil.  \      French. 
Violette  Hative.  1  of  many      Brentford  Mignonne. 

Violette  Hative  Grosse.  \  English       Ronald's  Mignonne. 

French  Royal  George.  ^gardens.      Large  Violet. 

jfX,    -    - 


Smooth  leaved  Royal  George.  J  Early  Garlande,  {of  some.) 

Early  Royal  George.  )  incorrectly  of  some 
Red  Magdalen.  \     American  gardens. 


This  very  excellent  French  peach  is  the  one  most  highly 
esteemed  by  the  Montreuil  growers,  who  supply  the  Paris 
markets,  and  it  is  equally  valued  by  the  English.  It  is  also 
one  of  the  handsomest  and  most  delicious  fruits  here. 

Leaves  with  globose  glands.  Fruit  large,  round  and  regular, 
the  suture  shallow,  the  top  slightly  hollowed,  and  having  a  little 
projecting  point.  Skin  pale  yellowish-green,  with  a  rich  red 
cheek,  often  streaked  with  darker  purple.  Flesh  slightly  mark- 
ed with  red  at  the  stone,  a  little  firm,  but  very  melting,  juicy, 
rich  and  high  flavoured.  Stone  rather  large.  End  of  August, 
and  first  of  September.     Flowers  small. 


472  THE   PEACH. 


4.  Brevoort.  § 

Brevoort's  Morris. 

Brevoort's  Seedling  Melter.     Floy. 

One  of  the  richest  and  most  delicious  of  American  peaches, 
and  one  of  the  favourite  sorts  for  garden  cultivation.  It  was 
raised  some  years  ago  by  Henry  Brevoort,  Esq.,  of  New-York. 
Mr.  Floy  describes  this,  in  his  edition  of  Lindley,  as  a  small 
fruit.  It  is  almost  always  large  on  the  Hudson  river,  and  bears 
regular,  moderate  crops. 

Leaves  with  uniform  glands.  Fruit  medium  or  large,  round 
and  rather  broad,  with  a  distinct  suture,  deep  at  the  top.  Skin 
pale  yellowish-white,  often  a  little  dingy,  with  a  bright  red 
cheek.  Flesh  rather  firm,  slightly  red  at  the  stone,  rich,  sugary 
and  high  flavoured.     First  of  September.     Flowers  small. 

5.  Belle  de  Vitry.     Duh.  Lind.  Thomp. 

Admirable  Tardive. 
Bellis.    Mm. 

This  is  not  the  Belle  de  Vitry  of  most  of  our  gardens,  which 
is  the  Early  Admirable,  It  is  quite  distinct  also,  from  the  Late 
Admirable  ;  but  is  the  Belle  de  Vitry,  described  by  Duhamel, 
and  is  a  very  firm  fleshed  and  excellent  French  variety,  little 
known  in  this  country. 

Leaves  serrated,  without  glands.  Fruit  middle  size,  rathei 
broad,  with  a  deep  suture,  the  top  depressed.  Skin  pale  yel- 
lowish-M'hite,  tinged  and  marbled  with  bright  and  dull  red. 
Flesh  rather  firm,  red  at  the  stone,  melting,  juicy  and  rich. 
Ripens  here  the  last  of  September.     Flowers  small. 

6.  Barrington.     p.  Mag.  Thomp.  Lind. 

Buckingham  Mignonne. 
Colonel  Ausleys. 

A  handsome,  very  fine,  and  very  hardy  English  peach.  The 
tree  is  vigorous  and  healthy.  The  fruit  ripens  at  the  medium 
season,  about  a  week  after  the  Royal  George. 

Leaves  with  globose  glands.  Fruit  large,  roundish,  inclining 
to  ovate,  and  rather  pointed  at  the  top,  with  a  moderate  suture 
on  one  side.  Skin  pale  yellowish-white,  with  a  deep  red,  mar- 
bled cheek.  Flesh  but  slightly  tinged  with  red  at  the  stone, 
melting,  juicy,  very  rich,  and  of  the  first  quality.  Stone  rug 
ged,  dark  brown.     Beginning  of  September.     Flowers  large. 


FREESTONE   PEACHES.  473 

7.  Clinton. 

A  native  variety,  of  second  rate  flavour. 

Leaves  with  globose  glands.  Fruit  of  medium  size,  round- 
ish, a  little  depressed  at  the  top,  but  nearly  without  suture. 
Skin  pale  yellowish-white,  with  a  red  cheek  marked  by  broken 
stripes  of  dull  red.  Flesh  scarcely  stained  at  the  stone,  juicy 
and  good.     Last  of  August.     Flowers  large. 

8.  Cole's  Early  Red. 

A  new  American  peach,  which  is  a  very  fruitful  and  excel- 
lent variety,  for  market  culture. 

Leaves  with  globose  glands.  Fruit  of  medium  size,  round- 
ish, with  but  little  suture.  Skin  pale  in  the  shade,  but  nearly 
all  covered  with  red,  becoming  dark  red  on  the  sunny  side. 
Flesh  melting,  juicy,  rich,  and  very  sprightly.  Beginning,  to 
the  middle  of  August.     Flowers  small. 

9.  Cooledge's  Favoueite.§     Man.  Ken. 

Cooledge's  Early  Red  Rareripe 

This  most  popular  early  New  England  peach,  was  raised 
from  seed  by  Mr.  J.  Cooledge,  of  Watertown,  Mass.  It  is 
unusually  productive,  and  a  very  bright  coloured,  handsome 
peach,  of  excellent  quality ;  and  its  hardiness  renders  it  valu- 
able at  the  north. 

Leaves  with  globose  glands.  Fruit  large,  roundish  (the 
suture  prominent  at  the  top  only),  but  rather  the  largest  on  one 
side.  Skin  clear  smooth  white,  with  a  fine  crimson  mottled 
cheek.  Flesh  very  melting  and  juicy,  with  a  rich,  sweet,  and 
high  flavour.     Middle  of  August.     Flowers  small. 

10.  Chancellor.     Mill.  Lind.  Thomp. 

Chancelliere,  var.  0.  Duh.  Stewart's  Late  Galande 

Noisette.  Edgar's  Late  Melting. 

Late  Chancellor. 

The  Chancellor  is  a  celebrated  French  peach,  long  cultivated 
and  highly  esteemed  abroad.  It  is  said  to  have  been  origin- 
ated by  M.  de  Seguier,  of  Paris,  then  Chancellor  of  France. 

Leaves  with  reniform  glands.  Fruit  large,  oval,  with  a  well 
marked  suture.  Skin  pale  yellowish-white,  with  a  dark  crimson 
cheek.  Flesh  very  deep  red  next  the  stone,  melting,  and  pos- 
sessing a  rich,  vinous  flavour.  Stone  oblong.  Middle  of  Sep- 
tember. Flowers  small. 
40* 


474  THE    PEACH. 

11.  Double  Montagne.§     Lind.  Thomp. 

Double  Mountain. 

Montagne. 
Montauban. 

A  high  flavoured  and  beautiful  peach,  much  resembling  the 
Noblesse.  It  is  of  French  origin,  and  is  a  favourite  variety 
with  the  English  gardeners.  We  think  it  one  of  the  finest 
peaches  in  this  climate. 

Leaves  serrated,  without  glands.  Fruit  of  medium  size, 
roundish,  but  somewhat  narrower  at  the  top.  Skin  pale  green- 
ish-white, with  a  soft-red  cheek,  which  is  marbled  with  darker 
red  at  maturity.  Flesh  white  to  the  stone,  very  delicate  and 
melting,  with  a  plentiful  and  high  flavoured  juice.  Stone  ovate 
and  rugged.     Middle  of  August.     Flowers  large. 

12.  Druid  Hill.§ 

This  new  freestone  peach,  of  splendid  size,  high  flavour,  and 
very  late  maturity,  we  think  will  prove  one  of  the  greatest  ac- 
quisitions to  our  gardens.  It  was  originated  about  six  years 
ago,  by  Lloyd  N.  Rogers,  Esq.,  of  Druid  Hill,  near  Baltimore, 
and  we  named  the  variety  after  his  country  seat,  where  may  be 
found  one  of  the  largest  collections,  not  only  of  peaches,  but  all 
otht  r  fine  fruits,  in  Maryland.  We  know  no  other  late  free- 
stone variety  which  equals  it  in  flavour  and  size.  The  tree  is 
unusually  vigorous,  the  shoots  and  leaves  very  large,  and  it 
bears  abundantly.  The  very  late  season  of  its  maturity  renders 
it  valuable,  as  most  of  the  luscious  sorts  are  then  gone. 

Leaves  with  reniform  glands.  Fruit  very  large,  roundish, 
the  cavity  at  the  stalk  rather  narrow,  the  suture  very  slight, 
and  the  swollen  point  distinct,  but  scarcely  prominent.  Skin 
pale  greenish. white,  clouded  with  red  on  the  sunny  side.  Flesh 
greenish- white,  purple  at  the  stone,  very  juicy,  and  melting,  with 
an  exceedingly  rich,  high  vinous  flavour.  Stone  long  and 
rather  compressed,  much  furrowed.  Ripens  from  the  20th  of 
September  to  the  1st  of  October.     Flowers  small. 

13.  Early  Anne.     Lind.  Thomp. 

Anne.     Lang.  Forsyth. 
Green  Nutmeg. 

The  Early  Anne  is  an  old  and  familiar  English  sort.  It  is 
the  first  peach  of  any  value  that  ripens,  the  Red  and  White 
Nutmegs  being  too  small,  and  of  indifferent  flavour;  and  the 
Early  Anne,  itself,  is  so  inferior  to  the  Early  Tillotson  (which 


FREESTONE    PEACHES.  475 

ripens  at  the  same  time),  that  it  will  soon  scarcely  be  cultivated, 
except  by  amateurs.     The  tree  is  of  slender  growth. 

Leaves  serrated,  without  glands.  Fruit  rather  small,  round. 
Skin  white,  with  a  faint  tinge  of  red  next  the  sun.  Flesh  white 
to  the  stone,  soft,  melting,  sweet,  and  of  pleasant  flavour.  Last 
of  July,  and  first  of  August.     Flowers  large,  nearly  white. 

14.  Early  Tillotson.§ 

The  Early  Tillotson  is  considered  by  many  persons  one  of 
the  best  of  the  very  early  freestone  peaches.  It  is  a  variety 
from  central  New  York,  first  introduced  to  notice  by  our 
friend,  J.  J.  Thomas,  of  Macedon,  Wayne  county.  It  is  con- 
sidered a  native  of  that  part  of  the  State. 

It  ripens  early  in  August,  about  the  same  time  as  the  Early 
York,  Royal  George,  and  the  other  very  choice  early  kinds, 
and  only  a  few  days  after  the  Early  Anne.  It  is  much  higher 
flavoured  than  any  peach  that  ripens,  except  the  true  Early 
York,  and  as  a  garden  variety,  is  entitled  to  considerable  favour. 
The  tree  grows  slowly  when  young,  but  freely  and  more  vigor- 
ously afterwards,  and  is  a  great  and  constant  bearer.  It  is  very 
hardy,  but  a  good  deal  inclined  to  mildew  at  the  end  of  the 
shoots — a  drawback  to  its  culture. 

Leaves  deeply  serrated,  without  glands.  Fruit  of  medium 
size,  round.  Skin  nearly  covered  with  red,  the  ground-colour 
— pale  yellowish-white,  being  thickly  dotted  with  red,  and  the 
exposed  cheek  being  a  dark  red.  Flesh  whitish,  but  red  at  the 
stone,  to  which,  though  a  freestone,  it  partially  adheres  :  melt- 
ing, juicy,  with  a  rich,  highly  excellent  flavour.  It  ripens  the 
middle  of  August.     Flowers  small. 

15.  Early  York. 

Large  Early  York. 

The  Early  York  has  long  been  the  most  popular  of  early 
peaches  in  this  country.  It  is  at  least  a  week  earlier  than  the 
(true)  Royal  George,  more  melting  and  juicy,  though  not  quite 
so  rich,  and  deserves  a  place  in  every  garden.  In  unfavourable 
soil,  the  ends  of  the  branches  are  a  little  liable  to  mildew ;  but 
the  tree  is  very  hardy  and  productive.  There  are  one  or  two 
newer  seedlings  raised  from  this,  and  bearing  the  same  name, 
in  New  Jersey,  which  are  rather  more  thrifty  for  the  orchard, 
but  do  not  possess  the  high  flavour  of  the  old  kind.  They  are 
easily  known  from  it  by  the  absence  of  glands  in  the  leaves  and 
by  the  large  flowers  of  the  true  sort.  It  is  quite  distinct  from 
the  Red  Rareripe,  which  is  large,  broader,  deeply  marked  with 
a  suture,  later  in  ripening,  and  richer  flavoured. 


476  THE    PEACH. 

Leaves  serrated,  without  glands.  Fruit  of  medium  size, 
roundish,  inclining  a  little  to  ovate,  with  a  slight  suture  only. 
Skin  very  thin,  pale  red  thickly  dotted  over  a  pale  ground,  in 
the  shade,  but  quite  dark  red  in  the  sun.  Flesh  greenish  white, 
remarkably  tender  and  melting,  full  of  rich,  sprightly  juice. 
Ripens  about  the  18th  of  August.     Flowers  large. 

16.  Early  Newington  Feeestone.^ 

This  is  a  large,  and  exceedingly  high-flavoured,  early  peach  ; 
indeed,  we  consider  it  without  a  superior,  at  its  season.  It  is 
quite  distinct  from  the  other  Newingtons,  which  are  clings,  and 
rather  late,  while  this  is  early,  and  generally  parts  from  the 
stone,  though  it  frequently  happens  that  some  of  the  fruit  on 
the  same  tree  adheres  partially,  or  wholly  to  the  stone ;  and 
this  peculiarity  (common,  so  far  as  we  know,  to  but  one  other 
kind )  is  one  of  its  constant  characteristics.  It  has  been  cultivated 
here  and  disseminated,  for  the  last  twenty  years,  and  we  sup- 
pose it  to  be  an  American  variety.  The  tree  is  only  a  moderate 
bearer.  Leaves  with  reniform  glands.  Fruit  rather  large, 
round,  with  a  distinct  suture,  a'nd  one-half  the  fruit  always  the 
larger.  Skin  pale  yellowish-white,  dotted  and  streaked  with 
red,  the  cheek  a  rich  red.  Flesh  white,  but  red  at  the  stone,  to 
which  many  particles  adhere.  If  not  fully  ripe,  it  has  the 
habit  of  a  cling.  Flesh  juicy,  melting,  with  a  rich  vinous 
flavour.  Ripens  directly  after  the  Early  York,  about  the  24th 
of  August.     Flowers  small. 

17.  Early  Sweet  Water. §     Floy.  Thomp. 

Sweet  Water. 

Large  American  Nutmeg. 

A  very  early,  and  very  agreeable  white  peach,  among  the 
best  of  its  season,  as  it  ripens  early  in  August,  not  long  after 
the  Early  Anne,  and  ten  days  or  more  before  the  Early  York. 
It  is  an  American  peach,  raised  from  a  stone  of  the  Early 
Anne.  It  is  so  much  larger  and  superior  to  the  Early  Anne, 
or  any  of  the  Nutmeg  peaches,  that  it  has  almost  driven  them 
out  of  our  gardens.  The  tree  is  thrifty  and  productive,  with 
pale  shoots,  and  nearly  white  blossoms. 

Leaves  with  globose  glands.  Fruit  of  medium  size, 
sometimes  large,  roundish,  with  a  slight  suture.  Skin  pale 
white,  very  seldom  with  a  faint  blush  when  fully  exposed. 
Flesh  white,  slightly  stained  at  the  stone,  melting,  juicy,  sweet, 


FREESTONE    PEACHES.  477 

and  of  very  agreeable  flavour.     Ripe  about  the  8th  of  August. 
Stone  small.     Flowers  large. 

18.  Emperor  of  Russia.     Floy.  Thorap. 

Cut-Leaved.  Serrated. 

New  Cut-Leaved.  Unique. 

A  very  rich  and  fine-flavoured  peach,  raised  by  Mr.  Floy,  in 
1812.  Its  growth  is  slow,  and  its  shoots  are  inclined  to  be- 
come mildewed.  It  is  rather  a  shy  bearer  here,  but  is  an 
admirable  sort  in  the  Western  States.  The  leaves  are  very 
deeply  cut,  or  serrated  on  the  edges. 

Leaves  serrated,  without  glands.  Fruit  large,  roundish,  and 
broad,  with  one-half  more  swollen  than  the  other.  Skin  downy, 
dull  yellowish- white,  with  a  dark  red  cheek.  Flesh  yellowish- 
white,  rather  firm,  rich  and  high  flavoured.  Last  of  August. 
Flowers  small. 

19.  Early  Admirable.     Lind.  Thomp. 

Admirable. 

L' Admirable. 

Belle  de  Vitry,  {Bon  Jardinier.) 

A  very  excellent  French  peach,  wrongly  known  by  many 
in  this  country  as  the  Belle  de  Vitry,  which  is  a  distinct 
variety.     We  find  it  early,  and  very  prolific. 

Leaves  with  globose  glands.  Fruit  not  quite  round.  Skin 
pale  yellowish-white,  with  a  lively  red  cheek.  Flesh  red  next 
the  stone,  melting  and  juicy,  with  a  good,  rich,  sweet  flavour. 
Middle  of  August.     Flowers  large. 

20.  Favourite.     Coxe. 
Favourite  Red. 

A  capital  orchard  fruit,  of  large  size,  hardy  and  a  most 
abundant  bearer.  It  is  a  very  good  native  peach,  though  not  of 
high  flavour. 

Leaves  with  obscure  globose  glands,  often  with  none.  Fruit 
large,  oblong  or  oval.  Skin  white,  rather  downy,  much  cover- 
ed with  red,  which  becomes  a  very  dark  red,  when  fully  exposed 
in  the  sun.  Flesh  red  at  the  stone,  a  little  firm,  but  juicy,  with 
a  good,  vinous,  but  not  rich  flavour.  Second  week  in  Septem. 
ber.     Flowers  small. 


478  THE    PEACH. 

21.  Fox's  Seedling. 

A  good  and  productive  late  peach,  a  native  of  New-Jersey. 

Leaves  with  globose  glands.  Fruit  round,  a  little  compressed, 
cavity  at  the  stalk  narrow.  Skin  white  with  a  red  cheek. 
Flesh  melting,  juicy,  sweet  and  good.  Middle  of  September 
Flowers  small. 

22.  George  the  Fourth.  §     Floy.  Lind.  Thomp. 

This  is  certainly  the  most  popular  peach  for  garden  culture 
in  the  United  States.  It  is  large,  bears  regular  and  abundant 
crops,  is  of  the  highest  flavour,  and  the  tree  is  unusually  hardy 
and  vigorous,  succeeding  well  in  all  parts  of  the  country.  No 
garden  should  be  without  it..  The  original  tree  stood,  not 
long  since,  in  the  garden  of  Mr.  Gill,  Broad  street.  New- York. 

Leaves  large,  with  globose  glands,  often  obscure.  Fruit 
large,  round,  deeply  divided  by  a  broad  suture,  and  one-half 
a  little  larger  than  the  other.  Skin  pale,  yellowish  white,  finely 
dotted  with  bright  red,  and  deepening  into  a  rich  dark  red  cheek 
on  one  side.  Flesh  pale,  marked  with  red  at  the  stone  (which  is 
small),  melting,  very  juicy,  with  a  remarkably  rich  luscious 
flavour.     Ripens  the  last  of  August.    Flowers  small. 

23.  Grosse  Mignonne.  §    O.  Duh.  Lind.  Thomp. 


Royal  Kensington. 
Grimwood's  Royal  George. 
New  Royal  George. 


t«2 
8  ?= 


Bi 


Large  French  Mignonne. 

French  Mignonne. 

Swiss  Mignonne. 

Purple  Avant. 

Early  Purple  Avant 

Early  May. 

Early  Vineyard. 

Neil's  Early  Purple.  C,^  ^        Royal  Sovereign^ 

Johnson's  Early  Purple.  ^.^  «<  •«  J      Superb  Royal. 


Vineuse  de  Fromentin 

Mignonne. 

Veloutee  de  Merlet. 

Vineuse. 

Pourpree  de  Normandie. 

Belle  Beaute. 

Belle  Bausse. 

La  Royal  {of  some.) 

Pourpree  Hative  {of  some.) 

Ronald's  Seedling  Galande. 


The  Grosse  Mignonne  is  certainly  the  "  world  renowned  "  of 
peaches.  In  France,  its  native  country,  in  England,  in  Ame- 
rica, in  short  everywhere,  it  is  esteemed  as  one  of  the  most  de- 
licious of  varieties.  It  is  a  good  and  regular  bearer,  a  large 
and  handsome  fruit,  is  a  favourite  for  those  who  have  to  grow 
peaches  under  glass,  and  ripens  the  best  crops  even  in  a  rather 
unfavourable  climate,  like  that  of  Boston.  The  great  number 
of  names  by  which  it  is  known  abroad  (and  we  have  not  quoted 
all)  proves  the  universality  of  its  cultivation. 

Leaves  with  globose  glands.  Fruit  large  roundish,  always 
somewhat  c'epressed  and  marked  with  a  hollow  suture  at  the 


FREESTONE    PEACHES.  479 

top.  Skin  pale  greenish  yellow,  mottled  with  red,  and  having 
a  purplish  red  cheek.  Flesh  yellowish  white,  marked  with  red 
at  the  stone,  melting,  juicy,  with  a  very  rich,  high,  vinous  fla- 
vour. Stone  small,  and  very  rough.  Middle  of  August,  before 
the  Royal  George.     Flowers  large. 

24.  Haines'  Early  Red. 

An  early  peach,  newly  originated  in  New-Jersey,  of  very 
fine  flavour,  and  so  hardy  and  productive  as  to  be  a  popular 
orchard  fruit. 

Leaves  witii  globose  glands,  fruit  of  medium  size,  round,  de- 
pressed at  the  top,  with  a  well-marked  suture  extending  round 
the  fruit,  one  half  larger  than  the  other.  Skin  pale  white 
marked  with  red,  and  nearly  covered  with  deep  red.  Flesh 
greenish  white,  very  juicy,  melting,  sweet  and  well  flavoured. 
Middle  of  August.     Flowers  small. 

25.  Kenrick's  Heath.     Ken. 

Freestone  Heath. 

A  large,  showy,  oblong  peach,  often  growing  to  the  largest  size, 
and  a  very  hardy  tree,  but  the  quality  of  the  fruit  is  only 
second  rate.  This  sort,  which  is  a  native  of  New-England,  is 
vigorous,  and  bears  large  crops.  It  is  quite  distinct  from  the 
celebrated  Heath  Cling. 

Leaves  with  reniform  glands.  Fruit  very  large,  oblong,  with 
a  slight  suture,  and  a  small  swollen  point  at  the  top.  Skin 
pale  greenish  white,  with  a  purplish  red  cheek.  Flesh  greenish 
white,  deep  red  at  the  stone,  a  little  coarse,  melting,  quite  juicy, 
with  a  pleasant  sub-acid  flavour.  Middle  of  September.  Flowers 
small. 

26.  Late  Admirable.  §    Lind.     Thomp. 


Royale.    O.  Duh 
La  Royale. 
Peche  Royale. 
Bourdine. 
Boudin. 
Narbonne. 


Teton  de  Venus. 

French  Bourdine. 

Judd's  Melting. 

Motteux's. 

Pourpree  Tardive.  >  incorrectly 

Late  Purple.  3    of  some.' 


"  The  Late  Admirable,"  says  Mr.  Thompson,  "  is  one  of  the 
very  best  of  late  peaches,  and  ought  to  be  in  every  collection  " 
an  opinion  in  which  we  fully  concur.  It  is  one  of  those  deli- 
cious sorts  that,  originating  a  long  time  ago  in  France,  have 
received  the  approval  of  the  best  cultivators  everywhere.  It  ia 
hardy  and  productive  in  this  climate. 


480  THE    PEACH. 

Leaves  with  globose  glands.  Fruit  very  large,  roundish,  in- 
clining to  oval,  with  a  bold  suture  dividing  the  fruit  pretty 
deeply  all  round,  and  a  small,  acute,  swollen  point  at  the  top. 
Skin  pale  yellowish  green,  with  a  pale  red  cheek,  marbled  with 
darker  red.  Flesh  greenish  white,  but  red  at  the  stone,  very 
juicy,  melting,  and  of  delicate,  exquisite  flavour.  Middle  of 
September.     Flowers  small. 

27.  La  Grange.  § 

The  La  Grange  is  a  new  white  freestone  peach,  of  very  late 
maturity,  large  size,  and  fine  flavour.  It  was  originated  from 
seed  five  or  six  years  ago,  in  the  garden  of  Mr.  John  Hulse, 
Burlington,    New-Jersey. 

Its  late  period  of  maturity,  its  colour,  its  productiveness,  and 
size,  have  already  given  it  quite  a  reputation  among  the  extensive 
growers  of  New-Jersey,  and  it  is  undoubtedly  a  most  valuable 
fruit,  not  only  for  the  table  but  for  preserving  at  the  most 
desirable  period  for  this  purpose — late  in  the  season.  Its  fla- 
vour is  remarkably  rich  and  delicious,  equalling,  in  this  re- 
spect, almost  any  peach  of  its  season  of  maturity.  It  was  first 
brought  into  notice  and  disseminated  by  Mr.  Thomas  Hancock. 

Leaves  with  reniform  glands.  Fruit  large,  oblong,  shaped 
somewhat  like  the  Heath  Cling.  Skin  greenish  white,  with  oc- 
casionally some  red  on  the  sunny  side.  Flesh  pale,  juicy, 
melting,  very  rich,  sweet,  high  flavoured  and  delicious.  Last 
of  September,  and  beginning  of  October,     Flowers  small. 

28.  Morris's  Red  Rareripe. 

Morris  Red. 

Red  Rareripe.  )    - 

Large  Red  Rareripe.  ^  o/*o"»« 


This  very  popular  and  well-known  American  peach,  has  the 
reputation  of  having  originally  been  disseminated  from  the  gar- 
den of  Robert  Morris,  Esq.,  of  Philadelphia.  It  is  everywhere 
justly  esteemed  for  its  acknowledged  good  flavour,  beauty,  and 
productiveness.  Mr.  Kenrick,  and  some  other  American  writ- 
ers, have  erred  in  supposing  it  synonymous  with  the  Grosse 
Mignonne,  which  is  quite  different,  both  in  the  colour  of  its  skin 
and  flesh  as  well  as  in  its  flavour  and  blossoms. 

Leaves  with  small  globose  glands.  Fruit  large,  roundish,  a 
little  depressed  at  the  top,  with  a  moderately  well-marked  suture. 
Skin  fine  pale  greenish  white,  a  little  dotted,  and  with  a  lively, 
rich  red  cheek.  Flesh  pale,  greenish  white,  quite  red  at  the 
artone,  very  melting  and  juicy,  with  a  sweet  and  rich  flavour. 
Last  of  August.     Flowers  small. 


freestone  peaches.  481 

29.   Morris's  White  Rareripe. § 

Morris  White.  /"    of  vari-  \  White  Malacaton. 

White  Rareripe.  1  ous  Ante-  f  Cole's  White  Malocoton. 

Luscious  White  Rareripe.  \  rican  Gar-  I  Freestone  Heath. 

Lady  Ann  Steward.  (  dens.  j  Morris  White  Freestone.  Floy 

Morris's  White  Rareripe,  a  native,  is  the  most  popular  and  well, 
known  white  peach,  and  is  everywhere  cultivated  in  this  coun- 
try, either  under  this,  or  some  of  the  other  names  quoted  above. 
It  is  a  rich  fruit  in  a  warm  climate,  but  is  not  quite  so  high 
flavoured  at  the  north  or  east.  The  tree  is  vigorous  and 
healthy,  and  bears  fair  crops. 

Leaves  with  reniform  glands.  Fruit  rather  large,  oval ;  su- 
ture only  of  moderate  depth,  swollen  point  small.  Skin  rather 
downy,  greenish  white  on  all  sides,  at  first,  but  white  with  a 
creamy  tint  when  fully  ripe ;  and  when  fully  exposed,  sometimes 
with  a  slightly  purple  cheek.  Flesh  white  to  the  stone,  a  little 
firm,  melting,  juicy,  sweet  and  rich.  Middle  of  September. 
Flowers  small. 

30.    MoRRisANiA  Pound.     Thomp. 

Hoffman's  Pound.     Floy. 
Morrison's  Pound. 

A  very  large  and  late  variety,  originated  many  years  ago, 
by  Martin  Hoffman,  Esq.,  but  first  disseminated  from  the  garden 
of  Governor  Morris,  of  Morrisania,  near  New  York.  It  is  a 
good  fruit,  but  its  place  has  been  taken,  of  late,  by  other  more 
popular  sorts. 

Leaves  with  globose  glands.  Fruit  very  large  and  heavy, 
nearly  round.  Skin,  dull  greenish  white,  with  a  brownish  red 
cheek.  Flesh,  pale  yellow,  firm,  juicy,  sugary,  and  rich  in 
flavour.  Ripens  the  middle  and  last  of  September.  Flowers 
small. 

31.  Madeleine  de  Courson.     Thomp.  Lelieur.  Lind. 


Red  Magdalen  {of  Miller). 
True  Red  Magdalen. 
French  Magdalen. 


Madeleine  Rouge,   0.  Duh 
Rouge  Paysanne. 


The  Red  Magdalen,  of  Courson,  is  a  favourite  old  French 
peach,  very  little  known  in  this  country ;  the  Red  Magdalen  of 
many  of  our  gardens  being  either  a  spurious  sort,  or  the  Royal 
George.  It  is  an  excellent,  productive  peach,  hardy,  and  worthy 
of  more  general  cultivation. 

Leaves  serrated,  without  glands.  Fruit  of  medium  size,  or 
rather  below  it,  round,  flattened,  with  a  deep  suture  on  one  side> 
41 


482  THE    PEACH. 

Skin  pale  yellowish  white,  witri  a  lively  red  cheek.  Flesh 
white,  slightly  red  at  the  stone,  juicy,  and  melting,  with  a  rich 
vinous  flavour.     Middle  and  last  of  August.     Flowers  large. 

32.   Malta.§     Lind.  Thomp.  P.  Mag. 

P4che  Malte.     O.  Duh.  I         Italian. 

Malte  de  Normandie.  |  Belle  de  Paris. 

A  most  delicious,  old  European  peach,  of  unsurpassable  fla- 
vour. The  tree  is  not  a  great  bearer,  but  it  is  hardy  and  long 
lived,  and  richly  deserves  a  place  in  every  garden.  There  is 
a  spurious  sort  sold  under  this  name  in  the  United  States,  which 
is  easilv  Known  by  its  globose  glands.  The  fruit  of  the  Malta 
keeps  well  after  being  gathered. 

Leaves  serrated,  without  glands.  Fruit  of  rather  large  size, 
'oundish,  flattened,  with  a  broad,  shallow  suture,  on  one  side. 
Skin  pale,  dull  green,  marked  on  the  sunny  side  with  broken 
spots,  and  blotches  of  dull  purple.  Flesh  greenish,  with  a  lit- 
tle dark  red  at  the  stone,  very  juicy  and  melting,  with  a  pecu- 
liarly rich,  vinous,  piquant,  and  delicious  flavour.  Last  of  Au- 
gust.   Flowers  large. 

The  trees  of  the  true  Malta  are  remarkably  free  from  the 
yellows,  in  this  country,  aflbrding  another  proof  of  our  theory 
regarding  this  disease,  as  they  bear  only  moderate  and  regu- 
lar  crops. 

33.   Nutmeg,  Red.     Mill.  Lind.  Thomp. 


Avant  Rouge.  O.  Duh. 
Avant  Pdche  de  Troyes. 
Red  Avant. 


Brown  Nutmeg. 
Early  Red  Nutmeg. 


The  Red  Nutmeg  is  a  very  small  and  inferior  peach,  which 
'las  long  been  cultivated,  solely  on  account  of  its  earliness.  It 
is  now  seldom  seen  in  our  gardens,  being  abandoned  for  better 
sorts.  Is  is  desirable,  however,  in  a  complete  collection.  Both 
(his  and  the  following  are  European  varieties.  The  tree  grows 
slowly,  and  is  of  dwarf  habit. 

Leaves  small,  with  reniform  glands.  Fruit  small,  roundish, 
with  a  distinct  suture,  terminating  in  a  small,  round,  swollen 
point  at  the  top.  Skin  pale  yellow,  with  a  bright,  rich  red 
cheek.  Flesh  yellowish  white,  red  at  the  stone,  with  a  sweet 
and  rather  pleasant  flavour.  Middle  and  last  of  July.  Flow- 
ers large. 


FREESTONE    PEACHES.  483 

34.    Nutmeg,  White.     Mill.  Lind.  Thomp. 

Avant  Blanche.     0.  Duh. 

White  Avant. 

Early  White  Nutmeg. 

The  White  Nutmeg  resembles  the  foregoing  in  its  general 
habit,  being  dwarfish,  and  of  slender  growth.  It  is  the  small- 
est of  peaches,  the  flavour  is  inferior,  and  it  is  only  esteemed 
by  curious  amateurs  as  ripening  a  few  days  earlier  than  any 
other  variety. 

Leaves  serrated,  without  glands.  Fruit  very  small,  rather 
oval,  with  a  deep  suture  extending  a  little  more  than  half 
round.  Skin  white,  or  rarely  with  a  pale  blush.  Flesh  white 
to  the  stone,  with  a  sweet  and  slightly  musky,  pleasant  flavour. 
Ripens  about  the  10th  or  15th  of  July.     Flowers  large. 

35.  Noblesse. §     Lang.  Lind.  Thomp. 

Vanguard. 
Mellish's  Favourite 
Lord  Montague's  Noblesse 

An  English  peach  of  the  highest  reputation,  and  which,  in 
this  country,  is  esteemed  wherever  known,  as  one  of  the  largest, 
most  delicious,  and  most  valuable  varieties.  The  tree  is  hardy 
and  productive,  and  every  cultivator  should  possess  it.  In  Eng- 
land it  is  one  of  the  favourite  kinds  for  forcing  and  wall  culture, 
yielding  regular  and  abundant  crops  of  beautiful,  pale  fruit. 

Leaves  serrated,  without  glands.  Fruit  large,  roundish  ob- 
long, a  little  narrowed  at  the  top,  and  terminated  by  an  acute 
swollen  point.  Skin  slightly  downy,  pale  green  throughout, 
marked  on  the  cheek  with  delicate  red,  clouded  with  darker 
red.  Flesh  pale  greenish  white  Jo  the  stone,  melting,  very 
juicy,  with  a  very  high  and  luscious  flavour.  Last  of  August. 
Flowers  large. 

36.  Nivette.     O.   Duh.  Lind.  Thomp. 

Nivette  Veloutee. 
Veloutee  Tardive. 
Dorsetshire. 

The  Nivette  is  an  excellent  French  variety,  much  resembling 
the  Late  Admirable. 

Leaves  with  globose  glands.  Fruit  large  i,  roundsh,  inclin- 
ing to  oval,  suture  shallow,  and  the  top  slightly  depressed.  Skin 
pale  green,  with  a  lively  red  cheek.  Flesh  pale  green,  but 
deep  red  at  the  stone,  juicy,  melting,  and  very  rich.  Beginning, 
and  middle  of  September.     Flowers  small. 


484  THE    PEACH. 

37.  Oldmixon  Freestone.     Pom.  Man. 
Oldmixon  Clearstone.     Coxe. 

A  large  American  peach,  of  late  maturity  and  rich  flavour. 
It  was,  we  believe,  raised  either  from  a  stone  of  the  Catherine 
Cling  or  the  Oldmixon  Cling,  the  latter  having  been  brought 
to  this  country  many  years  ago,  by  Sir  John  Oldmixon.  It  bears 
good  crops,  and  is  a  valuable  variety. 

Leaves  with  globose  glands.  Fruit  large,  roundish,  or 
slightly  oval,  one  side  swollen,  and  the  suture  visible  only  at 
the  top  ;  cavity  but  slightly  sunk  at  the  stalk.  Skin  pale  yel- 
lowish white,  marbled  with  red,  the  cheek  a  deep  red.  Flesh 
white,  but  quite  red  at  the  stone,  tender,  with  an  excellent,  rich, 
sugary  and  vinous  flavour.  Beginning  of  September.  Flow- 
ers small. 

38.   President.     P.  Mag.  Lind.  Thomp. 

One  of  the  best  of  our  peaches,  and  a  capital  variety, 
originated,  several  years  ago,  on  Long  Island. 

Leaves  with  globose  glands.  Fruit  large,  roundish  oval,  the 
suture  shallow.  Skin  very  downy,  pale  yellowish  green,  with 
a  dull  red  cheek.  Flesh  white,  but  deep  red  at  the  stone,  very 
juicy,  melting,  rich  and  high  flavoured.  Stone  very  rough. 
Middle  of  September.     Flowers  small. 

39.   PouRPREE  Hative.     O.  Duh.  Thomp.  Lind. 

Pourpr6e  Hdtive  a  Grandes  Fleurs. 
Early  Purple. 

This  is  the  Early  Purple  of  Duhamel ;  what  is  often  in- 
correctly called  the  Early  Purple,  being  the  Grosse  Mignonne. 

Leaves  with  reniform  glands.  Fruit  of  medium  size,  globu- 
lar and  depressed,  and  having  a  deep  suture  running  across  the 
top.  Skin  pale,  light  yellow,  with  a  mottled  purplish  red  cheek. 
Flesh  pale,  but  red  at  the  stone,  melting,  very  juicy,  with  a 
high  vinous  flavour.  Stone  broad  and  rough.  Middle  of  Au- 
gust.    Flowers  large. 

The  Pourpree  Hative  Veritable,  of  the  French  (Early 
Purple,  True  Early  Purple,  of  some),  with  globose  glands  and 
large  flowers,  Thompson  says,  is  "  probably  nothing  different 
from  th^  Grosse  Mignonne," 


FREESTONE    PEACHES.  485 

40.    Royal  GEOKtiE.§     P.  Mag.  Lind.  Thomp. 


Early  Royal  George. 
Millet's  Mignonne. 
Lockyer's  Mignonne. 
Griffin's  Mignonne. 
Superb. 


Red  Magdalen. 

Madeleine  Rouge  a  Petite  Fleurs. 

French  Chancellor.  ^ 

Early  Bourdine.        >  Incorrectly , of  some 

Double  Swalsh.        ) 


None  of  the  early  peaches  surpass  in  flavour  and  beauty  the 
Royal  George.  It  is  one  of  the  finest  European  varieties,  and 
attains  the  highest  flavour  with  us.  The  points  of  its  shoots 
are  a  little  inclined  to  mildew,  which  is  entirely,  in  our  climate, 
prevented  by  the  shortening-in  pruning.  It  is  a  regular  and 
moderate  bearer,  and  is  one  of  the  varieties  indispensable  to 
every  good  garden,  ripening  directly  after  the  Early  York. 

The  peach  generally  cultivated  as  the  Royal  George,  Early 
Royal  George,  or  Red  Magdalen,  in  almost  all  parts  of  the 
United  States,  from  Salem,  Mass.,  to  Baltimore  (and  described  by 
Manning),  is  not  the  true  Royal  George,  but  the  Bellegarde,  or 
Smooth-leaved  Royal  George,  which  is  rather  later,  not  so  rich, 
and  has  globose  glands. 

Leaves  serrated,  without  glands.  Fruit  above  the  middle 
size,  or  rather  large,  globular,  broad  and  depressed,  the  suture 
deep  and  broad  at  the  top,  and  extending  round  two-thirds  of  the 
fruit.  Skin  pale,  or  white,  thickly  sprinkled  with  red  dots,  and 
the  cheek  of  a  broad  rich,  deep  red  slightly  marbled.  Flesh 
whitish,  but  very  red  at  the  stone,  melting,  juicy,  very  rich; 
and  of  the  highest  flavour.  From  the  20th  to  the  last  of  Au- 
gust.    Flowers  small. 

41.    Red  Rareripe.§ 

Large  Red  Rareripe,  of  some. 
Early  Red  Rareripe. 

This  remarkably  fine  early  peach,  is  a  very  popular  one 
with  us,  and  has  been  cultivated  for  many  years  in  this  State. 
It  strongly  resembles  the  Royal  George,  and  we  believe  it  an 
American  seedling  from  that  variety,  which  is,  perhaps,  entirely 
identical  with  it. 

It  must  be  observed  that  this  is  totally  different  both  from  the 
Early  York,  and  Morris'  Red  Rareripe,  with  which  it  is  often 
confounded  by  some  nurserymen.  The  fruit  is  larger,  broader, 
and  a  week  later  than  the  first ;  and  its  serrated  leaves,  and 
different  flavour,  separate  it  widely  from  the  latter,  Ends  of 
,he  branches  sometimes  slightly  mildewed. 

Leaves  serrated,  without  glands.  Fruit  rather  large,  globu- 
lar, but  broad,  depressed,  and  marked  with  a  deep  broad  suture, 
extending  nearly  round  the  whole  fruit.  Skin  white,  mottled, 
41* 


4S8 


THE    PEACH. 


and  marked  with  numerous  red  dots,  and  the  cheek  of  a  rich 
dark  red.  Flesh  whitish,  but  red  at  the  stone,  melting,  juicy, 
very  rich  and  high  flavoured.  Middle  and  last  of  August. 
Flowers  small. 

42.  Rareeipe,  Late  Red.§ 


Prince's  Red  Rareripe. 

This  noble  American  fruit,  the  late  Red  Rareripe,  is  unques- 
tionably one  of  the  very  finest  of  all  peaches,  even  surpassing 
often  the  Late  Admirable.  Its  large  size,  and  great  excellence, 
its  late  maturity,  and  its  productiveness  and  vigour,  all  unite  to 
recommend  it  to  universal  favour.  We  cannot  praise  it  too 
highly.  The  rather  grayish  appearance  of  the  fruit  serves  to 
distinguish  it,  at  first  sight,  from  all  others. 

Leaves  with  globose  glands.  Fruit  large  and  heavy,  round- 
ish oval,  suture  depressed  only  at  the  top,  where  the  swollen 
point  is  distinctly  sunken.  Skin  downy,  pale  grayish  yellow, 
thickly  marbled  and  covered  with  reddish  spots,  the  cheek  dull 
deep  red,  distinctly  mottled  with  fawn-coloured  specks.  Flesh 
whi^e,  but  deep  red  at  the  stone  ;  very  juicy,  melting,  and  of  an 
unusually  rich,  luscious,  high  flavour,  not  surpassed  by  any 
other  peach.     First  to  the  10th  of  September.     Flowers  small. 

43.    Royal  Charlotte. §     Thomp. 


New  Royal  Charlotte,  Lind. 

Grimwood's  Royal  Charlotte, 

Kew  Early  Purple, 

Lord  Nelson's, 

Lord  Fauconberg's  Mignonne 


Madeleine  Rouge  Tardive, 
Madeleine  Rouge  a  Moyenne 

Fleur. 
Madeleine  a  Petite  Fleur. 


A  very  excellent  peach,  and  a  favorite  variety  with  all 
European  gardeners.  Its  leaves  are  more  coarsely  and  deeply 
serrated  than  those  of  other  varieties. 

Leaves  serrated,  without  glands.  Fruit  rather  large,  inclin- 
ing to  ovate,  being  rather  broader  at  the  base  than  at  the  top ; 
the  suture  of  moderate  size.  Skin  pale  greenish  white,  with  a 
deep  red  marbled  cheek.  Flesh  white,  but  pale  red  at  the 
stone,  melting,  juicy,  rich  and  excellent.  Beginning  of  Septem- 
ber.    Flowers  small. 

44.    Snow.§ 

The  Snow  peach  is  a  remarkably  fair  and  beautiful  fruit,  of 
American  origin,  which  has  but  lately  made  its  appearance  in 
our  gardens.    The  fruit  and  blossoms  are  white,  and  the  foliage 


PGEESTOXE    PEACHES.  .,JiJ7 

and  wood  of  a  light  green.     It  is  a  very  hardy,  productive, 
and  desirable  variety. 

Leaves  with  reniform  glands.  Fruit  large,  globular ;  suture 
faintly  marked  except  at  ihe  top.  Skin,  thin,  clear  beautiful 
white,  on  all  sides.  Flesh,  white  to  the  stone,  juicy,  and  melt- 
ing, with  a  sweet,  rich,  and  sprightly  flavour.  Beginning  of 
September.     Flowers  small. 

45.   Var  Zandt's  Superb.     Pom.  Man. 
Waxen  Rareripe. 

A  very  bright-coloured  and  handsome  peach,  originated 
some  years  ago  by  Mr.  Van  Zandt,  of  Flushing,  Long  Island, 
[t  is  one  of  the  most  beautiful  dessert  peaches,  though  only  of 
medium  size,  and  possesses  very  agreeable  flavour. 

Leaves  with  globose  glands.  Fruit  of  medium  size,  roundish, 
the  suture  slight,  but  one-half  the  fruit  larger  than  the  other. 
Skin  white,  with  a  beautifully  sprinkled  red  cheek,  on  a  yellowish 
white  ground,  the  union  of  the  two  softened  by  delicate  dotting 
of  bright  carmine  red.  Flesh  whitish,  but  tinted  with  red  at 
the  stone,  melting,  juicy,  sweet,  and  of  good  flavour.  Stone 
deeply  furrowed.     First  of  September.     Flowers  small. 

46.    Scott's  Early  Red. 

Scott's  Early  Red  is  a  new  variety,  of  very  excellent  flavour, 
and  a  prolific  bearer,  which  we  have  lately  received  from 
New  Jersey. 

Leaves  with  obscure  globose  glands.  Fruit  of  medium  size, 
roundish,  a  little  depressed,  the  suture  distinctly  marked,  but 
not  deep.  Skin,  pale  greenish  white,  but  much  covered  with 
red,  which  is  mottled  with  fawn-coloured  dots.  Flesh  whitish 
very  juicy,  with  a  rich  and  luscious  flavour.  Middle  of 
August.     Flowers  small. 

47.   Strawberry. 
Rose. 

The  strawberry  peach  we  received  from  Mr.  Thomas  Han- 
cock, of  Burlington,  proprietor  of  one  of  the  most  respectable 
and  extensive  nurseries  in  New  Jersey.  It  is  esteemed  one  of 
the  very  finest  early  varieties  for  orchard  culture  in  that  State. 
It  is  quite  distinct  from  the  Early  York. 

Leaves  with  reniform  glands.  Fruit  of  medium  size,  oval, 
the  cavity  at  the  stem  deeply  sunk,  the  suture  extending  half 
round.     Skin  marbled   with  deep  red  over  almost  the  whole 


488  THE    PEACH. 

surface.    Flesh  whitish,  melting,  juicy,  rich,  and  of  very  deli- 
cious flavour.     Middle  of  August.     Flowers  small. 

48.  Washington.    Floy. 

Washington  Red  Freestone.     Ken. 

The  Washington  is  a  handsome  and  very  delicious  peach, 
of  American  origin.  It  was  named,  and  first  introduced  to 
notice,  by  Mr.  Michael  Floy,  nurseryman,  New  York,  about 
forty  years  ago.  The  fruit  ripens  late ;  the  tree  is  vigorous, 
hardy,  and  productive,  and  it  is  altogether  a  valuable  variety. 

Leaves  with  globose  glands.  Fruit  large,  broad,  depressed, 
with  a  broad  deep  suture  extending  nearly  round  it.  Skin 
very  thin,  yellowish  white,  with  a  deep  crimson  cheek.  Flesh 
pale  yellowish  white,  very  tender,  juicy,  and  melting,  with  a 
sweet,  rich,  and  luscious  flavour.  It  often  adheres  slightly  to 
the  stone,  which  is  quite  small.  Middle  of  September.  Flowers 
small. 

49.   Walter's  Early.     Ken. 

Walter's  Early  is  esteemed  as  one  of  the  most  popular,  early 
varieties  for  orchards  in  New  Jersey,  where  it  originated.  It  is 
remarkably  well  adapted  to  the  light  sandy  soil  of  that  State, 
bearing  abundant  crops  of  excellent  fruit.  At  the  north  it  is 
much  inferior  to  the  White  Imperial,  and  the  Royal  George. 

Leaves  with  globose  glands.  Fruit  large,  roundish.  Skin 
white,  with  a  rich  red  cheek.  Flesh  whitish,  a  little  touched 
with  red  at  the  stone,  melting,  juicy,  sweet,  and  of  very  agree- 
able flavour.     Ripens  about  the  20th  of  August. 

50.  White  Imperla.l.§ 

The  White  Imperial  is  a  new  early  fruit,  of  most  estimable 
quality.  We  consider  it  quite  a  valuable  variety  for  every 
garden  north  of  New  York,  as  its  flavour  is  very  excellent,  it  is 
extremely  hardy  and  vigorous,  it  bears  good  and  regular  crops, 
without  the  bad  habit  of  overbearing,  and  its  fruit  is  uniformly 
excellent  in  all  seasons. 

This  fine  peach  originated  (it  is  believed,  from  the  Noblesse) 
in  the  garden  of  David  Thomas,  of  Cayuga  county,  N.  Y.,  so 
long  known  for  his  skill  and  science  as  an  amateur  horticul- 
turist. It  was  first  made  known  to  us  by  his  son,  J.  J.  Thomas, 
of  Macedon,  N.  Y.  Leaves  with  globose  glands.  Fruit  rather 
large,  broad,  depressed,  hollowed  at  the  summit ;  with  a  wide, 
deep  cavity  at  the  stem  ;  the  suture  moderately  deep,  and  the 
fruit  enlarged  on  one  of  its  sides.     Skin  yellowish  white,  with 


FREESTONE    PEACHES.  489 

only  a  slight  tinge  of  red  next  the  sun.  Flesh  nearly  white, 
very  melting  and  juicy,  of  a  very  delicate  texture,  and  the 
flavour  sweet  and  delicious.  Ripens  among  the  earliest,  a  few 
days  after  the  Early  York,  about  the  25th  of  August.  Flowers 
small. 

51.  White-Blossomed  Incomparable.     P.  Man.  Thomp. 

White-Blossom. 
Willow  Peach. 

This  is  a  native  fruit  of  second  quality,  much  inferior,  both 
in  flavour  and  appearance,  to  the  Snow  peach.  Its  seeds  very 
frequently  produce  the  same  variety.  The  flowers  are  white, 
the  leaves  are  of  a  light  green,  and  the  wood  pale  yellow, 
Leaves  with  reniform  glands.  Fruit  large,  oval.  Skin  fair, 
white  throughout.  Flesh  white  to  the  stone,  melting,  juicy, 
sweet  and  pleasant.  Beginning  of  September.  Flowers 
large,  white. 


Class  II.  Free- Stone  Peaches  with  deep  yellow  flesh.* 

52.  Abricotee.     Thomp.  O.  Duh. 

Yellow  Admirable.        Admirable  Jaune,  O.  Duh.  JVois. 

Apricot  Peach,  D'Abricot. 

Grosse  Jaune  Tardive.  D'Orange.     (Orange  Peach.     Ken.) 

The  Apricot-Peach  (or  Yellow  AdmiraUe,  as  it  is  more 
frequently  called),  is  an  old  French  variety,  but  little  cultivated 
in  this  country,  though  deserving  of  attention  in  the  Middle 
States.  It  ripens  very  late,  and  is  thought  to  have  a  slight 
apricot  flavour.  It  grows  with  moderate  vigour,  and  bears 
abundantly. 

Leaves  with  reniform  glands.  Fruit  large,  roundish  oval, 
with  a  small  suture  running  on  one  side  only.  Skin  clear 
yellow  all  over,  or  faintly  touched  with  red  next  the  sun.  Flesh 
yellow,  but  a  little  red  at  the  stone,  firm,  rather  dry,  with  a 
sweet  and  agreeable  flavour.  Stone  small.  Ripens  at  the 
beginning  of  October.     Flowers  large. 

*  Nearly  all  this  class  are  of  American  origin,  and  the  Yellow  Alberge 
of  Europe  is  the  original  type.  They  are  not  so  rich  as  Class  1,  and 
require  our  hot  summers  to  bring  out  their  flavour.  In  a  cold  climate,  the 
acid  is  always  prevalent.  Hence  they  are  inferior  in  England,  and  at  the 
northern  limits  of  the  peach  in  this  country. 


490  the  peach. 

53.  Bergen's  Yellow.§ 

Bergen's  Yellow  is  a  native,  we  believe,  of  Long  Island.  It  is 
very  large,  and  of  very  delicious  flavour.  It  is  darker  coloured, 
more  depressed  in  form,  rather  finer  flavoured,  and  ripens  some 
days  later  than  the  Yellow  Rare-Ripe,  which  it  much  resembles. 
It  is  a  moderate,  but  good  bearer.  It  is  earlier,  and  much 
superior  to  the  Malacoton,  and  its  glands  distinguish  it,  also, 
from  that  variety. 

Leaves  with  reniform  glands.  Fruit  large  (often  measuring 
nine  inches  in  circumference),  globular,  depressed,  and  broad  ; 
the  suture  well  marked,  and  extending  more  than  half  round. 
Skin  deep  orange,  dotted  with  some  red,  and  with  a  very  broad, 
dark  red  cheek.  Flesh  deep  yellow,  melting,  juicy,  and  of 
rich  and  luscious  flavour.  Ripens  at  the  beginning  of  Sep- 
tember.    Flower  small. 

54.  Baltimore  Beauty. 

A  very  good,  and  remarkably  handsome  peach,  of  native 
origin,  ripening  very  early,  which  we  received  from  Lloyd  N. 
Rogers,  Esq.,  of  Baltimore. 

Leaves  with  globose  glands.  Fruit  rather  small,  roundish 
oval.  Skin  deep  orange,  with  a  rich  brilliant  red  cheek.  Flesh 
yellow,  but  red  at  the  stone,  sweet  and  very  good — a  little  mealy 
if  over-ripe.     Ripens  early  in  August.     Flowers  large. 

54.  Crawford's  Early  Melocoton.§ 

Early  Crawford.     Ken 
Crawford's  Early. 

This  is  the  most  splendid  and  excellent  of  all  early,  yellow, 
fleshed  peaches,  and  is  scarcely  surpassed  by  any  other  variety 
in  size  and  beauty  of  appearance.  As  a  market  fruit,  it  is 
perhaps  the  most  popular  of  the  day,  and  it  is  deserving  of  the 
high  favour  in  which  it  is  held  by  all  growers  of  the  peach.  It 
was  originated  a  few  years  ago,  by  William  Crawford,  Esq., 
of  Middletown,  New  Jersey.  The  tree  is  vigorous  and  very 
fruitful . 

Leaves  with  globose  glands.  Fruit  very  large,  oblong,  the 
swollen  point  at  the  top  prominent — -the  suture  shallow.  Skin 
yellow,  with  a  fine  red  cheek.  Flesh  yellow,  melting,  sweet, 
rich  and  very  excellent.  It  ripens  here  the  last  week  in  Au- 
gust.    Flowers  small. 


fe£eston£  peaches.  4^| 

55.  Crawford's  Late  Melocoton.§ 
Crawford's  superb  Malacatune. 

Crawford's  Late  Melocoton,  from  the  same  source  as  the 
foregoing,  is  one  of  the  most  magnificent  American  peaches. 
We  think  it  unsurpassed  by  any  other  yellovv-fleshed  variety ; 
and  deserving  of  universal  cultivation  in  this  country.  As  a 
splendid  and  productive  market  fruit,  it  is  unrivalled,  and  its 
size,  beauty  and  excellence,  will  give  it  a  place  in  every  gar- 
den. 

Leaves  with  globose  glands.  Fruit  very  large,  roundish, 
with  a  shallow  but  distinct  suture.  Skin  yellow,  with  a  fine 
dark  red  cheek.  Flesh  deep  yellow,  but  red  at  the  stone,  juicy 
and  melting,  with  a  very  rich  and  excellent  vinous  flavour. 
Ripens  from  the  20th  to  the  last  of  September.     Flowers  small. 

56.  Columbia.     Coxe. 

The  Columbia  is  a  singular  and  peculiar  peach.  It  was 
raised  by  Mr.  Coxe,  the  author  of  the  first  American  work  on 
fruit  trees,  from  a  seed  brought  from  Georgia.  It  is  a  very  ex- 
cellent fruit,  which  every  amateur  will  desire  to  have  in  his 
garden.  The  tree  is  not  a  very  rapid  grower  and  bears  only 
moderate  crops,  being,  of  course,  all  the  less  subject  to  speedy 
decay.     The  young  wood  is  purple. 

Leaves  with  reniform  glands.  Fruit  large,  globular,  broad 
and  much  depressed,  the  suture  distinct,  extending  half  way 
round.  Skin  rough  and  rather  thick,  dull  dingy  red,  sprinkled 
with  spots  and  streaks  of  darker  red.  Flesh  bright  yellow,  of 
the  texture,  as  Coxe  remarks,  of  a  very  ripe  pine  apple,  rich, 
juicy,  and  of  very  excellent  flavor.  Ripens  from  the  beginning 
\o  the  middle  of  September. 

57.  Poole's  Large  Yellow.     Ken. 
Poole's  late  Yellow  Freestone. 

A  very  large  and  handsome  peach,  of  the  Melocoton  family, 
which  is  worthy  of  general  orchard  cultivation.  It  lately  ori- 
ginated near  Philadelphia  and  bears  the  finest  crops. 

Leaves  with  reniform  glands.  Fruit  large,  roundish,  with  a 
suture  extending  from  the  base  to  the  top.  Skin  deep  yellow, 
with  a  dark  red  cheek.  Flesh  yellow,  but  red  at  the  stone, 
rich,  juicy,  and  of  excellent  flavor.     Ripens  last  of  September. 

CH 


402  THE    PEACH. 

58.  Red  Cheek  Melocoton.*  Pom.  Man. 

Malagatune.  Lady  Gallatin 

Malacatune.  Yellow  Malagatune. 

Hogg's  Melocoton.  Red  Cheek  Malocoton.     Cc-cre. 
Yellow  Malocoton. 

The  Melocoton  (or  Malagatune,  as  it  is  commonly  called)  is 
almost  too  well  known  to  need  description.  Almost  every  or- 
chard and  garden  in  the  country  contains  it,  and  hundreds  of 
thousands  of  bushels  of  the  fruit  are  raised  and  sent  to  market 
ill  this  country,  every  year.  It  is  a  beautiful  and  fine  fruit,  in 
favorable  seasons,  though  in  unfavorable  ones  the  acid  fre- 
quently predominates  somewhat  in  its  flavor.  It  is  an  Ameri- 
can seedling,  and  is  constantly  reproducing  itself  under  new 
forms,  most  of  the  varieties  in  this  section  having,  directly  or 
indirectly,  been  raised  from  it ;  the  finest  and  most  popular  at 
tlie  present  time,  being  Crawford's  Early,  and  Late,  Melocotons, 
both  greatly  superior,  in  every  respect,  to  the  original  Melo- 
coton. 

Leaves  with  globose  glands.  Fruit  large,  roundish  oval, 
with  a  swollen  point  at  the  top.  Skin  yellow  with  a  deep  red 
cheek.  Flesh  deep  yellow,  red  at  the  stone,  juicy,  melting, 
with  a  good,  rich  vinous  flavour.  First  of  September.  Flowers 
small. 

59.  Smock    Feeestone.     Ken. 

St.  George. 

A  variety  which  ripens  late,  and  is  much  esteemed  for  or- 
chard culture.  It  was  originated  not  long  since,  by  Mr.  Smock, 
of  Middletown,  New  Jersey,  the  centre  of  extensive  peach  cul- 
tivation. 

Leaves  with  reniform  glands.  Fruit  large,  oval,  narrowed 
towards  the  stalk,  and  rather  compressed  on  the  sides.  Skin 
light  orange  yellow,  mottled  with  red,  or  often  with  a  dark  red 
cheek,  when  fully  exposed.  Flesh  bright  yellow,  but  red  at 
the  stone,  moderately  juicy  and  rich.  Ripens  last  of  Septem- 
ber and  first  of  October. 

60.  Yellow  Alberge.    Thomp. 

Alberge  Jaune.  O.  Duh.  Purple  Alberge.     Lind 

Peche  Jaune.  Red  Alberge. 

Gold  Fleshed  Golden  Mignonne. 

Yellow  Rareripe,  of  many  Am.  Gardens. 

*  Melocoton  is  the  Spanish  for  peach. 


CLINGSTONE    PEACHES.  498 

The  Yellow  Alberge  is  an  old  French  variety,  and  one  of  the 
earliest  of  the  yellow  fleshed  peaches.  It  is,  no  doubt,  the  ©ri- 
ginal  sort  from  which  our  Melocotons  and  Yellow  Rareripes 
have  sprung  in  this  country.  It  has  only  a  second  rate  flavour, 
except  in  rich  warm  soils,  and  is  not  comparable  to  the  Yellow 
Rareripe  in  size  or  quality. 

Leaves  with  globose  glands.  Fruit  of  medium  size,  loundish, 
with  a  well  marked  furrow  running  half  round.  Skin  yellow, 
with  a  deep  purplish  red  cheek.  Flesh  yellow,  but  deep  red 
at  the  stone,  soft,  juicy,  sweet,  with  a  pleasant  vinous  flavour. 
Middle  of  August.     Flowers  small. 

The  RosANNA  (Lind.  Thomp.),  Alberge  Jaune  of  many 
French  gardens,  and  Yellow  Alberge  of  some  gardens  here, 
differs  from  the  above  only  in  having  reniform  glands,  and  ripen- 
ing ten  or  twelve  days  later.     Flavour  second  rate. . 

61.  Yellow  Rarehipe.§ 

Large  Yellow  Rareripe. 
Marie  Antoinette 

One  of  the  finest  very  early  yellow  fleshed  peaches.  It  is  an 
American  seedling,  produced  about  a  dozen  years  ago,  and  well 
deserves  the  extensive  cultivation  it  receives,  both  in  the  or- 
chard and  garden. 

Leaves  with  globose  glands.  Fruit  large,  roundish,  the  su- 
ture slightly  depressed,  extending  more  than  half  round ;  the 
swollen  point  at  the  top  small. 

Skin  deep  orange  yellow,  somewhat  dotted  with  red,  the  cheek 
rich  red,  shaded  off  in  streaks.  Flesh  deep  yellow,  but  red  at  the 
stone,  juicy,  melting,  with  a  rich  and  excellent  vinous  flavour. 
Ripens  from  the  25th  to  the  30th  of  August,  Stone  small. 
Flowers  small. 

There  is  an  inferior  and  older  sort,  very  commonly  known  as 
the  Yellow  Rareripe  and  Yellow  Mai agatune,  the  fruit  of  which 
is  scarcely  of  medium  size,  dull  yellow,  with  very  little  red, 
and  of  a  flavour  very  inferior  to  the  true  kind  just  described. 


Class  III.     Clingstone  Peaches  (or  Pavies). 
62.  Blood  Clingstone.     Floy. 

Claret  Clingstone. 
Blood  Cling. 

The  Blood  Clingstone  is  a  very  large  and  peculiar  fruit,  of 
42 


494  THE   PEACH, 

no  value  for  eating,  but  esteemed  by  many  for  pickling  and 
preserving — the  flesh  very  red,  like  that  of  a  beet.  This  is  an 
American  seedling,  raised  many  years  ago,  from  the  French 
Blood  Clingstone,— Sanguinole  a  Chair  Adherente.  It  is  a 
much  larger  fruit  than  the  original  sort,  which  has  large 
flowers,  otherwise  they  are  the  same  in  all  respects. 

Leaves  with  reniform  glands.  Fruit  often  very  large,  round- 
ish oval,  with  a  distinct  suture.  Skin  very  downy,  of  a  dark, 
dull,  clouded,  purplish  red.  Flesh  deep  red,  throughout,  firm 
and  juicy — not  fit  for  eating.  September  to  October.  Flowers 
small. 

There  is  a  French  Blood  Freestone  {Sanguinole^  Sanguine^ 
Cardinale,  or  Betrave,  Duh.  Thomp.)  of  the  same  nature,  and 
used  for  the  same  purpose  as  this,  but  smaller  in  size,  and  not 
equal  to  it  for  cooking.     Leaves  without  glands. 

63.  Catherine.  Lang.  Lind.  P.  Mag.  Thorp. 

The  Catherine  cling  is  a  very  fine,  old  English  variety,  of 
excellent  quality,  but  not,  we  think,  equal  to  the  Large  White 
Clingstone^  a  native  seedling,  so  much  esteemed  in  the  Middle 
States. 

Mr.  Manning,  and,  after  him,  Mr.  Kenrick,  have  remarked 
that  "  the  Catherine,  the  old  Newington,  and  old  Mixon  Cling, 
stone,  cannot  be  distinguished  from  each  other."  This  is  an 
error,  probably  from  not  having  seen  together,  the  genuine 
sorts,  as  they  are  quite  distinct  fruits,  and  the  glands  of  the 
leaves — that  unerring  characteristic — different  in  each  variety. 

Leaves  with  reniform  glands.  Fruit  large,  roundish  oval, 
more  swollen  on  one  side  than  the  other,  and  terminated  by  a 
small  swollen  point  at  the  top.  Skin  pale  yellowish  green,  much 
sprinkled  with  red  dots,  the  exposed  cheek  of  a  bright  lively 
red,  streaked  with  darker  red.  Flesh  firm,  yellowish  white, 
but  dark  red  at  the  stone,  to  which  it  adheres  very  closely : 
juicy,  rich  and  excellent.  Middle  and  last  of  September. 
Flowers  small. 

64.  Heath,  k     Coxe. 

Heath  Clingstone 
Fine  Heath. 
Red  Heath. 

The  most  superb  and  most  delicious  of  all  late  Clingstones. 
It  seldom  ripens  in  New  England,  but  here,  and  to  the  south- 
ward, it  is  one  of  the  most  valuable  kinds,  of  very  large  size,  and 
the  very  finest  flavour. 

Coxe  informs  us  that  this  is  a  seedling  produced  in  Maryland 
from  a  stone  brought  by  Mr.  Daniel  Heath  from  the  Mediterra- 
nean ;   and  it  is  frequently  still  propagated  from  the  stone,  with 


CLINGSTONE    PEACHES.  495 

out  variation,  in  that  State.  The  tree  is  vigorous,  long  lived, 
and  moderately  productive ;  with  the  shortening-in  mode  of 
pruning,  the  fruit  is  always  large  and  fine,  otherwise  often  poor. 
This  tree  is  well  deserving  of  a  place  on  the  espalier  rail  or 
wall,  at  the  north. 

Leaves  nearly  smooth  on  the  edges,  with  reniform  glands. 
Fruit  very  large,  oblong,  narrowing  to  both  ends,  and  terminat- 
ing at  the  top  with  a  large  swollen  point :  the  suture  distinct  on 
one  side.  Skin  downy,  cream-coloured  white,  with  a  faint 
blush  or  tinge  of  red  in  the  sun,  or  a  brownish  cheek.  Flesh 
greenish  white,  very  tender  and  melting,  exceedingly  juicy, 
with  the  richest,  highest,  and  most  luscious  flavour,  surpassed 
by  no  other  variety.  It  adheres  very  closely  to  the  stone.  It 
ripens  in  October,  and  frequently  keeps  for  a  month  after  being 
gathered.     Flowers  small. 

Bayne's  New  Heath,  is  a  recent  seedling,  very  similar  in  all 
respects,  originated  lately  by  Dr.  Bayne,  of  Alexandria,  D.  C. 
It  is  considered  rather  finer  by  some. 

65.  Incomparable.     Lind.     Thorp. 

Pavie  Admirable.     Bon.  Jard.    Ken. 
Late  Admirable  Cling. 

Larger  than  the  Catherine,  which  it  resembles.  It  is  inferior 
to  it  and  several  others  in  flavour,  and  is  Only  worthy  of  culti- 
vation for  market. 

Leaves  with  reniform  glands.  Fruit  large,  roundish,  one 
side  enlarged.  Skin  pale  yellowish  white,  light  red  on  the  ex- 
posed side.  Flesh  yellowish  white,  red  at  the  stone,  juicy, 
melting,  and  of  agreeable  flavour.  Last  of  September.  Flowers 
small. 

k  66.  Large  White  Clingstone.  § 

New  York  White  Clingstone.    Floy. 
Williamson's  New  York. 
Selby's  Cling. 

The  Large  White  Clingstone  is  by  far  the  most  popular  of  this 
class  of  peaches  in  this  State,  and  in  New  England.  We  think 
it  superior  to  the  Catherine,  and  old  Newington,  and  only  sur- 
passed in  flavour  by  the  old  Mixon  cling,  and  the  Heath  cling. 

This  variety  was  raised  about  forty  years  ago  by  David 
Williamson,  a  nurseryman,  in  New  York,  and  was  first  de- 
scribed by  Floy  as  the  New  York  Clingstone.  But  as  it  is  uni- 
versally known  now  by  the  present  title,  we  have  placed  the  ori- 
ginal names  as  synonymes.  The  light  colour,  and  excellent 
quality  of  this  fruit,  render  it  the  greatest  favourite  for  preservin;^ 


496  THE   PEACH. 

in  brandy  or  sugar.  The  tree  is  remarkably  hardy  and  long 
lived  ;  rarely,  if  ever,  being  attacked  by  the  yellows.  It  bears 
regular  and  good  crops. 

Leaves  with  globose  glands.  Fruit  large,  round ;  the  su- 
ture slight,  and  the  swollen  point  at  the  top  small.  Skin  white 
(inclining  to  yellow  only  when  over  ripe),  dotted  with  red 
on  the  sunny  side,  or  with  a  light  red  cheek  when  fully  exposed. 
Flesh  whitish,  tender,  very  melting,  full  of  juice,  which  is  very 
sweet,  luscious,  and  high  flavoured.  Beginning  and  middle  of 
September.     Flowers  small. 

67.  Lemon  Clingstone.  §     Floy.     Thomp. 

Kennedy's  Carolina.     Pom.     Man.     Long  Yellow  Pine  Apple.     Coxe. 
Kennedy's  Lemon  Clingstone.  Pine  Apple  Clingstone. 

Largest  Lemon.  Yellow  Pine  Apple. 

The  Lemon  Clingstone  is  one  of  the  largest,  and  most  beau- 
tiful of  all  the  yellow  fleshed  clings,  and  though  of  course  infe- 
rior in  flavour  to  the  white  fleshed,  is  deserving  of  its  universal 
popularity.  It  is  originally  a  native  of  South  Carolina,  and 
was  brought  from  thence  by  a  Mr.  Kennedy,  of  New  York,  be- 
fore the  war  of  the  Revolution.  There  are  now  many  seedlings 
reproduced  from  it,  but  none  superior  to  the  original.  This  is 
a  very  productive,  hardy  tree. 

Leaves  long,  with  reniform  glands.  Fruit  large,  oblong, 
narrowed  at  the  top,  and  having  a  large,  projecting,  swollen 
point,  much  like  that  of  a  lemon.  Skin  fine  yellow,  with  a 
dark  brownish  red  cheek.  Flesh  firm,  yellow,  slightly  red  at 
the  stone,  adhering  firmly,  with  a  rich,  sprightly,  vinous,  sub- 
acid flavour.     Middle  and  last  of  September.     Flowers  small. 

68.  Late  Yellow  Alberge.     Pom.  Man. 

October  Yellow. 
Algiers  Yellow. 
Algiers  Winter. 

A  very  late  Clingstone  Peach,  entirely  yellow,  scarcely  goou 
for  eating,  but  esteemed  by  some  for  preserving.  It  was  ori- 
ginally introduced  from  the  south  of  France,  and  has  been  con- 
siderably cultivated  here,  but  we  have  abandoned  it.  The 
Heath  cling  is  in  every  way  greatly  its  superior. 

Leaves  with  reniform  glands.  Fruit  of  medium  size,  round- 
ish oval,  with  a  small  distinct  suture.  Skin  downy,  green  till 
the  last  of  September,  but  at  maturity  being  yellow.  Flesh 
yellow  to  the  stone,  very  firm,  rather  juicy,  sweet.  October. 
Flowers  large. 


CLINGSTONE    PEACHES.  497 

70.  Oldmixon  Clingstone.  §    Coxe. 

Oldmixon  Cling. 

Green  Catherine,  of  the  Americans     Thomp. 

The  Oldmixon  Clingstone  is  certainly  one  of  the  highest  fla- 
voured of  all  peaches  known  in  this  country,  where  i*  is  raised 
in  perfection,  and  should  have  a  place  in  every  good  garden. 
Indeed  we  consider  this,  the  large  White  Cling,  and  the  Heath 
Cling,  as  being  the  sorts  among  the  most  desirable  of  this  class  of 
peaches  for  small  collections. 

This  fruit  is  quite  distinct  from  the  Catherine  cling  of  Europe, 
or  the  old  Newington,  as  a  single  glance  at  its  leaf  glands  will 
show,  to  say  nothing  of  its  superior  flavour.  It  can  scarcely 
be  the  "  Green  Catherine  of  the  Americans"  of  the  London  Hor- 
ticultural Society's  Catalogue,  as  that  is  said  to  be  a  poor  fruit. 
We  are  not  familiar  with  it.  Coxe  says  the  Oldmixon  cling 
was  introduced  by  Sir  John  Oldmixon,  from  Europe.  It  is 
more  probable  that  he  introduced  the  stone  only. 

Leaves  with  globose  glands.  Fruit  large,  roundish  oval,  the 
suture  distinct  only  at  the  top,  on  one  side  of  which  the  fruit  is 
slightly  enlarged.  Skin  yellowish  white,  dotted  with  red,  or 
with  a  red  cheek,  varying  from  pale  to  lively  red.  Flesh  pale 
white,  very  melting  and  juicy,  with  an  exceedingly  rich,  lus- 
cious, high  flavour.     First  of  September.     Flowers  small. 

71.  Orange  Clingstone. 

The  Orange  Cling  is  a  very  large,  handsome,  and  excellent 
fruit,  somewhat  resembling  the  Lemon  Cling  in  colour,  but  glob- 
ular in  form,  rather  richer  in  flavour,  and  quite  a  distinct  sort. 

Leaves  large,  serrated,  without  glands.  Fruit  large,  round, 
the  suture  distinctly  marked,  and  extending  nearly  round  the 
fruit — swollen  point  at  the  top,  none.  Skin  deep  orange,  with 
a  rich  dark  red  cheek.  Flesh  dark  yellow,  rather  firm,  juicy, 
with  a  rich  vinous  flavour.     September.     Flowers  small. 

72.  Old  Newington.     Lang.     Lind.     Thomp. 

Newington.     Parkinson.     (1629.) 
Large  Newington.     Coxe. 

A  celebrated  English  clingstone  which  has  been  in  cultiva- 
tion more  than  200  years,  and  still  is  perhaps  the  best  in  the 
English  climate.  Although  excellent,  it  is  not  so  generally  es- 
teemed here  as  the  Large  White  Cling,  and  Oldmixon  Cling- 
stone. 

Leaves  serrated,  without  glands.  Fruit  large,  roundish,  the 
suture  slight.  Skin  pale  yellowish  white,  with  a  fine  red  cheek, 
42* 


498  THE   PEACH. 

marked  with  streaks  of  darker  red.  Flesh  pale  yellowish 
white,  deep  red  at  the  stone,  to  which  it  always  adheres  very 
firmly;  melting,  juicy,  and  rich.  Ripens  about  the  15th  of 
September.     Flowers  large. 

73.  Pavie  dePompone.     Bon.  Jard.     Lelieur.     Thomp. 

Monstrous  Pomponne.  )  j-j,       Pavie  Rouge  de 
Monstrous  Pavie.  >  "  Pompone.     O.  Duh 

Pavie  de  Pomponne  Grosse.  Pavie  Camu. 

Pavie  Monstrueux.  Gros  Melecoton. 

Gros  P6rsique  Rouge. 

A  very  large  and  magnificent  old  French  clingstone,  not  so 
well  known  in  this  country  as  it  deserves.  The  fruit  is  very 
solid  in  flesh,  and  much  sweeter  here  than  in  France.  The 
tree  is  of  very  strong  growtli. 

Leaves  with  reniform  glands.  Fruit  very  large,  roundish 
oval,  with  a  well  marked  suture  extending  to  the  top,  and  ter- 
minating  there  in  an  obtuse  swollen  point.  Skin  yellowish 
white,  a  good  deal  covered  with  the  broad,  very  deep  red  colour 
of  its  cheek.  Flesh  firm,  yellowish  white,  deep  red  at  the  stone, 
to  which  it  adheres  very  firmly,  and  which  is  rather  small  ; 
juicy,  flavour  sweet  and  good.    First  of  October.    Flowers  large. 

74.  Smith's  Newington.     Lind.     Thomp. 

Early  Newington.  )    Of  the 

Smith's  Early  Newington.  5  English 
Early  Newington.     Coxe. 

This  is  one  of  the  best  Early  Clingstone  Peaches.  It  is  of 
English  origin,  and  is  little  cultivated  in  this  country.  The 
Early  Newington  of  our  gardens  as  generally  known  (see 
Early  Newington  Freestone),  is  earlier  and  a  very  much  finer 
variety,  with  reniform  glands,  being  a  partial  clingstone,  but 
most  frequently  parting  from  the  flesh,  has  quite  supplanted  it. 

Leaves  serrated,  without  glands.  Fruit  middle  sized,  rather 
oval,  narrower  at  the  top,  and  one  half  a  little  enlarged.  Skin 
pale  straw  colour,  with  a  lively  red  cheek  streaked  with  purple. 
Flesh  firm,  pale  yellow,  but  light  red  at  the  stone,  to  which  it 
adheres  closely ;  juicy,  and  of  very  good  quality.  Last  of 
August.     Flowers  large. 

What  Mr.  Thompson  calls  ^'Newington  of  the  Americans" 
is  a  seedling  cling  with  globose  glands,  and  of  second  quality, 
quite  distinct  from  our  Early  Newington  Freestoae. 


ornamental  varieties.  499 

75.  Tippecanoe. 
Hero  of  Tippecanoe. 

A  new,  very  large,  and  handsome  clingstone,  originated  by 
Mr.  George  Thomas,  of  Philadelphia,  and  first  exhibited  before 
the  Horticultural  Society  there  in  1840.  Its  lateness  and 
beauty  render  it  a  valuable  kind. 

Leaves  with  reniform  glands,  the  shoots  dark  purplish  red. 
Fruit  very  large,  nearly  round,  a  little  compressed  on  the  sides. 
Skin  yellow,  with  a  fine  red  cheek.  Flesh  yellow,  juicy,  with 
a  good  vinous  flavour.  It  ripens  from  the  20th  to  the  last  of 
September.     Flowers  small. 

76.  Washington  Clingstone.  § 

An  American  variety,  remarkably  juicy  and  sweet.  Al- 
though Thompson  finds  it  third  rate  in  England,  it  is  here 
scarcely  surpassed.  To  use  the  expressive  words  of  one  of  our 
friends  in  Maryland,  a  good  judge  of  fruit,  "  there  is  nothing 
better  than  this  peach  out  of  paradise."  It  is  neither  hand- 
some nor  prepossessing  externally. 

Leaves  with  reniform  glands.  Fruit  of  medium  size,  round- 
ish. Skin  yellowish  green,  marked  with  grey  specks,  and  with 
a  slight  tinge  of  red  on  the  sunny  side.  Flesh  very  juicy, 
tender,  and  melting,  with  a  very  sweet  and  luscious  flavour. 
Last  of  September.     Flowers  small. 

Curious,  or  Ornamental  Varieties, 

77.  Double  Blossomed.     Thomp. 

Double  Flowering  Peach.  Pecher  a  Fleurs  Doubles.  Bon.  Jard. 

Rose  Flowering.  Pecher  a  Fleurs  Semi-Doubles.  O.  DuK 

The  Double  Blossomed  Peach  is,  when  in  full  bloom,  one  of 
the  gayest  and  most  beautiful  of  fruit  trees,  and  blooming  with 
its  lovely  companion,  the  Double  Flowering  Cherry,  finds  a 
place  in  all  our  pleasure  grounds  and  ornamental  plantations. 
Its  flowers  are  three  times  the  size  of  those  of  the  common 
peach,  of  a  lively  rose  colour,  nearly  full  double,  and  so  thickly 
disposed  on  the  branches  as  to  be  very  striking  and  showy. 
They  are  produced  at  the  usual  season  or  a  few  days  later. 


500  THE   PEACH. 

This  sort  is  rendered  more  dwarf  for  shrubberies,  by  budding 
it  upon  the  Mirabelle,  or  the  Cherry  Plum  stock. 

The  leaves  have  reniform  glands.  The  fruit,  which  is  spar- 
ingly produced,  is  roundish  oval,  pale  greenish  yellow,  faintly 
tinged  with  red,  freestone,  and  of  indifferent  flavour. 

78.  Flat  Peach  of  China.     Lind.     Thomp. 

Chinese  Peach. 
Java  Peach. 
Peen  To. 

A  very  singular  variety,  from  China,  where  the  gardeners 
affect  all  manner  of  vegetable  curiosities.  The  fruit  is  of  small 
size,  about  two  inches  in  diameter,  and  so  much  flattened  at  the 
ends  that  only  the  skin  and  the  flat  stone  remains,  the  fleshy 
part  being  crowded  on  either  side.  The  tree  is  of  rather 
dwarfish  habit,  and  holds  its  leaves  very  late.  The  fruit  is  of 
very  good  flavour,  and  is  well  worthy  of  a  place  in  the  gardens 
of  the  curious.* 

Leaves  with  reniform  glands.  Fruit  small,  so  much  flattened 
as  to  form  a  deep  hollow  at  both  ends,  having  at  the  top  a  sin- 
gular broad,  rough,  five-angled  eye.  Skin  pale  yellowish 
green,  mottled  with  red  on  one  side.  Flesh  pale  yellow,  with 
a  circle  of  red  round  the  stone  (from  which  it  separates),  sweet, 
juicy,  with  a  slight  noyeau  flavour.  Beginning  of  September. 
Flowers  large. 

79.   Weeping  Peach. 
Reid's  Weeping  Peach, 

A  peculiar  variety,  with  pendant,  weeping  branches,  and  a 
habit  much  like  that  of  the  weeping  ash.  It  was  lately  origi- 
nated by  Mr.  William  Reid,  the  skilful  nurseryman  at  Murray 
Hill,  near  New  York.  To  display  itself  to  advantage,  it  should 
be  grafted  six  or  eight  feet  high,  on  the  clean  stem  of  a  peach 
or  plum  stock.     Reniform  glands.     Flowers  large. 

Selection  of  choice  peaches  for  a  small  garden^  to  furnish  in 
succession.  Freestones ;  Early  York,  White  Imperial, 
Early  Newington  Freestone,  Royal  George,  Grosse  Mignonne, 
George  IV.,  Crawford's  Early,  Bergen's  Yellow,  Noblesse, 
Brevoort,  Malta,  Late  Red  Rareripe,  Druid  Hill.  Clingstones  ; 
Large  white  Clingstone,  Oldmixon,  and  Heath. 

*  This  variety  has  been  several  times  imported  to  this  country  and  lost 
on  the  way.  Should  any  one  of  our  amateurs  now  possess  it,  we  shall  be 
much  gratified  to  receive  buds  of  it 


HISTORY    AND    CULTURE.  501 

Selection  of  hardy  and  excellent  sorts,  for  a  northern  latitude. 
George  the  Fourth,  Yellow  Rareripe,  Early  York,  Morris  Red 
Rareripe,  Grosse  Mignonne,  Noblesse,  White  Imperial,  Craw- 
ford's Early,  Favourite,  Bellegarde,  Brevoort,  Cooledge's  Fa- 
vourite, Morris',  White  Rareripe,  Large  White  Clingstone. 

The  best  varieties  for  forcing,  are  the  Grosse  Mignonne,  No- 
blesse, Bellegarde,  Royal  George,  White  Imperial,  Royal 
Charlotte,  and  Barrington. 


CHAPTER  XXIII. 

THE  NECTARINE 
Peraica  vulgaris  (v.)  Lcevis.  Dec.    Rosacece  of  botanists. 

The  Nectarine  is  only  a  variety  of  the  peach  with  a  smooth  skin 
(Peche  lisse,  or  Brugnon  of  the  French).  In  its  growth,  habit, 
and  general  appearance,  it  is  impossible  to  distinguish  it 
from  the  peach  tree.  The  fruit,  however,  is  rather  smaller, 
perfectly  smooth,  without  down,  and  is  one  of  the  most  wax- 
like and  exquisite  of  all  productions  for  the  dessert.  In 
flavour,  it  is  perhaps  scarcely  so  rich  as  the  finest  peach,  but  it 
has  more  piquancy,  partaking  of  the  noyeau  or  peach  leaf 
flavour. 

The  Nectarine  is  known  in  Northern  India,  where  it  is  called 
moondla  aroo  (smooth  peach).  It  appears  to  be  only  a  dis- 
tinct, accidental  variety  of  the  peach,  and  this  is  rendered  quite 
certain,  since  there  are  several  well  known  examples  on  record 
of  both  peaches  and  nectarines  having  been  produced  on  the 
same  branch* — thus  showing  a  disposition  to  return  to  the  natural 
form.  Nectarines,  however,  usually  produce  nectarines  again 
on  sowing  the  seeds, — but  they  also  occasionally  produce 
peaches.  The  Boston  Nectarine  originated  from  a  peach 
stone. 

The  Nectarine  appears  a  little  more  shy  of  bearing  in  this 
country,  than  the  peach,  but  this  arises  almost  always  from  the 
destruction  of  the  crop  of  fruit  by  the  curculio,  the  destroyer  of 
all  smooth-skinned  stone  fruit  in  sandy  soils.  It  is  quite  hardy 
here  wherever  the  peach  will  thrive,  though  it  will  not  gene- 
rally bear  large  and  fine  fruit  unless  the  branches  are 
shortened-in  annually,  as  we  have  fully  directed  for  the  peach 
tree. 

•  See  London  Gardener's  Magazine,  Vol.  1,  p.  471  ;  Vol  14,  p.  53 


502  THE    NECTARINE. 

With  this  easy  system  of  pruning,  good  crops  are  readily 
obtained,  wherever  the  curculio  is  not  very  prevalent. 

Where  this  insect  abounds,  we  must  recommend  the  steady 
annual  application  of  salt,  spread  over  the  surface  of  the  ground, 
the  surface  being  first  made  hard  and  firm.  This  should  be 
done  when  the  punctured  fruit  commences  to  drop.  (See  the 
Plum  for  further  remarks  on  this  insect.)  And  we  would,  as  a 
preventive  to  the  attacks  of  the  insect,  recommend  rags,  dipped 
in  coal  tar^*  to  be  hung  in  the  branches  for  two  or  three  weeks 
after  the  fruit  is  formed.  The  coal  tar  should  be  renewed  oc- 
casionally, as  soon  as  it  loses  its  powerful  smell. 

The  culture  of  the  nectarine  is,  in  all  respects,  precisely 
similar  to  that  of  the  peach,  and  its  habits  are  also  completely 
the  same.  It  is  longer  lived,  and  hardier,  when  budded  on  the 
plum,  but  still  the  nurserymen  here  usually  work  it  on  the 
peach  stock. 

Class  I.     Freestone  Nectarines.  (Peches  lisses,  Fr,) 

[The  same  characters  are  used  as  in  describing  peaches,  for  which  the 
reader  is  referred  to  that  part], 

1.    Boston.    §Thomp. 

^^wis'  >  ^ 

Perkins'  Seedling.  5  ^*'*' 

This  American  seedling  is  the  largest  and  most  beautiful  of 
all  nectarines.  It  was  raised  from  a  peach  stone  by  Mr.  T. 
Lewis  of  Boston.  The  original  tree  was,  when  full  of  fruit, 
destroyed  by  boys,  but  the  sort  had  been  preserved  by  that 
most  skilful  cultivator,  S.  G.  Perkins,  Esq.,  and  soon  in  his 
hands  attracted  attention  by  the  uncommon  beauty  of  its  fruit. 
In  1821,  this  gentleman  transmitted  trees  of  this  variety  to  the 
London  Horticultural  Society,  of  which  he  is  a  corresponding 
member,  together  with  a  very  accurate  drawing  of  the  fruit 
grown  by  him,  measuring  eight  and  a  half  inches  round,  and 
"  so  beautiful,  that  its  correctness  was  doubted  abroad,"  until 
Mr.  Knight  showed  specimens  grown  there  in  1823.  The  fruit, 
though  not  of  high  flavour,  is  excellent,  the  tree  very  hardy  and 
productive,  and  one  of  the  best  for  general  standard  culture, 
Mr.  Perkins'  seedling,  raised  from  the  original  Lewis  tree,  is 
quite  identical,  and  we  adopt  the  name  of  "  Boston  '•'  nectarine, 
as  the  standard  one.  Three  trees  of  this  sort  covering  fifty- 
five  feet  of  wall  at  his  place  at  Brookline,  are  now  very  beau* 
liful  objects.     [See  Broomfield  Nectarine.] 

•  To  be  had  very  cheap  at  the  city  gas  worke. 


FREESTONE  NECTARINES.  503 

Leaves  with  globose  glands.  Fruit  large  and  handsome, 
roundish  oval.  Skin,  bright  yellow,  with  very  deep  red  cheek, 
shaded  off  by  a  slight  mottling  of  red.  Flesh  yellow  to  the 
stone  (which"  is  small  and  pointed),  sweet,  though  not  rich, 
with  a  pleasant  and  peculiar  flavour.  First  of  September. 
Flowers  small. 

2.  Due  DU  Tellier's.     §  Lind.  Thpmp. 

Du  Tilliers.  Duke  de  Tilley: 

Du  de  Tello.  Du  Tilly's. 

A  very  excellent  Nectarine,  considerably  resembling  the 
Elruge,  but  a  much  greater  bearer. 

Leaves  with  reniform  glands.  Fruit  rather  large,  roundish 
oblong,  being  slightly  narrowed  at  the  top,  and  broad  at  the 
base  or  stalk.  Skin  pale  green,  with  a  marbled  purplish-red 
cheek.  Flesh  greenish  white,  pale  red  at  the  stone,  melting, 
juicy,  sweet  and  good.     Last  of  August.     Flowers  small, 

3.    DowNTON.    Thomp. 

The  Downton  is  a  seedling,  raised  by  Mr.  Knight.  It  is  in 
quality,  appearance,  and  season,  an  intermediate  yariety,  be- 
tween the  Violette  Hative  and  the  Elruge,  ripening  a  few  days 
earlier  than  the  latter. 

Leaves  with  reniform  glands.  Fruit  large,  roundish  oval. 
Skin  pale  green,  with  a  deep  violet- red  cheek.  Flesh  pale 
green,  slightly  red  at  the  stone,  melting,  rich,  and  very  good. 
Ripens  about  the   25th  of  August.     Flowers  small. 

4.     Elruge.    §  Thomp. 

Common  Elruge.  >  J..    ,  Anderson's.  >     of  some 

Claremont.  ^l.\  a.         Temple's.  \  English  gardens. 

Oatlands. 

Spring  Grove.  Peterborough,  ^incorrectly  of  many 

■=*  '  American  gardens. 

The  Elruge  is  everywhere  esteemed  as  one  of  the  very 
finest  Nectarines.  It  is  an  English  variety  which  has  been  a 
good  while  cultivated,  and,  with  the  Violet  Hative,  is  con- 
sidered indispensable  in  every  collection.  In  this  country, 
when  the  young  wood  is  annually  shortened-in,  it  bears  good 
crops  on  standard  trees,  which  ripen  finely. 

Without  this  precaution,  like  almost  all  other  nectarines,  the 
fruit  is  small,  poor,  and  ripens  imperfectly. 

Leares  with  reniform  glands.     Fruit  of  medium  size,  round- 


604  THE    NECTARINE. 

ish-oval,  the  suture  slight,  except  at  the  top,  where  it  is  dis- 
tinctly marked.  Skin  with  a  pale  green  ground,  but  when 
fully  exposed,  it  is  nearly  covered  with  deep  violet,  or  blood 
red,  dotted  with  minute  brownish  specks.  Flesh  pale  green  to 
the  stone,  or  slightly  stained  there  with  pale  red  ;  melting,  very 
juicy,  with  a  rich  high  flavour.  Stone  oval,  rough,  of  a  pale 
colour.  Last  of  August  and  beginning  of  September.  Flowers 
small. 

5.  Fairchild's     Lind.     Thomp. 

Fairchild's  Early, 

A  very  small,  indifferent  sort,  only  valued  for  its  earliness, 
and  scarcely  worth  cultivating  when  compared  with  the  follow- 
ing. 

Leaves  with  reniform  glands.  Fruit  small,  about  an  inch 
and  a  fourth  in  diameter,  round,  slightly  flattened  at  the  top. 
Skin  yellowish  green,  with  a  bright  red  cheek.  Flesh  yellow 
to  the  stone,  rather  dry,  with  a  sweet,  but  rather  indifferent 
flavour.     Beginning  of  August.     Flower  small. 

6.  Hunt's  Tawny.    §  Thomp. 

Hunt* s  Large  Tawny.  )  t  •  j 
Hunt's  Early  Tawny.  5  ^^^**- 

This  is  the  best,  very  early  Nectarine.  It  is  a  very  distinct 
sort,  with  serrated  leaves,  and  was  originated  in  England  about 
thirty  years  ago.  It  is  worthy  of  general  cultivation,  as  it  is 
not  only  early,  but  hardy,  and  an  abundant  bearer. 

Leaves  serrated,  without  glands.  Fruit  nearly  of  medium 
size,  roundish-ovate,  being  considerably  narrowed  at  the  top, 
where  there  is  a  prominent  swollen  point ;  and  the  fruit  is 
slightly  enlarged  on  one  side  of  the  suture.  Skin  pale  orange, 
with  a  dark  red  cheek,  mottled  with  numerous  russety  specks. 
Flesh  deep  orange,  juicy,  melting,  rich,  and  very  good.  It 
ripens  from  the  5th  to  the  15th  of  August.     Flowers  small. 

(The  accidental  variation  of  this  sort,  described  as  Hunt's 
Large  Tawny,  does  not  seem  to  have  been  permanently  diffe- 
rent from  this.) 

7.  -  Hardwicke  Seedling.     Thomp. 

Hardwicke's   Seedling. 

A  comparatively  new  variety,  of  high  reputation,  which  we 
have  lately  received  from  Mr.  T.  Rivers.  It  was  raised  at 
Hardwicke  House,  in  Suffolk,  England,  and  has  the  reputation 


TREESTONE  NECTARINES.  505 

of  being  "  one  of  the  best  and  hardiest  of  nectarines,  and  a  very 
excellent  bearer." 

Leaves  with  reniform  glands.  Fruit  very  large,  roundish, 
inclining  to  oval,and  resembling  the  Elruge.  Skin  pale  green, 
with  a  deep,  violet-red  cheek.  Flesh  pale  green,  slightly 
marked  with  red  at  the  stone,  juicy,  melting,  rich,  and  high 
flavoured.     End  of  August. 

8.     Murrey.     Ray.     Thomp. 

Murry.    Lind. 
Black  Murry. 

The  Murrey  is  an  old  English  Nectarine,  which,  though  of 
good  quality,  is  rather  a  poor  bearer,  and  is  little  known  or 
cultivated  in  this  country. 

Leaves  with  reniform  glands.  Fruit  of  medium  size,  round- 
ish-ovate, slightly  swollen  on  one  side  of  the  suture.  Skin 
pale  green,  with  a  dark  red  cheek.  Flesh  greenish  white, 
melting,  sweet,  and  of  good  flavour.  Stone  almost  smooth. 
Ripens  about  the  20th  of  August.     Flowers  small. 

9.     New  White.     Thomp. 

Neaf  s  White.    Lina. 
Flanders. 
Cowdray  White. 
Emerton's  New  White. 
Large  White. 

The  New  White  is  the  finest  light  skinned  variety,  and  is  a 
beautiful,  hardy,  and  excellent  nectarine,  bearing  abundant 
crops,  and  is  well  worthy  to  be  generally  planted.  It  is  an 
English  seedling,  raised  by  the  Rev.  Mr.  Neate,  near  London, 
fifty  years  ago,  from  the  seed  of  the  following  variety. 

Leaves  with  reniform  glands.  Fruit  rather  large,  nearly 
round,  skin  white,  with  occasionally  a  slight  tinge  of  red  when 
exposed.  Flesh  white,  tender,  very  juicy,  with  a  rich,  vinous 
flavour.  The  stone  is  small.  Ripens  early  in  September. 
Flowers  large. 

10.     Old  White.     Lind.     Thomp. 

This  nectarine  is  supposed  to  have  been  introduced  from  Asia 
into  England,  about  sixty  years  ago.  It  is  much  like  the  fore- 
going in  flavour,  perhaps  a  little  richer,  but  it  is  less  hardy  and 
productive. 

Leaves  with  reniform  glands.  Fruit  rather  large,  roundish 
43 


506  THE    NECTARINE. 

oval.     Skin  white,  slightly  tinged  with  red.     Flesh  white,  ten 
der,  juicy  and  lich.     Early  in  September.     Flowers  large. 

11.  Pitmaston's   Orange.     Lind.     Thomp. 

William's  Orange. 
William's  Seedling. 

The  Pitmaston  Orange,  which  is  considered  the  best  yellow 
fleshed  nectarine,  was  raised  in  1816,  by  John  Williams  of 
Pitmaston,  near  Worcester,  England.  It  is  yet  but  little 
known,  but  will  prove  one  of  the  best  sorts  for  general  cultiva- 
tion in  this  country.     The  tree  is  vigorous. 

Leaves  with  globose  glands.  Fruit  large,  roundish  ovate, 
the  base  (towards  the  stalk)  being  broad,  and  the  top  narrow, 
and  ending  in  an  acute  swollen  point.  Skin  rich  orange  yellow, 
with  a  dark,  brownish  red  cheek,  streaked  at  the  union  of  the 
two  colours.  Flesh  deep  yellow,  but  red  at  the  stone  ;  melting, 
juicy,  rich,  sweet,  and  of  excellent  flavour.  The  stone  is 
rather  small.  Ripens  middle  and  last  of  August.  Flowers 
large. 

12,  Peterbopough.     Mill.     Lind.    Thomp. 

Late  Green. 
Vermash  (of  some). 

This  is  the  latest  nectarine  known.  It  is  rather  small,  and 
of  inferior  quality,  and  scarcely  deserves  cultivation  except  to 
make  complete  a  large  collection.  It  was  brought  by  Lord 
Peterborough,  from  Genoa  to  England. 

We  doubt  if  this  fruit  is  now  in  this  country.  All  the  speci- 
mens that  we  have  seen  under  this  name,  from  different  dis- 
tricts, being  only  the  Elruge  imperfectly  grown. 

Leaves  with  reniform  glands.  Fruit  rather  small,  roundish. 
Skin  mostly  green,  or  slightly  tinged  with  dingy  red  on  the 
sunny  side.  Flesh  greenish  white  to  the  stone,  somewhat  juicy 
and  of  tolerable  flavour.  It  ripens  early  in  October.  Flower 
■mall. 

13.  Violette  Hative.     Lind.     Thomp. 

PetiteViolet  Hative.  O  Duh. 
Brugnon  Hatif. 
Violette  Angervilli^res. 
Violette   Musquee. 
Lord  Selsey's  Elruge. 
Violet  Red  at  the  Stone. 
Violet  Musk. 


Early  Violet. 

sl^ 

Violet  P.  Mag. 

Early  Brugnon. 

Brugnon  Red  at  the  Stone. 

•\    H    n 

Hampton  Court. 

Large  Scarlet. 

J&P 

New  Scarlet 

f« 

Aromatic. 

CLINGSTONE    NECTARINES.  507 

The  Violette  Hative,  or  Early  Violet  Nectarine,  everywhere 
takes  the  highest  rank  among  nectarines.  It  is  of  delicious 
flavour,  fine  appearance,  hardy,  and  productive.  Externally, 
the  fruit  is  easily  confounded  with  that  of  the  Elruge,  but  it 
is  readily  distinguished  by  its  dark  coloured  stone,  and  the 
deep  red  flesh  surrounding  it.  The  fruit  is  usually  rather 
darker  coloured.  It  is  of  French  origin,  and  has  been  long 
cultivated. 

Leaves  with  reniform  glands.  Fruit  rather  large,  roundish, 
narrowed  slightly  at  the  top,  where  it  is  also  marked  with  a 
shallow  suture.  Skin  pale  yellowish-green,  in  the  shade,  but, 
when  exposed,  nearly  covered  with  dark  purplish  red,  mottled 
with  pale  brown  dots.  Flesh  whitish,  but  much  rayed  with  red 
at  the  stone.  The  latter  is  roundish,  the  furrows  not  deep,  and 
the  surface  reddish  brown.  The  flesh  is  melting,  juicy,  rich, 
and  very  high  flavoured.  It  ripens  about  the  last  of  August. 
Flowers  rather  small. 

The  Violette  Grosse  (Thomp.)  resembles  the  foregoing  in 
leaves  and  flowers,  and  general  appearance.  The  fruit  is, 
however,  larger,  but  not  so  richly  flavoured. 


Class  II. — Clingstone  Nectarines,  (Brugnons,  Fr.) 

14.  Broomfield. 

Lewis,  {incorrectly,  of  some.) 

A  handsome  clingstone  nectarine,  of  second  quality.  It  is 
an  accidental  seedling,  which  sprung  up  in  the  garden  of  Henry 
Broomfield,  Esq.,  of  Harvard,  Mass.,  and  was  first  named  and 
disseminated  by  S.  G.  Perkins,  Esq.  of  Boston,  thirty-five  years 
ago. 

Leaves  with  obscure,  reniform  glands.  Fruit  large,  round- 
ish. Skin  rather  dull  yellow,  with  a  dull  or  rather  dingy  red 
cheek.  Flesh  yellow,  and  adheres  closely  to  the  stone,  juicy, 
rather  pleasant,  but  not  high  flavoured.  First  to  the  middle  of 
September.     Flowers  small. 

15.  Golden.     Lang.  Mill.  Thomp. 

Orange. 

Fine  Gold  Fleshed. 

A  very  hanasome  looking  nectarine,  but  of  decidedly  indif- 
ferent quality,  when  compared  with  many  others.  Its  waxen 
appearance,  when  fully  ripe,  is  very  beautiful.  It  is  an  old 
English  variety. 

Leaves  with  reniform  glands.     Fruit  of  medium  size,  round- 


608  THE    NECTARINE^ 

ish,  ovate.  Skin  of  a  fine  bright,  waxen  yellow  colour,  with  a 
small  scarlet  cheek.  Flesh  orange-yellow,  firm,  juicy,  sweet, 
and  tolerably  good.  It  ripens  about  the  10th  of  September. 
Flowers  small. 

Prince's  Golden  Nectarine  is  of  much  larger  size.  It  ripens 
about  a  week  later,  but  is  also  only  of  second  quality.  Leaves 
with  reniform  glands.     Flowers  large. 

16.  Newington.     Lang.  Mill.  Thomp. 

Scarlet  Newington.  Lind.  Anderson's. 

Scarlet,  Anderson's  Round 

Old  Newington.  Rough  Roman. 

Smith's  Newington.  Brugnon  de  Newington. 

French  Newington.  D'Angleterre. 
Sion  Hill. 

A  very  good  clingstone  nectarine,  of  English  origin.  It 
should  be  allowed  to  hang  on  the  tree  till  it  begins  to  shrivel, 
when  the  flavour  is  much  improved. 

Leaves  serrated,  without  glands.  Fruit  rather  large,  round- 
ish. Skin  pale  greenish-yellow,  nearly  covered  with  red, 
marbled  with  dark  red.  Flesh  firm,  pale,  but  deep  red  next  the 
stone,  juicy,  sweet  and  rich,  with  an  excellent  vinous  flavour. 
Ripens  about  the  10th  of  September.     Flowers  large 

17.  Newington,  Early.  §     Lind.  Thomp. 

Early  Black  Newington.  Lucombe's  Black. 

New  Dark  Newington.  Lucombe's  Seedling. 

New  Early  Newington,  Early  Black. 
Black 

The  Early  Newington  is  one  of  the  best  of  clingstone  necta- 
rines. It  is  not  only  a  richer  flavoured  fruit  than  the  old  New- 
ington, but  it  is  larger,  dark  coloured,  and  earlier. 

Leaves  serrated,  without  glands.  Fruit  large,  roundish, 
ovate,  a  little  enlarged  on  one  side  of  the  suture,  and  termi- 
nating with  an  acute  swollen  point  at  the  top.  Skin  pale  green 
in  its  ground,  but  nearly  covered  with  bright  red,  much  mar- 
bled and  mottled  with  very  dark  red,  and  coated  with  a  thin 
bloom.  Flesh  greenish  white,  but  deep  red  at  the  stone,  juicy, 
sugary,  rich  and  very  excellent.  Beginning  of  September. 
Flow(jrs  large. 

18.  Red  Roman.  §     Forsyth.  Lind.  Thomp. 

Old  Roman. 

Roman. 

Brugnon  Violette  Musquee.     O.  JDuk, 

Brugnon  Musquee. 


THE    QUINCE.  509 

The  Red  Roman  is  a  very  old  European  variety,  having 
been  enumerated  by  Parkinson,  in  1629.  It  is  still  esteemed, 
both  in  Europe  and  this  country,  as  one  of  the  richest  and  best 
of  clingstone  nectarines.     The  tree  healthy  and  productive. 

The  Newington  is  frequently  sold  for  the  Red  Roman  in  this 
country,  and  the  true  Roman  is  comparatively  scarce. 

Leaves  with  reniform  glands.  Fruit  large,  roundish,  a  little 
flattened  at  the  top.  Skin  greenish  yellow,  with  a  brownish, 
muddy,  red  cheek,  which  is  somewhat  rough,  and  marked  with 
brown  russetty  specks.  Flesh  firm,  greenish  yellow,  and  deep 
red  at  the  stone,  juicy,  with  a  rich,  high  vinous  flavour.  Ripen- 
ing early  in  September.     Flowers  large. 

Selection  of  choice  hardy  Nectarines,  for  a  small  Garden. — • 
Early  Violet,  Elruge,  Hardwicke  Seedling,  Hunt's  Tawny, 
Boston,  Roman,  New  White. 


CHAPTER  XXIV. 


THE    aUINCE. 


Cydonia  vulgaris,  Dec. ;  Rosacece,  of  Botanists. 

Coignassier,  of  the  French  ;  Quittenbaum,  German  ;  Kivepeer,  Dutch  ; 

Cotogno,  Italian  ;  and  Membrillo,  Spanish. 

The  Quince  is  a  well-known,  hardy,  deciduous  t  ree,  of  small 
size,  crooked  branches,  and  spreading,  bushy  head.  It  is  indi- 
genous to  Germany  and  the  south  of  Europe  ;  and  it  appears 
first  to  have  attracted  notice  in  the  city  of  Cydon,  in  Crete  or 
Candia — whence  its  botanical  name,  Cydonia.  The  fruit  is  of 
a  fine  golden  yellow,  and  more  nearly  resembles  that  of  the 
orange  than  any  other.  It  was  even  more  highly  esteemed 
by  the  Greeks  and  Romans,  for  preserving,  than  by  us. 
"  Quinces,"  says  Columella,  "  not  only  yield  pleasure,  but 
health." 

The  Quince  seldom  grows  higher  than  fifteen  feet,  and  is 
usually  rather  a  shrub  than  a  tree.  Its  large  white  and  pale 
pink  blossoms,  which  appear  rather  later  than  those  of  other 
fruit  trees,  are  quite  ornamental  ;  and  the  tree,  properly 
grown,  is  very  ornamental  when  laden  in  October  and  Novem- 
ber with  its  ripe  golden  fruit. 

Uses. — The  Quince  is,  in  all  its  varieties,  unfit  for  eating 
raw.  It  is,  however,  much  esteemed  when  cooked.  For  pre- 
serving, it  is  everywhere  valued,  and  an  excellent  marmalade 
is  also  made  from  it.  Stewed,  it  is  very  frequently  used,  to 
43* 


510  THE    QUINCE. 

communicate  additional  flavour  and  piquancy  to  apple-tarts, 
pies,  or  other  pastry.  In  England,  wine  is  frequently  made 
from  the  fruit,  by  adding  sugar  and  water,  as  in  other  fruit 
wines;  and  it  is  a  popular  notion  there,  that  it  has  a  most 
beneficial  effect  upon  asthmatic  patients.  Dried  Quinces  are 
excellent. 

In  this  country,  large  plantations  are  sometimes  made  of  the 
Quince ;  and  as  it  is,  in  good  soil,  a  plentiful  bearer,  it  is 
considered  one  of  the  most  valuable  market  fruits.  The  Apple 
quince  is  the  most  productive  and  saleable ;  but  as  the  Pear 
quince  ripens,  and  can  be  sent  to  market  much  later,  it  fre- 
quently  is  the  most  profitable. 

Propagation. — The  Quince  is  easily  propagated  from  seed, 
layers,  or  cuttings.  From  seeds  the  quince  is  somewhat 
liable  to  vary  in  its  seedlings,  sometimes  proving  the  apple- 
shaped  and  sometimes  the  pear-shaped  variety.  Cuttings,  planted 
in  a  shaded  situation,  early  in  the  spring,  root  very  easily,  and 
this  is  perhaps  the  simplest  and  best  wa^  of  continuing  a  good 
variety.  The  better  sorts  are  also  frequently  budded  on  com- 
mon seedling  quince  stocks,  or  on  the  common  thorn. 

Quince  stocks  are  extensively  used  in  engrafting  or  budding 
the  Pear,  when  it  is  wished  to  render  that  tree  dwarf  in  its 
habit. 

Soil  and  Culture. — The  Quince  grows  naturally  in  rather 
moist  soil,  by  the  side  of  rivulets  and  streams  of  water.  Hence 
it  is  a  common  idea  that  it  should  always  be  planted  in  some 
damp  neglected  part  of  the  garden,  where  it  usually  receives 
little  care,  and  the  fruit  is  often  knotty  and  inferior. 

This  practice  is  a  very  erroneous  one.  No  tree  is  more 
benefited  by  manuring  than  the  quince.  In  a  rich,  mellow, 
deep  soil,  even  if  quite  dry,  it  grows  with  thrice  its  usual 
vigour,  and  bears  abundant  crops  of  large  and  fair  fruit.  It 
should,  therefore,  be  planted  in  deep  and»  good  soil,  kept  in 
constant  cultivation,  and  it  should  have  a  top-dressing  of  manure, 
every  season,  when  fair  and  abundant  crops  are  desired.  As 
to  pruning,  or  other  care,  it  requires  very  little  indeed — an 
occasional  thinning  out  of  crowding  or  decayed  branches,  be- 
ing quite  sufficient.  Thinning  the  fruit,  when  there  is  an  over- 
crop, improves  the  size  of  the  remainder.  Ten  feet  apart  is  a 
suitable  distance  at  which  to  plant  this  tree. 

The  Quince,  like  the  apple,  is  occasionally  subject  to  the 
attacks  of  the  borer,  and  a  few  other  insects,  which  a  little 
care  will  prevent  or  destroy.  For  their  habits  we  refer  the 
reader  to  the  apple. 

Varieties. — Several  varieties  of  the  common  Quince  are 
enumerated  in  many  catalogues,  but  there  are  in  reality  only 
three  distinct  forms  of  this  fruit  worth  enumerating,  viz : 


ITS    VARIETIES.  611 

1.  Apple-shaped  Quince.     Thomp. 

Orange  Quince, 

Cydonia  v.  Maliformis,  Hort.  Brit. 

Coignassier  Maliforme,  o/f/rc  French 

This  is  the  most  popular  variety  in  this  country.  It  bears 
large  roundish  fruit,  shaped  much  like  the  apple,  which  stews 
quite  tender,  and  is  of  very  excellent  flavour.  It  also  bears 
most  abundant  crops.     Leaves  oval. 

There  are  several  inferiour  varieties  of  the  apple  quince.  The 
true  one  bears  fruit  of  the  size  of  the  largest  apple,  fair  and 
smooth,  and  a  fine  golden  colour. 

2.  Pear-shaped  Quince.     Thomp. 

Oblong  Quince. 

Coignassier  pyriforme,  of  the  French. 

Cydonier  sub.  v.  pyriform,  Hort.  Brit. 

The  pear-shaped  quince  is  dryer  and  of  firmer  texture  than 
the  foregoing.  It  is  rather  tough  when  stewed  or  cooked,  the 
flesh  is  less  lively  in  colour,  and  it  is  therefore  much  less  esteem- 
ed than  the  apple-shaped  variety.  The  fruit  is  of  medium  size, 
oblong,  tapering  to  the  stalk,  and  shaped  much  like  a  pear. 
The  skin  is  yellow.  The  leaves  are  oblong-ovate.  It  ripens 
about  a  fortnight  later,  and  may  be  preserved  in  a  raw  state 
considerably  longer. 

3.    Portugal  Quince.     Thomp. 

Cydonia  Lusitanica.  Hort.  Brit. 
Coignassier  de  Portugal,  of  the  French. 

The  Portugal  quince  is  rather  superior  to  all  others  in  quality, 
as  it  is  less  harsh,  stews  much  better,  and  is  altogether  of  milder 
flavour,  though  not  fit  for  eating  raw.  For  marmalade  and  baking 
it  is  much  esteemed,  as  its  flesh  turns  a  fine  purple  or  deep 
crimson  when  cooked. 

The  leaf  of  the  Portugal  Quince  is  larger  and  broader  than 
that  of  the  common  quince,  and  the  growth  of  the  tree  ia 
stronger.  It  is  therefore  preferred  by  many  gardeners  for 
stocks  on  which  to  work  the  pear. 

The  fruit  is  of  the  largest  size,  oblong.  The  skin  is  in  colour 
not  so  deep  an  orange  as  that  of  the  other  sorts. 

The  Portugal  Quince  is  unfortunately  a  shy  bearer,  which 
is  the  reason  why  it  has  never  been  so  generally  cultivated  as 
the  Apple  Quince. 


512  THK    RASPBERRY. 

Ornamental  Varieties* — There  are  two  or  three  ornamental 
varieties  of  the  quince,  which  are  natives  of  China  and  Japan, 
and  are  now  among  the  most  common  and  attractive  of  our 
garden  shrubs.     They  are  the  following  : — 

4.  Japan  Quince. 

Cydonia  Japonica.    Dec. 
Pyrus  Japonica.    Thunberg. 

The  Japan  Quince  is  a  low  thorny  shrub,  with  small  dark 
green  leaves.  It  is  the  most  brilliant  object  in  the  shrubbery, 
during  the  month  of  April,  the  branches  being  clothed  with 
numerous  clusters  of  blossoms,  shaped  like  those  of  the  quince, 
but  rather  larger,  and  of  the  brightest  scarlet.  The  fruit  which 
occasionally  succeeds  these  flowers,  is  dark  green,  very  hard, 
and  having  a  peculiar  and  not  unpleasant  smell.  It  is  entirely 
useless. 

The  White,  or  Blush  Japan  Quince  (C.  jap.Jl.  albo),  resem- 
bles the  foregoing,  except  that  the  flowers  are  white  and  pale 
pink,  resembling  those  of  the  common  apple-tree. 

5.  Chinese  Quince. 
Cydonia  Sinensis.     Dec. 

We  have  had  this  pretty  shrub  in  our  garden  for  several 
years,  where  it  flowers  abundantly,  but  has,  as  yet,  produced  no 
fruit.  The  leaves  are  oval,  somewhat  like  those  of  the  common 
quince,  but  with  a  shining  surface.  The  flowers  are  rosy  red, 
rather  small,  with  a  delicate  violet  odour,  and  have  a  very  pretty 
effect  in  the  month  of  May,  though  much  less  showy  than  those 
of  the  Japan  Quince.  The  fruit  is  described  as  large,  egg- 
shaped,  with  a  green  skin  and  a  hard  dry  flesh,  not  of  any 
value  for  eating.  The  leaves  assume  a  beautiful  shade  of  red 
in  autumn. 


CHAPTER  XXV. 

THE    raspberry    AND    BLACKBERRY 

1.    The  Raspberry 

Ruhus  Ideeus,  4  :  Rosacece,  of  botanists. 

Framboisier,   of  the  French ;   Hitnbeerestrauch,    German ;    Fram,hoo8t 

Dutch ;  Rova  ideo,  Italian ;    and  Frambueso,  Spanish. 

The  Raspberry  is  a  low  deciduous  shrub,  which  in   several 
forms  is  common  in  the  woods  of  both  Europe  and  America. 


SOIL    AND   CULTURE.  513 

The  large  fruited  varieties  most  esteemed  in  our  gardens  have 
all  originated  from  the  long  cultivated  Ruhus  idceus,  or  Mount 
Ida  bramble,  which  appears  first  to  have  been  introduced  into 
the  gardens  of  the  South  of  Europe  from  Mount  Ida.  It  is  now 
quite  naturalized  in  some  parts  of  this  country.  Besides  this, 
we  have  in  the  woods  the  common  black  raspberry,  or  thimble- 
berry  {Ruhus  occidentalism  L.),  and  the  red  raspberry  (Rubus 
sirigosus,  Michx.),  with  very  good  fruit. 

The  name  raspberry  {Raspo,  Italian)  is  probably  from  the 
rasping  roughness  of  prickly  wood.  The  term  raspis  is  still 
used  in  Scotland. 

Uses. — The  raspberry  is  held  in  general  estimation,  not  only 
as  one  of  the  most  refreshing  and  agreeable  sub-acid  fruits  for 
the  dessert,  but  it  is  employed  by  almost  every  family  in  making 
preserves,  jams,  ices,  sauces,  tarts  and  jellies ;  and  on  a  larger 
scale  by  confectioners  for  making  syrups,  by  distillers  for  making 
raspberry  brandy,  raspberry  vinegar,  &;c.  Raspberry  wine, 
made  in  the  same  way  as  that  of  currant,  is  considered  the 
most  fragrant  and  delicious  of  all  home-made  wines. 

Succeeding  the  strawberry  at  the  beginning  of  summer,  when 
there  is  comparatively  little  else,  this  is  one  of  the  most  invalu- 
able fruits,  and,  with  the  strawberry,  generally  commands  the 
attention  of  those  who  have  scarcely  room  for  fruit  trees.  It  is, 
next  to  the  strawberry,  one  of  the  most  wholesome  berries,  and 
not  being  liable  to  undergo  the  acetous  fermentation  in  the 
stomach,  it  is  considered  beneficial  in  cases  of  gout  or  rheu- 
matism. 

Propagation. — The  raspberry  is  universally  propagated  by 
suckers,  or  offsets,  springing  up  from  the  main  roots.  Seeds  are 
only  planted  when  new  varieties  are  desired.  The  seedlings 
come  into  bearing  at  two  or  three  years  of  age. 

Soil  and  Culture. — The  best  soil  is  a  rich  deep  loam,  rather 
moist  than  dry,  but  the  raspberry  will  thrive  well  in  any  soil 
that  is  rich  and  deep,  provided  it  is  fully  exposed  to  the  sun 
and  air. 

In  making  a  plantation  of  raspberries,  choose,  therefore,  an 
open  sunny  quarter  of  the  garden,  where  the  soil  is  good  and 
deep.  Plant  the  suckers  or  canes  in  rows,  from  three  to  four 
feet  apart,  according  to  the  vigour  of  the  sort.  Two  or  three 
suckers  are  generally  planted  together,  to  form  a  group  or  stoolf 
and  these  stools  may  be  three  feet  apart  in  the  rows. 

The  plantation  being  made,  its  treatment  consists  chiefly  in 
a  single  pruning,  every  year,  given  early  in  the  spring.  To 
perform  this,  examine  the  stools  in  April,  and  leaving  the  strong- 
est shoots  or  suckers,  say  about  six  or  eight  to  each  stool,  cut 
away  all  the  old  wood,  and  all  the  other  suckers  (except  such 
as  are  wanted  for  new  plantations).  The  remaining  shoots 
should  have  about  a  foot  of  their  ends  cut  off,  as  this  part  of  the 


514  THE    R-ASPBERRY 

wood  is  feeble  and  worthless.  With  a  light  top-dressing  of 
manure,  the  ground  should  then  be  dug  over,  and  little  other 
care  will  be  requisite  during  the  season. 

When  very  neat  culture  and  the  largest  fruit  are  desired,  more 
space  is  left  between  the  rows,  and  after  being  pruned,  the  canes 
are  tied  to  long  lines  of  rods  or  rails,  like  an  espalier,  by  which 
means  they  are  more  fully  exposed  to  the  sun  and  light,  and 
the  ground  between  the  rows  is  kept  cropped  with  small  vege- 
tables. 

A  fine  late  crop  of  raspberries  is  readily  obtained  by  cutting 
down  the  canes  over  the  whole  stool,  in  the  spring,  to  within  a 
few  inches  of  the  ground.  They  will  then  shoot  up  new  wood, 
which  comes  into  bearing  in  August  or  September. 

We  have  found  a  light  application  of  salt  given  with  the  top- 
dressing  of  manure  in  the  spring,  to  have  a  most  beneficial 
effect  on  the  vigour  of  the  plants,  and  the  size  of  the  fruit. 

A  plantation  of  raspberries  will  be  in  perfection  at  the  third 
year,  and  after  it  has  borne  about  five  or  six  years,  it  must  be 
broken  up,  and  a  new  one  formed,  on  another  plot  of  ground. 

In  New  England,  and  the  northern  part  of  this  State,  the 
Antwerp  raspberries  are  often  liable  to  be  killed  to  the  ground 
by  severe  winters.  In  such  situations,  it  is  customary  to  prune 
them  in  fall,  after  which  the  canes  are  bent  down,  and  covered 
lightly  with  earth  or  branches  of  evergreens  till  spring.  Here, 
and  to  the  south  of  this  place,  this  is  not  necessary. 

Varieties. — The  finest  raspberries  in  general  cultivation  for 
the  dessert,  are  the  Red  and  the  White  Antwerp.  TheFranconia 
is  a  fine,  large,  and  productive  variety,  greatly  esteemed  at 
the  North  and  East,  as  being  hardier  and  later  in  ripening 
than  the  Antwerp.  The  Fastolff'  is  a  new  and  uncommonly 
fine  fruit,  which  deserves  a  place  in  every  garden.  The  com- 
mon American  Red  is  most  esteemed  for  flavouring  liqueurs 
or  making  brandy,  and  the  American  Black  is  preferred  by  most 
oersons  for  cooking.  The  Ever-bearing  and  the  Ohio  Ever- 
bearing, are  valuable  for  prolonging  the  season  of  this  fruit  till 
late  frosts. 

1.   Antwerp,  Red.§     P.  Mag.  Thomp. 


New  Red  Antwerp 
True  Red  Antwerp. 
Rowland's  Red  Antwerp. 


Burley, 

Knevet's  Antwerp. 

Framboisier  a  Gros  Fruit. 


The  Red  Antwerp  is  the  standard  variety  for  size,  flavour, 
And  productiveness,  wherever  it  is  known.  It  is  a  Dutch 
sort,  originally  from  Antwerp  city.  It  bears  early  and  abun- 
dantly with  us,  and  is  one  of  the  most  profitable  native  fruits. 

Fruit  very  large,  conical,  dull  red  ;  flavour  rich  and  sweet. 


VARIETIES.  615 

Canes  moderately  strong,  yellowish  green,  becoming  pale  brown 
early  in  autumn,  covered  below  with  dark  brown  bristles ;  but 
the  upper  portions,  especially,  of  the  bearing  wood,  nearly 
smooth.  Leaves  large,  plaited.  The  fruit  commences  ripen- 
ing about  the  10th  of  July,  rather  before  the  other  varieties. 

The  Common  Red  Antwerp,  as  known  in  this  country,  is  a 
very  inferior  variety  of  the  foregoing,  with  fruit  half  the 
size,  less  conical,  and  canes  stronger,  and  more  inclined  to 
branch.  It  is  not  worth  cultivating  when  compared  with  the 
foregoing,  though  it  is  almost  universally  known  as  the  Red 
Antwerp,  in  this  country — whence  we  are  often  obliged  to  call 
the  foregoing  the  true,  or  New  Red  Antwerp,  to  prevent  its 
being  confounded  with  the  common  and  inferior  sort. 

2.    Antwerp,  Yellow.§     Thomp.  Lind. 

White  Antwerp. 
Double  Bearing  Yellow. 

The  Yellow  Antwerp  is  the  largest  and  finest  light  coloured 
raspberry,  and  indispensable  to  every  good  garden. 

Fruit  large,  nearly  conical,  pale  yellow,  sweet  and  excellent. 
Canes  strong  and  vigorous,  light  yellow,  with  many  bristles  or 
spines.  On  successive  suckers,  which  shoot  up,  this  raspberry 
will  frequently  continue  somewhat  in  bearing  for  months. 

3.  American  Red. 

Common  Red. 
English  Red  {of  some), 
Rubus  Strigosus  {Michx).* 

The  Common  Red  Raspberry  is  a  native  of  this,  and  all  the 
middle  states.  It  ripens  nearly  a  week  earlier  than  the  Ant- 
werps,  bears  well,  and  though  inferior  in  flavour  and  size 
to  these  sorts,  is  esteemed  by  many  persons,  particularly  for 
flavouring  liqueurs. 

Fruit  of  medium  size,  roundish,  light  red,  pleasant  sub-acid 
in  flavour.  Shoots  very  vigorous,  long,  upright,  and  branch- 
ing, grows  from  six  to  ten  feet  high.  Light  shining  brown,  with 
purplish  spines.     Leaves  narrow,  light  green. 

4.   American  Black* 

Common  Black-cap. 
Black  Raspberry. 
Thimble-berry. 
Rubus  Occidentalis. 

•  This  strongly  resembles  the  Common  Red  Raspberry  of  Europe,  H. 
Idous^  but  according  to  Torrey  and  Gray  is  quite  distinct 


616  THE    RASPBERRY. 

This  raspberry,  common  in  almost  every  field,  with  long 
rambling  purple  shoots,  and  flattened  small  black  berries,  is 
everywhere  known.  It  is  frequently  cultivated  in  gardens, 
where,  if  kept  well  pruned,  its  fruit  is  much  larger  and  finer. 
Its  rich  acid  flavour  renders  it,  perhaps,  the  finest  sort  for 
kitchen  use — tarts,  puddings,  &c.  It  ripens  later  than  other 
raspberries. 

The  American  White  resembles  the  foregoing  in  all  respects, 
except  in  the  colour  of  its  fruit,  which  is  pale  yellow  or  white. 

5.    Barnet.     p.  Mag.  Thomp. 

Cornwall's  Prolific. 
Cornwall's  Seedling. 
Lord  Exmouth's, 
Large  Red. 

The  Barnet  is  a  very  large  and  fine  English  variety,  conside- 
rably resembling  the  Red  Antwerp ;  it  ripens  early,  and  is  very 
productive,  though  not  so  good  a  market  fruit,  as  it  does  not 
bear  carriage  well. 

Fruit  very  large,  roundish-conical,  bright  transparent  pur- 
plish red,  flavour  very  rich  and  agreeable.  Canes  long,  yellow- 
ish green,  branching  much  more,  especially  towards  the  ground, 
than  the  Red  Antwerp,  and  covered  with  numerous  slender 
bristles,  which  are  stronger  towards  the  top  of  the  cane.  They 
become  dull  brown  early  in  autumn.  Bearing  shoots  nearly 
smooth. 

6.  Brentford  Cane.     Thomp. 

A  pretty  good  fruit,  though  much  inferior  to  the  best.  Fruit 
of  medium  size,  oval-conical,  dark  dull  red.  Canes  strong, 
branching,  with  purplish  prickles. 

7.    Cretan  Red.     Pom.  Man. 

A  rather  late  variety,  of  good  quality,  introduced  some  years 
ago  from  the  Mediterranean.  Its  lateness  renders  it  valuable, 
but  it  is  inferior  to  the  Franconia,  which  has  taken  its  place  in 
most  of  our  gardens.     It  is  a  hardy  sort. 

Fruit  of  medium  size,  globular,  inclining  to  conical,  deep 
purplish-red,  sub-acid  and  good.  Canes  upright,  branches 
dark  grey,  with  few  bristles.  Leaves  rather  narrow ;  dark 
green,  but  very  light  coloured  on  the  lower  side.  It  ripens  about 
wo  weeks  after  the  White  Antwerp,  and  continues  several 
weeks  in  perfection. 


VARIETIES  617 

8.  Double  Bearing.     Thomp. 

Perpetual  Bearing. 

Siberian. 

Late  Cane. 

A  very  good  variety  of  the  Antwerp  Raspberry,  chiefly  es- 
teemed for  its  habit  of  bearing  late  in  the  season.  A  finer  crop, 
which  will  continue  ripening  till  late  frosts,  is  obtained  by  cut- 
ting down  the  shoots  to  within  a  few  inches  of  the  ground,  every 
spring.     It  is  a  hardy  variety. 

There  is  a  Twice  Bearing  Raspberry  known  in  some  gardens 
in  this  country,  which  is  an  inferior  small  fruit,  and  bears 
sparingly. 

9.  Feanconia.§ 

The  hardiest  large  Raspberry,  very  productive,  and  very 
excellent.  It  was  imported  from  Vilmorin,  of  Paris,  under  this 
name  (which  does  not  appear  in  any  foreign  catalogues)  by  S. 
G.  Perkins,  Esq.,  of  Boston,  some  years  ago.  It  flourishes  ad- 
mirably in  New  England,  and  north  of  us,  where  the  climate  is 
too  cold  for  the  Antwerps,  and  is  by  far  the  finest  variety  for  a 
northern  latitude.  Its  crops  are  abundant,  the  fruit  is  firm, 
and  bears  carriage  to  market  well,  and  it  ripens  about  a  week 
or  ten  days  later  than  the  Red  Antwerp.  It  is  perhaps  the 
finest  sort  for  preserving. 

Fruit  very  large,  obtuse  conical,  dark  purplish  red,  of  a  rich 
acid  flavour,  more  tart  and  brisk  than  that  of  the  Red  Antwerp. 
Canes  strong,  spreading,  branching,  yellowish  brown,  with 
scattered,  rather  stout,  bristles.  Leaves  rather  narrow,  and 
long,  deep  green. 

10.  Fastolff.§ 

The  Fastolff*  Raspberry  is  a  new  English  variety  of  the 
highest  reputation.  It  derives  its  name  from  having  originated 
near  the  ruins  of  an  old  castle,  so  called,  in  Great  Yarmouth. 
It  fruited  with  us  last  season,  and  fully  sustained  its  character 
as  the  finest  Red  Raspberry  known.  The  fruit  is  of  the  richest 
flavour,  and  is  borne  for  a  long  time  in  succession.  It  ripens 
about  the  same  time  as  the  Red  Antwerp. 

Fruit  very  large,  obtuse,  or  roundish  conical,  bright  purplish 
red,  very  rich  and  high  flavoured.     Canes  strong,  rather  erect, 
branching,  light  yellowish  brown,  with  oretty  strong  bristles. 
44 


518  the  blackberry. 

11.   Knevet's  Giant. 

A  capital  English  Raspberry,  a  variety  of  Red  Antwerp, 
ripening  among  the  very  earliest.  Its  canes  are  very  strong, 
and  quite  hardy.  The  fruit  is  very  large,  conical,  deep  red, 
and  of  excellent  flavour 

12.   Nottingham  Scarlet. 

An  excellent  variety,  introduced  from  England  by  Col. 
Wilder,  of  Boston.  He  considers  it  the  richest  in  flavour  of 
any  of  the  older  varieties.  The  fruit  is  red,  obtuse-conical,  of 
medium  size. 

13.   Ohio,  Everbearing. 

Ohio  Raspberry.  Ken. 

This  is  a  native  of  Ohio,  and  was  first  made  known  to 
Eastern  cultivators  by  Mr.  Longworth,  of  Cincinnati,  though, 
we  believe,  it  had  been  cultivated  for  some  time  previous,  at  a 
Quaker  settlement,  in  Ohio.  It  is  precisely  like  the  American 
Black  Raspberry,  or  Black-cap,  in  all  respects,  except  that  it 
has  the  valuable  property  of  bearing  abundant  crops  of  fine  fruit, 
till  late  in  the  season.  We  have  seen  a  quart  gathered  from  a 
single  plant,  on  the  1st  day  of  November.  It  deserves  a  place 
in  every  large  garden. 

14.  Victoria. 

A  new  English  seedling  of  high  reputation,  not  yet  fairly 
tested  here.  It  is  said  to  resemble  and  fully  equal  the  Red 
Antwerp,  in  size  and  flavour,  and  to  be  everbearing  in  its  habits 
— producing  an  abundant  crop  from  July  to  December,  on  nu- 
merous side  branches  which  it  throws  out,  from  eighteen  inches 
to  two  feet  long.  Its  value  will  soon  be  fully  proved  in  this 
country. 

II.   The  Blackberry. 

There  are  several  species  of  the  Bramble  indigenous  to  this 
country,  which  produce  eatable  fruit,  but  the  two  best  for  the 
table,  or  for  cooking,  are  the  Low  Blackberry,  a  trailing  shrub, 
and  the  High  Blackberry,  a  bush  about  four  or  five  feet  high. 

The  fruit  is  larger  than  that  of  the  Raspberry,  with  fewer  and 
larger  grains,  and  a  brisker  flavour.  It  ripens  about  the  last 
of  July,  or  early  in  August,  after  the  former  is  past,  and  is 


VARIETIES.  519 

much  used  by  all  classes  in  this  country.  The  sorts  are  seldom 
cultivated  in  gardens,  as  the  fruit  is  produced  in  such  great 
abundance  in  a  wild  state  ;  but  there  is  no  doubt  that  varieties 
of  much  larger  size,  and  greatly  superiour  jflavour,  might  be 
produced  by  sowing  the  seeds  in  rich  garden  soil,  especially  if 
repeated  for  two  or  three  successive  generations. 

1.    Low  Blackberry. 

Trailing  Blackberry. 

Dewberry. 

Rubus  Canadensis.     Lin. 

A  low,  trailing,  prickly  shrub,  producing  large  white  blos- 
wms  in  May,  and  very  large  roundish-oblong  black  fruit  in 
midsummer.  Leaflets  from  three  to  five  in  number.  The  fruit, 
when  in  good  soil,  and  fully  exposed  to  the  sun,  is  high  flavour- 
ed, sweet,  and  excellent. 

2.   High  Blackberry. 

Bush  Blackberry. 

Rubus  Villosus.     Tor.  and  Gray. 

This  is  an  erect  growing  blackberry,  the  stems  tall,  and  more 
cr  less  branching.  In  its  foliage  it  resembles  the  foregoing, 
but  its  flowers,  which  are  white,  are  smaller.  The  fruit  is  also 
smaller,  rounder,  not  so  dark  coloured  (being  reddish-black), 
and  though  good,  is  seldom  so  juicy  or  high  flavoured. 

There  is  a  variety,  cultivated  abroad,  with  white  fruit. 


Ornamental  Varieties.  The  Double-White-Blossomed,  and 
Double  Pink-blossomed  Brambles,  are  beautiful  climbing 
shrubs,  of  remarkably  luxuriant  growth,  which  may  be  trained 
for  a  great  length  in  a  season,  and  are  admirably  adapted  for 
covering  walls  and  unsightly  buildings.  The  flowers  are  like 
small  double  roses,  and  are  produced  in  numerous  clusters  in 
June,  having  a  very  pretty  effect.  North  of  New  York  these 
climbers  are  rather  tender  in  severe  winters. 

The  Rose  Flowering  Bramble  (Rubus  odoratus)  is  a  very 
pretty  native  shrub,  with  large  broad  leaves,  and  pleasing  rose- 
coloured  flowers,  and  groups  well  with  other  shrubs  in  orna- 
mental plantations. 


62^  THE    STRAWBERRY 


CHAPTER  XXVI. 

THE    STRAWBERRY. 


Fragaria  (of  species)  L.     Rosacece,  of  botanists. 

Frasier,  of  the   French ;    Erdbeerpflanze,  German ;    Aadbezie,  Dutcli , 

Pianta  di  Fragola,  Italian ;  and  Fresa,  Spanish, 

The  Strawberry  is  the  most  delicious  and  the  most  wholesome 
of  all  berries,  and  the  most  uni\*ersally  cultivated  in  all  gardens 
of  northern  climates.  It  is  a  native  of  the  temperate  latitudes 
of  both  hemispheres, — of  Europe,  Asia,  North  and  South  Ame- 
rica ;  though  the  species  found  in  different  parts  of  the  world 
are  of  distinct  habit,  and  have  each  given  rise,  through  culti- 
vation, to  different  classes  of  fruit — scarlet  strawberries,  pine 
strawberries,  wood  strawberries,  hautbois,  &c. 

The  name  of  this  fruit  is  popularly  understood  to  have  arisen 
from  the  common  and  ancient  practice  of  laying  straw  between 
the  plants  to  keep  the  fruit  clean.  In  the  olden  times  the  vari- 
ety of  strawberry  was  very  limited,  and  the  garden  was  chiefly 
supplied  with  material  for  new  plantations  from  the  woods.  Old 
Tusser,  in  his  "  Five  Hundred  Points  of  Good  Husbandry," 
points  out  where  the  best  plants  of  his  time  were  to  be  had,  and 
turns  them  over,  with  an  abrupt,  farmer-like  contempt  of  little 
matters,  to  feminine  hands : — 

*'  Wife,  into  the  garden,  and  set  me  a  plot 
With  strawberry  roots,  of  the  best  to  be  got ; 
Such  growing  abroad,  among  thorns  in  the  wood, 
Well  chosen  and  picked,  prove  excellent  good." 

The  strawberry  belongs  properly  to  cold  climates,  and  though 
well  known,  is  of  comparatively  little  value  in  the  south  of 
Europe.  Old  Roman  and  Greek  poets  have  not  therefore  sung 
its  praises ;  but  after  that  line  of  a  northern  bard, 

"  A  dish  of  ripe  strawberries,  smothered  in  cream," 

which  we  consider  a  perfect  pastoral  idyl  (as  the  German 
school  would  say),  in  itself,  nothing  remains  to  be  wished  for. 
We  have  heard  of  individuals  who  really  did  not,  by  nature, 
relish  strawberries,  but  we  confess  that  we  have  always  had 
the  same  doubts  of  their  existence  as  we  have  of  that  of  the 
unicorn. 


CULTURE.  621 

Ripe,  blushing,  strawberries,  eaten  from  the  plant,  or  served 
with  sugar  and  cream,  are  certainly  Arcadian  dainties  with  a 
true  paradisiacal  flavour,  and  fortunately,  ihey  are  so  easily 
grown  that  the  poorest  owner  of  a  few  feet  of  ground  may  have 
them  in  abundance. 

To  the  confectioner  this  fruit  is  also  invaluable,  communi- 
cating its  flavour  to  ices,  and  forming  several  delicate  preserves. 
In  Paris  a  cooling  drink,  havaroise  a  la  grecque,  is  made  of  the 
juice  of  strawberries  and  lemons,  with  the  addition  of  sugar  and 
water. 

The  strawberry  is  perhaps  the  most  wholesome  of  all  fruits, 
being  very  easy  of  digestion,  and  never  growing  acid  by  fer- 
mentation as  most  other  fruits  do.  The  often  quoted  instance 
of  the  great  Linnaeus  curing  himself  of  the  gout  by  partaking 
freely  of  strawberries — a  proof  of  its  great  wholesomeness — is 
a  letter  of  credit  which  this  tempting  fruit  has  long  enjoyed,  for 
the  consolation  of  those  who  are  looking  for  a  bitter  concealed 
under  every  sweet. 

Propagation  and  Soil.  The  strawberry  propagates  itself 
very  rapidly  by  runners*  which  are  always  taken  to  form  new 
plantations  or  beds.  These  are  taken  ofl*  the  parent  plants 
early  in  August,  and  either  planted  at  once  where  they  are  to 
grow,  or  put  out  in  nursery  beds,  or  rows,  to  get  M^ell  established 
for  the  next  spring  planting.  When  the  parent  plants  have  be- 
come degenerated,  or  partially,  or  wholly  barren,  we  should  avoid 
taking  the  runners  from  such,  and  choose  only  those  which  grow 
from  the  most  fruitful  ones.  In  order  to  be  sure  of  the  latter 
point  it  is  only  necessary  to  mark  the  best  bearing  plants  by 
small  sticks  pushed  into  the  bed  by  the  side  of  each  when  the 
fruit  is  in  perfection.  Some  varieties,  as  the  Prolific  Hautbois, 
the  English  wood,  and  the  Large  Early  Scarlet,  are  not  liable 
to  this  deterioration,  and  therefore  it  is  not  necessary  to  select 
the  runners  carefully  ;  but  others,  as  the  Pine  strawberries,  and 
some  of  the  Scarlets,  are  very  liable  to  it,  and  if  the  runners  are 
taken  and  planted  promiscuously,  the  beds,  so  made,  will  be 
nearly  barren. 

The  best  soil  for  the  strawberry  is  a  deep,  rich,  loam.  Deep 
it  must  be,  if  large  berries  and  plentiful  crops  are  desired  ;  and 
the  wisest  course,  therefore,  where  the  soil  is  naturally  thin,  lies 
in  trenching  and  manuring  the  plot  of  ground  thoroughly,  be- 
fore putting  out  the  plants.  But  even  if  this  is  not  necessary 
it  should  be  dug  deeply,  and  well  enriched  with  strong  manure 
beforehand. 

The  best  exposure  for  strawberries  is  an  open  one,  fully  ex- 
posed to  the  sun  and  light. 

*  Excepting  the  Bush  Alpines,  which  have  no  runners,  and  are  propa- 
gated by  division  of  the  roots. 
44* 


623  THE    STRAWBEBRY. 

Culture  in  rows.  The  finest  strawberries  are  always  ob- 
tained when  the  plants  are  kept  in  rows^  at  such  a  distance  apart 
as  to  give  sufficient  space  for  the  roots,  and  abundance  of  light 
and  air  for  the  leaves. 

In  planting  a  plot  of  strawberries  in  rows,  the  rows  should  be 
two  feet  apart,  and  the  plants,  of  the  large  growing  kinds,  two 
feet  from  each  other  in  the  rows ;  of  the  smaller  growing  kinds, 
from  one  foot  to  eighteen  inches  is  sufficient.  The  runners  must 
be  kept  down  by  cutting  them  off  at  least  three  times  a  year,  and 
the  ground  must  be  maintained  in  good  order  by  constant  dress- 
ing. During  the  first  year  a  row  of  any  small  vegetables  may 
be  sown  in  the  spaces  between  the  rows.  Every  autumn,  if  the 
plants  are  not  luxuriant,  a  light  coat  of  manure  should  be  dug 
in  between  the  rows ;  but  if  they  are  very  thrifty  it  must  be 
omitted,  as  it  would  cause  them  to  run  too  much  to  leaf. 

A  light  top-dressing  of  leaves,  or  any  good  compost,  applied  late 
in  the  fall,  though  not  necessary,  greatly  promotes  the  vigor  of 
the  plants,  and  secures  the  more  tender  kinds  against  the  effects 
of  an  unusually  cold  winter.  Before  the  fruit  ripens,  the 
ground  between  the  rows  should  be  covered  with  straw,  or  light 
new-mown  grass,  to  keep  it  clean. 

A  plantation  of  this  kind  in  rows,  will  be  found  to  bear  the 
largest  and  finest  fruit,  which,  being  so  fully  exposed  to  the 
sun,  will  always  be  sweeter  and  higher  flavoured  than  that 
grown  in  crowded  beds.  A  plantation  in  rows  is  generally 
in  full  perfection  the  third  year,  and  must  always  be  renewed 
after  the  fourth  year. 

Culture  in  alternate  strips.  A  still  more  easy  and  eco- 
nomical mode  is  that  of  growing  the  strawberry  in  alternate 
strips. 

Early  in  April,  or  in  August,  being  provided  with  a  good 
stock  of  strong  young  plants,  select  a  suitable  piece  of  good 
deep  soil.  Dig  in  a  heavy  coat  of  stable  manure,  pulverizing 
well  and  raking  the  top  soil.  Strike  out  the  rows,  three  feet 
apart,  with  a  line.  The  plants  should  now  be  planted  along 
each  line  about  a  foot  apart  in  the  row.  They  will  soon 
send  out  runners,  and  these  runners  should  be  allowed  to  take 
possession  of  every  alternate  strip  of  three  feet — the  other  strip 
being  kept  bare  by  continually  destroying  all  runners  upon  it, 
the  whole  patch  being  kept  free  of  all  weeds.  The  occupied 
strip  or  bed  of  runners  will  now  give  a  heavy  crop  of  strawber- 
ries, and  the  open  strip  of  three  feet  will  serve  as  an  alley  from 
which  to  gather  the  fruit.  After  the  crop  is  over,  dig  and  pre- 
pare this  alley  or  strip  for  the  occupancy  of  the  new  runners 
for  the  next  season's  crop.  The  runners  from  the  old  strip  will 
now  speedily  cover  the  new  space  allotted  to  them,  and  will  per- 
haps require  a  partial  thinning  out  to  have  them  evenly  dis- 
tributed.    As  soon  as  this  is  the  case,  say  about  the  middle  ot 


FERTILE  AND  BARREN  PLANTS.  523 

August,  dig  under  the  whole  of  the  old  plants  with  a  light  coat 
of  manure.  The  surface  may  be  then  sown  with  turnips  or  spin- 
age,  which  will  come  off  before  the  next  season  of  fruits. 

In  this  way  the  strips  or  beds,  occupied  by  the  plants,  are  re- 
versed every  season,  and  the  same  plot  of  ground  may  thus  be 
continued  in  a  productive  state  for  many  years. 

Both  of  the  above  modes  are  so  superior  to  the  common  one 
of  growing  them  more  closely  in  beds,  that  we  shall  not  give 
any  directions  respecting  the  latter. 

It  may  be  remarked  that  the  Alpine  and  European  Wood 
strawberries  will  do  well,  and  bear  longer  in  a  rather  shaded 
situation.  The  Bush-Alpine,  an  excellent  sort,  having  no 
runners,  makes  one  of  the  neatest  borders  for  quarters  or  beds 
in  the  kitchen  garden,  and  produces  considerable  fruit  till  the 
season  of  late  frosts.  If  the  May  crop  of  blossoms  is  taken 
off,  they  will  give  an  abundant  crop  in  September,  and  they 
are,  therefore,  very  desirable  in  all  gardens. 

To  accelerate  the  ripening  of  early  kinds  in  the  open  garden 
it  is  only  necessary  to  plant  rows  or  beds  on  the  south  side  of 
a  wall  or  tight  fence.  A  still  simpler  mode,  by  which  their  ma- 
turity may  be  hastened  ten  days,  is  that  of  throwing  up  a  ridge 
of  soil  three  feet  high,  running  east  and  west,  and  planting 
it  in  rows  on  the  south  side.  (The  north  side  may  also  be 
planted  with  later  sorts,  which  will  be  somewhat  retarded  in 
ripening.)  The  best  early  sorts  for  this  purpose  are  Duke  of 
Kent,  and  Large  Early  Scarlet. 

Fertile  and  Barren  Plants. — A  great  deal  has  been  written 
and  said  lately  respecting  male  and  female  strawberry  plants, 
and  the  absolute  necessity  of  planting  a  due  proportion  of 
both,  in  order  to  have  a  crop  of  fruit.  There  is  some  practical 
value  in  this  notion,  but,  like  most  hobbies,  it  has  galloped 
considerably  beyond  the  boundaries  of  sober  truth. 

The  Strawberry,  in  its  natural  state,  is  an  hermaphrodite 
plant,  bearing  perfect  flowers,  with  the  male  organs  (sta- 
mens, a),  and  female  organs  {pistils,  b),  both  in  the  same  blos- 
som. The  European  Wood  and  Alpine  Strawberries  alwaya 
retain  this  natural  character  of  the  blossom,  no  matter  how  culti- 
yated — and,  therefore,  every  blossom  gives  a  perfect  fruit. 

Fig.  211.  Strawberry  Blossom. 


1.  Natural  State        3.  Sterile  staminate  blossom.    3.  Sterile  pistillate  bloisoni 


524  THE    STRAWBERRY. 

On  the  other  hand,  the  large  growing  Strawberries,  including 
our  wild  Scarlets,  the  Pines,  and  many  other  varieties  raised 
from  these,  have  a  strong  tendency,  when  cultivated  in  rich 
soil,  to  vary  from  the  natural  state  ;  and  then  many  of  the  plants 
become  partially  sterile  or  barren,  because  the  flowers  are  in 
an  imperfect  state — that  is,  they  are  deficient  either  in  stamens, 
or  pistils,  and  consequently  the  fruit  either  does  not  set  at  all,  or 
is  small,  and  only  grows  to  half  its  proper  size.  If  they  are 
deficient  in  pistils  (fig.  211,  2,),  they  are  called  male  plants; 
if  deficient  in  stamens  (fig.  3.),  female  plants — but  the  terms 
are  incorrect ;  for  the  organs  are  always  present :  though,  in 
these  cases,  they  are  imperfectly  developed. 

It  is  easy  to  see,  as  this  imperfect  state  grows  out  of  the  over- 
luxuriance  brought  about  by  cultivation,  that  the  sterile  plants 
will,  when  they  appear  in  a  bed,  always  have  a  tendency,  by 
the  greater  rapidity  of  their  growth,  to  crowd  the  others  out ; 
and,  as  they  also  produce  more  runners,  they  always,  unless 
pains  be  taken  to  prevent  it,  are  the  first  that  oflfer  a  supply 
for  new  plantations.  Hence  we  see  so  many  barren  straw- 
berry beds. 

Now  as  this  barrenness  arises  from  the  deficiency  of  stamens, 
or  male  organs,  in  the  blossoms,  it  is  well  known  that  this  bed, 
which  would  otherwise  bear  but  poorly,  or  not  at  all,  is  made  to 
produce  a  fine  crop,  if  there  is  a  bed  along-side  of  it,  or  near 
by,  of  plants — (even  of  other  sorts) — which  have  an  abundance 
of  male  organs  or  stamens.  And  out  of  this  fact  grows  the 
practice  recommended  by  Mr.  Longworth,  and  which  is  so 
successfully  followed  at  Cincinnati,  of  always  making  a  planta- 
tion with  a  certain  proportion  of  what  he  terms  male  plants — 
the  only  use  of  which  is  to  supply  stamens  or  pollen  to  the 
other  imperfect  plants,  having  the  pistils  in  excess. 

Every  skilful  practical  cultivator  very  well  knows  that  each 
of  these  states  of  the  Strawberry  plant  is  an  imperfect  one; 
and,  therefore,  the  true  course  is  not  to  waste  the  ground  by 
putting  out  barren  or  male  plants,  but  carefully  to  select,  when 
there  is  any  tendency  to  sterility,  only  runners  from  the  most 
fruitful  perfect  plants.  This  is  easily  done,  by  choosing  such 
plants,  when  in  blossom,  as  have  a  natural  proportion  of  stamens 
and  pistils — or  such  as,  when  in  fruit,  show  large,  well-developed 
trusses  of  fruit.  Set  a  little  stake  down  by  these,  and  take 
runners  only  from  them,  for  your  new  plantation.  In  this  way 
yz-nd  we  have  seen  it  repeatedly  proved)  good  plantations  will 
be  secured,  with  every  plant  productive. 

It  occasionally  happens,  from  carelessness,  that  only  imperfect 
or  half-sterile  plants  of  a  sort  are  cultivated  in  some  neigh- 
borhood, or  in  a  whole  county ;  and  this  arises  from  the  fact, 
that  none  but  imperfect  plants  may  have  been  received  by  a 
person  ordering  a  new  sort.     In  this  case,  either  the  sort  maj' 


VARIETIES.  525 

be  rejected — perhaps  the  better  course — or  resort  must  be  had 
to  other  plants,  having  stamens  in  abundance,  to  grow  with  it, 
and  fertilize  it.  Hence  the  fault  found  by  many  persons  with 
the  poorness  and  unproductiveness  of  some  celebrated  sorts, 
which  we  all  know  were  perfect  in  their  blossoms  at  first.  They 
have  only  received  imperfect,  or  sterile  plants. 

With  these  remarks,  we  dismiss  this  little  matter,  with  the  single 
recapitulation,  that  if  a  bed  has  become  entirely  sterile,  it  is 
better  to  destroy  it,  and  get  a  fresh  stock ;  and  when  this  is 
obtained,  to  preserve  it  in  a  bearing  state,  by  selecting  the 
runners  only  from  perfect  plants.* 

Varieties. — The  varieties  of  this  fruit  are  very  numerous, 
indeed  quite  unnecessarily  so  for  all  useful  purposes.  They 
have  chiefly  been  originated  abroad  within  the  last  thirty  years. 
The  different  species  from  which  the  varieties  have  been  raised, 
have  given  a  character  to  certain  classes  of  Strawberries, 
pretty  distinctly  marked.  Thus,  from  our  own  Wild  Straw- 
berry, or  Virginia  Scarlet,  as  it  is  called  abroad,  have  origin- 
ated the  Scarlet  Strawberries;  from  the  Pine  or  Surinam 
Strawberry  has  been  raised  the  class  called  Pines.  From  the 
common  Wood  Strawberry  of  Europe,  another  class,  comprising 
the  Woods  and  Alpines.  Beside,  there  are  the  Hautbois,  from 
a  sort,  a  native  of  Bohemia,  the  Chili  Strawberries,  from  South 
America,  the  Green  Strawberries,  and  the  Black  Strawberries. 

Of  these  the  Pines  and  the  Scarlets  are  the  largest  and  highest 
flavoured.  The  Wood  and  Alpine  Strawberries  are  valuable 
for  bearing  a  long  time,  and  parting  freely  from  the  hull  or 
stalk,  in  picking. 

*  George  Lindley,  one  of  the  soundest  practical  English  horticulturists, 
covers  the  whole  matter  in  the  following  remarks.  It  should  be  premised 
that  the  old  Hautbois  are  more  liable  to  become  sterile  than  any  other 
Strawberries : 

"  Having  had  a  parcel  of  Hautbois  plants  given  me  some  years  ago,  I 
planted  them  out,  and  suspecting  there  were  many  sterile  plants  among 
them,  I  did  not  suffer  a  runner  to  remain  the  first  year.  The  second  year, 
five  plants  out  of  six  proved  to  be  so,  which  I  immediately  destroyed ;  and  as 
soon  as  the  runners  of  the  fertile  ones  became  rooted,  I  planted  out  the  bed 
afresh  ;  these  produced  one  of  the  most  fertile  crops  I  ever  saw,  and  the 
runners  from  them  produced  the  successive  crops  the  same. 

"  I  selected  a  few  of  the  finest  of  the  first  berries  of  those  which  bore  the 
first  year,  and  sowed  the  seeds ;  these  produced,  as  might  be  expected, 
both  fertile  and  sterile  plants,  the  latter  of  which  I  again  destroyed,  and 
saved  a  few  only  of  those  which  produced  the  finest  fruit,  and  of  similar 
size,  figure,  and  quality :  the  runners  from  these  I  planted  out  as  before, 
and  they  produced  me  a  perfect  crop  of  fruit,  without  a  single  sterile  plant 
being  found  among  them ;  thus  was  my  first  stock  of  prolific  Hautbois 
obtained." 


626  THE    STRAWBERRY. 

Class  I.  Scarlet  Stratohernes. 

[Flowers  small.  Leaves  rather  long,  of  thin  texture,  and  rather  light 
colour,  with  sharp  serratures ;  the  fruit  of  a  bright  colour,  and  a  sub-acid 
flavour  ;  the  seed  sunk  in  ridged  intervals.  Fruit  medium  or  large,  acid 
or  sub-acid,] 

1.  Bishop's  Orange. § 

Bishop's  New. 
Orange  Hudson  Bay  r 

A  handsome  and  very  highly  flavoured  variety,  which  has 
proved  of  the  finest  quality,  in  the  Middle  States,  when  planted 
in  rich,  deep,  sandy  soils.  The  fruit  is  a  beautiful  light  scarlet, 
somewhat  approaching  orange — of  large  size,  very  regularly 
shaped,  conical,  borne  in  large  clusters  lying  on  the  surface. 
Flesh  firm.  Flavour  very  high.  Leaves  hairy.  Ripens  rather 
late,  and  bears  well. 

.    2.  Black  Roseberry.     Thomp. 

A  good,  nearly  round  Strawberry,  of  rather  large  size,  and 
a  fine,  dark,  purplish-red  colour.  Flesh  firm,  with  an  excel- 
lent, rather  peculiar  flavour.     Only  a  moderate  bearer. 

3.  Dundee. § 

A  capital  Scotch  variety,  extensively  cultivated  here,  and 
esteemed  for  its  great  productiveness  and  hardiness.  Leaves 
very  long,  foot-stalks  and  fruit  also,  supported  on  long  stalks 
in  large  clusters.  Fruit  pretty  large,  roundish  oval,  regularly 
formed,  and  of  a  fine  light  scarlet.  Flesh  firm,  and  of  a  rich 
acid  flavour.  It  ripens  pretty  late — at  the  same  season  as  the 
Hudson  Bay. 

4.  Duke  of  Kent's  Scarlet.     Thomp. 

Austrian  Scarlet,  Lind.     Globe  Scarlet. 

Nova  Scotia  Scarlet.  Early  Prolific  Scarlet,  &c. 

We  have  long  cultivated  this,  which  is  the  earliest  of  all 
Strawberries.  The  fruit  is  rather  small,  and  the  sort  is  alto- 
gether  inferior  to  the  large  Early  Scarlet  which  ripens  a  week 
later.  Still,  it  is  valuable  where  the  earliest  fruit  is  desired. 
Fruit  small,  varying  from  roundish,  to  long  conical ;  bright 
scarlet :  flavour  sharp  and  good.  Ripens  here  in  the  middle 
or  last  of  May. 


SCARLET    STRAWBERRIES.  527 

5.  Grove  End  Scarlet.     Thomp. 

Atkinson  Scarlet. 

A  very  handsome  English  Strawberry,  but  not  esteemed  here 
BO  much  as  the  Large  Early  Scarlet.  Leaves  very  widely 
serrated.  Fruit  of  medium  size,  very  bright  vermillion  scarlet, 
globular  and  flattened.  Seeds  slightly  imbedded.  Flesh  of  a 
pleasant,  mild  flavour.     Ripens  pretty  early. 

6.  Hudson's  Bay.     Thomp. 

Hudson.  I  American  Scarlet,  {of  some.) 

Late  Scarlet.  |  York  River  Scarlet.       etc. 

The  Hudson  Strawberry  is  perhaps  more  celebrated  than 
any  other  for  the  markets  of  Philadelphia  and  New-York.  Its 
great  firmness  enables  it  to  bear  carriage  well,  and  its  deep 
acid  flavour,  and  the  late  season  at  which  it  ripens,  have  made 
it  the  most  popular  sort  for  preserving. 

Fruit  pretty  large,  ovate  (with  a  neck),  of  a  rich  dark  shining 
red.  Seeds  deeply  imbedded.  Flesh  very  firm,  of  a  high,  but 
brisk  acid  flavour.  It  should  therefore  be  allowed  to  hang  late 
Ripens  late,  after  most  of  the  scarlets  are  gone. 

7.  Large  Early  Scarlet.     Pom.  Man. 

The  finest  of  all  very  early  Strawberries,  a  regular,  very 
abundant,  and  excellent  bearer  and  indispensable  in  every  gar- 
den. The  flowers  are  always  perfect.  It  is  an  American  va- 
riety, the  leaves  rather  broad,  and  the  flowers  larger  than  the 
most  of  its  class.  It  is  so  superiour  to  the  Old  Scarlet  as  to 
entirely  supersede  it  wherever  known. 

Fruit  pretty  large,  roundish  ovate,  regularly  formed,  hand- 
some light  scarlet,  seeds  deeply  imbedded.  Flesh  tender,  of  a 
rich,  excellent  flavour.  Ripens  before  all  the  other  sorts,  but 
Duke  of  Kent's  Scarlet. 

8.  Meth yen's  Scarlet.     Thomp. 

Methven  Castle. 
Southampton  Scarlet. 
Warren's  Seedling. 

An  immense  fruit,  but  hollow  and  of  rather  coarse  flavoui. 
The  leaves  are  very  broad.  Fruit  of  the  largest  size,  roundish 
or  cockscomb  shaped,  rather  dull  scarlet.  Flesh  soft,  and  of  in- 
different flavour.  Seeds  not  deeply  imbedded.  Ripens  at  me- 
dium season. 


528  PINE    STRAWBERRIES. 

[About  Philadelphia,  this  sort  was,  a  year  or  two  ago,  pretty 
generally  cultivated  as  the  Keen's  Seedling,  a  very  different 
fruit.] 

9.  Melon. 

A  very  good  Scotch  variety  of  dwarfish  habit,  and  quite  pro- 
ductive. Fruit  of  medium  size,  roundish,  of  very  darkish  co- 
lour ;  flavour  rich  and  good. 

10.  Old  Scarlet.     Thomp. 

Original  Scarlet.  i  Scarlet. 

Virginia  Scarlet.  |  Early  Scarlet. 

This  is  the  common  wild  strawberry  of  this  country,  and  is 
the  type  of  the  class.  It  is  here  quite  supplanted  by  the  Large 
Early  Scarlet.  Fruit  roundish-conical,  bright  scarlet,  and 
deeply  imbedded ;  flesh  of  good  flavour.  It  ripens  pretty  early, 
three  or  four  days  after  the  Large  Early  Scarlet. 

11.  Roseberry. 

Aberdeen. 
Roseberry. 
Scotch  Scarlet. 

A  very  good  Strawberry  not  so  much  liked  here  as  the  Dun- 
dee,  another  Scotch  variety.  The  fruit-stalks  are  short.  It 
ripens  gradually  in  succession,  with  a  very  short  neck,  dark 
red.  Flesh  firm,  of  tolerably  good  flavour.  Ripens  at  a  me- 
dium season. 

Class  IL     Pine  Strawherries.* 

[Flowers  large,  leaves  rather  broad,  dark  green  with  obtuse  serraturea ; 
feeds  prominent,  on  a  smooth  surface,  fruit  large,  rich  and  sweet.] 

12.  Black  Prince.     Thorp. 

Black  Imperial. 

The  Black  Prince  which  we  imported  a  few  years  since  from 
England,  proves  a  variety  of  rare  merit  for  this  climate.  The 
plants  are  very  hardy,  the  fruit  very  handsome  and  large,  al- 
ways very  dark  polished  red — almost  black,  roundish,  or  ovate 

*  We  include  in  this  class  the  small  class  of  Black  Strawberries  of 
the  English  authors,  which  we  do  not  think  need  really  be  considered  di»- 
linct  from  the  Pines,  to  which  they  have  so  much  affinity. 


PINE    STRAWBERRY.  620 

depressed ;  seeds  slightly  imbedded  ;  flesh  firm,  very  rich  and 
high  flavoured.  It  always  bears  heavily  almost  without  care 
with  us.  It  is  highly  worthy  of  a  general  trial  in  different  sec- 
tions of  the  country. 

13.    Brewer's  Emperor. 

A  recent  English  variety.  It  may  be  compared  in  size  and 
flavour  to  Keen's  Seedling,  with  the  great  superiority  for  oui 
climatfej  of  being  quite  hardy  and  an  abundant  bearer.  Fruit 
large,  ovate,  dark  red,  excellent.     Medium  season. 

14.  DowNTON.     Thorp. 

Knight's  Seedling. 

A  very  ricn  flavoured  late  Strawberry,  but  so  uncertain  in 
its  crops  as  to  have  been  nearly  abandoned  by  our  cultivators. 
The  leaves  are  small  and  light  green,  but  with  the  coarse  ser- 
ratures  of  this  class.  Fruit-stalks  very  long  and  upright. 
Fruit  pretty  large,  with  a  neck,  ovate,  or  cockscomb-shaped,  dark 
purplish  scarlet ;  grains  not  deeply  imbedded ;  flesh  firm,  very 
rich  and  aromatic. 

15.  Elton.    Thomp. 

Elton  Seedling.     Lind. 

A  very  delicious,  and  very  late  Strawberry,  ripening  some 
time  after  most  varieties  have  passed  by.  The  plants  are  ra- 
ther tender,  and  north  of  Philadelphia,  require  a  slight  covering 
of  straw  in  winter,  which  the  amateurs  will  not  grudge  so 
excellent  a  sort.  Leaves  rather  smaller  and  paler  than  in  most 
of  this  class. 

Fruit  large,  ovate,  most  frequently  cockscomb-shaped ;  glossy, 
light  red  at  first,  but  when  fully  ripe,  dark  red ;  flesh  rather 
firm,  with  a  very  rich  flavour. 
45 


630  THE    STRAWBERRY. 

16.  HovEY*s  Seedling.  §  Hov.  Mag. 


This  splendid  Strawberry  was  raised,  in  1834,  by  Messrs. 
Hovey,  seedsmen,  of  Boston,  and  is  undoubtedly,  for  this  climate, 
one  of  the  jfinest  of  all  varieties.  The  vines  are  unusually  vigor- 
ous and  hardy,  producing  very  large  crops,  and  the  fruit  is  al- 
ways of  the  largest  size  and  finely  flavoured.  It  is  well  known 
at  the  present  moment  throughout  all  the  states,  and  has  every- 
where proved  superior,  for  all  general  purposes,  to  any  other 
large-fruited  kind.  The  leaves  are  large,  rather  light  green, 
and  the  fruit-stalk  long  and  erect. 

Fruit  very  large,  roundish  oval,  or  slightly  conical,  deep 
shining  scarlet,  seeiis  slightly  imbedded  ;  flesh  firm,  with  a  rich, 
agreeable  flavour.  It  ripens  about  the  medium  season,  or  a  few 
days  after  it. 


PINE    STRAWBERRIES.  581 

17.  Keen's  Seedling.     Thomp. 

Keen's  Black  Pine. 
Murphy's  Child. 

This  Strawberry,  raised  in  1821  by  Keen  of  Isle  worth,  the 
celebrated  English  strawberry  grower,  has,  ever  since  its  intro- 
duction, enjoyed  in  England  the  highest  reputation  for  produc- 
tiveness and  excellence.  In  this  country,  though  of  the  finest 
quality,  it  proves  too  tender  for  general  cultivation,  and  has 
been  supplanted  by  Ross'  Phoenix,  a  perfectly  hardy  sort,  fully 
equal  to  it,  and  by  Hovey's  Seedling. 

Fruit  very  large,  roundish,  usually  a  little  depressed,  often 
cockscomb-shaped,  dark  purplish  scarlet,  surface  polished,  seeds 
slightly  imbedded,  flesh  firm,  with  a  rich,  high  flavour.  It 
ripens  pretty  early.  Spurious  sorts,  especially  the  Methven 
Scarlet,  are  often  sold  for  this,  in  this  country. 

18.  Myatt's  British  Queen.     Thomp. 

The  largest,  finest,  and  most  productive,  of  all  the  new  Straw- 
berries that  have  lately  been  originated  in  England.  The  fruit 
IS  borne  on  tall  footstalks,  and  the  leaves  are  large.  Its  quali- 
ties for  general  culture  are  not  generally  tested  yet  in  different 
parts  of  the  country ;  but  unfortunately  it  proves  rather  tender 
in  our  winters. 

Fruit  of  monstrous  size,  roundish,  occasionally  of  cockscomb 
shape,  rich  scarlet  colour,  flavour  rich  and  excellent.  It  ripens 
pretty  early. 

19.  Myatt's  Pine.     Thomp. 

A  very  large  and  splendid  fruit  of  the  richest  flavour,  but 
difficult  of  cultivation  and  usually  a  shy  bearer.  It  requires 
a  deep  rich  soil,  rather  light  and  warm,  and  the  bed  to  be  re- 
newed every  year.  The  fruit  is  large,  round,  bright  scarlet, 
supported  high,  on  stout  footstalks. 

20.  Myatt's  Deptford  Pine.§ 

The  Deptford  Pine  is  a  superb  new  English  variety  which 
we  have  just  proved  in  this  country.  It  is  quite  hardy,  far  more 
so  than  the  British  Queen,  and  will  therefore  be  much  more  es- 
teemed here.  The  leaves  are  very  downy  underneath ;  the 
fruit  is  of  extraordinary  size,  wedge  shaped,  of  a  clear  bright 
scarlet.  Flesh  firm  and  solid,  with  a  rich  and  excellent  flavour. 
Ripens  at  the  medium  season,  and  is  likely  to  prove  hardy  and 
productive. 


532  the  strawberry. 

21.  Myatt's  Eliza. 

One  of  the  new  sorts,  second-rate  in  flavour,  but  hardy,  though 
the  plants  make  few  runners.     Fruit  large,  handsome  and  juicy. 

22.  Prince  Albert. 

A  very  large  and  showy  new  English  variety  and  a  good 
bearer,  but  of  secono  rate  flavour  as  compared  with  Ross'  Phoe- 
nix or  Hovey's  Seedling.  Fruit  of  the  largest  size,  ovate,  rich 
Bcarlet;  flesh  rather  soft  and  not  high  flavoured. 

23.  Old  Pine,  or  Carolina.     Thomp. 


Pine  Apple. 

Carolina. 

Old  Scarlet  Pine. 


Old  Carolina. 
Blood  Pine. 
Grandiflora. 


The  Old  Pine  or  Carolina  Strawberry  is  believed  to  have 
been  carried  from  Carolina  to  England  many  years  ago,  and 
nearly  all  this  class  of  strawberries  have  been  directly  or  indi- 
rectly raised  from  it.  It  is  one  of  the  very  richest  flavoured 
sorts.  Still,  it  is  only  rarely  seen  in  our  gardens,  as  it  requires 
a  rich  soil  and  a  considerable  degree  of  care  to  get  crops  of 
fruit. 

Fruit  large,  conical,  with  a  longish  neck,  sometimes  cocks- 
comb shaped  ;  uniform  bright  scarlet,  grains  slightly  imbedded ; 
flesh  solid,  juicy,  and  very  rich  in  flavour.  Ripens  at  the  mid- 
dle of  the  season. 


riKB   STRAWBERRIES. 

24.  Ross'  PHonox. 


533 


This  we  consider  one  of  the  finest  of  all  the  Pine  Strawber- 
ries for  this  climate.  It  has  all  the  good  qualities  of  the  Keen's 
Seedling,  with  the  great  additional  ones  of  being  perfectly  hardy 
and  always  bearing  most  abundant  crops.  In  short  we  have 
seen  this  sort  succeed  with  the  commonest  culture,  and  produce 
fine  crops  of  truly  splendid  fruit  in  gardens  where  the  finest 
English  Pines  generally  failed  with  much  greater  care.  It  is 
a  native  seedling,  raised  in  1837,  by  Mr.  Alexander  Ross,  of 
Hudson,  N.  Y.,  from  the  Keen's  Seedling,  which  it  most  resem- 
bles, but  the  leaves  are  broader,  very  dark  green,  with  very 
coarse  serratures,  and  lie  close  to  the  ground.  The  clusters  of 
fruit  are  very  large. 

Fruit  very  large,  generally  cockscomb-shaped,  or  compressed 
45* 


534  THE   STRAWBERRY. 

of  a  very  dark  purplish  red,  with  a  polished  surface.  Flesn 
firm,  of  the  richest  pine  flavour.  Ripens  about  the  medium 
season. 

25.  Swainstone's  Seedling.     Thomp, 

A  new  variety,  from  England,  which  fruited  well  in  this 
country  last  season,  and  gives  promise  of  being  a  very  hardy 
and  valuable  sort.  It  ripens  quite  early,  but  the  fruit  matures 
a  long  time  in  succession,  and  sometimes  a  second  crop  is  borne 
in  autumn.  It  grows  very  strongly,  the  foliage  and  flowers 
are  large,  and  the  footstalks  long.  Fruit  large,  ovate,  of  a 
beautiful  light,  glossy  scarlet.  — Flesh  firm  and  very  delicious. 

Class  III,     Alpine  and  Wood  Strawberries. 

[Flowers  rather  small.  Leaves  quite  small,  light  green,  and  quite  thin. 
Fruit  small,  roundish  in  the  Wood  Strawberries,  and  conical  in  the  Al- 
pines, parting  more  readily  from  the  stalk  than  other  sorts,  with  very  tender 
sweet  flesh.] 

26.  Red  Wood.     Thomp. 

English  Red  Wood. 

Common  Rouge. 

Des  Bois  a  Fruit  Rouge. 

This  is  the  wild  strawberry  of  Europe  (F.  vesca),  long  more 
commonly  cultivated  in  our  gardens  than  any  other  sort,  and 
still,  perhaps,  the  easiest  of  cultivation,  and  one  of  the  most 
desirable  kinds.  It  always  bears  abundantly,  and  though  the 
fruit  is  small,  yet  it  is  produced  for  a  much  longer  time  than 
that  of  the  other  classes  of  strawberries,  and  is  very  sweet  and 
delicate  in  flavour. 

Fruit  red,  small,  roundish-ovate.  Seeds  set  even  with  the 
surface  of  the  fruit.     It  ripens  at  medium  season. 

27.  White  Wood.     Thomp. 

This  is  precisely  similar  in  all  respects  to  the  foregoing,  ex- 
cept in  its  colour,  which  is  white.    It  ripens  at  the  same  time. 

28.  Red  Alpine.     Thomp. 

Red  Monthly  Strawberry. 
Des  Alpes  a  Fruit  Rouge. 
Des  Alpes  de  Tous  les  Mois  a  Fruit  Rouge,  &c. 

The  common  Red  Alpine  or  monthly  bearing  strawberry,  is 
a  native  of  the  Alps,  and  succeeds  well  with  very  trifling  care 
in  this  country.  The  Alpines  always  continue  bearing  from 
June  till  November ;  but  a  very  fine  autumnal  crop  is  secured, 


HAUTBOIS    STRAWBERRIES.  Sj|5 

by  cutting  off  all  the  spring  blossoms.  The  plant  resembles 
the  Red  Wood,  and  the  fruit  is  similar  in  flavour  and  colour, 
but  long-conical  in  form. 

29.  White  Alpine.    Thomp. 

White  Monthly, 

Des  Alpes  a  Fruit  Blanc. 

Des  Alpes  de  tous  les  mois  a  Fruit  Blanc,  &c. 

Precisely  similar  to  the  Red  Alpine,  except  in  colour.  Fruit 
conical,  white. 

30.  Red  Bush  Alpine. §  Thomp. 

Monthly,  without  Runners. 

Buisson. 

Commun  sans  Filets. 

Des  Alpes  sans  Filets 

The  Qush  Alpines  are  remarkable  among  strawberries  for 
their  total  destitution  of  runners.  Hence  they  always  grow 
in  neat  compact  bunches,  and  are  preferred  by  many  per- 
sons for  edging  beds  in  the  kitchen  garden.  The  fruit  is  coni- 
cal, and  the  whole  plant,  otherwise,  is  quite  similar  to  common 
Alpines.  We  think  it  one  of  the  most  desirable  sorts,  and  it 
bears  abundantly  through  the  whole  season.  The  Bush  Al- 
pines were  first  introduced  into  the  United  States  by  the  late 
Andrew  Parmentier,  of  Brooklyn.  To  propagate  them  the 
roots  are  divided. 

31.  White  Bush  Alpine. §  Thomp. 

White  Monthly,  without  Runners. 
Buisson  des  Alpes  Blanc,  &c. 

This  differs  from  the  foregoing  only  in  the  colour  of  the  fruit, 
which  is  conical  and  white. 


Class  IV.  Hautbois  Strawberries.* 

[Leaves  large,  and  crumpled,  pale  green,  supported  on  tall  stallfs     Fruit 
•talk  tall  and  erect.     Fruit,  pale  at  first,  dull  purplish  at  maturity.] 

32.  Prolific,  or  Conical. §  Thomp. 

Musk  Hautbois,  Double  Bearing 

French  Musk  Hautbois.     Caperon  Royal. 
Caperon  Hermaphrodite. 

*  Haut-hois,  literally  high-wood,  that  is,  wood  strawberries  with  high 
leaves  and  fruit  stalks. 


636  THE    STRAWBERRY. 

This  is  a  capital  variety,  and  the  only  one  of  this  class  that 
we  consider  worth  cultivating  here.  Its  strong  habit,  and  very 
large,  always  perfect,  flowers,  borne  high  above  the  leaves, 
distinguish  it.  The  fruit  is  very  large  and  fine,  dark  coloured, 
with  a  peculiarly  rich,  slightly  musky  flavour.  It  bears  most 
abundant  crops.  Fruit  large,  conical,  light  purple  in  the  shade, 
dark  blackish  purple  in  the  sun,  seeds  prominent,  flesh  rather 
firm,  sweet  and  excellent.  It  ripens  tolerably  early,  and  some- 
times gives  a  second  crop. 

The  Common  Hautbois,  Globe,  Large  Flat,  &c.,  are 
scarcely  worthy  of  cultivation  here. 


Class  V.  Chili  Strawberries. 

[Originally  from  Chili.  The  leaves  are  very  hairy,  the  leaflets  thick  and 
obtusely  serrated ;  the  fruit  of  monstrous  size,  pale  colour,  and  rather  in- 
sipid flavour.     They  are  too  tender  to  withstand  our  cold  winters  well.] 

33.  True  Chili.     Thomp. 

Patagonian. 

Greenwell's  new  Giant. 
Greenwell's  French. 

Fruit  very  large,  bluntly  conical  or  ovate,  dull  red,  seeds 
dark  brown,  projecting,  flesh  very  firm,  hollow-cored,  of  a 
rather  indifferent,  sweet  flavour.     Ripens  late. 

34.  Wilmot's  Superb.     Thomp. 

An  English  seedling,  raised  from  the  foregomg — very  showy 
in  size,  but  indifferent  fruit  and  a  poor  bearer.  Fruit  roundish, 
sometimes  cockscomb  shaped,  surface  pale  scarlet,  polished,  seeds 
projecting,  flesh  hollow  and  of  only  tolerable  flavour.  Medium 
season. 

35.  Yellow  Chili.     Thomp. 

Fruit  very  large,  irregular  in  form,  yellow  with  a  brown  cheek, 
seeds  slightly  imbedded.     Flesh,  very  firm,  rather  rich. 


Class  VI.  Green  Strawberries. 

[Little  valued  or  cultivated,  being  more  curious  than  good.  They  resem- 
ble, in  general  appearance,  the  Wood  strawberries.  Leaves  light  green, 
much  plaited.  Flesh  solid.  There  are  several  sorts  grown  by  the  French 
but  the  following  is  the  only  one  of  any  value,  and  it  is  a  shy  bearer.] 


THE   MELON.  587 

36.  Green  Strawberry.     Thomp. 

Green  Pine.  Fraisier  Vert. 

Green  Wood.  Powdered  Pine. 

Green  Alpine. 

Fruit  small,  roundish  or  depressed,  whitish  green,  and  at  ma- 
turity, tinged  with  reddish  brown  on  the  sunny  side.  Flesh 
solid,  greenish,  very  juicy,  with  a  peculiar,  rich,  pineapple 
flavour.     Ripens  late. 

Selection  of  the  finest  strawberries  for  a  small  garden.  Large 
Early  Scarlet,  Hovey's  seedling,  Ross'  Phoenix,  Hudson's  Bay, 
British  Queen,  Prolific  Hautbois,  Red,  and  White  Alpine. 

Selection  of  sure  hearing  and  very  hardy  kinds  for  the  North. 
Large  Early  Scarlet,  Hovey's  seedling,  Ross'  Phcenix,  Prolific 
Hautbois,  Red  Wood,  White  Wood. 

Varieties  requiring  care,  hut  very  fine  in  deep  rich  soils.  Bish- 
op's Orange,  Elton,  Myatt's  Pine,  Old  Pine,  Downton. 


CHAPTER  XXVn. 

Cucumis  Melo,  L.     Cucurbitacece,  of  botanists. 

MeloHj  of  the  French ;   Melona,   German  ;    Meleon,   Dutch ;   Melone^ 

Italian  ;  and  Melon,  Spanish. 

The  Melon  (or  musk  melon)  is  the  richest  and  most  luscious  of 
all  herbaceous  fruits.  The  plant  which  bears  this  fruit  is  a 
trailing  annual,  supposed  to  be  a  native  of  Persia,  but  which 
has  been  so  long  in  cultivation  in  all  warm  climates  that  it  is 
quite  doubtful  which  is  its  native  country. 

The  climate  of  the  Middle  and  Southern  States  is  remarkably 
favourable  for  it — indeed  far  more  so  than  that  of  England, 
France,  or  any  of  the  temperate  portions  of  Europe.  Consequent- 
ly melons  are  raised  as  field  crops  by  market  gardeners,  and  in 
the  month  of  August  the  finest  citrons  or  careen-fleshed  melons 
may  be  seen  in  the  markets  of  New  York  and  Philadelphia  in 
immense  quantities,  so  abundant  in  most  seasons  as  frequently 
to  be  sold  at  half  a  dollar  per  basket,  containing  nearly  a  bushel 
of  the  fruit.  The  warm  dry  soils  of  Long  Island  and  New 
Jersey  are  peculiarly  favourable  to  the  growth  of  melons,  and 
even  at  low  prices  the  product  is  so  large  that  this  crop  is  one 
of  the  most  profitable. 

Culture. — The  culture  of  the  melon  is  very  easy  in  all,  ex- 
cept the  most  northern  portions  of  the  United  States.  Early  in 
May,  a  piece  of  rich,  light  soil  is  selected,  well  manured  and 
thoroughly  dug,  or  prepared  by  deep  ploughing  and  harrowing. 


538  THE    MELON. 

Hills  are  then  marked  out,  six  feet  apart  each  way.  These 
hills  are  prepared  by  digging  a  foot  deep,  and  two  feet  across, 
which  are  filled  half  full  of  good,  well-rotted  manure.  Upon 
the  latter  are  thrown  three  or  four  inches  of  soil,  and  both  ma- 
nure and  soil  are  then  well  mixed  together.  More  soil,  well 
pulverized,  is  now  thrown  over  the  top,  so  as  to  complete  the  hill, 
making  it  three  inches  higher  than  the  surface.  Upon  this, 
plant  eight  or -ten  grains  of  seed,  covering  them  about  half  an 
inch  deep. 

When  the  plants  have  made  two  rough  leaves,  thin  them  so 
as  to  leave  but  two  or  three  to  each  hill.  Draw  the  earth 
nicely  around  the  base  of  the  plants  with  the  hoe.  And  to  pre- 
vent the  attack  of  the  striped  cucumber  hug  (Galereuca  vittaia), 
the  great  enemy  of  the  melon  and  cucumber  plants,  sprinkle  the 
soil  just  beneath  the  plants,  as  soon  as  they  come  up,  with 
guano.  The  pungent  smell  of  this  manure  renders  it  an  effect- 
ual protection  both  against  this  insect  and  the  cucumber  flea 
beetle  J  a.  little  black,  jumping  insect,  that  also  rapidly  devours  its 
leaves  in  some  districts  ;  while  it  also  gives  the  young  plants  a 
fine  start  in  the  early  part  of  the  season. 

As  soon  as  the  runners  show  the  first  blossom  buds,  stop 
them,  by  pinching  out  the  bud  at  the  extremities.  This  will 
cause  an  increased  production  of  lateral  shoots,  and  add  to  the 
size  of  the  fruit.  Nothing  more  is  necessary  but  to  keep  the 
surface  free  from  weeds,  and  to  stir  the  soil  lightly  with  the 
hoe,  in  field  culture.  In  gardens,  thinning  the  fruit,  and  placing 
bits  of  slate,  or  blackened  shingles  under  each  fruit,  improve  its 
size  and  flavour. 

To  retain  a  fine  sort  of  melon  in  perfection,  it  should  be 
grown  at  some  distance  from  any  other  sort,  or  even  from  any 
of  the  cucumber  family,  otherwise  the  seeds  of  the  next  gene- 
ration of  fruit  will  be  spoiled  by  the  mixture  of  the  pollen. 

Varieties. — More  than  seventy  varieties  are  enumerated  in 
the  catalogue  of  the  London  Horticultural  Society's  garden,  but 
many  of  these  do  not  succeed  without  extra  care  in  this  coun- 
try, which  their  quality  is  not  found  to  repay.  Indeed  what  is 
popularly  known  as  the  Citron  melon,  one  of  the  finest  of  the 
green  fleshed  class,  is  the  greatest  favourite  with  all  Ameri- 
can  gardeners.  It  is  high  flavoured,  uniformly  good,  very 
productive,  and  in  all  respects  adapted  to  the  climate. 

Melons  may  be  divided  into  three  classes — the  Green- Fleshed, 
as  the  citron,  and  nutmeg  ;  Yellow- Fleshed,  as  the  cantelopes  ; 
and  Persian  Melons,  with  very  thin  skins  and  the  most  melting 
honey-like  flesh,  of  delicious  flavour.  The  Green-Fleshed 
melons  are  of  very  rich  flavour  and  roundish  form  ;  the  Yellow- 
Fleshed  are  large,  usually  oval,  and  of  second  rate  flavour ; 


GEEEN-FLESHED    MELONS-  539 

the  Persian  melon,  the  finest  of  all,  but  yet  scarce  with  us,  re- 
quiring much  care  in  cultivation,  and  a  fine  warm  season.* 


Class  I,     Green-Fleshed  Melons, 

1.  Citron.  This  is  much  the  finest  melon  for  general  cul- 
ture. Fruit  rather  small,  roundish,  flattened  at  the  end,  regu- 
larly ribbed  and  thickly  netted ;  skin  deep  green,  becoming  pale 
greenish  yellow  at  maturity  ;  rind  moderately  thick,  flesh  green, 
firm,  rich,  and  high  flavored.  Ripens  pretty  early  and  bears  a 
long  time. 

2.  Nutmeg.  An  old  variety,  often  seen  impure,  but  when  in 
perfection,  very  melting  and  excellent.  Fruit  as  large  again  as 
the  foregoing,  roundish  oval ;  skin  very  thickly  netted,  pale 
green,  slightly  but  distinctly  ribbed  ;  rind  rather  thin,  flesh  pale 
green,  very  melting,  sweet  and  good,  with  a  high  musky  flavour. 
Medium  season. 

3.  Franklin's  Green-Fleshed.  Very  excellent  and  pro- 
ductive. Fruit  rather  large,  roundish ;  skin  very  slightly  net- 
ted, greenish  yellow  when  ripe ;  flesh  green,  exceedingly  ten- 
der and  rich. 

4.  Improved  Green-Flesh.  A  new  English  variety,  of  ex- 
quisite flavour.     Fruit  pretty  large,  roundish,  not  ribbed,  slight- 

*  We  hope  to  see  the  Persian  melon  more  common  in  our  gardens, 
as  its  exquisite  flavour  richly  repays  the  additional  care  it  requires. 
It  almost  always  requires  in  this  country  the  aid  of  a  slight  hot-bed  to  for- 
ward the  plants  in  the  spring,  and  needs  the  use  of  the  glass  frequently 
even  in  summer,  during  cold  nights  and  stormy  weather.  The  follow- 
ing treatment  will  produce  fine  Persian  melons  in  this  latitude,  and  south 
of  this  probably  less  care  will  be  necessary. 

About  the  middle  of  April  prepare  a  slight  hot-bed,  not  more  than  three 
feet  wide,  and  as  long  as  may  be  desired.  Cover  the  manure  of  the  hot- 
bed with  a  mixture  of  two  thirds  fresh  loamy  soil  taken  from  just  below 
the  turf  on  the  road  sides,  and  one  third  sand,  mixing  with  the  whole 
guano,  or  pigeon  dung — the  best  manure  for  the  melon,  at  the  rate  of  half  a 
peck  of  guano,  or  a  peck  of  pigeon  dung,  to  a  bed  ten  feet  long.  Give  the 
plants  as  much  air  as  possible,  consistent  with  vigorous  growth,  till  the  last 
of  June — taking  off  the  sashes  altogether  during  a  few  hours  in  the  middle 
of  very  warm  bright  days.  All  this  time  the  soil  must  be  kept  pretty 
moist  by  frequent  watering,  which  should  be  applied  on  the  surface  of 
the  ground,  and  not  over  the  leaves  of  the  plants. 

After  the  first  of  July,  if  the  summer  is  a  warm  one,  the  glass  may  be 
taken  off  almost  entirely  during  the  day — or  only  restored  to  it  in  cold 
stormy  weather,  or  in  sudden  changes  of  temperature.  If  the  season  should 
not  be  as  warm  and  fine  as  ordinarj',  the  beds  may  be  kept  partially  cov- 
ered to  ripen  the  fruit.  It  should  be  borne  in  mind  that  the  Persian  melon 
requires  a  very  dry,  warm  atmosphere,  and  a  very  moist  soil.  In  Persia 
the  beds  are  irrigated  by  small  streams  of  water  running  between  them,  and 
when  it  is  practicable  this  should  be  put  in  practice  here,  or  otherwise  the 
soil  should  be  regularly  watered.  It  is  best  to  lay  some  light  branches  over 
tlie  surface,  on  which  to  train  the  vines. 


540  THE    MELON. 

ly  netted  ;  skin  thin,  pale  yellow  at  maturity ;  flesh  thick,  green, 
and  of  very  delicious  flavour. 

5.  Beechwood.  One  of  the  very  best  of  this  class.  Fruit 
of  medium  size,  oval,  netted,  skin  greenish  yellow ;  flesh  pale 
green,  rich  and  very  sugary.     Ripens  early. 


Class  II.     Yellow,  or  Orange- Fleshed  Melons. 

6.  Early  Canteloup.  Early  and  productive — its  chief 
merits.  Fruit  small,  nearly  round,  skin  thin,  smooth,  ribbed 
nearly  white ;  flesh  orange  colour,  of  sweet  and  pleasant  fla- 
vour.    The  first  melon  ripe. 

7.  Netted  Canteloup.  The  best  flavoured  of  this  class, 
often  quite  rich.  Fruit  rather  small,  round,  skin  pale  green, 
closely  covered  with  net- work  ;  flesh  dark  reddish-orange,  fla- 
vour sugary  and  rich. 

8.  Black  Rock  (or  Rock  Canteloup).  A  very  large  melon, 
frequently  weighing  8  or  10  pounds,  and  of  pretty  good  flavour. 
Fruit  round,  but  flattened  at  both  ends,  covered  with  knobs  or 
carbuncles ;  skin  dark  green,  thick ;  flesh  salmon  coloured, 
sweet,  but  not  rich.     Ripens  rather  late. 


Class  III.     Persian  Melons. 

9.  Kjeising.  One  of  the  very  finest  and  most  delicate  fla- 
voured of  melons.  Fruit  rather  large,  egg-shaped,  skin  pale 
lemon  colour,  regularly  netted  all  over ;  flesh  nearly  white, 
high  flavoured,  and  "texture  like  that  of  a  ripe  Beurre  pear." 

10.  Green  Hoosainee.  One  of  the  best  for  this  climate, 
and  bears  well.  Fruit  egg-shaped,  of  medium  size,  skin  light 
green,  netted  ;  flesh  pale  greenish  white,  tender  and  abounding 
with  sugary,  highly  perfumed  juice.     Seeds  large. 

12.  Sweet  Ispahan.  The  most  delicious  of  all  melons. 
Fruit  large  oval ;  skin  nearly  smooth,  deep  sulphur  colour ; 
flesh  greenish  white,  unusually  thick,  crisp  and  of  the  richest 
and  most  sugary  flavour.     Ripens  rather  late. 

13.  Large  Germek.  Early,  good  bearer,  and  very  excel- 
lent. Fruit  of  large  size,  roundish,  flattened  at  the  ends,  and 
ribbed,  skin  green,  closely  netted  ;  flesh  greenish,  firm,  juicy, 
rich  and  high  flavoured. 

Besides  the  foregoing  there  are  Winter  Melons  from  the 
South  of  Europe,  very  commonly  cultivated  in  Spain,  which,  if 
suspended  in  a  dry  room,  may  be  kept  till  winter.     The  Green 


THE    WATER-MELON  541 

Valencia  and  the  Dampsha  are  the  three  principal  sorts ;  they 
are  oval,  skin  netted,  flesh  white,  sugary  and  good. 


CHAPTER  XXVIII, 


THE    WATER-MELON. 


Cucurhita  citrullus,  L.     CucurbitacecB,  of  botanists. 
Pasteur,  of  the  French ;    Wasser  Melone,  German  ;  Cocomero,  Italian. 

The  water-melon  is  a  very  popular  and  generally  cultivated 
fruit  in  this  country.  The  vine  is  a  training  annual  of  the  most 
vigorous  growth,  and  the  fruit  is  very  large,  smooth,  and  green, 
with  a  red  or  yellow  core.  Though  far  inferior  to  the  melon 
in  richness,  its  abundant,  cooling  juice  renders  it  very  grateful 
and  refreshing  in  our  hot  midsummer  days.  Immense  fields  of 
the  water-melon  are  raised  in  New  Jersey  and  Long  Island, 
and  their  culture  is  very  easy  throughout  all  the  middle  and 
southern  states. 

The  cultivation  of  the  water-melon  is  precisely  similar  to 
that  of  the  melon,  except  that  the  hills  must  be  eight  feet  apart. 
The  finest  crops  we  have  ever  seen,  were  grown  upon  old 
pieces  of  rich  meadow  land,  the  sod  well  turned  under  with  the 
plough  at  the  last  of  April,  and  the  melons  planted  at  once. 

The  following  are  its  best  varieties. 

1.  Imperial.  A  remarkably  fine  flavoured  and  very  pro- 
ductive sort,  from  the  Mediterranean.  Fruit  of  medium  size, 
nearly  round.  Skin  pale  green  and  white,  marbled,  rind  re- 
markably thin,  flesh  solid  to  the  centre,  light  red,  crisp,  rich,  and 
high  flavoured.     Seeds  quite  small,  light  brown. 

2.  Carolina.  The  large  common  variety.  Fruit  very  large, 
oblong,  skin  dark  green  and  white  marbled,  rind  thick,  flesh 
deep  red,  hollow  at  the  centre,  sweet  and  good,  seeds  large 
black. 

There  is  also  a  sub-variety  with  pale  yellow  flesh  and  white 
seeds. 

3.  Spanish.  A  rich  and  very  excellent  water-melon. 
Fruit  large,  oblong ;  skin  very  dark  blackish-green,  slightly 
marbled,  rind  moderately  thick,  flesh  red,  solid,  rich,  and  very 
sweet. 

The  Citron  Water-Melon  is  a  small,  round,  pale  green, 
marbled  sort,  ripening  late,  and  esteemed  by  many  for  pre- 
serving. 


543  THE    ORANGE. 

CHAPTER  XXIX. 

The  Orange  Family. 

Citrus,  L.     Aurantiaceeey  of  botanists. 

The  Orange  family  includes  the  common  orange,  {Citrus 
aurantium  ;)  the  Lemon,  (C  limonum  ;)  the  Lime,  (C.  limctta  ;) 
the  Shaddock,  (C  decumana  ;)  and  the  Citron,  (C.  Medica  ;)  all 
different  species,  with  the  same  general  habit. 

The  Orange,  a  native  of  Asia,  is  the  most  attractive  and 
beautiful  of  fruit  trees,  with  its  rich,  dark  evergreen  foliage, 
and  its  golden  fruit ;  and  it  may  well  therefore  enjoy  the  repu- 
tation of  being  the  golden  apple  of  the  Hesperides.  When  to  these 
charms  we  add  the  delicious  fragrance  of  the  blossoms,  sur- 
passing that  of  any  other  fruit  tree,  it  must  be  conceded  that, 
though  the  orange  must  yield  in  flavour  to  some  other  fruits,  yet, 
on  the  whole,  nothing  surpasses  an  orange  grove,  or  orchard, 
in  its  combination  of  attractions — rich  verdure,  the  delicious 
aroma  of  its  flowers,  and  the  great  beauty  of  its  fruit. 

The  south  of  Europe,  China,  and  the  West  Indies,  furnish 
the  largest  supplies  of  this  fruit.  But  it  has,  for  a  considerable 
time,  been  cultivated  pretty  largely  in  Florida,  and  the  orange 
groves  of  St.  Augustine  yield  large  and  profitable  crops.  In- 
deed, the  cultivation  may  be  extended  over  a  considerable  por- 
tion of  that  part  of  the  Union  bordering  on  the  Gulf  of  Mexico ; 
and  the  southern  part  of  Louisiana,  and  part  of  Texas,  are 
highly  favorable  to  orange  plantations.  The  bitter  orange  has 
become  quite  naturalized  in  parts  of  Florida,  tlije  so-called 
wild  orange  seedlings  furnishing  a  stock  much  more  hardy  than 
those  produced  by  sowing  the  imported  seeds.  By  continually 
sowing  the  seed  of  these  wild  oranges,  they  will  furnish  stocks 
suited  to  almost  all  the  Southern  States,  which  will  in  time 
render  the  better  kinds  grafted  upon  them,  comparatively 
hardy. 

North  of  the  latitude,  where,  in  this  country,  the  orange  can 
be  grown  in  groves,  or  orchards,  it  may  still  be  profitably  cul- 
tivated with  partial  protection.  The  injury  the  trees  suffer  from 
severe  winters,  arises  not  from  their  freezing — for  they  will 
bear,  without  injury,  severe  frost — but  from  the  rupture  of 
sap-vessels  by  the  sudden  thawing.  A  mere  shed,  or  covering 
of  boards,  will  guard  against  all  this  mischief.  Accordingly, 
towards  the  south  of  Europe,  where  the  climate  is  pretty  severe, 
the  orange  is  grown  in  rows  against  stone  walls,  or  banks,  in 
terraced  gardens,  or  trained  loosely  against  a  sheltered  trellis; 
and  at  the  approach  of  winter  they  are  covered  with  a  slight 
moveable  shed  or  frame  of  boards.     In  mild  weather,  the  slidins: 


ITS   CULTURE.  543 

doors  are  opened  and  air  is  admitted  freely — if  very  severe,  a 
few  pots  of  charcoal  are  placed  within  the  enclosure.  This 
covering  remains  over  them  four  or  five  months,  and  in  this  way 
the  orange  may  be  grown  as  far  north  as  Baltimore. 

Soil  and  Culture. — The  best  soil  for  the  orange  is  a  deep 
rich  loam.  In  propagating  them,  sow,  early  in  the  spring,  the 
seeds  of  the  naturalized  or  wild  bitter  orange  of  Florida,  which 
gives  much  the  hardiest  stock.  They  may  be  budded  in  the 
nursery  row  the  same  season,  or  the  next,  and  for  this  purpose 
the  earliest  time  at  which  the  operation  can  be  performed  (the 
wood  of  the  buds  being  sufficiently  firm),  the  greater  the  suc- 
cess. Whip,  or  splice  grafting,  may  also  be  resorted  to  early  in 
the  spring.  Only  the  hardiest  sorts  should  be  chosen  for  or- 
chards or  groves,  the  more  delicate  ones  can  be  grown  easily 
with  slight  covering  in  winter.  Fifty  feet  is  the  maximum 
height  of  the  orange  in  its  native  country,  but  it  rarely  forms 
in  Florida  more  than  a  compact  low  tree  of  twenty  feet.  It  is 
better  therefore  to  plant  them  so  near  as  partially  to  shade  the 
surface  of  the  ground. 

Insects. — The  orange  plantations  of  Florida  have  suffered 
very  severely  within  a  few  years,  from  the  attacks  of  the  scale 
insect  {Coccus  Hisperidum),  which,  in  some  cases,  has  spread 
over  whole  plantations  and  gradually  destroyed  all  the  trees. 
It  is  the  same  small,  oval  brownish  insect  so  common  in  our 
greenhouses,  which  adheres  closely  to  the  bark  and  under  side  of 
the  leaves.  All  efforts  to  subdue  it  in  Florida  have  been  nearly 
unavailing. 

A  specific,  however,  against  this  insect  has  lately  been  dis- 
covered in  England.  It  is  the  use  of  the  common  Chamomile 
It  is  stated  that  merely  hanging  up  bunches  of  fresh  chamo- 
mile herb  in  the  branches,  destroys  the  scaled  insect,  and  that 
cultivating  the  plants  at  the  roots  of  the  trees  is  an  effectual 
preventive  to  the  attacks  of  this  insect.  Where  the  bark  and 
leaves  are  much  infested,  we  recommend  the  stem  and  branches 
to  be  well  washed  with  an  infusion  of  fresh  chamomile  in 
water,  and  the  foliage  to  be  well  syringed  with  the  same.  Re- 
peating this  once  or  twice,  will  probably  effectually  rid  the  trees 
of  the  scaled  insect. 

Another  very  excellent  remedy  for  this  and  all  other  insects 
that  infest  the  orange,  is  the  gas  liquor,  of  the  gas  works,  largely 
diluted  with  water,  and  showered  over  the  leaves  with  a  syringe 
or  engine.  As  this  liquor  varies  in  strength  and  is  sometimes 
very  strongly  impregnated  with  ammonia,  it  is  difficult  to  give 
a  rule  for  its  dilution.  The  safest  way  is  to  mix  some,  and 
apply  it  at  first  to  the  leaves  of  tender  plants ;  if  too  strong,  it 
will  injure  them  ;  if  properly  diluted  it  promotes  vegetation,  and 
destroys  all  insects. 

Varieties. — From  among  the  great  number  of  names  that 


544  ORANGES. 

figure  in  the  European  catalogues,  we  select  a  few  of  those 
really  deserving  attention  in  each  class  of  this  fruit. 


I.    THE    ORANGE. 

The  Orange  {Granger,  French  ;  Pomeranze,  German;  ArandOi 
Italian;  and  Naranja,  Spanish)  is  on  the  whole  the  finest  tree 
of  the  genus.  Its  dark  green  leaves  have  winged  foot-stalks, 
its  fruit  is  round  with  an  orange  coloured  skin.  It  is  one  of 
the  longest  lived  fruit  trees,  as  an  instance  of  which  we  may 
quote  the  celebrated  tree  at  Versailles,  called  "  the  Grand 
Bourbon,"  which  was  sown  in  1421,  and  is  at  the  present  time 
in  existence,  one  of  the  largest  and  finest  trees  in  France. 

The  fruit  of  the  orange  is  universally  esteemed  in  its  ripe 
state.  The  bitter  orange  is  used  for  marmalades ;  the  green 
fruits,  even  when  as  small  as  peas,  are  preserved,  and  used  in 
various  ways  in  confectionary  ;  the  rind  and  pulp  are  used  in 
cooking ;  and  the  orange  flowers  distilled,  give  the  orange 
flower  water,  so  highly  esteemed  as  a  perfume  and  in  cookery. 

Besides  the  common  sweet  orange,  the  most  esteemed  sorts 
are  the  Maltese,  and  the  blood-red,  both  of  excellent  flavour 
with  red  pulp.  The  Mandarin  Orange  is  a  small,  flattened 
fruit,  with  a  thin  rind  separating  very  easily  from  the  pulp, 
frequently  parting  from  it  of  itself,  and  leaving  a  partially  hol- 
low space.  It  comes  from  China,  and  is  called  there  the  Manda- 
rin, or  noble  orange,  from  its  excellent  quality.  The  flesh  in 
dark  orange  coloured,  juicy  and  very  rich. 

The  St.  Michael's  orange  is  a  small  fruit,  the  skin  pale  yel- 
low, the  rind  thin,  the  pulp  often  seedless,  juicy,  and  lusci- 
ously sweet.  It  is  considered  the  most  delicious  of  all  oranges, 
and  the  tree  is  a  most  abundant  bearer. 

The  Seville,  or  bitter  orange,  is  the  hardiest  of  all  the 
varieties,  enduring  very  hard  frosts  without  injury.  It  has  the 
largest  and  most  fragrant  flowers :  the  pulp,  however,  is  bitter 
and  sharp,  and  is  valued  chiefly  for  marmalades.  The  Double 
Bigarde  is  a  French  variety,  of  this  species,  with  fine  double 
blossoms. 

The  Bergamot  orange  has  small  flowers,  and  pear-shaped 
fruit.  The  leaves,  flowers,  and  fruit,  being  peculiarly  fragrant, 
it  is  highly  esteemed  by  the  perfumer,  and  yields  the  bergamot 
essences.  "  The  rind,  first  dried  a'nd  then  moistened,  is  pressed 
in  moulds  into  small  boxes  for  holding  sweetmeats,  to  which 
it  communicates  a  bergamot  flavour." 

Besides  the  above,  the  Fingered,  Sweet-skinned,  Pear-shaped, 
and  Ribbed  oranges,  are  the  most  striking  sorts,  all  chiefly  cul- 
tivated by  curious  amateurs. 


THE  ORANGE.  545 

II. — Lemons. 

The  Lemon  (Limonier,  of  the  French  and  German ;  Limone, 
Italian  ;  Limon,  Spanish)  has  longer,  paler  leaves  than  the 
orange,  the  footstalks  of  which  are  naked  or  wingless;  the 
flowers  tinged  with  red  externally,  and  the  fruit  is  oblong,  pale 
yellow,  with  a  swollen  point,  and  usually  an  acid  pulp.  Its 
principal  use  is  in  making  lemonade,  punch,  and  other  cooling 
acid  drinks. 

Besides  the  common  Lemon,   there   is  an   Italian  variety, 
called  the  Sweet  Lemon,  the  pulp  of  which  is  sweet  and  good. 


III. — THE  lime. 

The  Lime  {LimeUier,  of  the  French)  differs  from  the  Lemon 
by  its  smaller,  entirely  white  flowers,  and  small,  roundish,  pale 
yellow  fruit,  with  a  slight  protuberance  at  the  end.  The  acid, 
though  sharp,  is  scarcely  so  rich  and  high  as  that  of  the  lemon, 
and  is  used  for  the  same  purposes.  The  green  fruit  is  more 
esteemed  than  any  other  for  preserving.  The  Italians  culti- 
vate a  curiously  marked  variety  called  Porno  d'Adamo,  in 
which  Adam  is  said  to  have  left  the  marks  of  his  teeth. 


IV. THE    CITRON. 

The  Citron  (Cidratier  of  the  French ;  Citr order,  German  ; 
Cedraio,  Italian)  is  one  of  the  finest  growing  trees  of  this  fam- 
ily, with  large,  oblong,  wingless  leaves,  and  flowers  tinged  with 
purple  externally.  The  fruit,  shaped  like  that  of  the  lemon,  is 
much  larger,  of  a  yellow  colour,  warted  and  furrowed  externally. 
The  rind  is  very  fragrant,  and  very  thick,  the  pulp  is  subacid, 
and  is  used  in  the  same  way  as  that  of  the  lemon.  It  is  chiefly 
valued  however  for  the  rich  sweetmeat  or  preserve,  called  citron, 
made  from  the  rind. 

The  Madras  citron  is  considered  the  largest  and  best  variety. 


V. THE    shaddock. 

The  Shaddock  {Pampelmous,  French ;  Arancio  massimo,  Ita- 
lian) may  be  considered  a  monstrous  orange,  with  a  compara- 
tively tasteless  pulp.  It  is  a  native  of  China  and  Japan,  and 
has  its  name  from  Dr.  Shaddock,  who  first  carried  it  to  the  WesI 
46* 


646  THE    OLIVE. 

Indies.  The  leaves  are  winged,  like  those  of  the  orange,  the 
flowers  white,  and  the  fruit  globular.  Its  size  is  very  large,  as  it 
often  weighs  six  or  eight  pounds.  The  pulp  is  sweetish,  or  sub- 
acid, and  the  juice  is  rather  refreshing.  It  is,  however,  more 
showy  than  useful,  and  certainly  makes  a  magnificent  appear- 
ance in  a  collection  of  tropical  fruits.* 


CHAPTER  XXX. 

THE    OLIVE. 

Olea  Europea,  L. ;  Oleince,  of  botanists. 

Olivier,  of  the  French ;  Oehlbaum,  German ;  Ulivo,  Italian ; 

Olivo,  Spanish. 

The  Olive,  which,  as  Loudon  justly  remarks,  furnishes,  in  its 
invaluable  oil,  the  cream  and  butter  of  Spain  and  Italy,  will 
undoubtedly  one  day  be  largely  cultivated  in  our  Southern 
States.  Already  small  plantations  of  it  have  been  formed  by  a 
fey/  spirited  gentlemen  in  Georgia  and  Mississippi,  and  its  adapta- 
tion to  the  Southern  parts  of  the  Union  near  the  sea-coast,  tested. 
The  apathy  of  Southern  planters  generally,  respecting  all  pro- 
ducts but  cotton  and  rice,  is  the  only  reason  for  the  tardy  man- 
ner in  which  this  and  other  valuable  trees  are  introduced  into 
cultivation  there. 

The  uses  and  value  of  the  olive-oil  are  still  comparatively 
unknown  in  this  country.  In  the  South  of  Europe  it  is  more 
valuable  than  bread,  as,  to  say  nothing  of  its  wholesomeness,  it 
enters  into  every  kind  of  cookery,  and  renders  so  large  a 
quantity  of  vegetable  food  fit  for  use.  A  few  olive  trees  will 
serve  for  the  support  of  an  entire  family,  who  would  starve  on 
what  could  otherwise  be  raised  on  the  same  surface  of  soil ; 
and  dry  crevices  of  rocks,  and  almost  otherwise  barren  soils  in 
the  deserts,  when  planted  with  this  tree,  become  flourishing  and 
valuable  places  of  habitation. 

The  olive  is  a  native  of  the  temperate  sea-coast  ridges  of 
Asia  and  Africa  ;  but  it  has,  time  out  of  mind,  been  cultivated 
in  the  South  of  Europe.  It  is  a  low  evergreen  tree,  scarcely 
twenty  feet  high,  its  head  spreading,  and  clothed  with  stiff,  nar- 
row, bluish  green  leaves.     Its  dark  green  or  black  fruit  is  oval, 

*  To  those  of  our  readers  who  desire  to  pursue  this  branch  of  the  sub- 
ject, we  recommend  that  splendid  work,  the  Histoire  JVaturelle  des 
Orangers,  of  Risso  and  Poiteau,  with  superb  coloured  plates  of  every 
variety.     Paris,  folio,  1818. 


VAUlirlTiES. 


547 


the  hard  fleshy  pulp  enclosing  a  stone.  In  a  pickled  state  the 
fruit  is  highly  esteemed.  The  pickles  are  made  by  steeping 
the  unripe  olives  in  ley  water,  after  which  they  are  washed  and 
bottled  in  salt  and  water,  to  which  is  often  added  fennel,  or 
some  kind  of  spice.  The  oil  is  made  by  crushing  the  fruit  to  a 
paste,  pressing  it  through  a  coarse  hempen  bag,  into  hot  water, 
from  the  surface  of  which  the  oil  is  skimmed  off.  The  best  oil 
is  made  from  the  pulp  alone  :  when  the  stone  also  is  crushed, 
it  is  inferiour. 

Propagation  and  Culture. — A  very  common  mode  of  pro- 
pagating the  olive  in  Italy,  is  by  means  of  the  uovoli  (little 
eggs).  These  are  knots  or  tumours,  which  form  in  considera- 
ble numbers  on  the  bark  of  the  trunk,  and  are  easily  detached 
by  girdling  them  with  a  pen-knife,  the  mother  plant  suffering 
no  injury.  They  are  planted  in  the  soil  like  bulbs,  an  inch  or 
so  deep,  when  they  take  root  and  form  new  trees.  It  is  also  pro- 
pagated by  cuttings  and  seeds.  The  seedlings  form  the  strongest 
and  thriftiest  trees  ;  they  are  frequently  some  months  in  vege- 
tating, and  should  therefore  be  buried  an  inch  deep  in  the  soil  as 
soon  as  ripe. 

The  wild  American  olive  [Olea  Americana^  L.)  or  Devil-wood, 
a  tree  that  grows  more  or  less  abundantly  as  far  North  as  Vir- 
ginia, will  undoubtedly  prove  a  good  stock,  on  which  to  engraft 
the  European  olive.  It  is  of  a  hardier  habit,  and  though  worth- 
less itself,  may  become  valuable  in  this  way. 

The  olive-tree  commences  bearing  five  or  six  years  after 
being  planted.  Its  ordinary  crop  is  fifteen  or  twenty  pounds  of  oil 
per  annum,  and  the  regularity  of  its  crop,  as  well  as  the  great 
age  to  which  it  lives,  renders  an  olive  plantation  one  of  the  most 
valuable  in  the  world.  With  respect  to  its  longevity,  we  may 
remark,  that  there  is  a  celebrated  plantation  near  Terni,  in 
Italy,  more  than  five  miles  in  extent,  which,  there  is  every  rea- 
son for  believing,  has  existed  since  the  time  of  Pliny. 

The  olive  is  not  a  very  tender  tree.  It  will  thrive  farther 
north  than  the  orange.  The  very  best  sites  for  it  are  limestone 
ridges,  and  dry,  crumbling,  limestone,  rocky  regions  always  pro- 
duce the  finest  oil.  The  tree,  however,  thrives  most  luxuriantly 
in  deep,  rich,  clayey  loams,  which  should  be  rendered  more 
suitable  by  using  air-slacked  lime  as  manure.  It  requires  com- 
paratively little  pruning  or  care,  when  a  plantation  is  once 
fairly  established. 

Varieties. — There  are  numberless  varieties  enumerated  in 
the  French  catalogues,  but  only  a  few  of  them  are  worth  the 
attention  of  any  but  the  curious  collector.  The  common 
European  olive  is,  on  the  whole,  much  the  best  for  general 
cultivation,  yielding  the  most  certain  and  abundant  crops. 

The  sub-variety  most  cultivated  in  France  is  the  Long- 
iwvAED  Olive  {Olea,  e.  lonsifolia),  with   larger  and  longei 


548  THE   POMEGRANATE. 

leaves ;  the  fruit  nearly  of  the  same  size  as  that  of  the  com- 
mon olive. 

The  favorite  sort  in  Spain  is  the  Broad-leaved  Olive  (Olea 
e.  latifolia).  Its  fruit  is  nearly  double  the  size  of  the  common 
olive,  and  yields  an  abundance  of  oil,  but  the  latter  is  so  strong 
in  flavour  as  to  be  more  relished  by  the  Spaniards  than  by 
strangers. 

The  Olivier  a  Fruit  arrondi  (Olea  spherica,  N.  Duh.)  is  a 
hardy  French  variety,  which,  in  a  moist  rich  soil,  yields  most 
abundant  crops  of  fine  oil. 

The  Olivier  pleureur  (Olea  eranimorpha,  N.Duh.),  or  weep- 
ing olive,  is  one  of  the  largest  and  finest  trees.  Its  branches  are 
pendant,  its  fruit  excellent,  and  the  oil  pure  and  abundant.  It 
is  a  very  hardy  sort,  and  grows  best  in  damp  valleys. 

The  Olivier  Picholine  (Olea  oblonga,  N.  Duh.)  yields  the 
fruit  most  esteemed  for  pickling.  It  grows  quite  readily  in  any 
tolerable  soil,  and  is  one  of  the  hardiest  varieties. 

There  are  two  varieties  of  the  olive,  which  are  said  to  have 
been  found  not  long  since  in  the  Crimea,  lat.  45°  and  46°,  which 
bear  abundant  crops  of  fine  fruit,  and  the  trees  endure  a  tempe- 
rature in  winter,  of  zero  of  Fahrenheit.  These  sorts  have  not 
yet  been  introduced  into  this  country,  and  though  it  is  a  deside- 
ratum to  obtain  them  and  test  them  at  the  South,  yet  it  is  not 
unlikely  that,  in  common  with  many  trees  similarly  reported, 
they  may  prove  little  different  from  the  common  olive. 


CHAPTER  XXXI. 

THE    pomegranate. 

Punica  granatum,  L.  ;  Granatacea,  of  botanists. 

Grenadier^  of  the  French  ;   Granatenbaum,  German  ;   MelagranOy 

Italian ;   Granado,  Spanish 

This  unique  fruit,  the  most  singularly  beautiful  one  that  ever 
appears  at  the  dessert,  is  a  native  of  China  and  the  South  of 
Europe.  It  grows  and  bears  very  readily  in  this  country,  as 
far  North  as  Maryland  and  the  Ohio  river,  though  the  fruit 
does  not  always  mature  well  north  of  Carolina,  except  in  shel- 
tered places.  It  is  even  hardy  enough  to  stand  the  winter  here, 
and  will  bear  very  good  fruit,  if  trained  as  an  espalier,  and 
protected  in  winter. 

The  fruit  is  as  large  as  an  apple.  Its  skin  is  hard  and 
leathery,  of  a  yellowish  orange  colour,  with  a  rich  red  cheek. 
It  is  crowned  in  a  peculiar  manner  with  the  large  calyx,  which 


ITS  CULTITRE.  549 

remains  and  increases  in  size  after  the  flower  has  fallen.  There 
is  a  pretty  bit  of  mythological  history  told  byRapin,  the  French 
poet,  respecting  this  fruit.  Bacchus  once  beguiled  a  lovely 
Scythian  girl,  whose  head  had  been  previously  turned  by  the 
diviners  having  prophesied  that  she  would  some  day  wear  a 
crown,  and  who  therefore  lent  a  willing  ear  to  his  suit.  The 
fickle  god,  however,  not  long  after  abandoned  her,  when  she 
soon  died  of  grief.  Touched  at  last,  he  metamorphosed  her 
into  a  pomegranate  tree,  and  placed  on  the  summit  of  its  fruit, 
the  crown  (calyx),  which  he  had  denied  to  his  mistress  while 
living. 

The  fruit  of  the  common  pomegranate  is  acid,  but  the  culti- 
vated variety  bears  fruit  of  very  agreeable  sweet  flavour. 
The  interior  of  the  fruit  consists  of  seeds  enveloped  in  pulp 
much  like  those  of  the  gooseberry,  but  arranged  in  compart- 
ments, and  of  the  size  and  colour  of  red  currants.  Medicinally 
it  is  cooling  and  much  esteemed,  like  the  orange,  in  fevers  and 
inflammatory  disorders. 

The  tree  is  of  low  growth,  from  twelve  to  twenty  feet,  with 
numerous  slender  twiggy  branches,  and  is  very  ornamental  in 
garden  scenery,  either  when  clad  with  its  fine  scarlet  flowers 
or  decked  with  fruit,  which  hangs  and  grows  all  summer,  and 
does  not  ripen  till  pretty  late  in  the  season.  It  is  well  worthy 
of  a  choice  sheltered  place  at  the  north,  on  a  wall  or  espalier 
rail,  where  it  can  be  slightly  protected  with  mats  or  straw  in 
winter  ;  and  it  deserves  to  be  much  more  popular  than  it  now 
is  in  every  southern  garden.  If  raised  in  large  quantities  there, 
it  would  become  a  valuable  fruit  for  sending  to  the  northern 
cities,  as  it  is  now  constantly  sent  from  the  south  of  Europe  to 
Paris  and  London.  Hedges  are  very  often  made  of  it  near 
Genoa  and  Nice. 

Propagation  and  Culture. — This  tree  is  readily  propa- 
gated by  cuttings,  layers,  suckers  or  seeds.  When  by  seeds, 
they  should  be  sown  directly  after  they  ripen,  otherwise  they 
seldom  vegetate.  Any  good  rich  garden  soil  answers  well  for 
the  Pomegranate — and,  as  it  produces  little  excess  of  wood, 
it  needs  little  more  in  the  way  of  pruning,  than  an  occasional 
thinning  out  of  any  old  or  decaying  branches. 

Varieties. — There  are  several  varieties.     The  finest,  viz.: 

1.  The  Sweet-Fruited  Pomegranate  (Grenadier  a  Fruit 

Doux\  with  sweet  and  juicy  pulp. 

2.  The  Sub- Acid  Fruited  Pomegranate ;    the  most  com- 

mon variety  cultivated  in  gardens. 

3.  The  Wild,  or  Acid-Fruited  Pomegranate,  with  a  sharp 

acid  flavour ;  which  makes  an  excellent  syrup. 

Besides  these,  there  are  several  double-flowering  varieties  of 
ihe  Pomegranate  which   are  very  beautiful,  but  bear  no  fruit. 


550  THE  POMEGRANATE. 

They  are  also  rather  more  tender  than  the  fruit-bearing  ones. 
The  finest  are  the  Double  Red  Pomegranate,  with  large  and 
very  splendid  scarlet  blossoms,  and  the  Double  White  Pome- 
granate, with  flowers  nearly  white.  There  are  also  the  rarer 
varieties,  the  Yellow-Flowered  and  the  Variegated  Flower- 
ed Pomegranate — seldom  seen  here  except  in  choice  green-house 
collections. 


551 


APPENDIX. 


REMARKS    ON  THE    DURATION   OF   VARIETIES   OF  FRUIT  TREES. 

It  was,  for  a  long  time,  the  popular  notion  that  when  a  good 
variety  of  fruit  was  once  originated  from  seed,  it  might  be  con- 
tinued by  grafting  and  budding,  for  ever, — or,  at  least,  as  some 
old  parchment  deeds  pithily  gave  tenure  of  land — "  as  long  as 
grass  grows,  and  water  runs." 

About  fourteen  years  ago,  however,  Thomas  Andrew 
Knight,  the  distinguished  President  of  the  Horticultural  Society 
of  London,  published  an  Essay  in  its  Transactions,  tending 
entirely  to  overthrow  this  opinion,  and  to  establish  the  doctrine 
that  all  varieties  are  of  very  limited  duration. 

The  theory  advanced  by  Mr.  Knight  is  as  follows:  All  the 
constitutional  vigor  or  properties  possessed  by  any  variety  of 
fruit  are  shared  at  the  same  time  by  all  the  plants  that  can 
be  made  from  the  buds  of  that  variety,  whether  by  grafting, 
budding,  or  other  modes  of  propagating.  In  simpler  terms,  all 
the  plants  or  trees  of  any  particular  kind  of  pear  or  apple 
being  only  parts  of  one  original  tree,  itsslf  of  limited  duration, 
it  follows,  as  the  parent  tree  dies,  all  the  others  must  soon  after 
die  also.  "  No  trees,  of  any  variety,"  to  use  his  own  words,  "  can 
be  made  to  produce  blossom  or  fruit  till  the  original  tree  of  that 
variety  has  attained  the  age  of  puberty  ;*  and,  under  ordinary 
modes  of  propagation,  by  grafts  and  buds,  all  become  subject, 
at  no  very  distant  period,  to  the  debilities  and  diseases  of  old 
age." 

It  is  remarkable  that  such  a  theory  as  this  should  have 
been  offered  by  Mr.  Knight,  to  whose  careful  investigations  the 
science  of  modern  horticulture  is  so  deeply  indebted — as, 
however  common  it  is  to  see  the  apparent  local  decline  of  certain 
sorts  of  fruit,  yet  it  is  a  familiar  fact  that  many  sorts  have  also 
been  continued  a  far  greater  length  of  time  than  the  life  of  any 

*  This  part  of  the  doctrine  has  of  late  been  most  distinctly  refuted,  and 
any  one  may  repeat  the  experiment.  Seedling  fruit  trees,  it  is  well-known, 
are  usually  several  years  before  they  produce  fruit.  But  if  a  graft  is  in- 
serted on  a  bearing  tree,  and  after  it  makes  one  season  fair  growth,  the 
grafted  shoot  is  bent  directly  down  and  tied  there,  with  its  point  to  the 
stock  below,  it  will,  the  next  season — the  sap  being  checked — ^produce 
flower-buds,  and  begin  to  bear,  long  before  the  parent  tree. 


552  APPENDIX. 

one  parent  tree.     Still  the  doctrine  has  found  supporters  abroad, 
and  at  least  one  hearty  advocate  in  this  country. 

Mr.  Kenrick,  in  his  new  American  Orchardist,  adopts  this  doc. 
trine,  and  in  speaking  of  Pears,  says  :  "  I  shall,  in  the  following 
pages,  designate  some  of  these  in  the  class  of  old  varieties,  once 
the  finest  of  all  old  pears,  whose  duration  we  had  hoped,  but  in 
v^in,  to  perpetuate.  For,  except  in  certain  sections  of  the  city, 
and  some  very  few  and  highly  favoured  situations  in  the  country 
around,  they  (the  old  sorts;  have  become  either  so  uncertain  in 
their  bearing — so  barren — so  unproductive — or  so  miserably 
blighted — so  mortally  diseased — that  they  are  no  longer  to  be 
trusted ;  they  are  no  longer  what  they  once  were  with  us,  and 
what  many  of  them  are  still  described  to  be  by  most  foreign 
writers." 

Mr.  Kenrick  accordingly  arranges  in  separate  classes  the 
Old  and  New  Pears ;  and  while  he  praises  the  latter,  he  can 
hardly  find  epithets  sufficiently  severe  to  bestow  on  the  former 
poor  unfortunates.  Of  the  Doyenne  he  says  :  "  This  most 
eminent  of  all  Pears  has  now  become  an  outcast,  intolerable 
even  to  sight;"  of  the  Brown  Beurre,  "once  the  best  of  all 
Pears — now  become  an  outcast."  The  St.  Germain  "  has 
long  since  become  an  abandoned  variety,"  &;c.,  &c. 

Many  persons  have,  therefore,  supposing  that  these  delicious 
varieties  had  really  an^  quietly  given  up  the  ghost,  made  no 
more  inquiries  after  them,  and  only  ordered  from  the  nurseries 
the  new  varieties.  And  this,  not  always,  as  they  have  confessed 
to  us,  without  some  lingering  feeling  of  regret  at  thus  aban- 
doning old  and  tried  friends  for  new  comers — which,  it  must 
be  added,  not  unfrequently  failed  to  equal  the  good  qualities  of 
their  predecessors. 

But,  while  this  doctrine  of  Knight's  has  found  ready  sup- 
porters, we  are  bound  to  add  that  it  has  also  met  with  sturdy 
opposition.  At  the  head  of  the  opposite  party  we  may  rank 
the  most  distinguished  vegetable  physiologist  of  the  age.  Pro- 
fessor De  Candolle,  of  Geneva.  Varieties,  says  De  Candolle, 
will  endure  and  remain  permanent,  so  long  as  man  chooses  to 
take  care  of  them,  as  is  evident  from  the  continued  existence, 
to  this  day,  of  sorts,  the  most  ancient  of  those  which  have  been 
described  in  books.  By  negligence,  or  through  successive  bad 
seasons,  they  may  become  diseased,  but  careful  culture  will 
restore  them,  and  retain  them,  to  all  appearance,  for  ever. 

Our  own  opinion  coincides,  in  the  main,  with  that  of  De 
Candolle.  While  we  admit  that,  in  the  common  mode  of  propa- 
gation, varieties  are  constantly  liable  to  decay  or  become  com- 
paratively worthless,  we  believe  that  this  is  owing  not  to  natu- 
ral limits  set  upon  the  duration  of  a  variety ;  that  it  does  not 
depend  on  the  longevity  of  the  parent  tree ;  but  upon  the  care 


DURATION    OF    VARIETIES.  558 

with  which  the  sort  is  propagated,  and  the  nature  of  the  cli- 
mate or  soil  where  the  tree  is  grown. 

It  is  a  well  established  fact,  that  a  seedling  tree,  if  allowed  to 
grow  on  its  own  root,  is  always  much  longer  lived,  and 
often  more  vigorous  than  the  same  variety,  when  grafted  upon 
another  stock  ;  and  experience  has  also  proved  that  in  propor- 
tion to  the  likeness  or  close  relation  between  the  stock  and  the 
grait  is  the  long  life  of  the  grafted  tree.  Thus  a  variety  of 
pear  grafted  on  a  healtny  pear  seedling,  lasts  almost  as  long  as 
upon  its  own  roots.  Upon  a  thorn  stock  it  does  not  endure  so 
long.  Upon  a  mountain  ash  rather  less.  Upon  a  quince  stock 
still  less;  until  the  average  life  of  the  pear  tree  when  grafted 
on  the  quince,  is  reduced  from  fifty  years — its  ordinary  dura- 
lion  on  the  pear  stock — to  about  a  dozen  years.  This  is  well 
known  to  every  practical  gardener,  and  it  arises  from  the  want 
of  affinity  between  the  quince  stock  and  the  pear  graft.  The 
latter  is  rendered  dwarf  in  its  habits,  bears  very  early,  and  per- 
ishes equally  soon. 

Next  to  this,  the  apparent  decay  of  a  variety  is  often  caused 
by  grafting  upon  unhealthy  stocks.  For  although  grafts  of 
very  vigorous  habit  have  frequently  the  power  of  renovating  in 
some  measure,  or  for  a  time,  the  health  of  the  stock,  yet  the 
tree,  when  it  arrives  at  a  bearing  state,  will,  sooner  or  later, 
suffer  from  the  diseased  or  feeble  nature  of  the  stock. 

Carelessness  in  selecting  scions  for  engrafting,  is  another 
fertile  source  of  degeneracy  in  varieties.  Every  good  cultiva- 
tor is  aware  that  if  grafts  are  cut  from  the  ends  of  old  bearing 
branches,  exhausted  by  overbearing,  the  same  feebleness  of 
habit  will,  in  a  great  degree,  be  shared  by  the  young  graft. 
And  on  the  contrary,  if  the  thrifty  straight  shoots  that  are 
thrown  out  by  the  upright  extremities,  or  the  strong  limb-sprouts 
are  selected  for  grafting,  they  ensure  vigorous  growth,  and 
healthy  habit  in  the  graft. 

Finally,  unfavourable  soil  and  climate  are  powerful  agents 
in  deteriorating  varieties  of  fruit-trees.  Certain  sorts  that  have 
originated  in  a  cold  climate,  are  often  short-lived  and  unproduc- 
tive when  taken  to  warmer  ones,  and  the  reverse.  This  arises 
from  a  want  of  constitutional  fitness  for  a  climate  different  from 
its  natural  one.  For  this  reason  the  Spitzenburgh  apple  soon 
degenerates,  if  planted  in  the  colder  parts  of  New  England, 
and  almost  all  northern  sorts,  if  transplanted  to  Georgia.  But 
this  only  proves  that  it  is  impossible  to  pass  certain  natural 
limits  of  fitness  for  climate,  and  not  that  the  existence  of  the 
variety  itself  is  in  any  way  affected  by  these  local  failures. 

Any  or  all  of  these  causes  are  sufficient  to  explain  the 
apparent  decay  of  some  varieties  of  fruit,  and  especially  of 
pears,  over  which  some  cultivators,  of  late,  have  uttered  so 
47 


554  APPENDIX. 

many  lamentations,  scarcely  less  pathetic  than  those  of  Jere- 
miah. 

Having  stated  the  theories  on  this  subject,  and  given  an 
outline  of  our  explanation,  let  us  glance  for  a  moment  at  the 
actual  state  of  the  so-called  decayed  varieties,  and  see  whether 
they  are  really  either  extinct,  or  on  the  verge  of  annihilation. 

Mr.  Knight's  own  observations  in  England  led  him  to  con- 
sider the  English  Golden  Pippin  and  the  Nonpareil,  their  two 
most  celebrated  varieties  of  apple,  as  the  strongest  examples 
of  varieties  just  gone  to  decay,  or,  in  fact,  the  natural  life  of 
which  had  virtually  expired  twenty  years  beiore.  A  few  years 
longer  he  thought  it  might  linger  on  in  the  warmer  parts  of 
England,  as  he  supposed  varieties  to  fall  most  speedily  into 
decay  in  the  north,  or  in  a  cold  climate. 

Lindley,  however,  his  contemporary,  and  second  to  no  one  in 
practical  knowledge  of  the  subject,  writing  of  the  Golden  Pippin,* 
very  frankly  states  his  dissent  as  follows.  "  This  apple  is  con- 
sidered by  some  of  our  modern  writers  on  Pomology,  to  be  in  a 
state  of  decay,  its  fruit  of  inferior  quality,  and  its  existence 
near  its  termination.  I  cannot  for  a  moment  agree  with  such 
an  opinion,  because  we  have  facts  annually  before  our  eyes 
completely  at  variance  with  such  an  assertion.  In  Covent 
Garden,  and  indeed  in  any  other  large  market  in  the  southern 
or  midland  counties  of  England,  will  be  found  specimens  of 
fruit  as  perfect,  and  as  fine,  as  have  been  figured  or  described 
by  any  writer,  either  in  this  or  any  other  country  whatever. 
Instead  of  the  trees  being  in  a  state  of  "  rapid  decay  "  they  may 
be  found  of  unusually  large  size,  perfectly  healthy,  and  their 
crops  abundant ;  the  fruit,  perfect  in  form,  beautiful  in  colour, 
and  excellent  in  quality."  And  the  like  remarks  are  made  of 
the  Nonpareil. 

Certain  French  writers,  about  this  time,  gladly  seized 
Knight's  theory  as  an  explanation  of  the  miserable  state  into 
which  several  fine  old  sorts  of  pears  had  fallen,  about  Paris, 
owing  to  bad  culture  and  propagation.  They  sealed  the  death- 
warrant,  in  like  manner,  of  the  Brown  Beurre,  Doyenne,  Chau- 
montel,  and  many  others,  and  consigned  them  to  oblivion  in 
terms  which  Mr.  Kenrick  has  already  abundantly  quoted. 

Notwithstanding  this,  and  that  ten  or  fifteen  years  have  since 
elapsed,  it  is  worthy  of  notice  that  the  repudiated  apples  and 
pears  still  hold  their  place  among  all  the  best  cultivators  in 
both  England  and  France.  Nearly  half  the  pear-trees  annu- 
ally introduced  into  this  country  from  France,  are  the  Doyenne 
arid  Beurre.  And  the  "  extinct  varieties  "  seem  yet  to  bid  de- 
fiance to  theorists  and  bad  cultivators. 

But  half  the  ground  is  not  yet  covered.     How  does  the  theory 

*  Guide  to  the  Orchard,  by  George  Lindley. 


DURATION  OF  VARIETIES.  555 

work  in  America  ?  is  the  most  natural  inquiry.     In  this  coun 
try,  we  have  soil  varying  from  the  poorest  sand  to  the  richest 
alluvial,  climate  varying  from  frigid  to  almost  torrid — a  range 
wide  enough  to  include  all  fruit  trees  between  the  apple  and  the 
orange. 

We  answer  that  the  facts  here,  judged  in  the  whole,  are  de- 
cidedly against  the  theory  of  the  extinction  of  varieties.  Whil^ 
here,  as  abroad,  unfavourable  soil,  climate,  or  culture,  have  pro- 
duced their  natural  results  of  a  feeble  and  diseased  state  of 
certain  sorts  of  fruit,  these  are  only  the  exceptions  to  the 
general  vigour  and  health  of  the  finest  old  sorts  in  the  country 
at  large.  The  oldest  known  variety  of  pear  is  the  Autumn 
Bergamot — believed  by  Pomologists  to  be  identically  the  same 
fruit  cultivated  by  the  Romans  in  the  time  of  Julius  Cesar — 
that  is  to  say,  the  variety  is  nearly  two  thousand  years  old.  It 
grows  with  as  much  vigour,  and  bears  as  regular  and  abundant 
;rops  of  fair  fine  fruit  in  our  own  garden,  as  any  sort  we  culti- 
ate.  Whole  orchards  of  the  Doyenne  (or  Virgalieu)  are  in 
the  finest  and  most  productive  state  of  bearing  in  the  interior  of 
this  State,  and  numberless  instances  in  the  western  states — and 
any  one  may  see,  in  September,  grown  in  the  apparently  cold 
and  clayey  soil  near  the  town  of  Hudson,  on  the  North  River, 
specimens  of  this  "  outcast,"  weighing  three  fourths  of  a  pound, 
and  of  a  golden  fairness  and  beauty  of  appearance  and  lus- 
ciousness  of  flavour  worthy  of  the  garden  of  the  Hesperides, — ■ 
certainly  we  are  confident  never  surpassed  in  the  lustiest  youth 
of  the  variety  in  France.  The  same  is  true  of  all  the  other 
sorts  when  propagated  in  a  healthy  manner,  and  grown  in  the 
suitable  soil  and  climate.  Everywhere  away  from  the  sea  air, 
and  in  strong,  loamy  soil,  the  fruit  is  beautiful  and  good.  The 
largest  and  finest  crops  of  pears  regularly  produced  in  our  own 
gardens,  are  by  a  Brown  Beurrfe  tree,  only  too  luxuriant  and 
vigorous.  Of  the  Golden  Pippin  apple,  we  can  point  out  trees 
in  the  valley  of  the  Hudson,  productive  of  the  fairest  and  finest 
fruit,  and  the  St.  Germain  Pears  grown  by  a  neighbour  here, 
without  the  least  extra  care,  are  so  excellent,  that  he  may 
fairly  set  them  against  any  one  of  the  newer  varieties  of  Winter 
fruit. 

On  the  other  hand,  we  candidly  admit  that  there  has  been  for 
some  time  a  failure  of  many  sorts  of  pear  and  apple  in  certain 
parts  of  the  country.  All  along  the  sea-coast  where  the  climate 
is  rude,  and  the  soil  rather  sandy,  as  upon  Long  Island,  in  New 
Jersey,  near  Hartford  and  around  Boston,*  many  sorts  of  pears 
that  once  flourished  well,  are  now  feeble,  and  the  fruit  is  often 
blighted.f 

*  There  are  exceptions  to  this  remark  We  know  several  near  Boston 
and  they  occur  in  strong  heavy  soil. 

f  The  symptoms  of  the  decline  or  decay  in  the  pear  are  chiefly  thesft 


556  APPENDIX. 

This  is  owing  plainly  to  two  causes.  First  to  the  lightness 
of  the  soil,  which  in  this  climate,  under  our  hot  sun  (as  we  have 
already  remarked),  lays  the  foundation  of  more  than  half  the 
diseases  of  fruit-trees — because,  after  a  few  years,  the  necessary 
sustenance  is  exhausted  by  the  roots  of  a  bearing  tree,  and 
every  one  knows  how  rarely  it  is  re-supplied  in  this  country. 
We  can  from  our  own  observation  on  the  effects  of  soil,  take  a 
map  and  mark  out  the  sandy  district  on  the  whole  sea-board, 
where  certain  sorts  of  pears  no  longer  bear  good  fruit ;  while 
within  a  few  miles,  on  strong  deep  loams,  the  fruit  is  fair  and 
beautiful — the  trees  healthy  and  luxuriant. 

In  the  second  place,  it  arises  from  the  constant  propagation 
of  the  same  stock  ;  a  stock  becoming  every  year  more  and  more 
enfeebled  in  those  localities  by  the  unfavourable  soil  and  climate. 
No  care  is  taken  to  select  grafts  from  trees  in  healthy  districts, 
and  this  feeble  habit  is  thus  perpetuated  in  the  young  grafted 
trees  until  it  becomes  so  constitutional,  that,in  many  cases, trees 
sent  from  the  sea- board  into  the  interior  will  carry  the  degene- 
rate habit  with  them,  and  are  often  many  years  in  regaining 
their  normal  state  of  health.* 

To  add  force  to  this  view,  we  will  add,  that  we  have  had  the 
satisfaction  lately,  of  seeing  trees  of  the  condemned  varieties 
taken  from  healthy  interior  districts  to  the  sea- board,  where 
tiiey  have  already  borne  fruit  as  fair  and  unblemished  as  evei  ; 
— thus  proving  that  the  variety  was  not  enfeebled,  but  only  so 
much  of  it  as  had  been  constantly  propagated  in  a  soil  and  cli- 
mate naturally  rather  unfavourable  to  it.  While  in  favourable 
positions  it  maintained  all  its  original  vigor. 

But  there  is  another  interesting  point  in  this  investigation. 
Do  the  newly  originated  sorts  really  maintain  in  the  unfavour- 
able districts  the  appearance  of  perfect  health  ?  Are  the  nev 
pears  uniformly  healthy  where  the  old  ones  are  always  feeble  ' 

Undoubtedly  this  question  must  be  answered  in  the  negative 
Some  of  the  latest  Flemish  pears  already  exhibit  symptoms  of 
decay  or  bad  health  in  these  districts.     Even  Mr.  Kenrick,  with 

The  tree,  apparently  healthy  in  the  spring,  blossoms,  and  sets  a  crop  of 
fruit.  Towards  midsummer  its  leaves  are  disfigured  with  dark  or  black 
spots,  and  except  a  few  at  the  ends,  fall  from  the  branches.  The  fruit  is 
covered  with  black  specks,  often  ceases  growing  when  at  half  its  size,  and 
in  the  worst  cases  the  skin  becomes  hard,  cracks,  and  the  fruit  is  entirely 
worthless.  This  rusty  and  diseased  state  of  the  skin,  is  caused  by  the  at- 
tack of  a  minute  species  of  fungi  {Uredo,  Puccinia,  etc.),  which  fasten 
upon,  or  are  generated  in  vegetable  surfaces  in  a  languid  state  of  health. 

*  A  skilful  cultivator  in  Ohio  informed  us  of  a  case  in  point.  Some 
years  ago  he  planted  two  Doyenne  pear  trees  both  apparently  healthy  One 
was  from  the  sea-coast,  the  other  from  Western  New  York.  The  fruit  of 
the  former  when  it  came  into  bearing,  cracked  and  showed  all  the  symp- 
toms of  decay  common  where  it  came  from.  The  other  always  bore  fair 
fruit.  After  several  years  careful  treatment,  he  has  at  last  rf;stored  it  to 
the  original  health  of  the  variety, 


DURATION      OF    VARIETIES.  557 

all  his  enthusiasm  for  the  new  sorts,  is  obliged  to  make  the 
following  admission  respecting  the  Beurr6  Diel  pear,  the  most 
vigorous  and  hardy  here  of  all,  "  I  regret  to  add  that  near  Bos- 
ton this  noble  fruit  is  liable  to  crack  badly."  We  predict 
that  many  of  the  Flemish  pears  originated  by  Van  Mons  will 
become  feeble,  and  the  fruit  liable  to  crack,  in  the  neighbour- 
hood of  Boston,  in  a  much   less  time  than  did  the  old  varieties. 

And  this  leads  us  to  remark  here,  that  the  hardness  of  any 
variety  depends  greath  upon  the  circumstances  of  its  origin. 
When  a  new  variety  springs  up  accidentally  from  a  healthy 
seed  in  a  semi-natural  manner,  like  the  Seckel,  the  Dix,  and 
other  native  sorts,  it  will  usually  prove  the  hardiest.  It  is,  as  it 
were,  an  effort  of  nature  to  produce  a  new  individual  out  of  the 
materials,  in  a  progressive  state,  which  garden  culture  has  af- 
forded. Cross-bred  seedlings — one  parent  being  of  a  hardy 
nature,  and  both  healthy — such  as  Knight's  own  seedlings,  the 
Monarchs  and  Dunmore  Pear — are  next  in  hardiness.  Lastly, 
we  rank  varieties  reared  by  Van  Mons'  method — that  of  con- 
tinually repeated  reproductions.  This,  as  Van  Mons  distinctly 
states,  is  an  enfeebling  process — without  any  compensating  ele- 
ment of  vigour.  Hence  it  follows  as  a  matter  of  course,  that 
seedlings  of  the  fifth  or  sixth  generation,  as  are  some  of  his 
varieties,  must  in  their  origin  be  of  feeble  habit.  Van  Mons 
himself  was  fully  aware  of  this,  and  therefore  resorted  to  "  graft- 
ing by  copulation" — in  fact,  root  grafting — well  knowing  that 
on  common  stocks  these  new  varieties  would  in  light  soils  soon 
become  feeble  and  decayed.  It  is  needless  for  us  to  add  that 
hence  we  consider  the  Belgian  mode  of  producing  new  varieties 
greatly  inferior  to  the  English  one — since  it  gives  us  varieties 
often  impaired  in  health  in  their  very  origin. 

To  the  continued  propagation  of  pears  upon  the  quince  stock, 
we  attribute,  mainly,  the  comparatively  speedy  decay  of  many 
sorts  in  France,  and  in  some  sections  of  this  country.  After 
the  first  few  years  of  vigour  are  over,  these  dwarf  trees  become 
weak,  and  bear  indifferent  fruit.  Continued  re-propagation 
from  dwarf  trees  increases  this  want  of  vigor,  until  the  sort 
loses  much  of  its  natural  hardiness  and  vitality.  This  is  un- 
doubtedly the  reason  why  the  decline  of  varieties  has  been  more 
noticed  in  pears  than  any  other  fruit.  Indeed  the  pear  itself  is  a 
long-lived  fruit-tree,  much  more  so  than  the  apple,  but  this  habit 
of  grafting  it  upon  the  quince  has  dwarfed  its  longevity  as  well 
as  its  stature.  Finer  fruit  is  often  produced  for  a  time  on  the 
quince  stock,  but  the  healthy  habit  of  the  variety  suflfers  sooner 
or  later. 

The  decay  of  varieties  of  the  Apricot,  or  Peach,  much 
shorter  lived  trees  by  nature,  we  seldom  or  never  hear  of.  Vari- 
eties of  both  are  now  in  cultivation,  and  in  the  most  perfect 
vigour  of  200  years'  duration.  Undoubtedly  this  is  owing  to  the 
47* 


558  APPENDIX. 

more  natural  treatment  these  trees  receives  generally.  Va- 
rieties of  the  vine  are  said  never  to  degenerate,  and  this  is 
perhaps  owing  to  their  having  very  rarely  been  propagated  by 
grafting.* 

We  are  not  without  remedy  for  varieties  that  have  partially 
decayed  in  a  certain  district.  If  the  trees  have  once  been  pro- 
ductive of  excellent  fruit,  and  are  still  in  a  sound  condition, 
though  enfeebled,  a  thorough  renewal  of  their  powers  will 
again  restore  them  to  health.  To  effect  this,  a  heavy  top  dress- 
ing of  lime,  and,  if  the  soil  is  light,  of  loamy  clay,  should  be  re- 
peated for  a  couple  of  seasons.  The  bark  of  the  trunk  and 
large  branches  should  be  well  scraped,  and,  as  well  as  all  the 
limbs,  thoroughly  washed  with  soft  soap.  The  head  should  be 
moderately  pruned.  And  finally  the  tree  should  be  suffered  to 
bear  no  fruit  for  the  two  following  seasons.  After  this  it  will 
generally  bear  excellent  fruit  for  several  years  again. "j" 

In  making  plantations  of  fine  old  varieties,  in  districts  where 
the  stock  has  become  feeble,  resort  should  always  be  had  for 
grafts  or  trees  to  other  interior  localities,  where  the  fruit  is 
still  as  fair  as  ever — and  care  should  be  exercised  in  selecting 
only  the  healthiest  grafts  or  trees.  Nurserymen  in  unfavoura- 
ble districts  should  feel  bound  to  propagate  only  from  a  stock  of 
healthy  character,  and  if  that  in  their  own  neighbourhood  is 
diseased,  they  should  spare  no  pains  to  bring  into  their  nurse- 
ries and  propagate  only  such  as  they  feel  confident  are  healthy 
and  sound.  For  on  them,  after  all,  depends  mainly  the  gene- 
ral vigour  or  debility  of  the  stock  of  any  given  variety  in  the 
country  around  them. 

In  Mr.  Knight's  original  essay  on  the  decay  of  varieties,  he 
clearly  stated  a  circumstance  that  most  strongly  proves  what 
we  have  here  endeavoured  to  show — viz :  that  the  local  decline 


*  We  do  not  deny  that  in  any  given  soil  there  is  a  period  at  which  a  va- 
riety of  tree  or  plant  exhibits  most  vigour,  and  after  having  grown  there 
awhile  it  ceases  to  have  its  former  luxuriance.  The  same  is  true  of  wheat 
or  potatoes,  and  accordingly,  farmers  are  in  the  habit  of  "  changing  their 
seed."  The  nutriment  for  a  given  variety  is  after  a  time  exhausted  from 
the  soil,  and  unless  it  is  again  supplied  the  tree  must  decline.  In  light  soils 
this  speedily  happens.  And  then  a  fresh  supply  must  be  given,  or  a  new 
stock  of  healthy  trees  of  the  same  variety  must  be  obtained  from  some  other 
part  of  the  country. 

t  It  is  not  uncommon  to  hear  it  said  that  the  Newtown  pippin — that  finest 
of  all  apples — is  degenerating  rapidly.  Careless  culture  will  undoubtedly 
have  its  effect,  if  persisted  in,  even  on  this  hardy  tree.  In  the  mean  time 
we  may  state  that  never  have  there  been  finer  Newtown  pippins  raised,  or 
in  so  large  quantities,  as  at  the  present  moment  on  the  Hudson  River,  One 
gentleman's  orchards  supply  hundreds,  we  may  say  thousands  of  barrels  to 
the  London  markets  of  the  fairest,  largest,  and  highest  flavoured  fruit  we 
have  had  the  pleasure  of  seeing  or  tasting.  If  any  one  will  turn  to  page 
62,  he  will  speedily  see  why  this  variety  haa  not  fallen  into  decay  at  Pel* 
ham  farm 


DURATION     OF    VARIETIES.  55tt 

of  a  variety  is  mainly  owing  to  neglect,  and  to  grafting  on  bad 
stock.  We  allude  to  the  fact  repeatedly  verified,  that  healthy 
young  shoots  taken  from  the  roots  of  an  old  variety  in  apparent 
decline,  produce  trees  which  are  vigorous  and  healthy.  "  The 
decay,"  says  he,  "of  the  powers  of  life  in  the  roots  of  seedling 
trees  is  exceeding  slow,  comparatively  with  that  in  the  branches. 
Scions  (or  shoots)  obtained  from  the  roots  of  pear  trees  two  hun- 
dred years  old,  afford  grafts  which  grow  with  great  vigour,  and 
which  are  often  covered  with  thorns  like  young  seedling  stocks  ; 
whilst  other  grafts  taken  at  the  same  time  from  the  extremities 
of  the  branches  of  such  trees  present  a  totally  different  charac- 
ter, and  a  very  slow  and  unhealthy  growth.  I  do  not  conceive 
that  such  shoots  possess  all  the  powers  of  a  young  seedling, 
but  they  certainly  possess  no  inconsiderable  portion  of  such 
powers." 

This  is  nothing  more,  in  fact,  than  going  back  to  the  roots,  the 
portion  of  the  tree  least  exhausted,  for  the  renewal  of  the  health 
of  a  variety  when  the  branches  of  the  tree  have  been  exhaust- 
ed by  overbearing,  etc.  It  is  a  simple  and  easy  mode  of  re- 
newing the  vigour  of  a  sort  fallen  into  decay,  to  take  scions 
from  young  root  suckers  for  grafting  anew.  This  can  of  course 
only  be  done  with  trees  that  grow  on  their  own  roots — or  have 
not  been  grafted.  And  we  suggest  it  as  worth  the  attention 
of  those  interested  in  gardening  to  graft  feeble  sorts  on  pieces 
of  roots,  with  a  view  to  establishing  them  finally  on  their  own 
roots;  or  to  raise  them  from  layers,  a  more  simple  mode  of  at- 
taining the  object. 

Mr.  Knight's  idea  that  old  varieties  first  decay  in  the  north, 
while  they  yet  remain  comparatively  good  in  warmer  and  more 
southern  districts,  is  by  no  means  borne  out  by  the  existing  facts 
in  America.  On  the  contrary  the  decline  here,  as  we  have  al- 
ready stated,  is  almost  entirely  along  the  sea-board,  and  to  the 
southward.  In  the  interior,  and  to  the  north,  the  same  sorts 
are  universally  fair  and  excellent,  except  in  cases  where  a  dis- 
eased stock  has  been  obtained  from  the  sea-board,  and  has  not 
recovered  its  health  by  removal.  The  whole  middle  and  west- 
ern sections  of  the  country  abound,  more  or  less,  with  the  finest 
pears,  of  sorts  that  are  in  a  state  of  decline  on  Long  Island, 
in  portions  of  New  Jersey,  or  near  Boston.  ButiAe  influence  oj 
the  soil,  so  far  as  our  own  observations  extend,  is,  after  a  certain 
time,  always  the  same.  In  this  light  soil  the  pear  and  the 
apple  soon  become  feeble,  because  the  sustenance  afforded  by 
it  is,  after  a  time,  insufficient  to  keep  the  tree  in  a  continual 
healthy,  bearing  state.  The  moisture  afforded  by  it  is  not  great 
enough  to  answer  the  demand  made  upon  the  leaves  by  our 
hot  summer  sun.  Unless  this  is  remedied  by  skilful  culture, 
these  fruits  must,  more  speedily  fail  in  health  in  such  districts, 


ftflO  APPENDIX. 

while  in  more  favourable  ones  they  will  remain  as  sound  and 
healthy  as  ever. 

From  these  remarks  it  will  be  perceived  how  important  we 
consider  it  to  procure  a  healthy  stock  of  any  variety — a  stock 
which  has  been  propagated  with  care  ;  and  how  unwise  we  be- 
lieve it  to  be  to  reject  such  incomparable  fruits  as  the  Newtown 
pippin,  and  the  Doyenne  pear,  because  in  certain  local  districts, 
from  causes  easily  explained,  they  have  become  feeble  and 
diseased. 

Note. — To  prevent  mice  or  rabbits  from  girdling  trees. — 
Great  injury  is  done  to  young  orchards  in  some  districts  by 
the  meadow  mouse.  This  little  animal  always  works  under 
cover,  and  therefore  does  its  mischief  in  winter  when  the  snow 
lies  deeply  upon  the  ground.  A  common  and  effectual  mode 
of  deterring  it  is  that  of  treading  down  the  snow  firmly  about 
the  stem  directly  after  every  fall  of  snow.  But  this  is  a  very 
troublesome  affair. 

The  most  effectual  preventive  is  the  coal-tar  made  at  the 
city  gas  works,  which  may  be  had  for  a  few  cents  per  gallon. 
Before  winter  commences,  a  coat  of  this  is,  with  a  common 
painter's  brush,  laid  on  the  lower  part  of  the  trunk,  from  the 
ground  to  the  height  of  two  feet.  Experience  has  proved  that 
it  does  no  injury  whatever  to  the  tree,  while  it  completely  pre- 
vents, for  that  season,  the  attacks  of  mice,  rabbits,  and  bark 
devourers  of  every  kind.  In  England  it  is  applied  with  suc- 
cess for  the  protection  of  small  shrubs  and  trees  planted  in 
preserves,  which  are  full  of  rabbits  and  hares. 

Where  coal-tar  cannot  be  had,  an  excellent  substitute,  an- 
swering the  same  purpose,  is  a  mixture  of  soot  and  milk. 
These  should  be  incorporated  together  till  they  are  about  the 
consistency  of  paint,  and  the  mixture  brushed  over  the  trunk 
on  a  fine  dry  day.* 

Note. —  Wash  for  the  trunks  and  branches  of  fruit  trees. — 
The  best  wash  for  the  stems  and  branches  of  fruit  trees  is 
made  by  dissolving  two  pounds  of  potash  in  two  gallons  of 
water.  This  is  applied  with  a  brush  at  any  season,  but,  per- 
haps, with  most  effect  in  the  spring.  One,  or,  at  most,  two  ap- 
plications will  rid  the  stem  of  trees  of  the  bark  louse,  and 
render  it  smooth  and  glossy.  It  is  far  more  efficacious  than 
whitewash,  as  a  preservative  against  the  attacks  of  insects,  while 
it  promotes  the  growth  of  the  tree,  and  adds  to  the  natural  lively 
colour  of  the  bark. 

The  wash  of  soft  soap  is  also  a  very  good  one  for  many  pur- 
poses. Though  not  equal  for  general  purposes  to  the  potash 
wash,  it  is  better  for  old  trunks  with  thick  and  rigid  bark, 
♦  For  young  trees  dilute  or  thin  the  coal-tar  with  one  half  milk. 


KEY    TO    FRENCH    NAMES.  561. 

as  a  portion  of  it  remains  upon  the  surface  of  the  bark  for 
some  time,  and  with  the  action  of  every  rain  is  dissolved,  and 
thus  penetrates  into  all  the  crevices  where  insects  may  be 
lodged,  destroying  them,  and  softening  the  bark  itself. 

Note. — Key  to  French  standard  names  of  Fruit. — To  meet 
the  wants  of  some  of  our  farming  friends,  in  various  parts  of 
the  country,  who  are  zealous  collectors  of  fruit,  but  at  the 
same  time  are  mort  familiar  with  plough-handles  than  with 
the  sound  of  Monsieur  Crapaud's  polite  vernacular,  we  have 
prepared  the  following  little  key  to  the  pronunciation  of  such 
French  names  as  are  necessarily  retained  among  the  standard 
varieties. 

So  long  as  these  sorts  must  retain  their  foreign  names,  it  is 
very  desirable  that  they  should  be  correctly  pronounced.  To  give 
to  these  French  terms  what  appears  to  merely  English  readers 
the  proper  sound  is  often  as  far  as  possible  from  the  true  pro- 
nunciation. A  skilful  Hibernian  gardener  puzzled  his  em- 
ployer, a  friend  of  ours,  during  the  whole  month  of  September 
with  some  pears  that  he  persisted  in  calling  the  "  Lucy  Bony," 
until  after  a  careful  comparison  of  notes,  the  latter  found  he 
meant  the  Louise  Bonne. 

We  have,  therefore,  in  the  following,  eschewed  all  letters 
with  signs,  and  given,  as  nearly  as  types  alone  will  permit  us, 
the  exact  pronunciation  of  the  French  names. 


KEY    TO    FRENCH    NAMES. 


Court  Pendu  Plat— Coor  Pahn  du  Plah. 

Drap  d'Or — Drah  dor. 

Fenouillet  Gris — Fen-nool-yai  Gree. 

Male  Carle.— Mai  Carl. 

Pomme  de  Neige. — Pum  de  Naije. 

Reinette  Blanche  d'Espagne. — Ren-ett-Blansh  d'Espagn. 

Reinette  Triomphante. — Ren-ett  Tre-ome-fant 


APBICOT8. 


Albergier. — Al-bare-je-ai. 
Brian  9on.—Bre-ahn-8ohn. 


562  APPENDIX. 


CHERRIES. 

Belle  de  Choisy. — Bel  de  Shwoi-sey. 

Belle  Magnifique.— Bel  Man-gne-feek. 

Bigarreau.  — Be-gar-ro. 

Bigarreau  Rouge. — Be-gar-ro  Rooje. 

Bigarreau  Couleur  de  Chair. — Be-gar-ro  Coo-lur  de  Shjir 

Bigarreau  Gros  Coeuret. — Be-gar-ro  Gro  Keur-ai. 

Bigarreau  Tardif  de  Hildesheim. — Be-gar-ro  Tar-deef  de  Hildesheim. 

Gros  Bigarreau  Rouge. — Gro  Be-gar-ro  Rooje. 

Griotte  d'Espagne. — Gre-ote  Des-pan. 


Chasselas  Musque. — Shah-slah  Meus-kay 

Chasselas  de  Fontainebleau. — Shah-slah  de  Fone-tane-blo. 

Ciotat. — Se-o-tah. 

Lenoir. — Lun-war. 

NECTARINES. 

Brugnon  Violet  Musque. — Brune-yon  Ve-o-lay  Meus-kay. 
Brugnon  Musque. — Brune-yon  Meus-kay. 
D'Angleterre. — Dahn-glet-are. 
Due  du  Tellier. — Deuk  du  Tel-yay. 

PEACHES. 

Abricotee.— Ab-re-co-tay. 

Belle  de  Vitry.— Bell  de  Ve-tree. 

Grosse  Mignonne. — Groce  Mene-yon. 

Madeleine  de  Courson. — Mad-lane  de  Coor-son. 

Pavie  de  Pompone. — Pah-vee  de  Pom-pone. 

Pourpree  Hative. — Poor-pray  Hat-eve. 

Sanguinole  a  Chair  adherente. — Sahn-gwe-nole  ah  Shair  Ad-hay-ront 


Amire  Joannet.— Am-e-ray  Jo-ahn-nay. 

Ananas.— An-an-ah. 

Ananas  d'  Etc.— An-an-ah  Da-tay. 

Angleterre. — Ahn-glet-are. 

Beurre.— Bur-ray. 

Belle  de  Bruxelles  — Bel-de  Broos-ell. 

Belle  et  Bonne. — Bel-a-Bun. 

Belle  Lucrative. — Bel-lu-crah-teve. 

Beurre  de  Capiumont.— Bur-ray  de  Cap-u-mohn. 

Beurre  d'Amalis.— Bur-ray  Dah-mah-lee. 

Beurre  Gris  d'Hiver  Nouveau.— Bur-ray  Gree  Dee-vair  Noo-vo. 

Beurre  Diel.— Bur-ray  De-ell. 

Beurre  Bronz6e. — Bur-ray  Brone-zay. 

Bezi  d'Heri. — Ba-zee  Daree. 

Bezi  Vaet. — Bazee  Vah-ai. 

Beurre  Crapaud. — Bur-ray  Crah-po. 

Bezi  de  Montigny. — Bay-zee  de  Mon-teen-gnee. 

Bon  Chretien  Fondante.— Bone  Cray-te-an  Fone-donte. 

Boucquia. — Boo-kiah. 

Calebasse  Grosse. — Cal-bass  Groce. 

Capucin. — Cap-u-san. 

Chaumontel  tres  Gros.— Sho-mone-tell  tray  Gro 


APPENDIX.  503 

Compte  de  Lamy.— Conte  de  Lah-me. 

Colmar  Epine. — Cole-mar  A-peen 

Crassanne. — Cras-sahn. 

Cuisse  Madame. — Kuees  Mah-dam 

D' Amour. — Dam-oor. 

De  Louvain. — Dul-oo-van. 

Delices  d'Hardenpont. — Day-lece  Dar-dahn  pone 

Doyenne  d'Ete.— Dwoy-on-nay  Day-tay. 

Doyenne  Panache. — Dwoy-on-nay  Pan-ah-Shay 

Dumortier. — Du-mor-te-ay. 

Duchesse  d'Angouleme.— Du-shess  Dong-goo-lame 

Duchesse  d' Orleans.— Du-shess  Dor-Iay-on. 

Enfant  Prodige.— On-font  Pro-deeje. 

Epine  d'Ete.— A-peen  day-tay. 

Figue  de  Naples. — Feeg  de  Nah-pl. 

Fondante  d'Automne. — Fone-donte  do-tonn 

Forme  de  Delices  — Form  de  Day-lece. 

Forelle.— Fo-rel. 

Fondante  du  Bois. — Fone-dont  du  Bwoi. 

Fortunee.— For-tu-nay. 

Franc  Real  d'Hiver.— Fronk  Ray-ahl  Dee-vair. 

Glout  Morceau.— Gloo  Mor-so. 

H  ericart.— Hay-re-car. 

Jalousie. — Jal-oo-zee. 

Jalousie  de  Fontenay  Vendee.— Jal-oo-zee  de  Fone-ten-ai  Von-day. 

Leon  le  Clerc— Lay-on  le  Clair. 

Limon. — Lee-mohn. 

Louise  Bonne. — Loo-eze  Bun. 

Madeleine,  or  Citron  des  Carmes.— Mad-lane,  or  Cee-trone  day  Cairn. 

Marie  Louise.— Mah-re  Loo-eze. 

Michaux. — Me-sho. 

Passans  de  Portugal. — Pah-sahn  de  Por-tu-gal. 

Pailleau. — Pahl-yo. 

Paradise  d'Automne  — Par-ah-deze  do-tonn. 

Passe  Colmar.— Pass  Col-mar. 

Quilletette.— Keel-tet. 

Reine  Caroline. — Rane  Car-o-lene. 

Reine  des  Poires. — Rane  day  Pwore. 

Rousselet  H^itif.- Roos-lay  Hat-eef. 

Sanspeau. — Sahn-po 

Sieulle.— Se-uU. 

Sucrea  de  Hoyerswarda. — Seu-cray  de  Hoyersworda. 

Surpasse  Virgalieu.— Seur-pass  Vere-gal-yu. 

St.  Germain.— San  Jare-man. 

Sylvange. — Seel-vonje. 

Valles  Franche  — Vol-lay  Fronsh. 

Verte  Longue.— Vairt  Longh. 

Verte  Longue  Panacbee.— Vairt  Longh  Par.-ah-shay. 

Virgouleuse. — Vere-goo-leuz. 

Wiihelmine.— Wil-el-meen. 

PLXTMS. 

Abricotee  Rouge.— x\b-re-co-tay  Rooje. 
Diapree  Rouge.— De-ah-pray  Rooje. 
Drap  d'Or. — Drah-dor. 
Jaune  Hative. — Jaun  Hat-eve. 
Mirabelle.— Me-rah-bell. 
Precoce  de  Tours. — Pray-cose  de  Toor. 
Prune  Suisse.— Prune  Su-ece. 
Royale  Hative.— Rwoy-al  Hat-eve. 


INDEX  TO  THE  DIFFERENT  FRUITS. 


[The  standard  names  are  in  Roman  letters. 
Italic] 


The  synonymous  names  in 


ALMONDS. 

Page 

150 

150 

Amandier  a  petit  fruit 

Amandier  a  ^ros  fruit 

Amandier  a  gros  fruit  dur. . . 

Amandier  a  coque  tendre 

Amandier  des  dames 

150 
]50 
150 
150 
150 
150 

Amande  Sultane 

151 

Amandier  Sultane 

151 

Amande  Pistache 

151 

Amandier  Pistache ......... 

151 

Amandier  PScher 

151 

Bitter  Almond 

152 

Common  Almond 

Common   Sweet 

.150 
150 

150 

Dwarf  Double-flowering    Al- 

152 

Long  Hard-Shell  Almond 

Ladies'  Thin  Shell 

Large    Double -Flowering    Al- 

150 

150 

152 

Pistachia  Sweet  Almond 

Peach  Almond .    . 

151 
151 

PScher 

151 

Peach  Almond 

Soft-Shell  Sweet  Almond 

Sultan  a  coque  tendre 

Sultana  Sweet  Almond 

Sultan 

151 
150 
150 
151 
151 

Alexander. 
Alfriston . . 


Pa/re 

American  Mammoth 110 

American   JVtwtown  Pippin . .  118 

Amber  Crab 147 

American  Summer  Pearmain . .  70 

American  Red  Juneating 73 

American  Pippin 08 

Aporta 79 

Arbroath  Pippin 75 

Aurore 129 

Autumn   Pearmain ^0 

Autumn  Seek-no-further 96 

Baltimore HO 

Balgone  Pippin 112 

Bayfordbury  Golden  Pippin..  112 

Bay  Apple 71 

Baldwin 08 

Belle-Fleur ,^102 

Belle-Fleur  Rouge ^102 

Bedfordshire  Foundling 107 

Benoni 70 

Beauty  of  Kent 81 

Beauty  of  tlie  West 81 

BelFs  Scarlet  Pearmain 96 

Bell-Flower 100 

Black  Detroit 106 

Black  Ajyple 106 

Blenheim   Pippin 81 

Blenheim  Orange 81 

Black  Apple 99 

Black  American 99 

Boston  or  Roxbury  Russet 133 

Borovitsky 70 

Bonne  de  Mai 71 

Bough 74 

Borsdorffer 99 

Borsdorff. 99 

Brabant  Belle  Fleur 102 

Brandy  Apple Ill 

Bread  and  Cheese  Apple 93 


INDEX   OF    FRUITS. 


565 


Page 

Burlington  Greening 128 

Catshead 103 

Catshead  Beaufin 120 

Cathead  Greening 103 

Calville  Blanche  d^Hiver 102 

Calville  Rouge  d'Hiver 103 

Calville  Rouge 103 

Capendu 105 

Cayuga  Red  Streak 140 

Canada  Reinette , 129 

Canadian  Reinette 129 

Campfield 144 

Carthouse 144 

Catline 82 

Chandler 104 

Charles  Apple 116 

Chalmer's  Large 83 

Claygate  Pearmain 122 

Coptnanthorpe  Crab 107 

Cornish  Gilliflower 102 

Cornish  July-flower 102 

CosorCaas.' 103 

Court  Pendu  Gris 109 

Court  Pendu  Plat 105 

Court  Pendu 105 

Court  Pendu  Plat  Rougeatre.  105 

Court  Pendu  Extra 105 

Court  Pendu  Rond  Gros 105 

Court  Pendu  Rose 105 

Court  Pendu  Musqui 105 

Coriander  Rose 105 

Court  of  Wick 105 

Court  of  Wick  Pippin 105 

Court  de   Wick 105 

Court  Pendu  Dor i 129 

Cobbett's  Fall  Pippin 130 

Cooper's  Russeting 144 

Cole. 71 

Cornish  Aromatic 81 

Cranberry  Pippin 106 

Crimson  Pippin 106 

Cumberland  Spice 101 

Dainty  Apple 113 

Danver's  Winter  Sweet 108 

De  St.  Julian 108 

Detroit 101 

Detroit 106 

De  Bretagne 129 

D'  Espagne 130 

Devonshire  Quarrenden 71 

De   Witt 107 

Doctor 107 

Domine 107 

Downton  Pippin 82 

Doumton  Golden  Pippin 82 

Downy 113 

Drap  d'Or 7] 

Drapd'Or -.  109 

Dundee 129 

48 


Page. 

Duchess  of  Oldenburgh 82 

Due  d'Arsel 120 

Dutch  Codlin 83 

Dutch    Mignonne 107 

Dyer 83 

Early  Summer  Pearmain ....     70 

Early  Summer  Pippin 71 

Early"  Harvest 72 

Early  French  Reinette 72 

Early  Red  Margaret 73 

Early  Red  Juneating 73 

Early  Strawberry  Apple 73 

Early  Crofton 74 

Early  Sweet  Bough 74 

Easter  Pippin 109 

Edmonton's  Aromatic  Pippin.     88 

Edler  Wi7iter  Borsdoffer 99 

Eighteen  Ounce  Apple 140 

Elizabeth 129 

Elton  Pippin 82 

Embroidered  Pippin 109 

Emperor  Mexander 79 

English  Codlin 91 

English  Golden  Pippin 112 

English  JVonpareil 120 

English  Pippin 129 

English  Russet 132 

English  Golden  Russet 132 

Epse's  Sweet 108 

Esopus  Spitzenburgh 138 

Eve  Apple 73 

Fall  Pippin 130 

Fall  Harvey 84 

Fall  Pippin 84 

Fameuse 91 

Fallawater 109 

Fenouillet  Gris 110 

Fenouillet  Jaune 109 

Fenouillet  Rouge 109 

Flower  of  Kent 83 

Flint  Russet 93 

Flushing  Spitzenburgh 139 

Forest  Styre •  • 146 

Formosa  Pippin 131 

Fox  Whelp 146 

Fry's  Pippin 105 

French  Pippin 121 

French  Crab 109 

Franklin's  Golden  Pippin 83 

Frank  Rambour 94 

Garnon's  Apple 105 

Ganet  Pippin 99 

Gates  Apple 142 

Gilpin 144 

Gloria  Mundi HO 

Glazenwood  Gloria  Mundi. .   110 

Glace  de  Zelande 78 

Glory  of  York 131 

Golden  Drop 105 


566 


INBEI  OF  FRUITS. 


Page. 

Golden  Ball Ill 

Golden  Harvey Ill 

Golden  Pippin 112 

Golden  Reinette 129 

Golden  Russet 131 

Golden  Sweet 84 

Gray  Apple. . . . • 124 

Green  Bell-flower 101 

Green  JVewtown  Pippin 118 

Green  Winter  Pippin 118 

Grise 124 

Gross  Reinette  tTAngleterre. .   129 

Gregson  Apple 82 

Gravenstein 85 

Grave  Slije 85 

Grand  Sachem 86 

Grindstone 98 

Grosser  Casselar  Reinette. . .  107 

Grune  Reinette 120 

Hartford  Sweeting 136 

Harrison 145 

Hagloe  Crab, 145 

Hawthorden 86 

Hampshire   Yellow 88 

Hay's   Winter 143 

Herefordshire  Golden  Pippin.   112 

Herefordshire  Pearmain 121 

Hewe's  Virginia  Crab 145 

Herefordshire  Red  Streak....   146 

Hinckman . , 121 

Hoary  Morning- 113 

Hollow-cored  Pippin 101 

Holland  Pippin 86 

Hubbardston  Nonsuch 113 

Hunfs  J\ronpareil 120 

Hutching' s  Seedling 76 

Irish  Peach  Apple 74 

Irish  Russet 134 

Ironstone 109 

Jonathan 113 

Januarea • 129 

Jersey  Greening 128 

Jersey  Sweeting 87 

July  Pippin 72 

Juneaiing 78 

Kentish  Fill-basket 114 

Keswick  Codlin 87 

Kenrick's  Autumn 87 

Kerry  Pippin *. 88 

King  Philip 113 

Kirk e's  Lord  Nelson 114 

Kirke^s  Lemon  Pippin 115 

Kirk's  Golden  Reinette 129 

Kilham  Hill 87 

Kingof  the  Pippins 88 

King  George  the  Third 99 

King 99 

Knightwick  Pippin 105 

Knight's  Golden  Pippin 82 


Knighfs  Codlin 

Koenin^s  Pippelin 

Large  Black 

Large  Fall  Pippin 

Ladies'  Sweeting , 

Lady  Apple 

Large  Red  Siberian  Crab 

Large  White  Juneating 

Large  Yellow  Bough 

Large  Yellow  Summer 

Le  Grand  Bohemian  Bors 
dorffer 

Lemon  Pippin , 

London  Golden  Pippin 

Longville's  Kernel 

Lord  Gwydr's  JVewtown  Pip 
pin , 

Loveden's  Pippin 

Lyman's  Large  Summer 

Lyscom 

Lyman's  Pumpkin  Sweet 

Male  Carle 

Maclean's  Favorite 

Margil 

Margaret,  or  Striped  Juneat- 
ing   

JUargaretha  Apfel 

Maiden's  Blush 

J\/Iela  di  Carlo 

J\Iela  Carta 

Menag^re 

Megginch  Favorite 

Milton  Golden  Pippin 

Minister 

Michael  Henry  Pippin 

Monstrous  Bell-flower 

Monstrous  Pippin 

Mouse  Apple 

Moose  Apple 

Munche's  Pippin 

Murphy 

JVew  York  Gloria  Mundi .... 

Newtown  Spitzenburgh 

JVew  Scarlet  JVonpareil 

JVever-Fail 

Newtown  Pippin 

Newark  King 

Newark  Pippin 

JVewark  Sweeting 

Nonpareil 

Northern  Spy 

JVorfolk  Pippin 

Norfolk  Beaufin 

Nonsuch 

JVonsuch 

Ohio  Favorite 

Old  Golden  Pippin 

Old  English  Codlin 

Oldaker's  JVew 


97 

,   1J2 

106 

130 

136 

,  115 

147 

72 

74 

75 

99 
115 
112 

90 

97 

120 

75 

89 

89 

116 

117 

117 

73 

73 
90 
116 
116 
117 
129 
112 
116 
118 
101 
110 
117 
117 
117 
118 
110 
139 
120 
117 

lis 

121 

121 

144 

120 

120 

123 

120 

91 

91 

101 

113 

91 

9" 


INDEX   OF    FRUITS. 


567 


Old  Nonpareil 120 

Orange  Sweeting 84 

Ortley  Apple 142 

Ortley  Pippin 142 

Original  JVonpareil 122 

Oslin \..     75 

Osgood's  Favorite 89 

Owen's  Golden  Beauty 78 

Ox  Apple .' 110 

Oxford  Peach 96 

Paternoster  Apfel 107 

Parmin  Royal 121 

Pannain  d' Etc 80 

Pepin  d'Or •. . .   112 

Petersburgh  Pippin 118 

Pennock's  Red  Winter 125 

Pennock 125 

Pearson's  Plate 126 

Peck's  Pleasant 126 

Pennington's  Seedling 127 

Peach  Pond  Sweet 91 

Pecker 98 

Petit  Api  Rouge 115 

Philip  Rick 113 

Phillip's  Reinette 105 

Pie  Apple 86 

Pine  Apple  Russet 93 

Pomme  d'Api  Rouge 115 

Pompey 141 

Pomme  Grise 124 

Pomme  de  Caractere 109 

Pomme  Royale 124 

Pomme  Rose 115 

Pound  Royal 124 

Pomme  Re  gel  ans 102 

Pomme  de  Berlin 105 

Pomme  d' Anis 110 

Pomme  d'  Or 112 

Pomme  de  Charles 116 

Pomme  Finale 116 

Pomme  de  Laak 107 

Pound 127 

Pomme  de  Caen 129 

Portugal 129 

Pomme  de  Neige 91 

Porter 92 

Princesse  JVoble  Zoete 105 

Priestley 126 

Priestley's  American 126 

Prince's    Harvest,    or    Early 

French  Reinette 72 

Pumpkin  Russet 93 

Pumpkin  Sweet 93 

Putnam  Russet 432 

Queen's 99 

Rambo 93 

Rambour  Franc 94 

Rambour  d:  Etc 94 


Pagt. 
Ramsdell's     Red      Pumpkin, 

Sweet ...    137 

Ramsdell's  Sweeting 137 

Read's  Baker 120 

Red  Belle-Fleur 102 

Red  Winter  Calville 103 

Red  Calville 103 

Red  Detroit 106 

Red  Doctor 107 

Red  or  Black  Gilliflower 134 

Red  Pumpkin  Sweet 137 

Red  Streak 146 

Red  Quarrenden 71 

Red  Juneating 73 

Red  Astrachan 75 

Red  Ingestrie 95 

Reinette  blanche  d'Espagne. . .    130 

Reinette  Triomphante 130 

Reinette  d'  Angleterre 112 

Reinette  du  Canada  Blanche.  129 
Reinette  Grosse  du  Canada..  129 
Reinette  du  Canada  d  Cortes.   129 

Reinette  d'Aix 129 

Reinette  Doric 107 

Reinette   d'  Hollande 86 

Reinette  Bdtarde 99 

Reinette  de  Misnie 99 

Rhode  Island  Greening 128 

Ribston   Pippin 131 

Rival  Golden  Pippin 105 

Round  Catshead •  • 103 

Royal  Pearmain 121 

Royale  d' Angleterre 121 

Roxbury  Russeting 133 

Rode  Wyn  Appel 77 

Royal  Pearmain 80 

Roman  Stem 131 

Romanite 93 

Ross  Nonpareil 95 

Russian 105 

Russet  Golden  Pippin 112 

Russian  Emperor 79 

Saint  Julian 108 

Sam  Rawlings 113 

Sam  Young 134 

Sack  Apple 71 

Sapson 77 

Sam's  Crab 90 

Sanguineus 91 

Scudamore's  Crab 146 

Scarlet  Perfume 71 

Scarlet  Pearmain   96 

Scarlet  Nonpareil 120 

Seek-no- further 93 

Seek-no-further 96 

Sheep  JVose 131 

Siberian  Bitter  Sweet 146 

Siberian  Crab 147 


568 


INDEX   OF   FRUITS. 


Page. 

Sine-qua-non 76 

Sops  of  Wine 77 

Sops  in  Wine 77 

Spencer  Sweeting 136 

Sturmer  Pippin 135 

Styre , 146 

Styre 146 

Striped  Juneating «.     73 

Stroat 97 

Straat , 97 

Stalcubs 141 

Surprise 134 

Sugar  Loaf  Pippin 76 

Summer  Rose 77 

Summer  Queen 77 

Summer  Golden  Pippin 77 

Summer  Pearmain 80 

Sudlow's  Fall  Pippin 83 

Summei  Pippin 86 

Summer  Rambour 94 

Summer  Sweet  Paradise 96 

Swaar 134 

Sweet  Russet 93 

Sweet  Pearmain 123 

Sweet  Harvest 74 

Tart  Bough 72 

Tewksbury  Winter  Blush 140 

Tolman   Sweeting 137 

Travers  131 

Twenty  ounce  Pippin 140 

Tetofsky 78 

Transparent  Pippin 105 

Transparent  de  Moscovie ....     78 

True  Spitzenburgh 138 

Twenty  Ounce 140 

Twenty  ounce  Apple 140 

Vandyne 142 

Warter's  Golden  Pippin 112 

Victuals  and  Drink 141 

Vandevere 141 

Victorious  Reinette 130 

Vrai  drap  d'or 71 

Watson's  Dumpling . ,  „ 142 

Whare  Reinette 129 

Watson's  Dumpling 142 

Waxen  Apple 142 

White  Apple 142 

Woolman's  Long 142 

Week's  Pippin 105 

Wells's  Sweeting 140 

Westfield  Seek-no-further 96 

White  Bell-Fleur 101 

White  Bellflower lOJ 

White  Detroit 101 

White  Winter  Calville 103 

White  Calville 103 

White  Spanish  Reinette 130 

White  Juneating , . .     78 

White  Astrachan 78 


Pag» 

White  Hawthornden 89 

Winter  Pearmain 121 

Winter  Queen 144 

Winter  Queening 144 

Wine  Apple 143 

Wine  Sap 143 

Wine  Sop 143 

White  Apple 142 

Williams's  Favourite 79 

Wollaton  Pippin 105 

Woolman's  Long 142 

Winter  Sweet  Paradise 124 

Wood's  Huntingdon 105 

Woolman's  Harvest 77 

Woodstock  Pippin 81 

Woodstock 83 

Wormsley  Pippin 97 

Woodpecker 98 

Wyker  Pippin 129 

Wygers 129 

Yellow 105 

Yellow  JVewtown  Pippin 119 

Yellow  Pippin 121 

Yellow  German  Reinette 129 

Yellow  Siberian  Crab 147 

Yellow  Harvest 72 

Yellow  Belle  Fleur 100 

Yellow   Bell-flower 1 00 

Young's  Long  Keeping 109 


APRICOTS. 

Abricot  Piche 157 

Abricot  Commun 157 

Abricot  Pricoce 158 

Abricot  Hatif  Musgui 158 

Abricot  Hatif 158 

Abricotier 158 

Abricot  blanc 159 

Abricotier  blanc 153 

Albergier ]  53 

Alberge  153 

Amande  Aveline 154 

Ananas ...   154 

Angoumois 154 

Anson's  Imperial 157 

Blotched  Leaved  Turkey 159 

Black 154 

Blotched  Leaved   Roman 157 

Blenheim 158 

Blanc 159 

Breda 154 

Brussels 155 

Brown  Masculine 158 

Brian«jon 159 

ly  Alexandrie 156 

De  Hollande 154 

De  St.  Jean 155 


INDEX   OF    FRUITS. 


569 


Page 

De  St.  Jean  Rouge IJSS 

De  JVancy loS 

De  JVancy 157 

De  JVancy 159 

Double  flowering  Apricot 160 

Du  Pape 154 

Dunmore 155 

Dunmore's  Breda 155 

Du  Luxembourg 157 

Early  Orange 156 

Early  Masculine 158 

Early  Wliite  Masculine J.59 

Frilher  Muscateller 158 

Germine 157 

Gros  Pricoce 155 

Gros  dC Alexandria 155 

Gros  Fruhe ...   155 

Grosse  Germine 157 

Hasselnussmandel 1 54 

Hemskirke 155 

Hunfs  Moorpark 155 

Large  Early 155 

Large  Turkey 159 

Moorpark 155 

Musch-Musch 156 

JVoir 154 

Oldaker's  Moorpark 155 

Orange 156 

Persique 154 

Persian 156 

Peach 157 

Peche 157 

Peche  Grosse 157 

Pjirsche 157 

Purple 154 

Red  Masculine 158 

Royal 158 

Roman   157 

Royal  Peach 157 

Royal  Persian 1 56 

Royal  Orange 156 

Royal  George 156 

Shipley's 158 

Shipley's  Large 158 

Sudlow's  Moorpark 155 

Temple's 155 

Transparent 157 

Turkey 159 

Violet 154 

Wal*on  Moorpark 155 

White  Masculine 159 

White  Apricot 159 

White  Algiers 159 

Wurtemburg 157 


BERB£RKI£S. 


Black  Sweet  Magellan 161 

48* 


Common  Red 160 

Mahonia 161 

Nepal 161 

Seedless 161 

Stoneless 161 

Vinetier  Sans  JVoyeau IGl 

CHERRIES. 

A  Courte  Queue  de  Provence..  195 
Allen^ s  Sweet  Montmorency . ,  193 

Allerheiligen  Kirsche 200 

American  Amber 167 

Amber  Gean 16S 

Ambrer  Heart 173 

Amber  a  petit  fruit 178 

American  Heart 178 

Amber  or  Imperial 179 

Ambrie  de  Choisy 190 

Ambrie  a  Gros  Fruit 190 

AnselV s  Fine  Black 169 

Anglaise  Tardive 191 

Apple  Cherry 1'87 

Arden's  Early  White  Heart..  173 

Armstrong's  Bigarreau 181 

Arch  Duke 189 

Baumann's  May 168 

Belle  de  Rocmont 182 

Belle  de  Rocmont 183 

Belle  de  Choisy 190 

Benham's  Fine  Early  Duke. .  191 

Belle  Magnifique 193 

Belle  et  Magnifique •  193 

Bigarreau  de  Mai 168 

Bigarreau 179 

Bigarreau  Royal 179 

Bigarreau  Gros 179 

Bigarreau  Tardif. 179 

Bigarreau  Blanc 180 

Bigarreau  Rouge 181 

Bigarreau  d'  Hollande 181 

Bigarreau  Couleur  de  Chair. .. .   182 
Bigarreau  aGros  fruit  Blanc.  182 

Bigarreau  de  Rocmont 182 

Bigarreau  Lauermann 183 

Bigarreau  Gros  Caeuret 183 

Bigarreau  Gros  Monstrueux..  183 
Bigarreau  a  Gros  Fruit  Rouge  183 
Bigarreau  Tardif  de  Hildesheim  184 
Bigarreau  MarbrSe  de  Hildes- 
heim     184 

Bigarreau  Blanc    Tardif  de 

Hildesheim 184 

Bigarreau  JVoir 185 

Bigarreau  Gros  JVoir 188 

Bigarreautier    a   Feuilles   de 

Tabac 189 

Bigar reautier a  Grandes  Feu- 
tiles 189 


sro 


INDEX    OF    FRUITS*., 


Page. 

Bloodgood's  Amber 167 

Bloodgood's  Honey 167 

Bloodgood's  JVew  Honey 167 

Black  Heart 169 

Black  Caroon 169 

Black  Russian 169 

Black  Eagle 170 

Black  Circassian 170 

Black  Tartarian 170 

Black  Bussian •   170 

Black  Mazzard 171 

Black  Honey 171 

Black  Orleans 172 

Bleeding  Heart 174 

Black  Bigarreau 185 

Black  Bigarreau  of  Savoy 185 

Bo wyer's  Early  Heart 171 

Bouquet  Amarelle 194 

Bristol  Cherry 171 

Bullock's  Heart 176 

Buttner's  Yellow 185 

Buttner's     WacKs—Knorpel 

Kirsche 185 

Buttner's   Gelbe-Knorpel 

Kirsche 185 

Buchanan's  Early  Duke 191 

Buttner's  October  Morello 193 

Buttner's     October    Zucker 

Weichsel 193 

Busch  Weichsel 194 

Buschel  Kirsche 194 

Carnation 194 

Cerise  Ambrie 179 

Cerisier  de  4  a  livre 189 

Cerise  JDoucette 190 

Cerise  de  la  Palembre 190 

Cerise  d  JYoyeau  Tendre 190 

Cerise  Guigne 191 

Cerise  JVouvelle  d'Angleterre..  1 94 

Cerise  de  Portugal 1 94 

Cerise  a  Bouquet 194 

Cerise  a   Trochet 194 

Cerisier  JVain  a  Fruit  Bond  195 
Cerisier  JVain  a  Fruit  Bond. .  195 
Cerisier  JVain  a  Fruit  Pricoce  195 

Cerise  a  Courte  Queue 195 

Cerise  du  nord 197 

Cerisier  a  fieurs  Doubles 200 

Cerise  de  la  Toussainte 200 

Cerise  Tardive 200 

Cerisier  Pleurant 200 

Cerise  de  St.  J\Iartin 200 

Cerisier  de  Virginie 201 

China  Bigarreau 184 

Chinese  Heart 184 

Cherry  Duke , .  . .   190 

Cherry  Duke 191 

Chevreuse 194 

Chinese  Double  Flowering ....   200 


Page. 

Cluster 194 

Common  English 171 

Corone 172 

Couronne 172 

Coroun 172 

C(Bur  de  Pigeon 182 

Coularde 191 

Commune  a  Trochet 194 

Common  Red 196 

Commune 196 

Common  Red 197 

Common  Sour  Cherry 197 

Common  Morello 198 

Crown 1 94 

Davenport's  Early 1 72 

Davenport 172 

Davenporfs  Early  Black  ....    1 72 

De  Hollande 191 

DEspagne 191 

Downton 172 

Downer's  Late 173 

Downer 173 

Downer's  Late  Red 1 73 

Downing's  Red  Cheek 186 

Double  Vol gers    195 

Double  French  Cherry 199 

Double  Flowering  Kentish. . .  200 
Dredge's  Early  White  Heart.    173 

Dutch  JHorello 1 97 

Dwarf  Double  Flowering 200 

Early  Black 169 

Early  White  Heart 173 

Early  Purple  Guigne 174 

Early  Purple  Griotte 1 74 

Early  Duke 191 

Early  May 195 

Early  Richmond 196 

Elton 186 

Elkhorn 188 

Elkhorn  of  JSIaryland 188 

English  Weichsel 195 

English  J\Iorello 197 

Ever  Flowering  Cherry 200 

Flesh- Colored  Bigarreau 182 

Florence 187 

Flemish 195 

Four  to  the  Pound 189 

Eraser's   Black  Tartarian,  ..   170 

Eraser's  Black  Heart 170 

Eraser's  Black 170 

Eraser's  Tartarische 170 

Eraser's  White  Tartarian....  178 
Eraser's  White  Transparent..  178 
Frilhe  Kleine   Runde   Zwerg 

Weichsel 195 

Gascoigne's  Heart 174 

Gean  Amber 168 

Gobet  a  Courte  Queue 195 

Grosse  Schwarze  Her z  Kirsche  169 


INDEX   OF    FRUITS. 


571 


Page. 

Graffion 179 

Groote  Princesse 179 

Grosse  Bigai-reau  Couleur  de 

Chair 182 

Gros  Bigarreau  Blanc 182 

Gros  Cceuret 183 

Gros  Bigarreau  Rouge 183 

Gridley 187 

Grosse  Schwarze  Knoorpel. . .   188 

Griotte  de  Portugal 189 

Griotte  Grosse  JVoir 191 

Griotte  d'  Espagne 191 

Griotte  Precose 191 

Grosse  Cerise  Rovge  Pdle. ...   194 

Griottier  Rouge  Pale 194 

Griotte  de  VUlennes 194 

Griottier  a  Bouquet 194 

Griottier  JVain  Precoce 195 

Gros  Gobet 195 

Griotte  Ordinaire  du  JVord. ..  197 

Guinier  a  Fruit  JVoir 169 

Guigne  Grosse  JVbir 169 

Guigne  Rouge  Native 174 

Guigne  JVoir  Tardive 188 

Guignier  a  Feuilles  de  Tahac.   189 
Guignier  a  Rameaux  Pendans  200 

Harrison  Heart :   180 

native 195 

Herefordshire  Black 172 

Herefordshire  Heart 174 

Hildesheimer  ganz  Spdte  Knor- 

pel  Kirsche 184 

Hildesheimer      Spdte      Herz 

Kirsche 184 

Hildesheim  Bigarreau 184 

Honey 175 

Hollandische  Grosse 179 

Holland  Bigarreau 181 

Holman's  Duke 192 

Hyde's  Red  Heart 175 

Italian  Heart 179 

Jeffrey's  Duke 190 

Jeffrey's  Royal 190 

Jeffrey's  Royal  Caroon 190 

Kentish 195 

Kentish 196 

Kentish 196 

Kentish  Red 196 

Kentish  Red 197 

Knevetf  s  Late  Bigarreau ... .   187 

Knight's  Early  Black 175 

Kentish 197 

Large  Wild  Black 172 

Large  Honey 175 

Large  White  Bigarreau 180 

Large    Heart- Shaped  Bigar- 
reau    182 

Lauermann's   Kirsche 183 

Lauermann's  Grosse  Kirsche.  183 


Page 

Lauermann's  Herz  Kirsche. . .  183 
Large  Heart- Shaped  Bigar- 
reau    183 

Large  Red  Bigarreau 183 

Lady  Southampton's  Yellow...  187 
Lady  Southampton's  Luke.. .  187 
Lady    Southampton's   Golden 

Brop 187 

Large  Black  Bigarreau 188 

Late  Arch  Duke 189 

Late  Duke ■: . .  189 

Late  Duke 19J 

Large  J\Iayduke 19] 

Late  Kentish 197 

Late  J[fay  Duke 192 

Large  J\Iorello 197 

Late  Morello 197 

Large  Double-Flowering 199 

Lion's  Heart 176 

Manning's  Early  Black  Heart..  169 

Mazzard 171 

Manning's  Mottled 176 

Maccarty 187 

Madison  Bigarreau 187 

Manning's  Late  Black 188 

Manning's  Late  Black  Heart.   188 

May  Duke 191 

May  Cherry 195 

JUartin's  Weichsel 200 

jyierry  Cherry 171 

J\ferisier  a  petit  fruit 171 

Merisier  a  petit  fruit  noir. ...   171 

JHerisier  a  fruit  blanc 175 

J\Ierisier  afieurs  Doubles 199 

JMilletes  Late  Heart  Duke 191 

JUilan 197 

JSIottled  Bigarreau 176 

Jiforris'  Early  Duke 191 

J\Iontmorency 195 

Montmorency  a  gros  fruit. ...   1 95 

JSIontmorency 1 96 

JSIontmorency  a  longue  queue.   196 

Montmorency 196 

Morello 197 

J\Ionafs  Amarelle 200 

Jifu^nat  de  Prague 1 96 

Napoleon  Bigarreau 183 

JVain  Pricoce 195 

New  Large  Black  Bigarreau. . .   185 

Ochsen  Herz  Kirche 1 76 

Ox  Heart 17c 

Petite  Cerise  Rouge  Pricose..  195 

Pie  Cherry 196 

Pie  Cherry 197 

Plumstone  Morello 198 

Portugal  Duke 189 

Portugal  Duke 191 

Prinzessin  Kirsche 179 

Prince's  Duke 194 


572 


INDEX  OF  FRUITS. 


Page. 

Pricoce 195 

Med  Heart 174 

Remington 188 

Remington  White  Heart 188 

Remington  Heart 188 

Rivers'  Early  Heart 177 

Rivers'  Early  Amber 177 

Ronald's  Large  Black  Heart..  170 

Ronald's  Heart 170 

Robert's  Red  Heart 176 

Royale 190 

Roy  ale  Ordinaire 190 

Royal  Hdtive 191 

Royal  Duke 192 

Royal  Anglaise  Tardive 192 

Ronalds  Large  Morello 197 

Rumsey's  Late  Morello 199 

Schwarze  Herz  Kirsche 170 

SchOne  von  Choisy -....   190 

September  Weichsel  Grosse..   197 
Serrulated  leaved  Cherry. . . .   200 

Small  Double- Flowering 200 

Small  May 195 

Small  wild  Black 171 

Spanish  Black  Heart 1G9 

Sparkhawk*8  Honey 177 

Sparrowhawk's  Honey 177 

Spotted  Bigarreau 181 

Sp&te  Hildesheimer   Marmor 

Kirsche 184 

Spanish  Yellow 187 

St.  Martin's  Amarelle 200 

Superb  Circassian 170 

Sussex 196 

Sw^eet  Montmorency 193 

Tartarian 170 

Thompson's  Duke 191 

Tobacco  Leaved 189 

Transparent  Guigne 177 

Transparent  Gean 177 

Transparent 177 

Tradescant 180 

Tradescant's  Black  Heart 188 

Tradescanfs 188 

Trauben  Amarelle 194 

Tres  Fertile 194 

Turkey  Bigarreau 179 

Turkey  Bigarreau 180 

Very  Large  Heart 176 

Vier  auf  ein  Pfund 189 

Virginian  May 196 

Virginian  Wild  Cherry 201 

Virginisch  Kirsche 201 

Waterloo 178 

Wax  Cherry 194 

Werder's  Early  Black  Heart. . .   169 

Werder's  Early  Black 169 

Werdersche   Frvhe    Schwarze 
'    Herz  Kirsche 169 


Paga, 

Wesfs  White  Heart 179 

Weichsel  mit  gauzkurzen  stiel.  195 

Weeping  or  All  Saint's 20C 

White  Mazzard 171 

Whixley  Black 1-71 

White  Heart 173 

White  Transparent 173 

White  Tartarian 178 

White  Bigarreau 179 

White  Bigarreau 180 

White  Ox  Heart 180 

wader's  Bigarreau  de  Mai. .   168 

Wild  English  Cherry 171 

Wild  Black  Fruited 171 

Wild  Cherry 201 

Yellow  Honey 175 

Yellow  Spanish 179 

Yellow  or  Golden 187 

Yung  To 200 

CURRANTS. 

Black  English 204 

Black  Naples ...  205 

Cassis 204 

Champagne 204 

Common  Black 204 

Groseil lierRouge  a  Gros  Fruit  203 
Groseillier  a  fruit  couleur  de 

Chair 204 

Knight's  Large  Red 204 

Knight's  Early  Red 204 

Knight's  Sweet  Red 204 

Large  Red  Dutch 203 

Large  Bunched  Red 203 

Long  Bunched  Red 203 

May's  Victoria 204 

Missouri  Currant 205 

Morgan's  Red 203 

Morgan's  White 203 

JVew  Red  Dutch 203 

JVew  White  Dutch 203 

Pheasant's  Eye 204 

Red  Dutch 203 

Red  Grape 203 

Reeve's  White 203 

Red  Flov^ering  Currant 205 

Striped  Fruited 204 

Grosse    Weiss     und   Rothge- 

streifte  Johannisbeere 204 

White  Dutch 203 

White  Crystal 203 

White  Leghorn 203 


Angelique 311 


INDEX    GF    FRUITS. 


573 


Page. 

hayswater -209 

Black  JVaples 209 

Black  Ischia 210 

Blue  Ischia 210 

Black  Genoa 210 

Bordeatix 211 

Brunswick 209 

Brown  Hamburg 209 

Brown  Turkey 210 

Brtwn  Italian 210 

Brtwn  JVaples 210 

Brown  Ischia 210 

Chestnut. . . ". - 210 

Chestnut- coloured  Ischia 210 

Clementine 209 

Concourelle  Blanche 211 

Early  Forcing 210 

Figue  Blanche 212 

Ford's  Seedling 212 

Green  Ischia 212 

Hanover '. 209 

Italian 210 

Large  Blue 210 

Large  White  Genoa 212 

Lee's  Perpetual 210 

Madonna 209 

Malta 211 

Marseilles 212 

Militte 211 

Murrey 210 

Nerii 212 

Pocock 212 

Pregussata 212 

Red 209 

Small  Brown 211 

Small  Brown  Ischia 211 

Violette 211 

Violette  de  Bordeaux 211 

White  Marseilles 212 

White  JSTaples 212 

White  Standard 212 

White  Ischia ...  212 


GOOSEBERRIES. 

Berry's  Greenwood 216 

Boardman's  British  Crown  ....  215 

Buerdsill's  Duckwing 216 

Capper's  Top- Sawyer 215 

Capper's  Bunker's  Hill 216 

Capper's  Bonny  Lass 217 

Champagne 215 

Cleworth's  White  Lion 217 

Collier's  Jolly  Angler 216 

Cook's  White  Eagle 217 

Crompton  Sheba  Queen   217 

Early  Sulphur 216 


Page 

Early  Green  Hairy    21b 

Edwards's  Jolly  Tar 216 

Farrow's  Roaring  Lion 215 

Glenton  Green 216 

Gorton's  Viper    216 

Green  Walnut 217 

Hartshorn's  Lancashire  Lad ....  216 
Hapley's  Lady  of  the  Manor    ..217 

Hepburn  Green  Prolific 217 

Hill's  Golden  Gourd 216 

Keen's  Seedling 216 

Leigh's  Rifleman 216 

Massey's  Heart  of  Oak 217 

Melling's  Crown  Bob 216 

Miss  Bold 216 

Part's  Golden  Fleece 216 

Parkinson's  Laurel 217 

Pitmaston  Green  Gage 21'' 

Prophet's  Rockwood 216 

Red  Warrington 216 

Saunder's  Cheshire  Lass 217 

Taylor's  Bright  Venus 217 

Wainman's  Green  Ocean 217 

Wellington's  Glory 217 

White  Honey 217 

Woodward's  Whitesmith 217 

Yellow  Champagne 216 

Yellow  Ball 216 


Alicant 237 

Meatica  du  Po 240 

Aleppo 246 

Alexander's 253 

Amber  Muscadine 242 

Amiens 242 

American  Muscadine 258 

AnselVs  large  Oval  Black 238 

Auverne 236 

Auvernat 236 

Auvernas  Rouge 236 

August  Travbe 239 

Black  Cluster 236 

Black  Morillon 236 

Black  Burgundy 236 

Black  Frontignan 236 

Black  Frontignac 236 

Black  Constantia 236 

Blue  Frontignan 237 

Black  Hamburgh   237 

Blue  Trollinger 237 

Black  Prince 237 

Black  Spanish 237 

Black  Valentia 237 

Black  Portugal 237 

Black  Lisbon 237 


674 


INDEX   OF    FRUITS. 


Page. 

Black  Lombardy 238 

Black  Morocco 238 

Black  Muscadel 238 

Black  St.  Peter's 238 

Black  Palestine 238 

Black  Muscat  of  Alexandria 238 

Black  Tripoli 239 

Black  Grape  from  Tripoli. ...   239 

Black  Muscadine 239 

Black  Chasselas 239 

Black  Sweetwater 239 

Blanc  de  Bonneuil 241 

Blacksmith's  White  Cluster. . .  242 

Bland 253 

Bland's  Virginia 253 

Bland's  Madeira 253 

Bland's  Pale  Red 253 

Bourdales  des  Hautes  Pyrenees  236 

Boston 237 

Brown  Hamburgh 237 

Burgunder 236 

Burgunder 239 

Bull  or  Bullett 258 

Cambridge  Botanic  Garden  . .  237 

Cannon  Hall  Muscat 244 

Cape  Grape 253 

Catawba 254 

Catawba  Tokay 254 

Chasselas  noir 239 

Chasselas  Musque 241 

Chadsworth  Tokay 241 

Chasselas  Dori 242 

Chasselas  Blanc 242 

Chasselas  de  Fontainebleau. .  242 

Chasselas  Pricoce 244 

Chasselas  Royal 244 

Chasselas  Panachi 246 

Chasselas  Rouge 247 

Ciotat 240 

Clifton's  Constantia 253 

Clarence 256 

Cumberland  Lodge 240 

UArbois 242 

De  St.  Jean 239 

Diana 255 

Dutch  Hamburg 237 

Dutch  Sweetwater 244 

Early  Black 236 

Early  Black  July 239 

Early  White  Malvasia 241 

Early  Chasselas 241 

Early  White  Teneriffe 242 

Early  White  Muscadine 244 

Early  Sweetwater 244 

Elsinburgh 255 

Elsenborough 255 

Esperione 240 

Farineux  JVoir 240 


Page. 

Fleish  Traube 237 

Flame  Colored  Tokay 247 

Fox  Grape 258 

FVanc  Pineau 236 

Frankendale 237 

Frankenthaler 237 

Frankenthaler  Gros  JVoir  ....  237 

Fromenti 240 

Frontiac  of  Alexandria 243 

Genuine  Tokay 244 

Gibraltar 237 

Golden  Chasselas 242 

Grove  End  Sweetwater 241 

Gray  Tokay 244 

Grosser  Riessling 245 

Grizzly  Frontignan 246 

Grizzly  Frontignac 246 

Grauer  Muscateller 246 

Hampton  Court  Vine 237 

Hardy  Blue  Windsor 240 

Hudler 237 

Isabella 255 

Jacob's  Traube 239 

Jews 242 

Jerusalem  Muscat 243 

July  Grape 239 

Kleieer  Rissling 245 

Knight's  Variegated  Chasselas. .  247 

Kummel  TraUbe 246 

Languedoc 237 

L^  Caeiir 238 

ic  Meunier. 240 

Le  Cour 241 

Le  Metier 241 

Lenoir 256 

Lombardy. 247 

Longworth's  Ohio 257 

Lunel 243 

Madeleine 239 

Madeleine  JVoir 239 

Malmsey  Muscadine 240 

Madeira  Wine  Grape 243 

Madeira 253 

Malaga '. 243 

Malaga 243 

Maurillan  PanachS 246 

Maurillan  noir  Panachi 246 

Metier  Blanc 941 

Miller's  Burgundy 240 

Miller  Grape 240 

Missouri 256 

Missouri  Seedling 256 

Morillon  JVoir 236 

Mohrendutte 237 

Money's 238 

Morillon  Hatif. 239 

Morillon  Taconni 240 

Morone  Farinaceio 240 


INDEX    or    FRUITS. 


575 


Page. 

Moma  Chasselas 241 

JHornain  Blanc 241 

Moschata  Branca 244 

Moscado  Bianco 244 

Moscatel  Common 244 

Muscat  JVoir  Ordinaire 236 

Muscat  JVoir  de  Jura 236 

Mailer 240 

Mulleorebe 240 

Musk  Chasselas 241 

Muscat  d'Alexandrie 243 

Muscat  Blanc 244 

Muscat  Blanc  de  Jura 244 

Muscateller 244 

Muscat  Rouge 246 

Muscat  Gris 246 

Muscado  Rosso 246 

Muscat  JsToir 236 

JVepean's  Constantia 244 

JVoirin 240 

Norton's  Virginia 256 

JVorton's  Seedling 256 

Ohio 257 

Oldaker's  Wesfs  St.  Peter^s. .  23S 

Parsley-leaved 240 

Pars  ley- leaved  Muscadine. . . .   240 

Passe  tongue  Musqui 243 

Pa.sse  Musque 243 

Petit  Riessling 245 

Pineau 236 

Pitmaston  White  Cluster 241 

Pocock's  Damascus 237 

Poonah 238 

Powell 253 

Pond's  Seedling 255 

Purple  Frontignan 236 

Purple  Constantia 236 

Purple  Hamburg 237 

Pulverulenta 240 

Raisin  de  Bourgugne 236 

Raisin  des  Carmes 238 

Raisin  de  Cuha 238 

Raisin  d'Espagne 238 

Raisin  Precoce 239 

Raisin  d'Autriche 240 

Raisin  de  Champagne 242 

Raisin  de  Frontignan 244 

Rainn  Suisse 246 

Raisin  d'Alep 246 

Red  Frontignan 246 

Red  Grape  of  Taurida 247 

Red  Chasselas 247 

Red  Muscadine 247 

Red  Scuppernong 253 

Red  Muncy 254 

Red  Hamburgh 237 

Red  Muscat  of  Alexandria. . .  238 
Red  Frontignan  of  Jerusalem.  238 


Paffe. 

Reissling 245 

Red  Frontignan 24t> 

Red  Constantia 246 

Rhenish  Red 247 

Roanoke 258 

Rother 236 

Royal  Muscadine 242 

Rdssling 245 

Rudesheimerberg 245 

Salisbury  Violet 237 

Saint  Peter's 238 

Sauvignien  noir 240 

Schwarzer  Frilhzeiteger 239 

Scotch  White  Cluster 242 

Schloss  Johannisberg 245 

Schuylkill  Muscadell 253 

Schuylkill  Muscadine 253 

Scuppernong 258 

Schwarzer 236 

Segar-Box  Grape 257 

Shurtleff's  Seedling 257 

Sir  William  Rowley's  Black  .  236 

Sir  A.  Pytche's  Black 237 

Small  Black  Cluster 236 

Smart's  Elsingburg 255 

Spring  Mill  Constantia 253 

Steward's  Black  Prince 237 

Stillward's  Sweetwater 244 

Striped  Muscadine 246 

Sumpter 256 

Switzerland  Grape 246 

Syrian 242 

Talker's  Grape 253 

Tottenham  Park  Muscat 243 

Tokai  Blanc 244 

ToKalon 254 

Trailer 237 

Trollinger 237 

True  Burgundy 236 

Turner's  Black 240 

Valentine's 237 

Variegated  Chasselas 246 

Variegated  Chasselas 247 

Verdelho 243 

Verdilhio 243 

Verdal 243 

Victoria 237 

Warner's  Black  Hamburgh...  237 

Water  Zoet  JVoir 239 

Water  Zoete  Blanc 244 

Wantage 247 

Warren 258 

Welscher 237 

Weissholziger  Trollinger. ...   237 

Wesfs   St.  Peter's 238 

White  Parsley- Leaved 240 

White  Metier 241 

White  Chasselas 243 


576 


INDEX  OF  FRUITS. 


Page. 
White  Muscat  of  Alexand-ia. .  243 

White  Muscat 243 

White  Muscat  of  Lunel 243 

White  Frontignan 244 

White  Const antia 244 

White  Frontniac 244 

White  Sweet  Water 244 

White  Muscadine 244 

White  Tokay 244 

White  Hamburgh 245 

White  Lisbon 245 

White  Portugal 245 

White  Raisin 245 

White  Nice 245 

White  Rissling 245 

Winne 253 

Wilmot's  New  Black  Hamburgh  237 

Weisser  Muscateller 244 

Weisse  Muscaten  Traube. . . .   244 
Zebibo 243 


Beech  wood 540 

BlackRock 540 

Citron 539 

Dampsha 541 

Early  Canteloup 540 

Franklin's  Green  Fleshed 539 

GVeen  Hoosainee 540 

Green  Valencia 540 

Improved  Green  Flesh 539 

Keising 540 

Large  Germek 540 

Netted  Canteloup 540 

Nntraeg 539 

Rock  Canteloup 540 

Sweet  Ispahan 540 


MULBERRIES. 

Black  or  English 260 

Johnson 260 

Red 259 


NECTARINES. 

AndersorCs 508 

Anderson's  (of  some) 503 

Anderson's  Round 508 

Aromatic 506 

Black 508 

Black  Murry 505 

Boston .' 502 

Broomfield 507 

Brugnon  Hatif 506 

Brugnon,  Red  at  the  Stone . . .  506 


PagtL 

Brugnon  de  JVewmgton 508 

Brugnon  MusquS 508 

Brugnon  Violette  Musquie . . .  508 

Claremont 503 

Common  Elruge 503 

Cowdray  White 505 

D'Angleterre 508 

Downton 503 

Due  du  Tellier's 503 

Due  de  Tilly 503 

Due  de  Tello 503 

Du  Tillefs 503 

Early  Violet 506 

Early  Brugnon 506 

Early  Newington 508 

Early  Black  JVewington 508 

Early  Black 508 

Elruge 503 

Emerfon's  JVew  White 505 

Fairchild's 504 

Fairchild's  Early 504 

Fine  Gold-Fleshed 507 

Flanders 505 

French  JVewington 508 

Golden 507 

Hardwicke  Seedling 504 

Hampton  Court 506 

Hunt's  Tawny 504 

Hunt's  Large  Tawny 504 

Hunt's  Early  Tawny 504 

Large  White 505 

Late  Green 506 

Large  Scarlet 506 

Lewis 502 

Lord  Selsey's  Elruge 506 

Lucombe's  Black 508 

Lucombe's  Seedling 508 

Murrey 505 

Murry 505 

New  White 505 

JSTeat's  White 505 

JVew  Scarlet 506 

Newington 508 

JVew  Dark  JVewington 508 

JVeiv  Early  JVewington 508 

Oatland's 503 

Old  White 505 

Old  JVewington 508 

Old  Roman 50b 

Orange 507 

Perkins'  Seedling 502 

Peterborough  {of  some) 503 

Peterborough 5'JG 

Petite  Violette  Hative 5UG 

Pitmaston  Orange 506 

Red  Roman 508 

Roman 508 

Rough  Roman 508 

Scarlet  JVeunngton 508 

Scarlet 508 


INDEX  OF    FRUITS. 


577 


Page. 

Sion  Hill 508 

Smithes  JVewington 508 

Spriyig  Grove ,  503 

Temple's 503 

Verviash  (of  some) 506 

Violette  Hative 506 

Violet 506 

Violette  Angervillieres 506 

Violette  MusquSe 506 

Violet,  red  at  the  stone 506 

Violet  Musk 506 

Williams'  Orange 506 

Williams'  Seedling 506 

NUTS. 

Chestnut 262 

Chinquepin 262 

Cosford  Filbert 261 

European  Walnut 260 

Filbert 261 

Frizzled  Filbert 261 

Hickory  Nut 261 

Northhamptonshire    Prolific 

Filbert 262 

Red  Filbert 262 

White  Filbert 262 


Broad-Leaved  Olive 548 

Common  Olive 547 

Long-Leaved 547 

Olivier  a  fruit  arrondi 548 

Olivier  Pleureur 548 

Olivier  Picholine 548 

Wild  American 547 


ORANGE    FAMILT. 

1.  Oranges. 

Bergamot 544 

Blood  Red 544 

Common  Sweet 544 

Fingered 544 

Maltese 544 

Mandarin 544 

Pear-Shaped 544 

Ribbed 544 

Seville 544 

St.  Michael's 544 

Sweet-  Skinned 544 

2.  Lemons. 

Common 545 

Sweet 545 

3.  Limes. 

Common 545 

Porno  d'  Adamo 545 

49 


Pag*. 


POMEORAITATES. 


Double  Red 550 

Double  White 550 

Grenadier  a  Fruit  Boux, ...  549 

Sweet  Fruited 549 

Sub-acid  Fruited 549 

Variegated  Flowered 650 

Yellow  Flowered 550 

Wild,  or  Acid-Fruited. ..,,...  649 


PEACHES. 

Abricotee 489 

Acton  Scott 471 

Admirable  Tardive 472 

Admirable 47^ 

Admirable  Jaune J . . .  489 

Alberge  Jaune 492 

Algiers  Yellow 496 

Algiers  Winter 496 

Anne 474 

Apricot  Peach,, -.'i, 489 

Astor 47i 

Avant  Rouge 482 

Avant  Peche  de  Troyes 482 

Avant  Blanche 483 

Barrington 472 

Baltimore  Beauty 490 

Bellegarde 471 

Belle  de  Vitry 472 

Bellis 472 

Belle  Beauts 478 

Belle  de  Vitry 477 

Belle  Bausse'. 478 

Belle  de  Paris 482 

Bergen's  Yellow 490 

Betterave 494 

Blood  Clingstone 493 

Blood  Cling 493 

Blood  Freestone 494 

Sourdine 479 

Boudin 479 

Brevoort 472 

Brevoorfs  Morris 472 

Brevoorfs  Seedling  Melter,,.  412 

Brown  JVutmeg 482 

Buckingham  Mignonne 472 

Cardinale 494 

Catherine 494 

Chancellor 473 

Chancellikre 473 

Chinese  Peach 600 

Clinton 473 

Claret  Clingstone 493 

Cole's  Early  Red 473 

Cooledge's  Favourite 473 

Cooledge's  Early  Red  Rareripe  473 
Colonel  Anslei/'s 472 


678 


INDEX  OF  FRUITS. 


Page. 

Cole' 8  White  Malocoton 481 

Columbia 491 

Crawford's  Late  Melocoton. ...  491 

Crawford's  Early 490 

Crawford's  Early  Melocoton. . .  490 
Crawford's    Superb   Malaca- 

tune 491 

Cut-Leaved 477 

jy  Ahricot 489 

Double  Montagne 474 

Double  Mountain 474 

Dorsetshire 483 

Double  Swalsh 485 

Df  Orange 489 

Double  Blossomed 4  99 

Double  Flowering 499 

Druid  Hill 474 

Eirly  Anne 474 

Early  Tillotson 475 

Early  York 475 

Early  Newington  Freestone. . .  476 

Early  JVewington 47f. 

Early  Sweet- Water 476 

Early  Admirable 477 

Early  Purple  jivant 478 

Early  May 478 

Early  Vineyard 478 

Early  Red  JVutmeg 482 

Early  White  JVutmeg 483 

Early  Purple 484 

Early  Royal  George 485 

Early  Bourdine 485 

Early  Red  Rareripe 485 

Early  Crawford 490 

Early  JVewington  Cling 498 

Edgar's  Late  Melting 473 

Emperor  of  Russia 477 

Favourite 477 

Favourite  Red 477 

Flat  Peach  of  China 500 

Fox's  Seedling 478 

French  Mignonne 478 

FVench  Royal  George 471 

French  Magdalen 481 

Freestone  Heath 479 

French  Bourdine 479 

Free-stone  Heath 481 

Galande 471 

George  the  Fourth 478 

Gold  Fleshed 492 

Golden  Mignonne 492 

Green  JVutmeg 474 

Grosse  Mignonne 478 

Grimwoods  Royal  George  . . .  478 

Grimwood's  JVew  Royal  George  478 

Griffin's  Mignonne 485 

Grimwood's  Royal  Charlotte  .  486 

Grosse  Jaune  Tardive 489 

Green  Catherine 497 

Gros  MaUcaton 498 


Grosse  Persique  Rouge 498 

Haine's  Early  Red 479 

Heath  Clingstone 494 

Heath 494 

Hero  of  Tippecanoe 499 

Hoffman's  Pound 481 

Hogg's  Melocoton 492 

Incomparable 495 

Italian 482 

Java 50C 

Johnson's  Early  Purple 478 

Sudd's  Melting 479 

Kenrick's  Heath 479 

Kew  Early  Purple 486 

Kennedy's  Carolina 496 

Kennedy's  Lemon  Cling 496 

Late  Chancellor 473 

Large  Early  York 475 

Large  American  JVutmeg 476 

L' Admirable 477 

Large  French  Mignonne 478 

La  Roy  ale 478 

La  Royale 479 

Late  Admirable 479 

Late  Purple 479 

La  Grange 480 

Large  Red  Rareripe 485 

Large  Red  Rareripe 480 

Lady  Ann  Steward 481 

Late  Red  Rareripe 486 

Lady  Gallatin 492 

Large  Yellow  Rareripe 493 

Late  Admirable  Cling 495 

Large  White  Clingstone 495 

Late  Yellow  Alberge 496 

Largest  Lemon 496 

Large  JVewington 497 

Lemon  Clingstone 496 

Lord  Montague's  JVoblesse. . . .  483 

Lockyer's  Mignonne 485 

Lord  JVelson's 486 

Lord  Fauconberg's  Mignonne.  486 

Long  Yellow  Pine  Apple 496 

Luscious  White  Rareripe 481 

Madeleine  de  Courson 481 

Madeline  Rouge 481 

Malta 482 

Malte  de  JVormandie.^ 482 

Madeleine    Rouge    a    Petites 

Fleurs 485 

Madeleine  Rouge  Tardive. . . .  486 
Madeleine  Rouge  a  Moyennes 

Fleurs 486 

Madeleine  a  Petites  Fleurs. . .  486 

Malagatune 492 

Malacatune 492 

Marie  Antoinette 4&3 

Mellish's  Favorite 48 J 

Mignonne 478 

Millefs  Mignonne 485 


INDEX   OF   FRUITS. 


579 


Page. 

Montague 474 

Montauban 474 

Motteuxs 479 

Alorris's  Red  Rareripe 480 

Morris  Red 480 

Morris  White  Rareripe 481 

Morris  White 481 

Morris  White  Freestone 481 

Morrisania  Pound 481 

Morrison's  Pound 481 

Monstrous  Pavie 498 

Monstrous  Pompone 498 

JVarho7ine 479 

JVewington  Peach 476 

JVew  Cut-leaved 477 

JVeiirs  Early  Purple 478 

JVew  Royal  Charlotte 486 

JVew  York  White  Clingstone.  495 

JVewington 497 

Nivette 483 

JVivette  Veloutie 483 

JVoisette 473 

Noblesse 483 

J^oir  de  Montreuil 471 

October  Yellow 496 

Oldmixon  Freestone 484 

Oldmixon  Clearstone 484 

Oldmixon  Clingstone 497 

Old  Newington 497 

Orange  Clingstone 497 

Orange  Peach 489 

Pavie  Admirable 495 

Pavie  de  Pomponne 498 

Pavie  de  Componne  Grosse. . .   498 

Pavie  Rouge  de  Compone 498 

Pavie  Cautn 498 

Pavie  Monstreux 498 

Peche  Royale 479 

Peche  Malte 482 

Peche  Jaune 492 

PBche  a  Fleurs  Doubles 499 

Peche  a  Fleurs  Semi- Doubles.  499 

Peen-To 500 

Pine- Apple  Clingstone 496 

Pourprie  de  JVormandie 478 

Pourpree  Hutive 478 

Pourprie  Tardive. 479 

Pourprie    Native   d    Grandes 

Fleurs 484 

Pourpree  Hative 484 

Poole's  Large  Yellow 491 

Poolers  Late  Yellow  Freestone.  491 

President 484 

Prince's  Red  Rareripe 486 

Purple  Avant 478 

Purple  Alberge 492 

Med  Rareripe 480 

Red  Rareripe 485 

Bed  Magdalen 481 


Page 

Red  Nutmeg 482 

Red  Avant 482 

Red  Cheek  Melocoton 492 

Red  Magdalen 485 

Red  Cheek  Malocoton 492 

Red  Alberge 492 

Red  Heath 494 

Reid's  Weeping  Peach 500 

Royal  Kensington 478 

Ronald's  Seedling  Galande. .  478 

Royal  Sovereign 478 

Royale 479 

Rouge  Paysanne 481 

Royal  George 485 

Royal  Charlotte 486 

Rose 487 

Rosanna 493 

Sanguinole  a  Chair  Adh^rente.  494 

Scott's  Early  Red 487 

Serrated 477 

Selbifs  Cling 495 

Smock  Freestone 492 

Smith's  Newington 498 

Smith's  Early  JVewington. . . .  498 
Smooth-leaved  Royal  George.  4^71 

Snow .' 486 

Stewarfs  Late  Galande 473 

Strawberry 487 

St.  George 492 

Superb  Royal 478 

Superb 485 

Sweet  Water 476 

Swiss  Mignonne 478 

Titon  de  Venus 479 

Tippecanoe 499 

True  Red  Magdalen 481 

Unique 477 

Vanguard 483 

Van  Zandt's  Superb 487 

Veloutie  Tardive 483 

Veloutie  de  Merlet 478 

Violette  Hative 471 

Vineuse 478 

Vineuse  de  Fromentin 478 

Waxen  Rareripe 487 

Washington 488 

Washington  Red  Freestone. . .  488 

Walter's  Early 488 

Washington  Clingstone 499 

Weeping  Peach 500 

White  Rareripe 481 

White  Malacaton 481 

White  Nutmeg 483 

White  Avant 483 

White  Imperial 488 

White  Blossomed  Incomparable  489 

White  Blossom 489 

Willow  Peach 489 

Williamson's  JVew  York. .....  495 


580 


INDEX    OF    FRUITS. 


Page. 

Yellow  Admit aUe 4S9 

Yellow  Malocoton 492 

Yellow  Malagatune 492 

Yellow  Alberge 492 

Yellow  Rareripe 492 

Yellow  Rareripe 493 

Yellow  Pine  Apple 496 

P£ARS. 

Ah  !  Mon  Bieu 383 

Alpha 348 

Althorpe  Crassaune 352 

Amir^  Joannet 330 

Ambrosia 331 

Amory 349 

Amande  Double 353 

Amanda's  Double 353 

Amoselle 430 

Andrews 349 

Ananas 349 

Ananas  d'Ete 350 

Ananas 350 

Angleterre 351 

Apgora 423 

Archiduc  d^Eti 330 

Aston  Town 351 

Autumn  Colmar 353 

Autumn  Bergamot 366 

Bartlett,  or  Williams'  Bonchr^- 

tien 334 

Bartlett 334 

BadhanCs 357 

Belle  de  Bruxelles 334 

Belle  d'Aout 334 

Beau  Prisent 337 

Bellissime  d^Eti 339 

Bellissime   Suprime 339 

Bellissime  Jargonelle 339 

Belmont 353 

Belle  et  Bonne 353 

Beurr^  Haggerston 333 

Beurri  d' Angleterre 351 

Beurri  Boucquia 355 

Beurr^  de  Capiumont 357 

Beurri  Oris 357 

Beurri  Rouge 357 

Beurri  d' Or 357 

Beurri  Dorie 357 

Beurri   d'Amboise 357 

Beurri  du  Roi 357 

Beurri 357 

Beurri  d'Anjou 357 

Beurre  d'Anjou    360 

Beurri  Vert 357 

Beurre  Bosc 358 

Beurri  d'Yelle 358 

Beurri  d'Yelle 360 

Beurri  d'Amalis 360 


Beurri  d'Amaulig S6C 

Beurri  d'Amanlis 360 

Beurre  Diel 360 

Beurri  Roy  ale  * 360 

Beurri  Magnifique 360 

Beurri  Incomparable 360 

Beurre  Knox 361 

Beurre  Kenrick 362 

Beurre  Duval 363 

Beurre  Preble 363 

Beurre  Colmar 363 

Beurri  Colmar  d'Automne...  363 

Beurre  de  Beaumont 364 

Beurre  Van  Mons 364 

Beurre  Romain 364 

Beurre  de  Ranz 427 

Beurri  Ranee 427 

Beurri  Epine 427 

Beurri  de  Flandre 427 

Beurre  Bronzee 428 

Beurri  d'Alengon 430 

Beurri  d'Hiver 433 

Beurri  Fortunie 436 

Beurri  d'Hardenpont 437 

Beurri  d'Hiver  JSTouvelle 437 

Beurri  d'Aremberg 437 

Beurre  de  Cambron 437 

Beurri  d'Austrasie 438 

Beurri  Colman  Gris,  ditPri- 

cel 444 

Beurri  d'Argenson 444 

Beurri  de  Malines 450 

Beurre  Van  Marum 365 

Beurre  Spence 365 

Beurre  Crapaud v . . .  365 

Beurre  Picquery 365 

Beurri  Beauchamps 367 

Beurri  Romain 368 

Beurri  Blanc  de  Jersey 368 

Beurri  Curti ' 371 

Beurri  de  Payence 374 

Beurri  Plat 375 

Bergaloo 378 

Beurri  Blanc 378 

Beurri  Rouge 380 

Beurri  Bronzie 388 

Beurri  or  Bonne  Louise-d'Ar- 

audori 397 

Beurri  JViell 401 

Beurri  Sieulle 413 

Beurre  d'Aremberg 423 

Beurri  des  Orphelins 423 

Beurri  de  la  Pentecdte 425 

Beurri d' Hiver  de  Bruxelles.,  425 

Beurri  Roupi 425 

Beurri  de  Pdques 425 

Beurre  Gris  d'Hiver  Nouveau. .  426 

Belle  de  Brussels 353 

BeziVaet 428 


INDEX  OP   FRUITS.^^ 


581 


Page. 

Bezi  d'H^ri 428 

Bezi  Royale 428 

Bergamotte  de  Pdgues 429 

Bergamotte  cTHiver 429 

Bergamotte  de  Bugi 429 

Bergamotte  de  Toulouse 429 

Bergamotte  d'Hollande 430 

Bergamotte  de  Fouigre 430 

Bergamot  d'Ete 333 

Bergamotte  d'Angleterre 333 

Bergamotte  Suisse 367 

Bergamotte  Cadette 367 

Bergamotte  Crassane 375 

Bergamotte  Sylvange 41 3 

Bergamotte  de  la  Pentecdte..  425 

Bezi  de  Chaumontelle 433 

Bezi  d'Echassey 435 

Bezi  de  Chasserie 435 

Belle  de  Jersey 448 

Beauchamps 367 

Bezi  de  Montigny 368 

Bezi  de  la  Motte 368 

Bein  Armudi 368 

Belle  de  Flanders 386 

Belle  Lucrative 387 

Bezi  Chaumontelle  tres  gros. .  425 

Bishop's  Thumb 369 

Bloodgood 332 

Bleeker's  Meadow 355 

Black  Worcester 429 

Black  Pear  of  Worcester 429 

Bon  Chretien  d^Eti 346 

Bonne  de  Keingheim 347 

Boucquia 355 

Base's  Flaschenbirne 358 

Bonne  Rouge 366 

Bon  Chretien  Fondante 370 

Bonne-ente 378 

Bouche  JVouvelle 386 

Bosch 386 

Bosch  Sire 386 

Bosch  Peer 386 

Boston  Epargne 392 

Bon  Chritien  d'Espagne 430 

Bon  Chritien  Turc 430 

Bourgermester 448 

Bonne  de  Malines 450 

Brougham 354 

Brown  Beurre 357 

Brocas  Bergamot 366 

Braddock's  Field  Standard..   399 

Broom  Park 428 

Bretagne  le  Cour 445 

Brown  St.  Germain 447 

Brande's  St  Germain 448 

BufFam 356 

Buffum 356 

Burnett 370 

Buttei^  Ppar 378 

49* 


Page. 

Bufaleuf 450 

Cdillot  Rosat  d'Eti 345 

Capiumont 357 

Calabasse  Bose 358 

Cabot 370 

Capsheaf 374 

Calebasse 374 

Calebasse  Double  Extra 374 

Calebasse  d'Hollande 374 

Calebasse  Grosse 374 

Capucin 375 

Capuchin 375 

Claire 375 

Calhoun. 376 

Cambridge  Sugar  Pear 392 

Canning 425 

Catillac 432 

Cadillac 432 

Cellite. 444 

Chelmsford 370 

Charles  of  Austria 376 

Charles  dAutriche 376 

Charles  d:'Autriche 401 

Chaumontel  tres  gros 425 

Chaumontel 433 

Chapman's 444 

Chambers'  Large 448 

Chambrette, 450 

Citron 336 

Citron  des  Carmes 341 

Citron  de  Septembre 378 

Citronenbirne  Bomische  Grosse 

Punctirte 392 

C lara 375 

Clinton 376 

Clion 448 

Common  Bergamot 366 

ComptedeLamy 371 

Comprette 371 

Commodore 372 

Copea 373 

Colmar  Epine 376 

Colmar  Neill 376 

Comtesse  de  Frisnol 388 

Compte  de  Michaux 398 

Colmar  Bose 401 

Colmar  Deschamps 423 

Columbia 430 

Columbian  Virgalieu 430 

Columbian  V^irgalouse 430 

Comstock... 432 

Com^tock  Wilding 432 

Colmar 434 

Colmar  Dork 434 

Colmar  d'Hiver 437 

Colmar  Jaminette 438 

Colmar  Gris 444 

Colmar  Hardenpont 444 

Colmar  Souveraine 444 


582 


nCDEZ   OF   FRUITS. 


Page. 

Colmar  Preule 444 

Colmar  Doric 444 

Crawford <, 335 

Croft  Castle 372 

Cross 432 

Crassane 375 

Crisane 375 

Cuisse  Madame 339 

Cuisse  Madame 347 

Cushing 373 

Cumberland 375 

Culotte  de  Suisse 419 

Cyprus  Pear 343 

jyAmbre 341 

D' Amour  383 

jyAbondance 383 

jyAremberg  Parfait 423 

DAuch 434 

jyAustrasie 438 

jy Ananas 444 

Dearborn's  Seedling 336 

DeValUe 347 

De  Keinzheim 347 

Des    Trois  Tours 360 

De  Melon 360 

Dean's 378 

Dechantsbirne -  378 

De  Louvain 383 

Delices  d'Hardenpont 384 

Dilices  d'Ardenpont 384 

De  Vigne  P clone 338 

Deschamps 423 

De  Maune 434 

De    Tonneau 448 

Die  Sommer  Christebirne . . . .  346 

Diers  Butterbirne 360 

Diet 360 

Dillen 360 

Diamant 366 

Dingier 371 

Dix 378 

Dorothie  Roy  ale 360 

Doyenni  d'Eti 336 

DoyennS 378 

Doyenni  Blanc 378 

Doyenne  Panache • 380 

Doyenni  Galcux 380 

Doyenni  Bou^souck 380 

Doyenni   Gris 380 

Doyenni  Rouge 380 

Doyenni  Roux 380 

Downham  Seedling 395 

Doyenni  d'Hivcr. 425 

Doyenni  du  Printcmps 425 

Doyenni  d'Automnc 380 

Dumortier 378 

Dunmore ^ 380 

Duchesse  d' Angouleme 381 

Duchess   of  Mars 382 


Page, 

Duchesse  de  Mars 382 

Duchesse  d'Orleans 384 

Dundas 384 

Due  d'Aremberg 423 

DuPatre 425 

Dumas 448 

Early  Sugar 330 

Early   Beurri 331 

Early  Beurri 332 

Early  Bergamot 333 

Early  Queen 341 

Early  Chaumontelle 341 

Early  Catherine 343 

Early  Rousselct 343 

Easter  Beurre 425 

Easter   Bergamot 429 

Echassery 435 

Echasserie 435 

Edward's  Elizabeth 385 

Edwards'  Henrietta 385 

Edwards'  William 420 

Ellanrioch 333 

Emerald 435 

English  Red- Cheek 339 

English  Bcurr'e 351 

English  Bergamot 366 

English  Autumn  Bergamot...  366 

Enfant  Prodige 385 

Epargne 337 

Epinc  Rose 345 

Epinc  d'  Eti  CoulcurRosc. . .  345 

Epine  d'  Eti 345 

Epine  d'  Ete 346 

Etourneau 450 

Eyewood 386 

Ferdinand  de  Mcester 409 

FingaVs 333 

Figue  de  Naples 388 

Fig  Pear  of  JVaplcs 388 

Fin  Or  d'Hiver 436 

Fleur  dc  Guignes 345 

Flemish  Beauty 386 

Flemish  Bon  Chretien 430 

Fondante 344 

Fondante  du  Bois 386 

Fondante  Musquie 346 

Fondante  Van  Mons 387 

Fondante  d'  Automne 387 

Fondante  du  bois 401 

Fondante  du  Bois 435 

Fondante  dc  Paniscl 444 

Fondante  de  Mons 444 

Forme  de  Delices 388 

Forelle 389 

Forellen-birne 389 

Forme  dc  Marie  Louise 390 

Fortu  nee 436 

Fraucnschcnkel 337 

Frederic  de  Wurtemburg 390 


INDEX   OF    FRUITS. 


583 


Page. 
Frrderickof  Wurtemburg. ...   390 

Franzdsische  Rumelbime 428 

Franc  Real  d'  Hiver 436 

Franc  Real  cP  Etk 344 

Franc  Rkal 436 

Fulton 391 

Gansel's  Bergamot 366 

Garde  cT  Ecosse 436 

Gambier 444 

Gendesheim 392 

Germain  Baker 448 

Gibson 349 

Gil-o-gile 436 

Gil-o-gil 436 

Glout  Morceau 437 

Gloux  Morceaux 437 

Golden  Beurre 357 

Golden  Beurre  of  Bilboa 362 

Gore's  Heathcot 394 

Goulu  Morceau 437 

Got  Luc  de  Cambron 437 

Green  Chisel 337 

Green  Chisel 341 

Green  Sugar 337 

Grosse  Cuisse  Madame 337 

Gros  Micet  d'  EU 344 

Gratioli 346 

Gratioli  d'  EtS 346 

Gratioli  di  Roma 346 

Gracieuse 353 

Grey  Beurre 357 

Grosse  Dorothie 360 

Grosse  Dillen 360 

Gray  Doyenne 380 

Gray  Butter  Pear 380 

Gray  Deans 380 

Green  Pear  of  Yair 392 

Green  Yair 392 

Great  Citron  of  Bohemia 392 

Green  Sylvange 413 

Grand  Monarque 432 

Groote  Mogul 432 

Groom's  Princess  Royal 438 

Gurle's  BeurrS ■. 366 

Guernsey 412 

Harvest  Pear 330 

Hampden's  Bergamot 333 

Hazel 337 

Harvard 392 

Hacon's  Incomparable 395 

Hardenpont  du  Printemps ....   427 

Hardenpont  d'  Hiver 437 

Hardenponfs  Winter  Butter- 

birne 437 

Hardenpont  du  Printemps . . . .  438 

Hessel 337 

Henry  the  Fourth 393 

Henri  Quatre 393 

Hericart 394 


Paffe. 

Heathcot 394 

Hooper's  Bilboa 362 

Holland  Bergamot 430 

Hull 394 

Huguenot 394 

Impiratrice  de  France 386 

Incomparable 434 

Inconnue  la  Fare 448 

Isambert....   '. 357 

Isambert  le  Bon 357 

Ives''  Bergamot 366 

Jargonelle,  English 337 

Jargonelle,  French 339 

Jacquin 393 

Jalousie 395 

Jalousie  de  Fontenay  Vendue  .   396 

Jackman's  Melting 396 

Jagdbirne 435 

Jaminette 438 

Jilogil 436 

Joannette 336 

Johonnot 395 

Josephine 386 

Josephine 427 

Josephine 438 

John 443 

July  Pear,, 344 

Julienne 339 

Kattern 343 

Kaiserbirne 378 

Kaiser  d'Automne 378 

Katzenkopt 432 

King  Edward's 396 

Knevetfs  JSTew  Swan's  Egg  . .  399 

Knight's  Monarch 439 

ITonge 347 

Kronprinz  Ferdinand 437 

Kronprmz  Von  Oestreich. . .,  437 

Large  Summer  Bergamot 333 

Large  Sugar 346 

Large  Seckel 355 

La  Fortunie  de  Parmentier. . .  436 

La  Fortunie  de  Paris 436 

Lawrence 442 

La  Bonne  Malinoise 450 

Leon  le  Clerc 440 

L4on  le  Clerc  de  Laval 440 

Lewis 441 

Lent  St.  Germain 448 

Le  Curi 448 

Limon 340 

Little  Muscat 340 

Little  Musk 340 

Little  Swan's  Egg 399 

Linden  d'Automne 437 

Lodge 393 

Long  Green 418 

nOrpheline 423 

Lord  Cheney's 430 


684 


INDEX    OF    FRUITS. 


Page. 

Louise  Bonne  de  Jersey 397 

Louise  3onne  of  Jersey 397 

Louise  ^onne  d^Avranches. ...   327 

Louise  Bonne 441 

Louise  Bonne  Rial 441 

Locke 442 

Locke's  JVew  Beurri 442 

Madeleine,  or  Citron  des  Carmes  341 

Madeleine 341 

Magdalen 341 

Manning's  Elizabeth 385 

Marianne  JVouvelle 358 

Marie  Louise  JVova 371 

Marie  Louise  the  Second 371 

Marie  Louise 399 

Marie  Chritienne 399 

Marie  Louise  Nova 400 

Marotte  SucrS  Jaune 444 

Melon  deKops 360 

Midaille 401 

Messire Jean 443 

Messire  Jean  Gris 443 

Messire  Jean  Blanc 443 

Messire  Jean  Doric 443 

Michaux 398 

Milanaise  Cuvelier 450 

Mon  Dieu 383 

Moor-Fowl  Egg 399 

Moor-Fowl  Egg  : 414 

Mouth  Water 418 

Mollett's  Guernsey  Beurr6 426 

Molletfs  Guernsey  Chaumon- 

telle 426 

Moccas 443 

Monsieur  Jean 443 

Monsieur  le  Curi 448 

Mr.  John 443 

Muscat  Petit 340 

Muscat  Robert..... 341 

Muscat  Fleuri 418 

Musk  Robine 341 

Muscadine 342 

Musk  Summer  Good  Christian  346 

Napoleon 401 

Naumkeag 402 

JVew  York  Red  Cheek 415 

New  Autumn 418 

Ne  Plus  Meuris 444 

JVew  St.  Germain 447 

Jsfilis  d'Hiver 450 

Niell 401 

JVo.  8  of  Van  Mons 333 

Ognon 345 

Ognonet 367 

Oxford  Chaumontel 433 

Passans  du  Portugal 342 

Paquency 404 

Pailleau ^ 406 

Paradise  d' Automne 402 


Pag* 

Parkinson's  Warden 429 

Paddington 429 

Passe  Colraar  ....•• 444 

Passe  Col'itar  Epineaux 444 

Passe  Colmar  Gris 444 

Perdreau 345 

Petit  Muscat 340 

Petit  Rousselet 343 

Petre 403 

Pennsylvania 404 

Philippe  de  Paques 425 

Pine  Pear 378 

Pitt's  Prolific 404 

Pitfs  Surpasse  Marie 404 

Pickering  Pear 448 

Piper 448 

Poire  Guillaume 334 

Poire  des  Tables  des  Princes..  337 

Poire  a  la  Reine 341 

Poire  de  Chypre 343 

Poire  Sans  Peau 345 

Poire  de  Rose 345 

Poire  Ananas 349 

Poire  d'Amboise 357 

Poire  de  Cadet 367 

Poire  de  Simon 378 

Poire  JVeige 378 

Poire  de  Seigneur 378 

Poire  Monsieur 378 

Poire  d:' Amour 383 

Poire  de  Louvain 383 

Poire  Truite 3S9 

Poire-  Glace 450 

Poire  JViell 401 

Poire  a  Gobert 436 

Pope's  Scarlet  Major 406 

Pope's  Quaker 406 

Pound 445 

Primitive ' 340 

Prince's  Sugar 344 

Princes  Sugar-  Top 344 

Princesse  de  Parme 399 

Princess  of  Orange 405 

Princesse  d*  Orange 405 

Princesse  Conquite 405 

Pricel 444 

Prisent  de  Malines 444 

Prince's  St.  Germain 447 

Queen's  Pear 341 

Queen  of  the  Low  Countries. . .  406 

Queen  Caroline 408 

Quilletette 407 

Raymond 409 

Real  Jargonelle 337 

Red  Muscadel 339 

Red  Cheek 339 

Red  Beurri 357 

Red  Doyenni 380 

Red  Beurri 380 


INDEX  OF  FRUITS. 


685 


Vagt. 

Reine  des  Pays  Bos 406 

Reine  Caroline 408 

Reine  des  Poires 408 

Red-cheeked  Seckel 415 

Regintin 444 

Rousselet  Hatif 343 

Rousselet  de  Rheims 343 

Rousselet 343 

Rosenbirne 345 

Roi  de  Rome , . .    ....  401 

Moi  de  Wurtemberg 437 

Rousselet  de  Meester 409 

Rostiezer 410 

Robertson 422 

Royal  Tairling 429 

Roberfs  Keeping 429 

Saint  Sampson 337 

Saint  Lambert 337 

Sabine  d'EtS 339 

Sanspeau  or  Skinless 345 

Satin  Vert 346 

Saint  Germain  de  Martin ....  347 

Sabine 438 

Saint  Germain  Jaune 446 

Scotch  Bergamot 333 

Schone  und  Gute 353 

Sept-en- gueule 340 

Seckel 415 

Seckle 415 

Seigneur  d'Hiver 425 

ShorVs  Saint  Germain 347 

Shenks 413 

Sieulle 413 

Skinless 345 

Sickel 415 

Smith's  Pennsylvania 404 

Snow  Pear..'. 378 

Sommer  Apothekerbirne 346 

Sommer  Gute  Christenbirne . .  346 

Souverain 444 

Spanish  Bon  Chretien 430 

Spice  or  Musk  Pear 343 

Spina 430 

St.  Jean 330 

St.  John's  Pear 330 

St.  Jean  Musquie  Gros 341 

St.  Germain  d'EtS 347 

St.  Michael 378 

St.  Michel 378 

St.  Michel  Dori 380 

St.  Ghislain 410 

St.  Andre 411 

St.  Germain  Blanc 441 

St.  Germain 446 

St.  Germain  Gris 446 

St.  Germain  Panachie 447 

Styrian 412 

Stevens'  Genessee 412 

Stephen's  Genessee 412 


Striped  Germain ,.. ,  44^7 

Striped  Long  Green 419 

Staunton 366 

Sugar  Pear 330 

Sugar  Top 344 

Summer  Bergamot 333 

Summer  Bergamot 333 

Summer  DoyenrU 336 

SuprSme...' 339 

Summer  Beauty 339 

Summer  Portugal 342 

Summer  Franc  Real 344 

Summer  Rose 345 

Sucr6e  de  Hoyerswerda 346 

Sugar  of  Hoyersworda 346 

Summer  Thorn 346 

Summer  Bon  Chretien 346 

Summer  Good  Christian 346 

Summer  St.  Germain 347 

Summer  Bell 347 

Sucrie  Doric 401 

Superfondante 411 

Sullivan 411 

Surpasse  Marie  Louise 404 

Surpasse  Virgalieu 416 

Surpasse  Virgouleuse 416 

Swiss  Bergamot 367 

Sweet  Summer 337 

Swan's  Egg 414 

Sylvanche  Vert  d'Hiver 360 

Sylvange. 413 

Syckle 415 

Terling 429 

Thorny  Rose 345 

Thompson's 413 

Trouvi  de  Montigny 368 

Trout  Pear 389 

Union 448 

Urbaniste 417 

Uvedale's  St.  Germain 448 

Uvedale's  Warden , 448 

Vallee  Francne 347 

Van  Mons,  JVo.  1218 372 

Valencia 378 

Van  Mons,  JVb.  154 385 

Van  Mons,  JVo.  889 411 

Van  Buren 420 

Van  Mons  Leon  le  Clerc 419 

Van  Mons,  JVb.  1238 376 

Vermillion  d^Eti 339 

Verte  Longue 418 

Verte  Longue  Suisse 419 

Verte  Longue  Panach^e 419 

Virgalieu 378 

Virgaloo 378 

Vicar  of  Winkfield 448 

Virgouleuse c 4-50 

Warwick  Bergamot 378 

Washington 423 


586 


INDEX   OF    FRUITS. 


Page. 
Weisse  Herhst  Butterbirne.. . .  378 

White  Doyenn6 378 

fVhite  Beurre 378 

White  Autumn  BeurH 37.8 

Williams'  Bon  Chretien 334 

Windsor 347 

Williams'  Early 348 

William  the  Fourth 397 

Wilbur 421 

Wilkinson 421 

Winter  Bergamot 429 

Winier  Cross 432 

Winter  Beurrk 433 

Winter  Virgalieu 434 

Winter  Bell 445 

Winter  Nelis 450 

Wilhelmine 451 

Wilhelmina 451 

Wurtemberg 401 

Yat 422 

Yellow  Butter 378 

York  Bergamot 366 

Yutte 422 


Abricotie  de  Tours 272 

Abricotie 272 

Abricot  Vert 276 

Abricotee  Rouge 289 

Agen  Datte 309 

Amber  Primordian 279 

American  Yellow  Gage 287 

American  Wheat 289 

Apricot 272 

Apricot  Plum  of  Tours 272 

Autumn  Gage 271 

Austrian  Quetsche 311 

Azure  Hative 289 

Beekman's  Scarlet 303 

Beach  Plum 263 

Bingham 272 

Bleecker's  Gage 273 

Blue  Gage 289 

Black  Perdrigon 289 

Blue  Perdrigon 290 

Blue  Imperatrice 290 

Blue  Perdrigon 307 

Black  Damson 297 

Blue  Holland 301 

Bleecker's  Scarlet 303 

Black  Morocco 306 

Black  Damask 306 

Bolmar 284 

Bolmor's  Washington 284 

Bruyn  Gage 276 

Bradford  Gage 276 

Brugnon  Gage 276 


Pag» 
Brignole 287 

Brevoort's  Purple 2'-9 

Brevoorfs  Purple  Bolmar. . . .   28S 
Brevoort's  Purple  Washington  289 

Brignole  Violette 290 

Buel's  Favorite 272 

Bury  Seedling 273 

Byfield 272 

Catalonian 279 

Caledonian 300 

Caledonian 306 

Cherry 294 

Cheston 295 

Chickasaw  Plum 263 

Coe's  Golden  Drop 273 

Coe's  Imperial 273 

Cooper's  Large 291 

Cooper's  Large  Red 291 

Cooper's  Large  American.. ..  291 

Columbia 299 

Columbian  Gage 292 

Corse's  Admiral 293 

Corse's  Field  Marshal 293 

Corse's  Nota  Bene 293 

Coe's  Late  Red 295 

Common  Damson 297 

Common  Quetsche 310 

Common  English  Sloe 316 

Covetche 310 

Cruger's  Scarlet 293 

Cruger's 293 

Cruger's  Seedling 293 

Cruger's  Scarlet  Gage 293 

Dana's  Yellow  Gage 275 

Damas  Vert 276 

Dauphine 276 

D'Avoine 279 

Dame  Aubert 286 

Dame  Aubert  Blanche 286 

Dame  Aubert  Jaune 286 

D'Am'erique  Rouge 294 

Damson 297 

Damas  d' Italic 302 

UAgen 309 

Damas  Violet 310 

Damask 310 

Damas  Gros 310 

Damas  Violet  Gros 31 0 

Dame  Aubert  Violette 312 

De  Virginie 294 

Denniston  Red 296 

Denniston's  Albany  Beauty ... .  275 

Denniston's  Superb 275 

Denyer's  Victoria 315 

Diamond 298 

Diaprie  Violette 295 

Diapree  Rouge 298 

Die  Violette  KoniginnClaudie,  308 
Downton  Imperatrice 274 


INDEX  OF  FRUITS, 


687 


Page. 

Domine  Dull 296 

Double -Flowering  Sloe 316 

Double-Blossomed  Plum 316 

Drap  d'Or 274 

Dutch  Prune 296 

Dutch  Quefzen 296 

Duane's  Purple  French 297 

Dwarf  Texas  Plum 263 

Early  Yellaw 279 

Early  Scarlet 294 

Early  Damson 297 

Early  Orleans 304 

Early  Morocco 306 

Early  Black  Morocco 306 

Early  Damask 306 

Early  Tours 307 

Early  Violet 307 

Early  Royal 313 

Eg^  Plum 286 

Elfrey 299 

Elfrxfs  Prune 299 

Emerald  Drop 275 

Fair's  Golden  Drop 273 

Flushing  Gage 278 

Florence 312 

Fotheringham 299 

FVanklin 284 

Frost  Gage 300 

Frost  Plum 300 

German  Gage 273 

German  Prune 296 

German  Prune 310 

Ghiston's  Early 276 

Golden  Gage 273 

Gonne's  Green  Gage 288 

Golden  Cherry  Plum 295 

Goliath 300 

Green  Gage 276 

Grosse  Reine  Claude 276 

Grosse  Reine. 276 

Grosse  Luisante 286 

Grove  House  Purple 299 

Grimwood's  Early  Orleans...  304 

Gwalsh 301 

Hampton  Court 304 

Holland 301 

Holland  Prune 301 

Horse  Plum 301 

Howell's  Early 302 

Howell's  Large 306 

Hudson  Gage 277 

Huling's  Superb 277 

Ickworth  Imperatrice 302 

Imperial  Ottoman 278 

Imperial  Gage 278 

Imperatrice  Blanche 285 

JmpMale  Blanche 286 

Imperatrice 290 

Imperatrice  Violette 290 


Imperial  Diadem 298 

Imperatrice  Violette 310 

Imperatrice   Violette  Grosse . .  310 

Imperial  Violet 31?. 

Imperial e  Violette 312 

Impiriale  Rouge 312 

Impenale »   312 

Isleworth  Green  Gage 276 

Isabella 305 

Italian  Damask 306 

Italian  Damask 302 

Jaune  Hative 279 

Jaune  de  Catalogue 279 

Jefferson 279 

Jenkins's  Imperial 306 

Keyser's  Plum 277 

Kirke's 306 

Knights'  Large  Drying 281 

Knights  JVb.6.....' 302 

Lawrence's  Favorite 280 

Lawrences  Gage. . . , , 280 

Large  Green  Drying 281 

Large  Early  Damson 301 

Large  Long  Blue 309 

Late  Yellow  Damson 287 

La  D6licieuse 29 1 

La  Royale 311 

Leipzic 310 

Little  Queen  Claude 288 

Little  Blue  Gage 289 

Lombard 303 

Long  Scarlet 3C3 

Louis  Philippe 306 

Lucombe's  Nonsuch 281 

Magnum  Bonum 286 

Maitre  Claude 287 

Matchless 29a 

Manning's  Long  Blue  Prune . . .  309 

Manning's  Long  Blue 309 

Mirabelle  Double 274 

Mirabelle  Grosse 274 

Mirabelle 282 

Mirabelle  Petite 282 

Mirabelle  Jaune 283 

Miser  Plum 294 

Mimms 298 

Miriam 313 

Monsieur 304 

Monsieur  Ordinaire 304 

Monsieur  Hatif 304 

Monsieur   Hatif  de   Montmo- 
rency  304 

Monsieur  Tardif. 314 

Morocco 306 

Mulberry 282 

Myrobolan 294 

Myrobolan 294 

JYew  Golden  Drop 273 

J^sw  Washington 284 


INDEX   OF   FRUITS. 


T  "^  Page. 

J\rew  York  Purple 289 

JVew  Early  Orleans 304 

JVlew  Orleans 304 

Nectarine 306 

JVoire  Hative 307 

Old  Orleans 304 

Orleans •  •  304 

Orange 282 

Oraiige  Gage 282 

Petite  Reine  Claude 288 

Peach  Plum 306 

Peach  Plum 306 

Peoly's  Early  Blue 309 

Perdrigon  Rouge 312 

Perdrigon  Blanc 287 

Perdrigon  Violette 290 

Perdrigon  Violet 307 

Pigeon's  Heart 310 

Pond's  Seedling 309 

Pond's  Purple 309 

Prince's  Imperial 278 

Prune  de  St.  Bamabi 279 

Prince's  Yellow  Gage 287 

Prune  Peche 306 

Precoce  de  Tours 307 

Prune  de  la  St.  Martin 295 

Prune  d' Agen 309 

Prune  d'Ast 309 

Prune  de  Brignole 309 

Prune  d'Allemagne 310 

Prune  d'CEuf 312 

Prune  d'Altesse 314 

Prune  Suisse 314 

Purple  Damson 297 

Purple  Favorite 307 

Purple  Gage 308 

Purjiile  Egg 312 

Purple  Magnum  Bonum 312 

Quetsche  or  German  Prune. . . .   310 

Quetsche  Grosse 310 

Quetsche  d^ Allemagne  Grosse.  310 

Queen  Victoria 315 

Queen  Mother 310 

Reine  Claude 276 

Reine  Claude  Violette 308 

Reine  Claude  Blatiche 288 

Reine  Claude  petite  espece. . .  2S8 

Red  Gage 313 

Red  Gage 303 

Red  Damask 304 

Red  Magnum  Bonum 304 

Red  Queen  Mother 310 

Red  Perdrigon 312 

Red  Magnum  Bonum 312 

Red  Imperial 312 

Rivers'  Early 314 

Roe's  Autumn  Gage 271 

Hoche  Cordon 298 

Robe  de  Sergent 309 


Page 

Royale 311 

Royale  de  Tours 313 

Royal  Tours 313 

Royale  Hative 313 

Saint  Martin's  Quetsche 283 

Saint  Catherine 283 

Saint  Martin 295 

Saint  Martin  Rouge 295 

St.  Maurin 309 

St.  James  Quetsche 311 

Saint  Cloud 300 

Schuyler's  Gage 276 

Scarlet  Gage  .  .* 303 

Semiana 291 

Shailer's  White  Damson 287 

Shropshire,  or  Prune  Damson. .   297 

Sheen 299 

Sharp's  Emperor 315 

Siamese 284 

Simiana 314 

Small  Green  Gage 288 

Smith's  Orleans 304 

Steer's  Emperor 300 

Sucrin  Vert 276 

Superior  Green  Gage 278 

Suisse 314 

Sw^eet  Damson 297 

Sweet  Damson 301 

Sweet  Prune 310 

Swiss  Plum 314 

Thomas 315 

True  Large  Gerinan  Prune. . .  310 

Turkish  Quetsche 310 

Vert  Bonne 276 

Veritable  lmp6ratrice 290 

Violet  Perdrigon 290 

Violette 290 

Violet  Diaper 295 

Violet  Perdrigon 304 

Violette  Hative 307 

Violet  de  Tours 307 

Violet  Queen  Claude 308 

Virginian  Cherry 294 

Virgin 315 

Washington 284 

Wentworth 286 

White  Gage 278 

White  Primordian 27Q 

White  Imperatrice 285 

White  Empress 285 

White  Magnum  Bonum 286 

White  Mogul 286 

White  Imperial 286 

White  Holland 286 

TVhite  Egg 286 

White  Damson 287 

White  Prune  Damson 287 

White  Damascene 287 

White  Perdrigon , .  281 


INDEX  OF  FRUITS. 


58l> 


Page. 

White  Gage 287 

Wilmofs  Green  Gage 276 

Wilmofs  J\'ew  Green  Gage. . .  27b 
Wilmofs  Late  Green  Gage  . .  276 

Winter  Damson 297 

Wilmofs  Late  Orleans 300 

Wilmofs  New  Orleans 304 

Wild  Red  or  Yellow  Plum  ....  263 

Yellow  Apricot 272 

Yellow  Perdrigon 274 

Yellow  Magnum  Bonum 286 

Yellcrw  Egg 286 

Yellow  Gage 288 

Zwetsche 310 


QUINCES. 

Apple-Shaped 511 

Chinese 512 

Japan 512 

Oblong 511 

Orange 511 

Pear-Shaped 511 

Portugal 511 

RASPBERRIES  AND  BLACKBERRIES. 
1.    RASPBERRIES. 

American  Red 515 

American  Black 515 

American  White 516 

Barnet 516 

Black  Raspberry 515 

Brentford  Cane 516 

Burley 514 

Common  Red  Antwerp 515 

Common  Red 515 

Common  Black- Cap 515 

ComwalVs  Prolific 516 

CornwaWs  Seedling 516 

Cretan  Red 516 

Double  Bearing 517 

Double-Bearing  Yellow. 515 

English  Red,  of  some 515 

Ever-Bearing  Ohio 518 

Fastolff 517 

Franconia 517 

Framboisier  a  Gros  Fruit 514 

Howland^s  Red  Antwerp 514 

Knevefs  Antwerp 514 

Knevet's  Giant 518 

Large  Red 516 

Late  Cane 517 

lA)rd  Exmouth's 516 

J\rew  Red  Antwerp 514 

Nottingham  Scarlet 518 

Ohio  Raspberry 518 

50 


Page 

Perpetual  Bearing 517 

Red  Antwerp 514 

Siberian 517 

Thimble  Berry 515 

True  Red  Antwerp 514 

Twice  Bearing 517 

Victoria 518 

White  Antwerp 515 

Yellow  Antwerp 51.5 

2.  BLACKBERRIES. 

Bush  Blackberry 519 

Dewberry 519 

Double  White-blossomed  Bram- 
ble   519 

Double  Pink-blossomed  Bramble  519 

High  Blackberry 519 

Low  Blackberry 519 

Rose  Flowering  Bramble 519 

Trailing  Blackberry 519 

STRAWBERRIES. 

Aberdeen 528 

American  Scarlet 527 

Atkinson  Scarlet 527 

Austrian  Scarlet 526 , 

Bishop's  Orange 526 

Bishop's  J\rew 526 

Black  Prince 528 

Black  Imperial 528 

Blood  Pine 532 

Black  Roseberry 526 

Brewer's  Emperor 529 

Buisson 535 

Carolina 532 

Caperon  Royal 535 

Caperon  Hermaphrodite 535 

Common  Hautbois 536 

Commun  Sans  Filets 535 

Commun  Rouge 534 

Des  Alpes  a  Fruit  Rouge '>34 

Des  Alpes  a  Fruit  Blanc 535 

Downton 529 

Double-Bearing 535 

Dundee 526 

Duke  of  Kent's  Scarlet 526 

Early  Scarlet 528 

Early  Prolific  Scarlet 526 

Elton 529 

Elton  Seedling 529 

English  Red  Wood 534 

Fraisier  Vert 537 

French  Musk  Hautbois 535 

Globe  Scarlet 526 

Green  Strawberry 53'* 

Green  Alpine 537 

Green  Pine 537 


INDEX   OF   FRUITS. 


Pag». 

Green  Wood 537 

GreenwelPs  JSTew  Giant 536 

Grove-End  Scarlet 537 

Hovey's  Seedling 530 

Hudson's  Bay 527 

Hudson 527 

Keen's  Seedling 531 

Keen's  Black  Pine 531 

Knighfs  Seedling 529 

Large  Early  Scarlet 527 

Late  Scarlet 527 

Melon 528 

Methven  Scarlet 527 

Methven  Castle 527 

Monthly,  without  Runners. . .  535 

Murphy's  Child 531 

Musk  Hautbois 535 

Myatt's  British  Queen 531 

Myatt's  Pine 531 

Myatt's  Deptford  Pine 531 

Myatt's  Eliza 532 

J\rova  Scotia  Scarlet 526 

Old  Scarlet 528 

Old  Pine 532 

Orange  Hudson's  Bay 526 

Original  Scarlet 528 


Page, 

Patagonian 536 

Pine  Apple 532 

Prince  Albert 532 

Prolific,  or  Conical  Hautbois.. .   535 

Red  Bush  Alpine 535 

Red  Alpine 534 

Red  Monthly 534 

Red  Wood 534 

Roseberry 528 

Ross  Phoenix 533 

Scarlet 528 

Scotch  Scarlet 528 

Southampton  Scarlet 527 

Swainstone  Seedling 534 

True  Chili 536 

Virginia  Scarlet 528 

Warren's  Seedling 527 

Wilmot's  Superb 536 

White  Alpine 535 

White  Bush  Alpine 535 

White  Monthly 535 

White  Monthly,  without  Run- 
ners   535 

White  Wood 534 

Yellow  Chili 536 

York  River  Scarlet 527 


GENERAL  INDEX. 


Almond,  its  nistory  and  uses,  page  149;  cultivation,  149;  varieties  of, 
150;  ornamental  varieties,  152. 

American  Blight,  66, 

Amelioration  of  Fruits,  1. 

Apple,  history  of,  56  ;  its  uses,  56  ;  criterion  of  qualities  in,  58  ;  propaga- 
tion, and  soil  and  situation  for,  59 ;  grafting  the  trees,  1 7 ;  prun- 
ing, 62  ;  cultivation  of  orchards  of  the,  (?i  ;  the  bearing  year  of,  to 
alter,  61 ;  insects  injurious  to,  and  modes  of  destroying,  62 ;  gather- 
ing and  keeping,  67. 

Apple  Borer,  to  destroy,  63. 

Apricot,  its  history,  uses,  and  cultivation,  152;  diseases  of,  153;  varieties 
of,  153  ;  ornamental  sorts,  159  ;  selection  of  choice  varieties,  160. 

Aspect  of  fruit  trees,  48 ;  effects  of  hills  and  valleys,  50 

Bark  Louse,  to  destroy,  66,  560. 

Bending  the  limbs,  to  induce  fruitfulness,  34. 

Berberry,  its  uses,  culture,  and  varieties,  160. 

Birds,  destroyers  of  insects,  55. 

Blackberry,  its  culture  and  varieties,  518. 

Black  Gum,  on  the  plum  tree,  269. 

Black  Walnut,  261. 

Butternut,  261. 

Budding,  the  theory  and  practice  of,  19;  its  advantages,  best  season  for, 
20 ;  shield  and  American  shield  budding,  21 ;  jdler  treatment  of  the 
buds,  22 ;  reversed  shield,  and  annular,  23. 

Canker  Worm,  its  habits,  64 ;  best  modes  to  destroy,  65. 

Caterpillar,  to  destroy,  63. 

Chestnut,  its  varieties,  262 

Cherry,  history  and  uses,  162;  planted  for  avenues  in  Germany,  163;  soil 
and  situation  for,  163;  propagation  of,  164;  classification  of,  and 
its  varieties,  165 ;  ornamental  varieties,  199 ;  selections  of  choice 
sorts,  20) . 

Chamomile,  used  to  destroy  insects,  54  ]  for  the  scale  insect  on  the  orange 
tree,  543. 

Cider,  to  make,  68. 

Citron,  the,  545. 

Coal-Tar,  to  prevent  mice  from  girdling  trees,  560. 

Codling  Moth,  66. 

Composition  for  wounds  in  fruit  trees,  32. 

Crab,  the  type  of  the  apple,  wild  species  of,  57. 

Cranberry,  its  habits  and  culture,  205. 


592  GENERAL    INDEX. 

Cross-Breeding,  to  obtain  new  varieties,  9. 

Curl,  in  Peach  trees,  468. 

Curculio,  its  habits,  266  ;  to  destroy,  268. 

Currant,  its  history,  201 ;  uses  and  culture,  202 ;  varieties,  203 ;  ornamen- 
tal sorts,  205. 

Cuttings,  propagation  by,  26. 

Duration  of  varieties  of  Fruit-Trees,  551 

De  Candolle,  his  remarks  on  the  decay  of  varieties,  552. 

Eyes,  or  Buds,  propagation  by,  27. 

Fig,  its  history,  207  ;  propagation  and  culture,  208  ;  to  hasten  the  ripening 
of  the  fruit,  and  its  varieties,  209. 

Filbert,  its  varieties  and  culture,  261. 

i-'ire-Blight,  its  nature,  322. 

French  Standard  Names,  key  to  the  pronunciation  of,  561. 

Frozen-Sap  Blight,  in  the  pear  tree,  324. 

Fruitfulness,  induced  by  root-pruning,  32 ;  by  bending  the  limbs,  and  by 
disbarking,  34 ;  by  salts  of  lime,  35. 

Grafting,  its  influence  on  varieties,  5,  553  ;  its  uses,  12  ;  proper  time  for 
13  ;  its  limits,  14  ;  splice  and  tongue-grafting,  15 ;  cleft-grafting,  17  ; 
saddle-grafting,  18. 

Graft,  its  influence  on  the  stock,  26. 

Grafting-clay,  19. 

Grafting-wax,  19. 

Grape,  its  history,  218  ;  soil  and  propagation,  219;  culture  of  the  foreign, 
220 ;  vinery  culture,  222 ;  insects  and  diseases  of,  235  ;  foreign  va- 
rieties, 236  ;  culture  of  the  native,  247 ;  vineyard  culture  of,  250  ; 
selection  of  choice  sorts,  259. 

Grape-Beetles,  252. 

Gooseberry,  its  habits  and  uses,  213  ;  propagation  and  culture,  214;  varie- 
ties, 215  ;  selection  of  choice,  217. 

Hickory  Nut,  261. 

Hybridising  plants,  9;  its  limits,  10. 

Inoculating,  or  Budding  Fruit-Trees,  19. 

Insect  Blight,  in  the  pear,  322. 

Insects,  general  remarks  on,  51 ;  to  destroy  by  hand-picking,  to  kill  in  the 
grub  state,  52  ;  to  kill  in  the  winged  state,  53 ;  sorts  injurious  to  the 
apple,  62;  to  the  grape,  235  and  252;  to  the  plum,  266 ;  to  the 
pear,  322 ;  to  the  peach,  460 ;  to  the  melon,  538 ;  to  the  orange, 
543. 

Knight,  his  mode  of  raising  new  varieties,  9 ;  his  theory  on  the  decay  of 
varieties,  551. 

Knots,  on  the  plum,  269. 

Layers,  propagation  by,  28. 

Laying-in-by-the-heels,  47. 

Lemons  and  Limes,  545. 

Longworth,  on  vineyard  culture,  250. 

Manure  for  fruit-trees,  45 

Madeira  Nut,  260. 

Melon,  its  history  and  culture,  537;  insects  affecting,  538;  culture  of  the 
Persian,  539  ;  varieties,  538. 


GENERAL   INDEX.  5»3 

Mice,  to  deter  from  girdling  trees,  560. 

Mildew,  on  the  grape,  252 

Moths,  to  destroy,  54. 

Mulberry,  its  habits  and  varieties,  259. 

Mulching  newly-planted  trees,  45. 

Nectarine,  its  habits  and  culture,  501 ;  insects  affecting,  502 ;  varieties, 
502  ;  selection  of  choice  sorts,  509. 

Nuts,  description  of,  260  ;  European  Walnut,  Butternut,  261 ;  Filberts  ot 
various  sorts,  261 ;  Chestnuts,  262. 

Orange,  its  history  and  uses,  542 ;  soil  and  culture,  543  ;  scale  insect  on, 
543  ;  its  varieties,  543. 

Olive,  its  history  and  uses,  546  ;  propagation,  culture,  and  finest  varieties, 
547. 

Peach,  its  history,  452 ;  its  uses,  454  ;  propagation,  455  ;  soil  and  situation 
for,  456 ;  pruning,  457  ;  insects  and  diseases  of,  460 ;  the  Yellows  in, 
its  cause  and  remedy,  461 ;  destruction  in  the  leaves  of,  470  ;  varie- 
ties, 471 ;  ornamental  varieties,  499 ;  selection  of  choice  sorts  of, 
500  ;  tongue-grafting  the,  15. 

Peach  Borer,  460. 

Pear,  its  history,  316;  uses  ;  and  remarkable  trees  of,  318  ;  gathering  and 
keeping,  319;  propagation,  320  ;  soil  and  culture,  321 ;  diseases  of, 
blight,  etc.,  322  ;  forms  and  character  of  varieties,  330;  selection  of 
choice  sorts,  452. 

Planting  deep,  ill  effects  of,  45. 

Plum,  its  history  and  uses,  262 ;  propagation  and  culture,  264  ;  best  soil 
for,  265 ;  insects  and  diseases  of,  curculio,  etc.,  266  ;  varieties,  271 ; 
ornamental  varieties,  315;  selection  of  choice  sorts,  316. 

Pomegranate,  its  history  and  uses,  548  ;  propagation  and  culture,  549  ;  va- 
rieties, 550. 

Potash  Wash  for  the  Stems  of  Fruit-Trees,  560. 

Position  of  Fruit- Trees,  48. 

Preparing  the  Soil  for  Fruit-Trees,  43. 

Propagation,  by  grafting,  12  ;  by  budding,  19;  by  cuttings,  26;  by  eyes, 
27  ;  by  layers,  28  ;  by  suckers,  29. 

Prunes,  to  make,  263. 

Pruning,  to  promote  growth,  29  ;  theory  of,  30  ;  to  induce  fruitfulness,  32 ; 
root  pruning,  32  ;  transplanted  trees,  46 ;  shortening-in,  458. 

Qenouille  training,  36. 

Quince,  its  history  and  uses,  509 ;  propagation,  culture,  and  varieties,  510 ; 
ornamental  varieties,  512. 

Rabbits,  to  prevent  their  girdling  trees,  560. 

Raspberry,  its  habits,  512  ;  uses,  culture,  and  varieties,  513. 

Renewal  Training  of  the  Vine,  221. 

Ringing  and  Disbarking,  34. 

Rivers'  Remarks  on  Root-Pruning,  33. 

Root-grafting,  Dr.  Van  Mons'  remarks  on,  17. 

Root-pruning,  its  advantages,  32. 

Rust  and  cracking  of  the  fruit  of  the  Pear-tree,  556. 

Salt,  to  destroy  insects  generally,  53  ;  to  destroy  the  curculio,  26ft, 

Scions,  to  select,  13. 
50* 


594  GENERAL   INDEX 

Seedlings,  to  raise,  5. 

Sea  Air,  its  effects  on  fruit-trees,  555. 

Shaddock,  545. 

Shellac,  composition  for  wounds  in  trees,  32. 

Shortening-in,  mode  of  pruning  the  peach,  458. 

Smells,  their  power  of  driving  away  insects,  53. 

Soil,  the  best  for  fruit-trees,  48 ;  gravelly  loam,  sandy  loam,  clayey  loam, 
49 ;  its  effect  on  the  health  of  the  trees,  49. 

Soft-Soap,  for  the  stems  of  fruit-trees,  560. 

Species  of  Fruit-Trees,  3 ;  reproduce  themselves,  3. 

Slug-worm  on  the  Pear,  328. 

Spurring-in,  training  the  vine,  221. 

Stools,  for  propagation,  29. 

Stocks,  for  grafting  on,  13 ;  their  influence  on  the  graft,  24;  bad  ones  cause 
the  decay  of  varieties,  553. 

Strawberry,  it^  history  and  uses,  520 ;  propagation  and  soil  for,  521 ;  cul- 
ture in  rows  and  in  strips,  522 ;  fertile  and  barren  plants  of,  523  • 
varieties,  525;  selections  of  choice  sorts,  536. 

Taking-up  trees,  42. 

Thorn,  the,  as  stocks  for  the  pear,  320, 

Tobacco-water,  for  insects,  54. 

Toads,  destroyers  of  insects,  56. 

Transplanting,  directions  for,  41 ;  preparing  places  for,  43. 

Training,  general  remarks  on,  35 ;  its  objects,  36 ;  conical  standards,  and 
,  quenouille  training,  36  ;  fan  training,  38  ;  horizontal,  40  ;  renewal 
of  grapes,  221. 

Vallies,  effects  of,  50. 

Varieties,  to  produce  new,  3 ;  their  tendency  to  change,  4 ;  do  not  pro- 
duce the  same,  4  ;  influence  of  grafting  on,  4 ;  Van  Mons'  mode  of 
raising  new,  5  ;  raising  new,  by  crop  breeding,  9 ;  propagation  of, 
12 ;  remarks  on  the  duration  of,  551 ;  Knight's  theory  on  the  de- 
cay of,  552  ;  effects  of  climate  on,  555 ;  to  restore  decayed,  558. 

Vine,  grafting  the,  18  ;  culture  of,  221. 

Vinery,  cheap  mode  of  building,  222;  for  fire  heat,  226;  diary  of  culture 
in  the,  228. 

Vineyard  Culture,  250. 

Wash  for  the  Stems  of  Fruit-Trees,  560. 

Water  Melon,  its  uses,  culture,  and  varieties,  541. 

Whale  oil  soap,  to  destroy  insects,  54. 

Yellows,  a  disease  of  the  Peach,  462  ;  its  symptoms,  462;  its  cause,  4M; 
remedy  for,  467. 


WILEY     &      PUTNAM'S  ADVERTISEMENTS 

CHOICE    LITERATURE. 

BASIL  MONTAGU'S  SELECTIONS  FROM  TAYLOR,  SOUTH,  BAR 

ROW,  FULLER,  &c. 
LEIGH  HUNT'S  INDICATOR  AND  COMPANION.     2  vols 
HOOD'S  PROSE  AND  VERSE.     2  vols. 
CHARLES  LAMB'S  ESSAYS  OF  ELIA. 
HAZLITT'S  TABLE  TALK.     First  series,  2  vols. 
HAZLITT'S  ^A3LE  TALK.     Second  series,  2  vols 
TdPPER'S   PROVERBIAL  PHILOSOPHY.     First  and  second  seriet 
T.  K    HEIIVEY'S  BOOK  OF  CHRISTMAS. 
SKETCHES  FROM  LIFE.     By  Laman   Blanchard.     Edited,  with  ft 

Memoir,  by  Bulwer. 
VISITS   TO    THE    HAUNTS   AND    BIRTHPLACES   OF    ENGLISH 

POETS.     By  William  HoveixT.     In  Press. 

A  complete  collection  of  the  writings  of  Hazlitt  and  Leigh  Hunt  will 
form  part  of  the  series  to  be  published  at  short  intervals  ;  Walter  Savagk 
Landor's  writings ;  De  Quincey's  (the  English  opium-eater)  Miscella- 
neous Writings.  Also,  a  series  of  the  old  English  writers,  including  Sir 
Thomas  More,  Herbert,  Fuller,  Sir  Thomas  Browne,  Milton, 
Selden,  Bacon,  and  others 


THE     POETS. 

SPECIMENS    OF     ENGLISH     DRAMATIC    POETS    WHO    LIVED 

ABOUT  THE  TIME  OF  SHAKSPEARE.    With  Notes.    By  Charles 

Lamd. 
TASSO'S  JERUSALEM  DELIVERED.     Translated  by  Edward  Fairfax. 

With  a  critique  by  Leigh  Hunt,  biographies  by  Charles  Knight,  &c. 
THE  BIRTH-DAY  AND  OTHER  POEMS-SOLITARY  HOURS.     By 

Caroline  Southey.     In  Press. 
THE  POETICAL  WORKS  OF  KEATS.    With  a  Life  of  the  Author  and 

Additional  Poems.     Edited  by  R.  Monkton  Milnes.     In  Press. 
POEMS.     By  Thomas  Hood.     In  Press 


AMERICAN    SERIES. 

Of  the  "  Library  of  American  Books,"  the  following  have  already  been 
issued: — 

JOURNAL    OF   AN   AFRICAN    CRUISER.      Edited  by    Nathaniei. 

Hawthorne 
TALES.     By  Edgar  A.  Poe. 
LETTERS  FROM  ITALY.     By  J.  T.  Headley. 
THE  WIGWAM  AND  THE  CaBIN.     By  W.  Gilmore  Simms 
BIG  ABEL  AND  LITTLE  MANHATTAN.     By  Cornelius  MATHEWg. 
WANDERINGS  OF  A  PILGRIM  UNDER  THE  SHADOW  OF  MOUNT 

BLANC      By  the  Rev.  George  B.  Cheever,  D.D 


WILEY  AND  PUTi\AM'S  ADVERTISEMENT. 


JUNKIN,   ON  THE  OATH. 

The  Oath  a  Divine  Ordinance,  and  an  Element  of  the  Social  Constituti<  r.  • 
its  Orii;:in,  Nature,  Ends,  Efficacy,  Lawfulness,  Obligations,  lnterpr(  la- 
tion,  Form  and  Abuses.  By  Rev.  D.  X.  Junkin,  A.M.  Or.e  neai  ^  oL, 
r2mo  ,  weil  printed.     Price  63  cents. 

(^ontents. — Chap.  1.  Introduction — the  Importance  of  the  Subject.  2.  In 
the  Holy  Scriptures  only  are  found  the  Elementary  Principles  of  Law,  and 
of  Right  Social  Organization— The  Provisions  made  in  the  Bible  for  Sociul 
Government.  3.  The  Origin  of  Oaths — Is  it  Divine  or  Human  ?  4.  Natiin>, 
End,  and  Efficacy  of  Oaths.  5.  The  Efficacy  of  the  Oath,  or  how  does  it 
accomplish  its  Ends  ?  G.  Lawfulness  and  Ex{)ediency  of  Oaths.  7.  Objec- 
tions to  the  Lawfulness  of  Oaths  Answered.  8.  Obligation  of  the  Oath.  9. 
Different  kinds  of  Oaths,  and  the  Interpretation  of  them.  10.  The  Form  of 
the  Oath.  11.  The  same  Subject  continued.  12,  Abuses  of  the  Oath.  13 
To  the  Reader. 

**  This  work  is  worthy  of  special  notice  for  the  importance  of  its  subject, 
the  relevancy  of  its  matter,  and  the  closeness  of  its  reasoning." — Church- 
man. 

"  This  title  presents  a  wide  field  for  discussion,  but  we  think  the  reader 
will  not,  after  a  perusal,  be  disposed  to  say  that  the  promise  is  larger  than 
the  performance.  Indeed  we  regard  the  volume  as  not  only  containing 
much  valuable  and  curious  matter,  but  as  presenting  a  good  specimen  of 
thorough  discussion.  Its  views  are  well  fortified  and  its  conclusions  highly 
important,  especially  at  a  time  when  the  nature  and  obligations  of  an  oath 
are  so  sadly  misunderstood  and  disregarded.  We  wish  every  one  who  ad- 
ministers or  takes  an  oath  would  read  and  inwardly  digest  its  contents 
The  work  deserves  and  should  meet  with  success." — Presbyterian. 

'•  This  is  a  most  elaborate  treatise." — Prot.  Churchman. 

"  A  calm  and  elaborate  discussion  of  the  origin,  lawfulness  and  importance 
of  oaths,  evidently  the  result  of  thoughtful  inquiry  and  deep  reverence  for  the 
word  of  God.  The  author  has  exhibited  learning,  sound  discretion,  and  a 
thorough  lov.i  of  order  and  good  government,  and  succeeded  in  placing  his 
subject  in  a  light  which  will  forcibly  commend  itself  to  the  reader's  con- 
science and  understanding.  If  we  had  space,  we  would  gladly  set  forth  ita 
value  by  an  analysis  of  the  work;  but  the  reader  will  be  surprised  to  find 
that  so  much  interest  could  be  thrown  into  the  subject.  At  a  time  like  the 
present,  we  are  inclined  to  place  a  high  estimate  upon  everything  that 
•trengthens  the  sense  of  obligation,  and  establishes  the  foundations  of  rivil 
order  and  social  security." — JV.  Y.  Evangelist. 

"  Tiie  very  solemn  and  vast  impntance  of  the  subject  discussed  in  I  his 
volume  commends  it  to  attention.  We  agree  with  the  author  that  '  tlie 
oath'  has  been  prostituted  till  it  has  lost  much  of  its  force,  and  that  it  ha^ 
far  less  weight  on  the  consciences  of  men  than  it  should  have.  He  take* 
ground  that  it  is  proper  to  make  oath  in  courts  of  justice,  and  this  position 
he  defends  with  ability  and  research.  The  treatise  is  well  written  and  its 
views  entitled  to  si^-ious  consideration." — A''.  Y.  Observer. 


WILEY  &  PUTNAM'S  ADVERTISEMENT 


Oriental  life  and  manners.     He  possesses  poetic  feeling,  which  aasociatet 
easily  with  scenery  and  manners  " — Atherueum. 

"  Mr,  Warburton  sees  with  the  strong  clear  vision  with  which  Heaven 
nas  endowed  him,  but  with  this  there  are  always  blended  recollections  of 
the  past,  and  something — though  dashed  in  unconsciously— of  poetic  feeling. 
He  brings  to  his  work  of  observation  an  accomplished  mind,  and  well -trained 
and  healthful  faculties.  We  are  proud  to  claim  him  as  a  countryman,  An4 
are  content  thai  his  book  shall  go  all  the  world  over,  that  other  countriea 
may  derive  a  just  impression  of  our  national  character." — Britannia. 

"  Mr.  Warburton's  book  is  very  lively,  and  is  most  agreeably  written."— 
Examiner. 

'*  A  lively  description  of  impressions  made  upon  a  cultivated  mind,  during 
a  rapid  journey  over  countries  that  never  cease  to  interest.  The  writer  car- 
r-ed  with  him  the  intellisrence  and  manners  of  a  gentleman — the  first  a  key 
to  the  acquisition  o^'^  -^wledge,  and  the  last  a  means  of  obtaining  access  to 
the  best  sources  of  information." — Literary  Gazette. 

"  We  know  no  volumes  furnishing  purer  entertainment,  or  better  calcu- 
lated to  raise  up  vast  ideas  of  past  glories,  and  the  present  aspects  of  the 
people  and  lands  of  the  most  attractive  region  of  the  world." — Court 
Journal 

'•  Of  recent  books  of  Eastern  Travel,  Mr.  Warburton's  is  by  far  the  best. 
He  writes  like  a  poet  and  an  artist,  and  there  is  a  general  feeling  oi  bonho- 
mie in  everything  he  says,  that  makes  his  work  truly  delightful." —  Weekly 
Chronicle. 

"  This  is  one  of  the  most  intert<sting  and  admirable  publications  of  the 
day.  The  accomplished  tourist  presents  us  with  graphic  and  life-like  de- 
scriptions of  the  scenes  and  personages  he  has  witnessed.  His  narrative  ia 
written  in  the  most  elegant  and  graphic  style,  and  his  reflections  evince  not 
only  taste  and  genius,  but  well-informed  judgment." — Chester  Courant. 

"  We  could  not  recommend  a  better  book  as  a  travelling  companion  than 
Mr.  Warburton's.  It  is  by  far  the  most  picturesque  production  of  its  class 
that  we  have  (or  a  long  time  seen.  Admirably  written  as  is  the  work,  and 
eminently  graphic  as  are  its  descriptions,  it  possesses  a  yet  more  exalted 
merit  in  the  biblical  and  philosophical  illustrations  of  the  writer." — United 
Set  vice  Magazine. 

"  Mr.  Warburton  possesses  rapidity  and  brilliancy  of  thought,  and  felicity 
*1  imagery.  His  natural  and  honest  pleasantry  is  ever  ready  to  give  way 
to  the  gush  of  genuine  emotion,  or  the  burst  of  unfeigned  piety.  Bui  he  haj 
qualities  even  rarer  yet — a  manliness  of  thought  and  expression,  a.  firm  ad- 
herence to  whatever  is  h'gh-souled  and  honorable,  without  one  jrarticle  of 
clap-trap  sentiment.  Let  his  theme  be  a  great  one,  and  for  it  alone  ha?  he 
ears  and  eyes  ;  and  the  higher  and  more  poetic  the  subject,  tiie  more  ele- 
gant and  spirit-stirring  are  his  descriptions." — Dublin  University  JMr.'^a 
tine 


WILEY  &  PUTNAM'S  ADVEPTISEMEN1\ 

■  flbrds  valuable  and  compiehensive  informatioi  conoerning  the  Coloniza- 
tion Society's  settlement  at  Liberia.  Very  few  persons  have  chcsen  that 
field  of  travel,  and  few  have  w^ritten  about  what  they  have  seei  ;  conse- 
quently this  work  is  the  more  agreeable."— Pcwn«y/.  Inquirer. 

The  present  Volume  is  No.  L  of  Wiley  and  Putnam's  Library  or 
Amkrican  Books.  The  Library  of  Choice  Reading,  it  will  be  remem- 
bered, was  to  include  a  series  of  new  works  by  our  own  authors,  one  of 
the  most  acceptable  features  of  the  plan.  This  is  now  commenced,  and  it 
is  earnestly  to  be  hoped  that  it  will  meet  with  a  liberal  and  eflicient  en- 
couragement. The  works  which  have  already  been  published  in  this 
form,  are  from  the  best  writers  in  England,  and  have  become  exceedingly 

fiopular  with  the  reading  public  here.  A  series  of  American  works,  se- 
icted  with  eciual  discrimination  and  taste,  cannot  fail  to  receive  as  cordial 
a  reception  especially  when  it  is  remembered  that  the  interests  of  authors 
in  this  country  are,  in  no  small  degree,  the  interests  of  the  people  at  large. 
The  title  page  of  this  work — "  The  Library  of  American  Books  "—is  an 
appeal  for  the  Literature  of  America ;  such  an  one  as  it  has  a  right  to 
make  in  its  own  behalf,  with  the  expectation  of  a  hearty  response." — JV*.  1". 
Po$t. 


POE'S    TALES. 


f  AxUs.     By  Edgar  A.  Pok.     1  Vol.  beautifully  printed  In  large  clear 
type,  on  fine  paper,  50  cts. 

This  collection  will  include  the  most  characteristic  of  the  peculiar  series 
of  Tales  written  by  Mr.  Poe.  Among  others  will  be  found  "  The  Murders 
of  the  Rue  Morgue,"  "The  Purloined  Letter,"  "Marie  Roget,"  "  The 
House  of  Usher,"  "  The  Black  Cat,"  "  The  Gold  Bug,"  "  The  Descent 
into  the  Maelstrom,"  "  The  Prematura  Burial,"  "  Mesmeric  Revelations," 
be.  &c. 

"  Most  characteristic  tales  and  stories." — Boston  Courier. 

•*  These  effusions  are  well  known,  and  have  been  well  appreciated.  Mr. 
Poe's  singular  and  powerful  style  of  prose  writing,  has  a  charm  which 
ought  to  be  enjoyed  more  than  once." — U.  S.  Gazette. 

**  Mr.  Poe's  tales  are  written  with  much  pc  ver,  while  all  possess  deep 
interest  " — Phil  a.  Inquirer. 

"There  are  many  writers  :n  this  country  whose  articles  only  see  the 
light  in  the  pages  of  a  two  or  three  dollar  magazine,  who  are  at  least  equal 
to  some  foreign  author's  whose  works  are  reprinted  here  in  the  cheap  and 
najlj  style  by  the  cart-load.  The  consequence  is  that  our  own  authors  are 
scarcely  heard  of,  while  Mrs.  Gore  and  Mary  Howitt,  Lover,  Lever,  &c., 
&c.,  are  lauded  and  read  the  country  over.  This  is  all  wrong,  and  we 
cerdially  wish  the  publishers  success  in  the  effort  to  make  us  better  ac- 
quainted with  American  Literature.  These  Tales  by  Mr,  Poe  will  be 
hailed  as  a  rare  treat  by  all  lovers  of  the  exciting  and  the  marvellous. 
Full  of  more  than  German  mysticism,  grotesque,  strange,  improbable,  but 
intensely  interesting,  they  will  be  read  and  remembered  when  better  things 
ar"*  ^^rjr.-jftrn  "--wWt/*  ffamu  Courier 


WILEY  AND  PUTNAM'S  ADVERTISEMENT. 

DR.   LYELL'S  TRAVELS   IN   THE   U.   S. 

TRAVELS   IN  NORTH  AMERICA,  IN  THE  YEARS  1841 -2;  WITH 

GEOLOGICAL  OBSERVATIOxNS  ON  THE  UNITED 

STATES,  CANADA,  AND  NOVA   SCOTIA. 

By  Charles  Lyell,  Esfj.  F.R.S.,  Author  of  The  Principles  of  Geology 
1  thick  vol.  12mo.,  beautifully  printed,  with  engravings  and  colored  map», 
f  1  75  ;  or  the  same,  bound  in  2  vols.,  :}fi2  00 ;  also,  a  cheap  edition  with  «*utJ, 
75  cents. 

"  We  heartily  connmend  this  work  of  Mr.  Lyell'sj  to  our  readers,  and 
assure  them  that  its  perusal  will  be  an  intellectual  treat.  ,  His  scientific 
notes  are  of  great  value,  and  make  us  rather  proud  of  our  country." — 
JLmerican  Agriculturist. 

"The  production  of  a  ripe  scholar,  and  science  is  cosmopolite.  The 
work  is  full  of  shrewd  and  sensible  observations." — JVew  Orl.  Bee, 

"  We  indeed  rejoice  that  so  careful  an  observer  of  the  phenomena  of  na- 
ture has  given  us  such  a  mass  of  facts,  all  of  which  are  well  authenticated  " 
—Lutheran  Observer. 

"  Full  of  interesting  and  valuable  results," — Sitnnis'  Mo.  Mag 

•'  This  book  is  the  most  sensible  ever  written  on  America  by  an  English- 
man."—  Graham's  Magazine. 

"  The  author  is  just  the  kind  of  traveller  whose  opinions  we  should  re« 
spect.  No  one  can  read  his  work  without  being  struck  by  the  fairness  of 
spirit  and  the  sincerity  with  which  he  writes." — Picayune. 

"  Mr.  Lyell's  book  is  quite  a  gem.  We  gather  from  every  page  of  this 
work,  the  most  valuable  information.  His  discussions  throughout  are  ex- 
ceedingly learned." — True  Sun. 

"  A  most  interesting  work,  and  one  of  the  highest  practical  value  " — 
Pittsburgh  Chron. 

"  It  contains  a  mass  of  information  of  a  scientific  character  that  renders  it 
most  welcome  to  American  readers." — Hartford  Courant. 

*'  This  work  will  prove  a  most  acceptable  one  to  American  readers  as  a 
book  of  popular  interest,  and  of  useful  scientific  infocmation." — JV*.  Y.  JVews. 

"  It  is  a  record  of  the  observations  of  a  most  intelligent  traveller  and  fas- 
cinating writer.  . . .  The  author  has  the  rare  faculty  of  making  his  readers  feel 
as  if  they  were  his  compagnons  de  voyage  ;  and  everything  that  he  relatea 
seems  to  become  with  them  almost  a  matter  of  personal  experience.  The 
grace  and  beauty  and  power  with  which  he  describes  the  scenes  and  places 
Uiat  he  witnessed  and  visited,  have  not  been  surpassed  by  any  modern 
tiX'^sUer." — Albany  Argu^. 

"  This  is,  indeed,  a  refreshing  book.  It  is  from  the  pen  of  a  man  of 
known  science ;  but  he  is  also  a  philosopher,  and  one  wh*""  looks  rather  at 
tlie  great  causes  and  their  effects  in  Nature  and  in  society,  than  at  those  triflen 
which  take  up  the  attention  of  lesser  mind's,  and  upon  which  such  minds 
but  too  frequently,  alone  delight  to  dwell." — Buffalo  Pilot. 

"  Few  books  more  really  valuable  have  recently  been  issued  from  the 
American  press." — Buffalo  Advertiser. 

♦'  Its  scientific  investigations,  and  its  impartiality  as  a  Journal,  render  this 
work  worthy  of  being  extensively  read." — Hunt's  Magazine. 

**  We  have  read  this  book  with  great  pleasure  and  instruction and 

can  confidently  recommend  it." — JV.  O.  Delta. 

**  We  must  now  leave  this  desirable  and  instructive  publication  to  the 
popularity  it  so  well  deserves,  both  from  the  scientific  and  the  general 
rmder  "—Anglo- Amet  ican. 


WILEY    &      PUTxVAM'S  ADVERTISEMENTS. 

SIR  FRANCIS  HEAD'S  BUBBLES  FROM  THE  BRUNNEN 

THE  RHINE.     B\  Vicrou  Hugo. 

FATHER  RIPA'S  RESIDE^X^E  IN  CHINA. 

NOTES  OF  A  JOURNEY  FROM  CORNHILL  TO  CAIRO.    By  Michael 

Angelo  Titinarsh  (W.  M.  Thackeray).     Nearly  ready. 
BECKFORD'S  ITALY,   SPAIN,    PORTUGAL,  AND  VISIT   TO  THE 

MONASTERIES  OF  ALCOBACA  AND  BATALHA-In  Prpss. 

These  will  be  followed  by  Sir  P"'rancis  Head's  JVotes  of  a  Journey 
across  the  Pampas ;  Watekton's  Wanderings  in  South  America;  Miss 
Rigby'b  Letters  from  the  Baltic  ;  Henry  Nelson  Coleridge's  Six 
Months  in  the  TVe^  Indies ;  JVotes  of  a  Journey  through  France  and 
Italy t  by  Hazlitt  ;  and  others — forming  altogether  one  of  the  most  original 
and  select  collections  of  books  ct  travels  ever  published. 


CLASSIC    FICTION. 

MARY  SCHWEIDLER,  THE  AMBER  WITCH.  The  most  interesting 
Trial  for  Witchcraft  ever  published. 

UNDINE  AND  SINTRAM  AND  HIS  COMPANIONS.  From  the  Ger- 
man of  La  Motte  Fouque. 

THE  DIARY  OF  LADY  WILLOUGHBY. 

HEADLONG  HALL  AND  NIGHTMARE  ABBEY. 

ZSCHOKKE'S  TALES.  First  and  Second  Series.  Translated  by  Park« 
Godwin. 

THE  CROCK  OF  GOLD.     By  Martin  Farquhar  Tupper. 

THE  TWINS  AND  HEART.     By  Martin  Farquhar  Tupper. 

THE  VICAR  OF  WAKEFIELD. 

THIODOLF  THE  ICELANDER  AND  ASLAUGA'S  KNIGHT.  By 
La  Motte  Fouque.     In  Press. 


ILLUSTRATIONS  OF  ENGLISH   AND    FOREIGN 
LITERATURE. 

LEIGH  HUNT'S  IMAGINATION  AND  FANCY. 

HAZLITT'S  DRAMATIC  WRITERS  OF  THE  AGE  OF  ELIZABETH, 

HAZLITT'S  CHARACTERS  OF  SHAKSPEARE. 

WILSON'S  GENIUS  AND  CHARACTER  OF  BURNS. 

HAZLITT'S  LECTURES  ON  THE  COMIC  WRITERS. 

HAZLITT'S  LECTURES  ON  THE  ENGLISH  POETS. 

TALES  FROM  THE  GESTA  ROMANORUM. 

STORIES  FROM  THE  ITALIAN  POETS  ;  being  a  summary  in  prose 
of  the  Poems  of  Dante,  Pulci,  Boiardo,  Ariosto  and  Tasso,  vvith 
comments  throughout,  occasional  passages  versified,  and  critical  notices 
of  the  lives  and  genius  of  the  authors.     By  Leigh  Hunt 

WIT  AND  HUMOR:  a  Sequel  to  «♦  Imagination  and  Fancy."    By  Leigh 
Hunt.     In  Press 
The  works  of  Hazlitt  in  this  department,  the  most  eloquent  commea- 

tator  on  English  Literature,  will  be  followed  by  various  writings  of  Camp- 

•EXXf  Wilson,  Coleridge,  Southey,  Ellis,  and  others. 


WILEY  &  PUTNAM'S  ADVERTISEMENT. 


*•  We  vrould  call  particular  attention  to  this  excellent  work." — Provu- 
dence  Journal. 

"  A  selection  of  the  writings  of  this  inimitable  author,  humorist  and 
moralist,  is  well  timed.  The  more  Hood  is  known  the  better  he  will  be 
appreciated ;  his  wit  is  as  keen  as  his  pathos  is  inimitable.  The  '  Bridge 
of  Sighs'  and  the  '  Song  of  the  Shirt'  will  compare  with  anything  in  our 
language  for  their  melancholy  interest  and  intensity  of  truthful  portraiture  ** 
— JVorth  American. 

"  If  there  are  any  finer  specimens  of  humor  in  the  language  than  are 
furnished  by  this  volume,  we  know  not  where  to  look  for  them.  One  or 
two  of  the  letters  under  the  head  '  The  Great  Conflagration,'  are  of  the 
same  stamp  with  the  letters  of  the  illustrious  Jack  Downing  ;  and  we 
rather  think  the  former  will  bear  the  palm  in  a  comparison  with  the  latter. 
A  single  one  of  these  miscellaneous  productions  would  be  enough  to  stamp 
the  author  as  one  of  the  greatest  wits  of  the  age." — Albany  Citizen. 

XVII. 
CHARACTERS     OF     SHAKSPEARE. 

Characters  of  Shakspeare.     By  William  Hazlitt.     1  volume,  beautifully 
printed.     Price  50  cents. 

"  An  admirable  book  is  this,  full  of  simple,  earnest,  profound  criticism, 
with  an  excellent  tone  of  feeling.  The  remarks  on  each  play  are  not  so 
long  as  to  be  tiresome,  but  are  full  of  thought  and  beauty.  There  is  a  true 
and  natural  depth  in  the  criticisms,  without  any  straining  after  profound- 
ness and  great  philosophy,  which  disfigures  some  of  the  critics  on  Shak- 
speare. It  is  a  volume  full  of  instruction  and  good  taste."— Aeto  York 
Evangelist. 

"  One  of  the  best  works  of  Hazlitt,  and,  of  course,  full  of  thought  and 
interest.  Hazlitt  was  one  of  the  earliest  of  those  critics  who  seem  to  be 
fully  alive  to  the  real  greatness  of  Shakspeare,  and  has  furnished  a  mass  of 
fine  remark  for  the  use  of  subsequent  Shakspearian  editors  and  lecturers."— 
Evening  Post. 

"  The  criticism  of  Hazlitt  is  as  familiar  as  are  the  works  of  the  poets 
dramatists  and  painters,  on  which  it  is  exercised.  It  is  remarkably  enter- 
taining and  instructive, — pointing  out  the  peculiar  merits,  and  directing 
attention  to  the  minor  as  well  as  to  the  more  prominent  beauties  of  the 
author,  and  illustrative  of  all  that  is  obscure,  whether  so  rendered  by  th«s 
progress  and  improvements  made  in  our  language,  or  by  any  felicity  of 
expl-ession  on  the  part  of  the  writer." — Journal  of  Commerce. 

"  It  would  be  a  shocking  incongruity  for  any  other  than  a  most  discrimi- 
nating and  gifted  mind  to  undertake  the  task  of  commenting  upon  the 
charactprs  of  Shakspeare;  but  that  William  Hazlitt  was  abundantly  adequate 
to  it,  is^manifest  from  the  work  which  he  has  produced.  He  makes  every 
character  that  passes  under  his  view  stand  forth  as  in  the  broad  light  of  the 
iun      He  brings  before  the  eye  of  the  ordinary  reader  manv  hidden  beauties, 


WILEY  &  PUTNAM'S  ADVERTISEMENT. 


of  the  existence  of  which,  often  as  he  may  have  read  Shakspeare,  he  had 
never  dreamed.  In  short,  he  shows  a  perfect  familiarity  with  this  Prince 
among  dramatists,  and  one  scarcely  knows  which  most  to  admire,  the  won- 
derful power  of  Shakspeare's  characters,  or  the  magic  of  the  pen  by  wliich 
they  are  brought  before  us," — American  Citizen. 

"  Originality  is  the  distinguishing  feature  of  all  Mazlitt's  productions. 
Ills  dramatic  criticisms  are  much  and  deservedly  admired ;  he  seems  imbued 
thoroughly  with  the  spirit  of  Shakspeare." — Asiatic  Journal. 

*'  The  present  volume  is  a  splendid  gem  which  no  reader  of  Shakspeare 
should  lack;  the  twaddle  of  the  one  hundred  and  one  commentators  all 
vanishes  before  the  sunshine  Hazlitt  sheds  on  Nature's  best  expositor."— 
Sunday  Times. 

"  This  is  a  very  pleasing  book,  and  we  do  not  hesitate  to  say  a  book  of 
considerable  originality  and  genius.  What  we  chiefly  look  for  in  such  a 
book  is  a  fine  sense  of  the  beauties  of  the  author,  and  an  eloquent  exposition 
of  them, — and  all  this  and  more  may  be  found  in  the  volume  before  us." — 
Edinburgh  Review. 

"  We  have  not  a  doubt  of  this  neat,  beautiful,  and  cheap  edition  of 
a  highly  original  and  valuable  work  meeting  with  a  rapid  sale,  unless  all  the 
relish  for  the  immortal  dramatist,  and  all  desire  to  possess  some  of  the  most 
eloquent  and  searching  criticisms  that  have  ever  been  written,iiave  departed 
from  us." — Monthly  Review. 

"  Who  has  spoken  with  the  same  penetrative  spirit,  and  in  the  same  con- 
genial vein .''  Who  has  ever  perused  one  of  his  glowing  commentaries  on 
these  plays  without  rising  with  a  deeper  perception  and  more  intense  love 
and  admiration  of  their  unapproachable  divinity  ?"—  Taifs  Magazine. 

"  What  can  we  possibly  say  in  commendation  of  a  book  of  the  above  title 
— by  Hazlitt.  To  criticize  or  find  fault  with  it,  even  were  it  in  our  power 
to  do  so,  would  be  like  putting  our  own  opinion  and  judgment  against  that 
of  all  the  world,  and  to  praise  it  would  be  repeating  what  everybody  has 
done  before  us.  We  dislike  Hazlitt's  peevishness,  fault-finding  and  discon- 
tentedness,  which  are  displayed  in  many  of  Iiis  books;  but  in  his  works 
upon  Shakspeare,  his  '  Age  of  Elizabeth,'  the  work  before  us,  and  others, 
we  can  only  find  matter  for  admiration — none  for  censure." — Saturday 
Emporium. 


XVIII. 

THE    CROCK    OF    GOLD. 

The  Crock  of  Gold.  A  Rural  Novel.  By  Martin  Farquhar  Tupper, 
Author  of  "  Proverbial  Philosophy,"  &c.  ;  vol.,  oeautifully  printed. 
Price  38  cents, 

"  This  delightful  work  we  pronounce  as  one  of  the  best  novels  of  the 
day.  Besides  possessing  intense  interest,  its  moral  tone  is  very  high  and 
pure,  and  no  person  can  rise  from  its  perusal  without  being  tenfold  repaid 
for  the  time  he  has  soent  over  its  nages  " — Rover 


WILEY  &  PUTNAM'S  ADVERTISEMENT.  xxi 

"  This  is  the  eighteenth  number  of  Wiley  &  Putnam's  series  of*  Books 
which  are  Books.'  The  Proverbial  Philosophy  of  the  same  author,  a  work 
from  which  we  have  frequently  made  selections,  has  established  his  repu- 
tation. The  present  tale  is  characterized  by  so  much  genuine  feeling,  and 
such  a  healthy  moral  tone  of  sentiment,  that  we  trust  the  favor  with  which 
it  must  be  received  will  tempt  the  publishers  to  give  us  the  Proverbial 
Philosophy,  and  other  productions  of  the  author,  in  the  subsequent  numbers 
of  The  Library  of  Choice  Reading.'" — P-rotestant  Churchmart, 

"  This  is  a  rural  novel,  purporting  to  give  the  history  of  a  poor  laboier 
And  his  family,  who  from  a  life  of  peaceful  and  contented  drudgery,  becama 
discontented  and  unreconciled  to  the  doings  of  an  all  wise  Providence,  and 
gradually  involved  in  various  domestic  and  serious  troubles." — Boston 
Traveller. 

"  This  interesting  tale  excited  considerable  attention  on  its  first  appear- 
ance, on  account  of  the  skill  and  dramatic  interest  of  the  narrative,  and  the 
moral  lessons  it  conveys." — Christian  Intelligencer. 

"A  powerful  tale,  by  Martin  Farquhar  Tupper,  author  of  Proverbial 
Philosophy.  The  design  of  the  story  is  to  teach  the  bitterness  of  sin,  now 
and  always,  and  most  terribly  is  this  truth  taught,  in  the  tale  and  in  the 
episodes  of  the  author,  which  are  in  the  strongest  style  of  lay  preaching." — 
A'ew  York  Obsei~Der. 

"  This  book,  like  others  from  the  same  hand,  is  chiefly  remarkable  for 
the  purity  of  moral  feeling  it  evinces.  There  are,  however,  passages  and 
traits  o4  considerable  power  in  the  description  of  the  struggles  in  Roger 
Acton's  mind  when  tempted  by  the  greed  of  Gold,  and  in  the  Murder 
Scene.  The  Twelfth  Chapter  we  give  as  one  of  the  best  painted  interviews 
between  humble  lovers,  extant,  and  because  it  well  bears  being  detached 
from  the  rest  of  the  book,  besides  giving  a  favorable  specimen  of  it." — 
Tribune. 

"Another  really  good  book,  added  to  a  series  of  good  books.  Mr.  Tup- 
ptir's  prose  writings,  if  we  may  take  this  book  for  a  sample,  are  excellent." 
—  Saturday  Emporium. 

"  This  rural  story  may  be  emphatically  described  as  the  opposite  of  a 
fashionable  novel.  An  admirable  moral  is  kept  in  view  always,  and  there 
is  a  religious  feelina;  to  be  noticed  as  communioating  solemnity  to  the  sen- 
timent, and  not  unfrequently  coloring  the  style,  and  giving  a  scriptural  turn 
to  simple  expressions.  On  the  whole  '  The  Crock  of  Gold'  is  a  book  to  do 
the  reader  good." — London  Examiner. 

♦'  I  predict  that  Mr.  Tupper  will  yet  be  one  of  the  best  known  and  most 
Icved  authors  whose  books  have  crossed  the  waters  to  us." — JST.  P.  Willi^ 
Letter  from  Londori 


WILEY  AND  PUTNAM'S  ADVERTISEMENT. 


THE  MYSTERIES  OF  TOBACCO. 

1  he  Mysteries  of  Tobacco.  By  Rev,  Benj.  I.  Lane.  With  an  Introduc- 
tory Lettej-  addressed  to  the  Hon.  Quincy  Adams,  LL.D.,  by  Rev.  Sam. 
H.  Cox,  D.D.     One  neat  vol.,  12mo.,  well  printed.     Price  37^  cents 

Contents  — Inscription  and  Introduction— Letter  from  the  Hon.  J.  Q 
Adams,  LL.D.— Chap.  L  The  Nature  of  Tobacco.  2.  The  Inlluenco  of 
Tobacco  upon  the  Body.  3.  The  Influence  of  Tobacco  upon  the  Mind.  4. 
The  Influence  of  Tobacco  on  the  Morals.  5.  The  Illusory  Influence  of  To- 
bacco 6.  The  Filthiness  of  Tobacco.  7.  The  Expensiveness  of  Tobacco 
8.  Supplemen.iry  Notes. 

**  This  is  a  much  needed  book,  and  one  which  few  reflecting  men  can 
read  without  many  painful  emotions.  If  not  consumers  of  the  poisonous 
weed  themselves,  they  will  be  ready  to  weep  over  the  wide-spreading  evils 
which  it  occasions  in  the  world ;  and  if  they  use  it  in  any  way,  after  reading 
this  work,  they  will,  for  the  sake  of  health,  decency,  economy  and  temper- 
ance, be  ready  at  once  and  for  ever,  to  reject  it  The  Introduction  to  this 
volume  by  Dr.  Cox,  is  replete  with  good  sense  and  racy  sarcasm." — Chris 
tian  Intelligencer. 

*'  This  is  a  forcible  exposition  of  the  evils,  improprieties  and  disgrace  of  the 
use  of  tobacco,  exceedingly  well-timed,  and  done  with  all  the  cleanliness 
and  decency  of  style  and  allusion  that  the  filthy  subject  admits  of.  The 
author  has  gathered  many  facts,  and  presented  cogent  reasons  against  the 
habit,  which  we  should  suppose  could  not  be  without  their  effect  with  every 
civilized  man  that  reads  them.  The  introduction  b.y  Dr.  Cox,  is  one  of  the 
best  things  imaginable;  full  of  wit,  sarcasm,  anecdote  and  argument,  and 
surcharged  with  a  righteous  indignation  against  the  abuse.  It  is  so  good 
that  we  shall  trespass  so  far  on  the  copy-right  as  to  transfer  much  of  it  to 
our  columns."— Evangelist. 

**  This  is  an  able  and  well  written  essay  against  the  filthy  and  disgusting  use 
of  tobacco,  showing  its  effects  not  only  upon  the  physical  powers,  but  on 
the  mental  faculties.  We  hope  it  may  be  carefully  read  by  all  who  are  ad- 
dicted to  this  abominable  practice." — Cincinnati  Daily  Enquirer. 

*'  The  author  illustrates  very  forcibly  the  deleterious  influence  of  tobacco 
upon  the  body,  the  mind,  and  the  morals  j  nor  does  he  fail  to  urge  its  ex- 
pensiveness as  an  argument  for  its  disuse.  Indulgence  in  the  vicious  habit 
of  smoking  costs  many  a  young  man  in  our  city  the  fifth  part  of  his  income ; 
and  besides  involving  him  in  pecuniary  embarrassment,  unfits  him  for  that 
vigorous  exercise  of  mind  and  body  which  in  every  pursuit  is  essential  to  the 
highest  degree  of  success.  The  work  is  prefaced  with  a  very  interesting 
introduction  from  Rev.  Dr.  Cox  of  Brooklyn." 

•*  This  is  by  far  the  most  important  work  we  have  met  with  on  the  perni- 
cious habit  of  using  tobacco  :  a  single  glance  at  the  headings  of  the  several 
chapters,  is  sufficient  to  make  the  most  inveterate  user  of  the  '  v\^eed'  pause 
in  the  niidst  of  his  fancied  enjoyment,  and  consider  whether  he  really  gels 
the  *  quid  pro  quo'  for  thus  endangering  body  and  mind,  by  continuing  the 
practice  of  what  is  made  out  to  be  an  immoral,  unhealthy,  filthy  and  expen- 
sive habit.  We  recommend  the  perusal  of  the  '  Mysteries  of  Tobacco'  to 
all  who  are  addicted  to  the  immoderate  use  of  this  powerful  narcotic.  Wi- 
ley &  Putnam,  161  Broadway."— ./V.  V.  Albion. 


WILEY  AND  PUTNAxM'S  ADVERTISEMENT.  xxiii 

Professor  Wilson  has  exhibited  the  peculiarities  of  his  genius  with  such 
admirable  skill,  that  his  readers  seem  to  be  communing  with  Burns  him- 
self, while  they  are  held  as  by  magic  to  the  pages  of  his  biographer.  We 
ought  to  say  that  the  Professor's  estimate  of  the  moral  character  of  Burns 
is  far  more  favorable  than  our  own ;  for  the  truth  can  never  be  disguised, 
that  with  all  the  splendor  of  his  genius,  he  was  sunk  in  degrading  sensual- 
ity ;  and  he  was  just  as  responsible  for  his  errors  as  any  other  human  being." 
-^^Ibany  Argus. 

XXII.  &  XXIII. 
CHARLES    LAMB'S     ESSAYS    OF     ELIA. 

Essays  of  Elia      By  Charles  Lamb.     1st  and  2d  Series.     2  vols.,  16mo 
37 J  cents  each. 

"  His  delicious  *  Essays,'  are  full  of  wisdom,  pregnant  with  genuine  wit, 
abound  in  true  pathos,  and  have  a  rich  vein  of  humor  running  through  them 
all  *' — Book  of  Gems. 

"  His  Essays,  especially  those  collected  under  the  signature  of  Elia,  will 
take  their  place  among  the  daintiest  productions  of  English  wit-melancholy y 
— or  amiable  melancholy  being  the  ground-work  of  them,  and  serving  to 
throw  out  their  delicate  flowers  of  wit  and  character  with  the  greater  nicety 
Nor  will  they  be  liked  the  less  for  a  sprinkle  of  old  lana:uage,  which  was 
natural  in  him  by  reason  of  his  great  love  of  the  old  English  writers 
Shakspeare  himself  might  have  read  them  ;  and  Hamlet  have  quoted  them  , 
for  truly  was  our  excellent  friend  of  the  genuine  line  of  Yorick ;  and  we 
cannot  help  fancying  the  old  skeleton.  Death  himself,  looking  kindly  on 
him,  and  saying,  *  Come,  you  see  even  I  have  a  right  to  your  good  word.'  '* 
— Leigh  Hunfs  London  Journal. 

"  His  exquisite  humor,  his  refined  and  subtle  thought,  his  admirable  crit- 
ical powers— the  fancy,  the  feeling,  the  wit  that  give  a  character  to  his 
essays  quite  unique — 

"  '  All  were  but  ministers  of  love 

And  fed  his  sacred  flame.'  "  London  True  Sun. 
*'  As,  Reader,  thou  hast  not  seen  the  living  Elia — would  that  thou  hadst, 
for  thou  wouldst  ever  have  remembered  his  sweet  smile,  and  the  gentleness 
of  his  heart — turn  to  his  books,  there  thou  mayst  imagine  him,  kindlier 
than  he  was  thou  canst  not ;  and  he  will  yet  guide  thee  to  old  haunts  and 
to  familiar  faces,  which  thou  wilt  hereafter  think  of  with  delight.  He  will 
conduct  thee  to  the  old  South-Sea-House — once  his  own — and  to  Oxford, 
where  thou  wilt  meet  with  George  Dyer,  or  he  will  sit  with  thee  the  old 
year  out,  and  quote  the  old  poets,  and  that  beautiful  line  in  his  friend's  ode, 
'  I  saw  the  skirts  of  the  departing  year  ;* 

or  he  will  introduce  thee  to  Mrs.  Battle,  who  next  to  her  devotions,  loved  e 
game  at  whist ;  or  he  will  pleasantly  shake  his  cap  and  bells  with  thee  on 
the  first  of  April ;  or  accompany  thee  to  a  Quaker's  Meeting ;  or  describe  to 
tliee  the  Old  and  New  Schoolmaster  ;  or  tell  a  delightful  story — no  fiction 
—of  Valentine's  Eve,  or  take  thee  with  him,  Bridget  Elia  by  his  side — thou 
wilt  love  Bridget— on  a  visit  to  his  relations. 


ixiv  WILEY  AND  PUTNAM'S  ADVERTISEMENT. 

«  Through  the  green  plains  of  pleasant  Hertfordshire ;' 

or  he  will  discourse  to  thee  on  modern  gallantry,  or  point  out  to  thee  th« 
old  Benchers  of  the  Inner  Temple ;  or  describe  to  thee  his  first  visit  to  old 
Drury,  and  introduce  thee  to  his  old  favorites — now  forgotten  ;  or  thou  -hall 
hear  him — for  he  loved  those  whom  none  loved — speak  in  the  purest  strain 
of  humanity  in  praise  of  chimney  sweepers,  '  innocent  blacknesses,'  as  ha 
calls  them,  and  of  beggars  and  lament  the  decay  of  the  latter  ;  or  he  \\  ill 
rouse  thy  fancy,  and  make  thy  mouth  water  with  his  savory  dissertation  on 
roast  pig  (many  were  the  porklings  that  graced  his  table,  kind  presents  frcra 
admiring  and  unknown  correspondents) ;  or  take  thee  with  him  in  the  old 
Margate  Hoy  to  the  sea  side,  or  introduce  thee  to  his  friend  Captain  Jack 
son  ;  or  discourse  to  thee  of  himself — the  convalescent  and  the  superan- 
nuated man  ;  or  on  old  China,  or  on  old  books — on  the  latter  with  what 
relish  !  or  of  Barbara  S.  (Miss  Kelley),  or  of  Alice  (his  first  love),  or  of 
Bridget  Elia  (his  sister).  Let  these,  reader,  have  a  by-place  in  thy  mind  ; 
they  will  not  only  please  thy  imagination,  but  enlarge  thy  heart,  its  sphere 
of  action  and  its  humane  capabilities.  They  will  lead  thee  to  new  sources 
of  delight — springs  fresh  as  the  waters  of  Horeb." — Edward  Moxon. 

"  We  hope  all  our  readers  know  something  of  Charles  Lamb,  for  to  know 
him  is  to  become  wiser  and  better  one's  self  with  a  keener  enjoyment  of  all 
that  makes  life  valuable,  a  refinement  of  the  imagination,  a  truer  love  of 
friends,  a  more  eager  participation  in  the  shows  and  humors  of  the  world,  a 
true  (not  the  fashionable  maudlin)  benevolence. — JVew  Yark  Morning 
JVews. 

XXIV. 

BUBBLES    FROM    THE    BRUNNEN. 

Bubo  es  from  the  Brunnen  of  Nassau.    By  an  Old  Man.    \  vol.,  beautifully 
printed.     Price  38  cents. 

*'  If  the  display  of  picturesque  scenery,  the  cheerful  gossip  and  anec- 
dotage  of  idleness,  neat  sketches  of  manners  and  lively  and  acute  remarks 
on  all  surrounding  objects  presented  to  the  view,  be  conducive  to  mental 
relaxation  and  bodily  health,  we  do  not  see  why  the  literary  perusal  of  these 
Bubbles  from  the  Brunnen  may  not,  to  a  certain  extent,  confer  similar  bene- 
fits to  their  actual  aqueous  swallowing  on  the  spots  where  they  well  up 
from  their  heated  springs." — Literary  Gazette. 

"  This  interesting  volume,  we  venture  to  say,  will  be  found  productive  of 
a  very  high  degree  of  amusement.  It  is  a  very  clever  jen  d'esprit ;  (the 
motto  on  the  title-page  is  '  Bubble,  anything  wanting  solidity  and  firmness. 
— Joktisofi's  Dictionary  ;') — but  we  are  able  to  bear  witness  to  the  fidelity 
with  which  it  represents  external  nature — and  its  graphic  descriptions  of 
life  will  speak  for  themselves. 

******  We  are  enabled  to  testify  that  his  descriptions  are  correct, 
and  the  unusually  long  quotations  we  have  borrowed  from  them  sufticiently 
express  our  opinion  of  the  graphic  merit  they  profess," — London  Quarterly 
Review 

''  We  cordially  recommend  this  clever  little  book  to  our  readers  as  by 


WILEY"  AND  PUTNAM'S  ADVERTISEMENT.  xxr 

very  far  the  best,  because  incomparably  the  most  amusing  as  well  as  in- 
forming Guide  to  that  part  of  Germany,  that  we  are  acquainted  with  in  the 
English  language,  or  indeed  in  any  other." — JSTaval  and  Military  Mag. 

"  An  amusing  and  humorous  work." — Monthly  Review. 

•*  This  is  at  once  an  instructive  and  amusing  book.  It  contains  a  ^i  est 
seal  of  information." — London  Times. 

"  This  is  a  very  agreeable  book  and  a  very  faithful  one,  for  we  are  well 
acquainted  with  the  places  which  it  describes,  and  can  vouch  for  its  fideli- 
ty."—JV*«z>  Monthly. 

XXV. 
TABLE    TALK. 

Opinions  on  Books,  Men  and  Things.     By  William  Hazlitt.     Second 
Series.     Part  1st.     Price  50  cents. 

Contents. — 1.  On  the  Feeling  of  Immortality  in  Youth.  2.  On  the  Want 
of  Money.  3.  On  Sitting  for  One's  Picture  4.  Whether  Genius  is  con- 
scious of  its  Powers.  5.  On  Londoners  and  Country  People.  6.  On  Living 
to  One's  Self.  7.  On  Genius  and  Common  Sense.  8.  Same  subject  con- 
tinued. 9.  Hot  and  Cold.  10.  On  Thought  and  Action.  11.  Portrait  of 
Vandyke.  J  2.  On  Dreams.  13.  On  Envy  (a  Dialogue).  14.  On  the  Dif- 
ference between  Writing  and  Speaking.  1.5.  On  Inconsistencies  in  Sir 
Joshua  Reynolds's  Discourses.  16.  The  same  subject  continu.»d.  17  On 
Qualifications  Necessary  to  Success  in  Life.  IS.  Madame  Pasta  and 
Mademoiselle  Mars.    19.  Sir  Walter  Scott,  Racine,  and  Shakspeare,  &c  ,  &c. 

"  In  regard  to  Mr.  Hazlitt's  writings,  his  distinguishing  quality  is  the 
unrivalled  power  which  they  display  of  looking  into  the  hidden  truths  of 
things.  He  pierces  the  depths  of  human  life,  and  '  plucks  out  the  heart 
of  their  mystery.'  His  pen  is  like  Ithuriel's  spear ;  whatever  it  touches 
starts  up  before  us  in  its  naked  truth." —  TaiVs  Magazine. 

"  Hazlitt's  writings  possess  much  general  beauty,  force  and  originality.'" — 
Wade's  Brit.  History. 

"  These  Essays  are  the  production  of  a  man  of  admitted  genius  and  ex- 
quisite taste.  They  are  composed  of  rambling,  easy  essays  on  various  sub- 
j(!cts  in  literature  and  art,  and  are  treated  in  a  manner  quite  masterly,  both 
in  respect  of  thought  and  style." — JV*.  Y.  EvangelisL 

"  Hazlitt's  '  Table  Talk,'  is  a  series  of  brilliant  and  vigorc  us  essays,  rich 
in  thought  and  critical  analysis."— A'.  F.  Evening  Gazette. 


xxvi  WILEY  AND  PUTNAM'S  ADVERTISEMENT. 

XXVI. 

SELECXIONS     FROM    TAYLOR,     BARROW, 
SOUTH,     FULLER,     SoC. 

By  Basil  Mujv^tagu.     50  cents. 

•*  This  is  a  very  valuable  book.  The  selections  are  made  with  such  taste 
that  every  page  is  precious.  We  i)iar)f  the  compiler  for  it,  and  the  publish- 
ers for  adding  it  to  their  serien." —  A*.  F.  Observer 

"  This  is  No.  XXVI.  of '  The  Lib  riry  of  Choice  Reading.'  It  consists  of 
Bome  of  the  finest  passages  of  the  old  authors,  and  is  worthy  of  a  place  in 
any  library." — Christian  Intelhf^emer. 

**  We  cannot  too  highly  recommend  to  our  readers  this  excellent  work. 
It  is  composed  of  and  entitled  '  Selections  from  Taylor,  Barrow,  South, 
Fuller,'  &c. ;  and  this  fact  is  suifxient  to  recommend  it  as  being  well  writ- 
ten and  as  containing  vast  mines  of  thought " — Daily  Globe. 

"  This  book  is  a  rich  casket  of  perfect  gems.  We  imported  a  copy  for 
our  own  library  four  years  ago,  and  have  read  it  and  re-read  many  portions 
of  it  with  unmingled  delight,  and  we  hope  with  profit.  That  copy  cost  us 
two  dollars :  but  here  is  an  edition  equally  good  (or  fifty  cents  ;  and  more 
truly  valuable  reading  cannDl  be  found  in  any  book,  of  like  compass,  out  of 
the  Bible,  in  the  English  Irmguage.  Would  that  a  coi)y  of  it  might  be 
found  in  every  family  in  tlui  land." — American  Citizen. 

*' The  contents  of  this  vol'jme  are  thoroughly  good,  and  will  doubtless 
cieate  a  desire  in  the  minr.s  of  its  readers  to  carry  still  further  the  acquaint- 
ance with  these  choice  spirits  of  a  noble  age,  which  the  work  will  open 
The  selection,  made  by  Basil  Montagu,  a  sound  scholar  and  accomplished 
writer,  has  long  been  regarded  in  England  as  admirable  in  every  respect." 
—J\r.  Y.  Courier. 

"  These  fine  selections  from  the  best  old  English  writers,  will  be  read 
with  pleasure  by  all  admirers  of  the  good  and  the  beautiful.  The  selections 
from  Taylor,  especially,  form  edifying  Sunday  reading,  and  we  shall 
take  the  liberty  of  using  much  of  them  for  that  department  of  our  paper." 
— Saturday  Emporium. 

"  Some  of  the  choicest  gems  of  the  master  minds  enumerated  in  the  title- 
page,  are  here  brought  together  in  the  present  collection  in  a  readable  form. 
The  subjects  selected  are  of  universal  interest,  and  of  course  tree  from  sec- 
tarian topics." — HunVs  Magazine. 

"  The  first  sentence  from  Jeremy  Taylor  is  the  key  to  the  volume.  *  If 
these  little  sparks  of  holy  fire  which  I  have  heaped  together  do  not  give 
life  to  your  prepared  and  already  enlcindled  spirit,  yet  they  will  sometimea 
help  to  entertain  a  thought,  to  actuate  a  passion,  to  employ  and  hallow  a 
fancy.'  Surely  that  must  be  a  choice  book  which  is  drawn  in  rich  ingots  of 
thought  from  the  treasure-house  of  these  Old  Monarchs  of  English  Litera- 
ture !  Every  line  is  of  pure  gold,  fraught  either  with  the  poetic  fancy  and 
Aearned  illustration  of  Jeremy  Taylor — 'the  Shakspeare  of  Divinity;'  the 
Xnglish  bluntness  of  the  orator  of  the  people,  honest  and  reforming  Lati- 
mer ;  the  sweetneg3  and  moderation  of  Bishop  Hall :  the  sharp-heightened 
eloquence  of  John  Milton  :,  the  closeness  of  Barton  ;  the  purity  and  strength 
jf  South  ;  the  fantastic  or.ttory  of  Sir  Thomas  Barrow  ;  the  quaint  wit  of 
/uUer ;  the  sonorous  dignity  of  Bacon,  and,  among  moderns,  the  tumultu- 
ous outpouring  of  the  mind  and  heart  of  Edward  Irving."— -JN''.  Y.  Morning 
Vev)s 


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